You have the seasons mixed up at 2.40 Cows in Denmark are outside grazing on green grass during spring/summer and fall, they are inside eating hay etc (not green) in the winter.
wow I made it just passed the 1 minute mark ... ox butter and goat butter existed in the stone age .... and butter is made from raw milk not just cream ... creamed butter is made from cream alone ... and it was found simply by it being transported on the back of a cart on rough roads or track ways ... even lard ... is a butter substitute ... and has flavour while butter is mild in comparison
That's not all - The show the packaging of "RAMA Classic" Tubs. Rama is a German Margarine. And it might be forgiven, but dairy-centrifuges (separators) typically run at 3000rpm, not 1500
@@JanDreier-HH I saw the "becel" on the label and was thinking "that's margarine, not butter...". They sell becel margarine here sometimes as sticks as well, and I accidentally bought one thinking it was butter due to the form and I ended up just throwing it out once I opened it and realized it was margarine.
Rama is a company name, not a product name. They produce various products. It's common for lightminded people to identify certain products by the company name.
Returning from rural France to butter country the Netherlands after 23 years I discovered something was very wrong with the butter. Baking my own old fashioned ‘boter koek’ it did’nt came out the oven as usual. Since then I make my own butter, a child of 8 can do it, and the baking results are back as I used to have it. Also make my own ghee. They mess with everything in the food business.
Due to cost reduction, labor intensive methods, lot of the traditional processes are skipped during manufacturing. The cost of the product maybe less, but it won’t be the same as the one made traditionally. I believe you when you say handmade butter tastes better.
I have a sudden craving for some toast with Tillamook butter on it. Tillamook is a local Oregon brand -- the cow always look so happy out by the coast! Now to make me happy! 🐄
Hot biscuits straight out of the oven are even better, and can be made with the buttermilk coming from the buttermaking process! For non-Americans, "biscuits" are not sweet or cookies, they are lightly kneaded bread products that are usually made with wheat flour, a shortening or lard of some kind, salt and baking powder for rising, and some kind of milk - either regular "sweet" milk, or buttermilk, and are mixed all together in stages, until combined, then gently kneaded briefly, flattened out into a fairly thick, non-sticky dough, cut into small 2" or 3" rounds with any round cutter, or even in squares with a long knife. Placed on a baking sheet, either on parchment paper, or a well greased surface, baked at 450°F, for 10 to 12 minutes. They rise quickly, looking a little bit like scones, then when light golden brown, removed from the oven, split in two, but kept warm by keeping them together in a large covered dish, perhaps by using a large clean towel to wrap them with, if the dish doesn't have a lid of its own, and served with 🧈 butter, any fruit jam, jelly, fruit butter like apple butter, peach butter, etc. Many, many recipes for them with varying amounts of each ingredient can be found online. Those with Southern American roots give usually the best results, but beware any recipe that requires a lot of kneading, no matter what. These are a tender baked product, and never should require rough handling or minutes worth of kneading. The least amount of handling will reveal the best results. 👌 I've been baking biscuits from scratch since I was 9 years old (I'm almost 67 now!) and was raised in the South, very near the beginnings of this country, with Jamestown, Williamsburg, Yorktown, Hampton, Newport News, the Chesapeake Bay, the James River, etc., right in my back yard! Some a little more than others!
Interesting fact: at least in Germany, Rama does not sell real butter but rather margarine with butter flavor. Don't know about other European countries though.
Thanks. You mentioned Denmark but this doesn't seem like a Danish plant nor do I see any signs of Lupak brand, their top brand of butter. If I'm not mistaken Rama Butter is made in the UAE. Thanks again.
@@steeldesignerpro261I’m willing to bet this video is AI generated. The churn in this video is a “batch” style churn. Obviously nowhere near 1000rpm. More modern “continuous” churns have components that will operate at higher rpm in the pre-churn phase.
This was fascinating. I have off and on made my own butter ever since I was little. I've used the old fashioned butter churn and even the sideways crank style. These days I use my Kitchen Aid.. There's nothing quite like your own home made butter and Cheeses. I love fresh made Ricotta.. Neeeever buy that wood they call Ricotta from the store.. It has nooooooo flavor.. and Home made butter is just... Tha' Best!.
The lack of gloves and poor sanitary techniques was very troubling. Can't believe the workers use their fingers and hands to manipulate the milk and butter.
