• Rob Bos
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      fedilink
      21 year ago

      You ferment the milk before making butter. Very good. You’re basically making it out of yogurt or sour cream.

    • @[email protected]
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      fedilink
      21 year ago

      Yea essentially the requirements to call a product ‘butter’ are stricter in Europe and American butter can have a higher water content / lower fat content than European butter. Check out this video for more info: https://youtu.be/gBfFpSMvstU