actual differences between those butters?  Let's find out, with What People Also Ask

Hi I am Shao. Welcome to what people also ask.  For those who don't know Google has a very cool  

feature called people also ask. When you ask  something on Google, it triggers an accordion  

telling you what people also ask about that  query. One thing you might not know is that  

it can actually be infinitely expended because  whenever you click any question in that section,  

it generates more questions based on the  questions you just clicked. So here's my plan,  

I would like to pick one term or phrase every time  and try to read through as much as people also ask  

as possible and try to understand..uh.. what is  about that entity and what people also ask about  

that entity. People also ask is one of my favorite  features because some of those questions and  

answers really turn your world upside down. It is  even more so when you are searching for something  

that you think you already know like you have no  idea what butter is, you really don't. So today's  

keyword is butter, Alright so i have read through  about a hundred of PAAs aka people also ask, and  

...I just realized a lot of them share a similar  theme and one reoccurring theme that I feel worth  

addressing is that there's a lot of people  asking about why butter from different regions  

taste differently look differently and kind of  behave differently when you try to use them for  

baking. So, let's start with a very interesting  PAA asking why is Australian butter so yellow? I  

have never been to Australia so I don't even know  that Australian butter is yellower but apparently,  

that is a thing, that's why people are asking  about that on Google right? So let's dig into  

it a little bit. The answer to this question  was extracted from an article titled Battle  

of The Butter published by the Sydney Morning  Herald which is a daily newspaper in Sydney,  

New South Wales, Australia. This article published  in December 13, 2010, and what is interesting is  

that this article is actually not talking about  how good Australian butter is. It is actually  

talking about why European butter tastes better  back then. They also talked about how can they  

improve their butter production process. However,  there is a paragraph here answered the question:  

Why is the Australian butter so yellow? pretty  well. Here is a paragraph extracted by Google:  

Australian dairy cattle graze on grass with  high levels of beta-carotene, the compound  

that makes carrots orange and butter yellow, many  European cattle are housed in barns and fed dry  

food contains less beta-carotene. Wow so what we  learned here is that based on what the cows eat  

the color of the butter made from their  milk will differ. Who would thought of that!  

and it also opened another can of worms that  why European claim they have better butter all  

the time. I always think it's just European being  pretentious because... come on! Butter is butter!  

After I read through those PAAs and articles  now I understand it's not just European being  

pretentious. It is European being pretentious  because they actually have better butter.  

I think it's a good time to talk about another two  PAAs: Why is American butter so bad? and why does  

French butter taste better? Answers of these  two questions were extracted from an article  

titled The Real Difference between American Butter  and European Butter published by travelander.com  

an article titled Butter with A Pedigree. Ah, the  French published by the New York Times. The first  

article is very straightforward, it points out  that European butter usually have more butterfat  

content and is fermented. European butter  is often fermented, given it a tangy,  

slightly sour taste. These butters are often  richer (more butterfat) making it ideal for  

baking things in melts quicker. The second article  written by Dorie Greenspan who is a culinary guru  

of New York Times elaborate the difference between  US butter and French butter, especially the butter  

produced by Échiré factory in France. Here are  some excerpts from this article: By law, American  

butter must contain at least 80 percent butterfat  while the minimum for French butter is 82 percent.  

2 percentage points may sound measly but since  butterfat affects butter's flavor texture and  

workability, every little bit counts. Most  industrially made American butters are not  

cultured and are labeled "sweet cream". Since  every butter contains about one to two percent  

milk solid this means that Beurre d'Echire... I'm  pretty much sure I did not pronounce it right...at  

84 percent butter fat is only about 15 percent  water compared with about 19 percent in most  

American Butter. so we learned two things here:  The labels "sweet cream" doesn't mean it's sweet.  

As we know that sweet cream butter are not  sweet and I can't verbalize how surprising  

I was the first time I bite into sweet cream  butter and find out, oh damn! It is not sweet!  

Sweet cream butter means not fermented. There's a  lot of misleading naming convention in dairy isn't  

it. Like buttermilk, you think it's like a buttery  milk? No, it's very tangy, and it's literally the  

"un-butter" part that's separated from the  cream during the butter production process.  

It's an abomination. Sorry I digressed. Well  the second thing we learned here is that...  

uh ...European butter, especially French butter,  actually has more butterfat. Of course it tastes  

better, and also it's fermented. I'm not quite  sure it actually enhances its flavor. After I read  

through this two articles, I went to Stop&Shop,  and for the first time I skipped the generic  

Stop&Shop butter and I got an European butter,  I remember I got Finlandia. It's from Finland...  

not French, but anyway... And as much as I don't  want to admit it, it did taste better. So before I  

become even more pretentious, let's move on. Well,  since we already talked about butter from US,  

Europe, and Pacific region, I think it's a  good time to talk about butter from Asia.  