My parents, grandparents, and other made their own butter with an old-fashioned churn. An aunt made me some once, and it was far superior to "factory-made" butter.
@@danielbond9755nope, the milk that I used to buy in bottles would separate the cream. That was before they started homogenizing the milk. Only to increase the shelf life. But I read that the homogenization process breaks down the fat molecules and somehow they scar the inside of your blood vessels, thus causing the formation of plaque.
@@danielbond9755 If you eat predominantly fresh foods(have your own garden), get meat directly from the growers(before processors get their filthy hands on it), bake your own bread and raise chickens etc for fresh eggs your tastebuds NEVER decline as you do not need to add much seasoning etc(these destroy your natural tastebuds and become addictive necessitating more and more to be used) to make your food taste good. It is the bombardment of our tastebuds with chemicals etc processors use that destroy them NOT wholesome and natural foods. If you ever get hold of anything that has been home-made(by someone using traditional methods) you will immediately taste the difference and be amazed how bad processed foods actually taste(but we have become accustomed to it due to addictive chemicals). The only foods I buy from supermarkets etc are ones I cannot source direct from the producer or grow/raise myself even if some things I source from traditional makers is more expensive it is worth the extra I pay to get good, natural quality foods rather than the muck processors call food. Most take-away outlets also use substandard ingredients chemically enhanced and addictive meaning most eat more than needed as the goodness has been processed out of the food they sell.
How amazing a single accident happened centuries ago became a big ass industry .Just think about simple technology evolve to become big part of the industry through science .Awsome ❤
I used to make my own butter when heavy cream was on sale, pretty easy and the left over butter milk was pretty tasty compared to the shit you buy in the store, so was the butter
Butter is an emergency energy ration that can keep you alive in extreme cold weather as it has the ability to provide high energy and needed fats that stokes the bodies engine at that time and allows you to survive. Rendered animal fat is also a good substitute for this Old timers who did not have a cow would use renderings from meat they cooked (Especially Pork) to butter their bread giving flavor and calories to it that would help sustain them thru the day.
Butter is a wonder food for emergencies, the human body can convert more energy from butter than from any other fat. You watch any doc on mountain climbing, you'll see the climbers snacking on sticks of butter or having it at brew-ups.Bonus is you don't have to waste energy chewing it
Why bother showing it,if I can't see the whole article.when it gets sencered, it cuts out some of the process through being blurred out.i know why this happens,but I find it annoying
In India butter has been made for thousands of years. Infact one of our God, Lord Krishna had a special liking to it and often he would be caught stealing butter from the village houses in his childhood.
The Hunter Valley in NSW, Australia has grass year round most years even when many parts of the country are in drought conditions. I travel through it regularly visiting family(I live in the Central West, country region) who live in the city and nearly 30 years have never seen anything but green grass year round. Am sure other countries have such regions as well. It is usually countries where there is extreme cold or heat in winter/summer that use substitutes at different times.
A cow is NOT on pasture in the WINTER. They may not even in the summer depending on the place they are at. They eat grass if on pasture, hay, haylage, silage, trace minerals, pellets, and grain. And plenty of water
The interesting fact is that having removed most of the nutrients from cows milk the public pays the same for skimmed, semi skimmed or full fat milk. The cream / butter manufacturers get their ingredients for free.
Here in Canada, whole milk costs about a buck more than 2% or skim. That has always p*ssed me off, all the dairy has to do is pasteurize and homogonize it and send it back the door it came in, it should be the LEAST costly milk
I can only speak for production facilities in west. But an overwhelming percentage of butter processing facilities have two main production outputs. Butter and powdered milk. Whole milk, 2% milk, and nonfat milk are typically bottled in standalone facilities.
@@40below1000 not exactly, whole milk is 3.25% the butter fat average is a little over 4% across Canada so there is processing involved which is basicly skimming, adding fat back in to a 3.25% fat content then homogonizing same with 2 or 1%. Further more Butter fat is the highest value in milk, dairy farmers in Canada are paid based on the components of the milk they ship. ie $$$ per kg of butter fat, $$ per kg of protein, $ per kg other solids. In my opinion skim milk is the industry packaging and selling consumers their waste product because the cream or butter fat is whats needed for the high dollar/value added products.
