"The Secret Behind France's $100/lb Butter - You Won't Believe the Process!"

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In this video, you will learn about the production of French butter - from churning the cream to the final processing.
The process begins by filling a churn with 2,400 liters of cream, which is then churned into butter grains. The butter is then extracted, mixed with buttermilk, and left to mature for a couple of days.
At the "Maison du Beurre" factory, the butter is manually kneaded using a special traditional method to give it a smooth texture. The final step is the addition of salt, which absorbs the excess moisture.
The video discusses the nuances of producing this high-quality French delicacy. Don't forget to subscribe to learn more!

[@tableofcontentslsad]

The only people who think French butter is the best are those who have yet to taste Irish butter, French butter pales in comparison and I dont just mean the colour. The make some of the best food ( if you love cream) but this one is ours. :)

[@tradelifeworld]

We love Irish butter too … and Ireland ❤ can you recommend some Irish brands of butter ?

[@tableofcontentslsad]

@@tradelifeworld Hi, Honestly if if says produced in Ireland you can't go wrong, some have a slightly higher fat content but its all good, Kerrygold is probably the easiest to get outside of Ireland. It was only when I started travelling that I realised how spoiled I was with Irish Dairy and meat products. If you can, come visit and see/taste for yourself, you wont be disapointed.

[@tradelifeworld]

@@tableofcontentslsad thanks .. used to live in Ireland but more then 20 years ago .. loved it ❤️🍀

[@tableofcontentslsad]

@@tradelifeworld Failte, you come on back, Its still green and welcoming, did I mention the butter is great :)

[@henrik3141]

would be nicer if they wear gloves when touching the butter.....