I want to talk about a butter brand that I have  never heard of before I started the "PAA Trip"  

-Amul butter. Let's start from the first PAA about  Amul butter, Is Amul a butter? It sounds like a  

very weird person at the first glance because  if something is butter how can you not know it's  

butter? If something's not butter how can you not  know it's not butter? But apparently there is more  

to it than meet the eye so let's dig into that.  So the answer to this question was extracted from  

amazon's product page selling Amul butter which  is very interesting cuz usually Google extract  

PAAs from an informational article, this is the  first time I found it extracting an answer from  

a product page.Here is the product description:  Amul is synonymous with butter in India, several  

generations of Indian customers have grown up with  the taste of Amul butter for six decades, utterly,  

bitterly, delicious taste of Amul butter is a  must on the breakfast table of almost every Indian  

household. So Amul is butter, without a doubt,  and it's very famous in India. But why people  

even ask that question? Is that actually tastes  that different from the butter some people were  

used to? The next PAA will answer this question.  So here's the next PAA: Why Amul butter is salty?  

The answer to this question was extracted from a  very interesting article titled How Amul become  

utterly, bitterly, delicious, and salty. This  article published in 2007 by The Economic Times,  

which is an Indian newspaper headquartered  in Mumbai, India. According to this very  

interesting article, people in India historically  have problems storing the butter in a hot climate.  

As a result, they usually would heat the butter  to boil away the water and precipitate the solid,  

making it a kind of purified border called  ghee, but then Britishs arrived and the army  

felt that its battalion needed butter and set up  Military Dairy Farm across India. By 1930, the  

company called Polson's had dominated the butter  business. However, Polson's monopoly provoked a  

local farmer leader Tribhuvandas K. Patel, I'm  sorry if I pronounced it wrong, to organize the  

cooperatives to compete with it, which would  later become Amul. According to this article,  

unlike Polson's whose butter was usually made by  stale cream, then processed to remove its odours,  

Amul only made their butter with fresh cream.  Milk to cream, to butter, all on the same day.  

However, people in India have become too  used to the heavily salted and fermented  

butter that Polson's produced, so they found  Amul's butter tastes flat and flavorless.  

So amul had to come up with a solution and find  it in a chemical additives called diacetyl that  

give it a required butter taste. They also had  to increase salt and add coloring to give their  

white buffalo milk butter the yellowish color  of cow's milk that people were used to. I used  

to wonder where can I get Amul butter. I tried to  order it on Amazon but it never delivered. Then I  

realized it's always there in the Indian grocery  store around my place, and it is actually made  

from buffalo milk which is very interesting, and  it actually tastes very different. I can't tell  

what's the difference, just very different... To  be honest, I like Amul's ghee better. It's really  

good. Oh did I just mention ghee? I think it's the  best time to talk about another PAA: Is butter and  

ghee the same? As I mentioned they are not but  what exactly ghee is? The answer to this question  

was extracted from a very interesting article  titled The Difference between Butter and Ghee.  

published by The Tasting Table, which is a digital  media company focused on food and drink based in  

New York. Here is some excerpts from this article:  ghee is butter minus the milk solid and water.  

During the cooking process milk proteins and water  are removed resulting in a butter-like spread made  

of almost 100 percent pure butterfat. So is ghee  the same as clarified butter, you ask. All ghee is  

considered clarified butter but not all clarified  butter is considered ghee, since ghee simmers  

longer and as a result turns the milk solid brown.  O h that explains why ghee tastes so good because  

it's like a condensed version of butter, of course  it tastes good! Well let's recap. Today we learned  

that European butter American butter, pacific  butter, and Indian butter are actually different,  

and butter and ghee are also different, and the  chemical compound that give butter its yellowish  

color is called beta-carotene, and the chemical  compound that gives the butter its butter taste  

is called diacetyl. There's another thing  I want to talk about, during my PAA trip  

I realized that there is a lot of articles talking  about.. um.. different butter from different  

regions. One pattern that I realized is that  almost all these articles implicitly or explicitly  

insinuate that European butter is somewhat better.  It's not just publishers from the United States,  

the publisher from Australia and publishers from  India also insinuate that European butter is  

somewhat better. (Does) that make european butter  objectively tastier or it's just that European  

culture is historically more dominant so we are  more prompt to think that their things are just  

somewhat better. So here's my question:Can we say  certain food is objectively tastier than other?  

Or when it comes to tastiness, it's just a matter  of preference? Let me know your thoughts, and see  

you later. Hi i just want to let you know it's  a good time to hit the subscribe button! I know  

you're questioning why you should do that, but  you know you can't always questioning everything  

right! If you are gonna question this right now  what are you gonna question next? Your life?  

Santa Claus? Climate Change? You know sometimes  you just need to have faith, so just do it ,bye!