No. It doesn’t. Milk is basically nutrition for its calf, which we take for our needs. Also milk is basically blood as it’s made of white blood cells (or pus)..
@@arbjfulmill composition: Water: 87.7% Sugar(lactose): 4.9% Fat: 3.4% Protein: 3.3% Ash (Minerals): ~0.7% These are regulated standards. Milk is not “basically blood” or pus. Where do people come up with this stuff?
You have footage of Rama margarine being dispensed. Rama in South Africa has never made butter products. You have spliced different videos together that don't make sense!
@jenbell9823 - He's not talking about the audio voice. He is talking about the incorrect captioning that keeps showing the words "the turner" when the audio voice says, "the churner." The error is in the captioning, as it usually is. In many other programs, I have seen some wildly inaccurate translations between the spoken words and the C.C. video captioning translations. Some bordering on anything from the hysterical to the pornographic!
While I appreciate the video and the work that was put in its making (it is very detailed for sure 😊), the lack of showing a wider picture shows the ignorant nature of the makers. It is not that butter is only made in the West, the regions in South Asia have been making butter for thousands of years, perhaps much before the EU. And India is the largest producer of butter in the world. The entire video seemed to be showing otherwise... as if no one in the world knew about butter and its values before the West took it seriously.
Butter came out of Europe, Scandivanian countries. Besides, why do people like you always want to moan and make it cultural, this is just the simple process in how butter is made in factories. Just enjoy the video for what it is, educational, for mass production. There are people in the West who make their own butter with their own hands, a manual process, should they show that part of Western culture now too?!
@@bennyceca I did not bring any cultural thing into it. I just mentioned that a holistic picture would have been nice. And fyi, butter did not come out of Scandinavia, it was first discovered in Africa about 6000BC and then mentioned again by Sumerian texts. It is exactly this ignorance that I am pointing out to! Thanks for proving my point. Peace out! 😇
You have the seasons mixed up at 2.40 Cows in Denmark are outside grazing on green grass during spring/summer and fall, they are inside eating hay etc (not green) in the winter.
That's the point where I stopped watching this video 😂
wow I made it just passed the 1 minute mark ... ox butter and goat butter existed in the stone age .... and butter is made from raw milk not just cream ... creamed butter is made from cream alone ... and it was found simply by it being transported on the back of a cart on rough roads or track ways ... even lard ... is a butter substitute ... and has flavour while butter is mild in comparison
That's not all - The show the packaging of "RAMA Classic" Tubs. Rama is a German Margarine. And it might be forgiven, but dairy-centrifuges (separators) typically run at 3000rpm, not 1500
@@rocketcitymoto2883 Same here. Why don't they do a fact-check before posting online?
@@JanDreier-HH I saw the "becel" on the label and was thinking "that's margarine, not butter...". They sell becel margarine here sometimes as sticks as well, and I accidentally bought one thinking it was butter due to the form and I ended up just throwing it out once I opened it and realized it was margarine.
The video is a mish-mash. The brand shown in the video, Rama, does not produce butter. They produce margarine.
Rama is not a butter! Rama is a margarine!
RAMA is a product name. In my country RAMA is sold as butter
contains 10% milk. So I guess one could technically say "butter"...
@@desertstar223 I am very sorry for you
You're a margarine
Rama is a company name, not a product name. They produce various products. It's common for lightminded people to identify certain products by the company name.
I applaud the 5th grader that put this presentation together. Thank you.
Very interesting... but i feel there is some lost in translation going on, or the script was written by Ai lol
Returning from rural France to butter country the Netherlands after 23 years I discovered something was very wrong with the butter. Baking my own old fashioned ‘boter koek’ it did’nt came out the oven as usual. Since then I make my own butter, a child of 8 can do it, and the baking results are back as I used to have it. Also make my own ghee. They mess with everything in the food business.
Due to cost reduction, labor intensive methods, lot of the traditional processes are skipped during manufacturing. The cost of the product maybe less, but it won’t be the same as the one made traditionally.
I believe you when you say handmade butter tastes better.
That is true...they do mess with everything!
Yeah they put almost 50% of soybean oil in butter now. Causes heart disease and covers all the organs in the body.
Love butter and milk products..my favorite food 🍲🥰
The churner rotates at 1000 times per minute he says showing a churner rotating at barely 60 times a minute. A true mish mash.
I have a sudden craving for some toast with Tillamook butter on it. Tillamook is a local Oregon brand -- the cow always look so happy out by the coast! Now to make me happy! 🐄
Tillamook is my favorite also!
Hot biscuits straight out of the oven are even better, and can be made with the buttermilk coming from the buttermaking process!
For non-Americans, "biscuits" are not sweet or cookies, they are lightly kneaded bread products that are usually made with wheat flour, a shortening or lard of some kind, salt and baking powder for rising, and some kind of milk - either regular "sweet" milk, or buttermilk, and are mixed all together in stages, until combined, then gently kneaded briefly, flattened out into a fairly thick, non-sticky dough, cut into small 2" or 3" rounds with any round cutter, or even in squares with a long knife. Placed on a baking sheet, either on parchment paper, or a well greased surface, baked at 450°F, for 10 to 12 minutes. They rise quickly, looking a little bit like scones, then when light golden brown, removed from the oven, split in two, but kept warm by keeping them together in a large covered dish, perhaps by using a large clean towel to wrap them with, if the dish doesn't have a lid of its own, and served with 🧈 butter, any fruit jam, jelly, fruit butter like apple butter, peach butter, etc.
Many, many recipes for them with varying amounts of each ingredient can be found online. Those with Southern American roots give usually the best results, but beware any recipe that requires a lot of kneading, no matter what. These are a tender baked product, and never should require rough handling or minutes worth of kneading. The least amount of handling will reveal the best results. 👌
I've been baking biscuits from scratch since I was 9 years old (I'm almost 67 now!) and was raised in the South, very near the beginnings of this country, with Jamestown, Williamsburg, Yorktown, Hampton, Newport News, the Chesapeake Bay, the James River, etc., right in my back yard! Some a little more than others!
I love butter :) Thank you. Fascinating production process
Interesting fact: at least in Germany, Rama does not sell real butter but rather margarine with butter flavor. Don't know about other European countries though.
Same in Czech Republic. Rama is not butter. Hydrogenated Rama cant be considered as "natural". Trans amino acids are evil.
same in Poland
India has been incorporating butter into their cuisine for countless generations.
A comment to support the channel. Please continue your work :)
Thanks.
You mentioned Denmark but this doesn't seem like a Danish plant nor do I see any signs of Lupak brand, their top brand of butter.
If I'm not mistaken Rama Butter is made in the UAE.
Thanks again.
it's a very informative video to understand the butter and powder milk process.
I spent years running a butter factory and there are far too many mistakes in this video to make it useful.
I can not speak to the process details but every RPM listed is off by more than 10x. Get a fact checker or at least someone who can do math.
*Big Butter has entered the chat * 😛
@@steeldesignerpro261I’m willing to bet this video is AI generated. The churn in this video is a “batch” style churn. Obviously nowhere near 1000rpm. More modern “continuous” churns have components that will operate at higher rpm in the pre-churn phase.
Like the cows only get green grass in the winter and not the summer.
Am seeing there is some of your family members who goes to a traditional healer and using evil spirits to block all your luck
This was fascinating. I have off and on made my own butter ever since I was little. I've used the old fashioned butter churn and even the sideways crank style. These days I use my Kitchen Aid.. There's nothing quite like your own home made butter and Cheeses. I love fresh made Ricotta.. Neeeever buy that wood they call Ricotta from the store.. It has nooooooo flavor.. and Home made butter is just... Tha' Best!.
You had me at butter.
The lack of gloves and poor sanitary techniques was very troubling. Can't believe the workers use their fingers and hands to manipulate the milk and butter.
You must be great at parties. You're insufferable.
This could have been interesting if there were not so many mistakes- check your facts before posting something!
Thanks for your nice video. --- Nepal
I love butter ❤
But real butter. Not margarine like Rama.
The butter taster looked super sus 😂😂
It's the robots passing out misinformation for me.
Happy for the information in the video but it was delivered way too fast.
Growing up our butter was made exclusively from bull milk instead. Made the muffins much better.
bull milkkk what you talkin about boy
Great work
MMMMMMMMMMM, Butter and Popcorn a match made in heaven.
cool! ~
Great, very good,
At 3:48, i thought the guy spat in the tank😅
1000 times a minute is over 16 times a second. I don’t think so 😂
After watching this, I'm going have a stick of butter to eat.
I wonder why they don't wear gloves since they are handling food.
Do you eat your food wearing gloves? Cut the crap of hygiene.
Realy I like this factory
My parents, grandparents, and other made their own butter with an old-fashioned churn. An aunt made me some once, and it was far superior to "factory-made" butter.
Butter 🧈 can not be spoiled! You can leave it out for weeks and it will still taste the same. Reason is: it’s already spoiled milk!
Back in the sixties and seventies butter was 100 times better I guess like everything else it was better in the old days 😔
Another reason people are obese and miserable. We eat counterfeit food.
Or your taste buds have declined with age, like everyone else.
@@danielbond9755nope, the milk that I used to buy in bottles would separate the cream. That was before they started homogenizing the milk. Only to increase the shelf life. But I read that the homogenization process breaks down the fat molecules and somehow they scar the inside of your blood vessels, thus causing the formation of plaque.
@@danielbond9755 If you eat predominantly fresh foods(have your own garden), get meat directly from the growers(before processors get their filthy hands on it), bake your own bread and raise chickens etc for fresh eggs your tastebuds NEVER decline as you do not need to add much seasoning etc(these destroy your natural tastebuds and become addictive necessitating more and more to be used) to make your food taste good. It is the bombardment of our tastebuds with chemicals etc processors use that destroy them NOT wholesome and natural foods.
If you ever get hold of anything that has been home-made(by someone using traditional methods) you will immediately taste the difference and be amazed how bad processed foods actually taste(but we have become accustomed to it due to addictive chemicals).
The only foods I buy from supermarkets etc are ones I cannot source direct from the producer or grow/raise myself even if some things I source from traditional makers is more expensive it is worth the extra I pay to get good, natural quality foods rather than the muck processors call food. Most take-away outlets also use substandard ingredients chemically enhanced and addictive meaning most eat more than needed as the goodness has been processed out of the food they sell.
@@1whitecottagelife770homogenezised milk can't be used to make butter.
How amazing a single accident happened centuries ago became a big ass industry .Just think about simple technology evolve to become big part of the industry through science .Awsome ❤
Well they don’t have that trouble in New Zealand we have grass all year round😂😂
love the process of making butter
There are a lot of errors in this video 😅, and it can be more cleare, but it is entertaining.
Why was part of this blurred out?
Censorship by the butter cartels.
Why is it that the things that are so bad for you taste so damn good? Butter is one of them!
Ah butter, there is a Santa Claus.
I used to make my own butter when heavy cream was on sale, pretty easy and the left over butter milk was pretty tasty compared to the shit you buy in the store, so was the butter
when shrinkflation bited hard on denmark, butter became smaller, it never recovered
👍😊
Kinda slow for a 1,000 turns a minute. Is that metric minutes?
Kelvin.
Nano minutes😂
I was literally about to comment ‘I have some problems with the RPM’s they’re stating 😂
The process of Butter making through machines is amazing.
Butter is an emergency energy ration that can keep you alive in extreme cold weather as it has the ability to provide high energy and needed fats that stokes the bodies engine at that time and allows you to survive. Rendered animal fat is also a good substitute for this Old timers who did not have a cow would use renderings from meat they cooked (Especially Pork) to butter their bread giving flavor and calories to it that would help sustain them thru the day.
Kinda like blubber for tribes in the far north.
Butter is a wonder food for emergencies, the human body can convert more energy from butter than from any other fat. You watch any doc on mountain climbing, you'll see the climbers snacking on sticks of butter or having it at brew-ups.Bonus is you don't have to waste energy chewing it
it's really good. I love it
I love butter and cream.
I believe you do
Did you know brown cows make chocolate milk and butter! Still trying to find the pink and yellow ones that make strawberry and Banana flavour!
Thank you 🙏
Nice
I think I’m gonna go make me some buttered toast
Indians are using butter and Ghee since 7000 years. Yes it's 7000 years.
Dear brother please share me the exact industrial method of production of only caffeine.(Require literature)
Very cool! Made some butter on school trip to a farm years ago and never tried it at home. Thanks for the idea to give it a try at home. 👍❤👍
1000 revolutions per minute.... Continue showing footage of something that even spins 1 per second.....
😋😋😋
In winter they graze on green grass🤔 and in summer they lack of green grass...
Why bother showing it,if I can't see the whole article.when it gets sencered, it cuts out some of the process through being blurred out.i know why this happens,but I find it annoying
Bro Superb english bro..
I'm probably the very best butter maker there has ever been,but i must admit that i prefer beer🍺,cheers.
Rama is a swear word for butter 😢
"Around 30,000 liters of cow's milk ARE tested in the laboratory upon arrival" That's 1,250 every 24 hours, 52 every hour, about one every minute??
Why aren't any of the workers wearing gloves????
Green grass in winter and no grass in the summer!?! What
Reminds of making chocolate 😊
In India butter has been made for thousands of years. Infact one of our God, Lord Krishna had a special liking to it and often he would be caught stealing butter from the village houses in his childhood.
butter came out of Europe, cold north countries.
amazing
👍👍👍
❤interesting win all ,hoping the price is good enough to buy all people ❤
Where are you finding green grass in the winter? Most daisies around here feed year around and the cows are never on grass anyhow
The Hunter Valley in NSW, Australia has grass year round most years even when many parts of the country are in drought conditions. I travel through it regularly visiting family(I live in the Central West, country region) who live in the city and nearly 30 years have never seen anything but green grass year round.
Am sure other countries have such regions as well. It is usually countries where there is extreme cold or heat in winter/summer that use substitutes at different times.
Probably somewhere in Africa bevause they have the rain during our winter.. (on the el dorado paper it says senegal)
I can't made butter at home😂
Is it just me or do people actually use their bare hands to touch the butter in the middle of the process?
And the consumer just has to pay some bucks for such handwork result
5:42 This is Flora. That is hydrogenated vegetable oil spread, not butter.
A cow is NOT on pasture in the WINTER. They may not even in the summer depending on the place they are at. They eat grass if on pasture, hay, haylage, silage, trace minerals, pellets, and grain. And plenty of water
Very useful video
The interesting fact is that having removed most of the nutrients from cows milk the public pays the same for skimmed, semi skimmed or full fat milk. The cream / butter manufacturers get their ingredients for free.
Here in Canada, whole milk costs about a buck more than 2% or skim. That has always p*ssed me off, all the dairy has to do is pasteurize and homogonize it and send it back the door it came in, it should be the LEAST costly milk
I can only speak for production facilities in west. But an overwhelming percentage of butter processing facilities have two main production outputs. Butter and powdered milk. Whole milk, 2% milk, and nonfat milk are typically bottled in standalone facilities.
@@40below1000 not exactly, whole milk is 3.25% the butter fat average is a little over 4% across Canada so there is processing involved which is basicly skimming, adding fat back in to a 3.25% fat content then homogonizing same with 2 or 1%. Further more Butter fat is the highest value in milk, dairy farmers in Canada are paid based on the components of the milk they ship. ie $$$ per kg of butter fat, $$ per kg of protein, $ per kg other solids. In my opinion skim milk is the industry packaging and selling consumers their waste product because the cream or butter fat is whats needed for the high dollar/value added products.
Easy and cheaper to make it yourself. Takes 10 mins and the butter tastes much better.
Make mine too…with cream….
Takes longer than 10 mins to get the milk from the cow
@@CodyT362 He means you can buy heavy cream and make butter out of that.
@@caesarsalad1170 it's not cheaper and easier then is it?
My mother used make butter by churning yogurt
Cows eat grass, they turn the grass to milk, the milk is removed and turned into butter. Doesn’t that make dairy products vegetables?
No. It doesn’t. Milk is basically nutrition for its calf, which we take for our needs. Also milk is basically blood as it’s made of white blood cells (or pus)..
@@arbjfulmill composition:
Water: 87.7%
Sugar(lactose): 4.9%
Fat: 3.4%
Protein: 3.3%
Ash (Minerals): ~0.7%
These are regulated standards. Milk is not “basically blood” or pus. Where do people come up with this stuff?
@@arbjful Uhhhhh...Go back to school.
Milk is NOT the white blood cells from blood.
White blood cells are NOT pus.
10 million ton doesn’t seem like a lot, I probably use half that.
Класс❤
You have footage of Rama margarine being dispensed. Rama in South Africa has never made butter products. You have spliced different videos together that don't make sense!
Habibi Come to India LOL
so this how people get heart attacks
I'm way too high for this. Goodnight.
Haven't ate butter last 5 years 🤣
Who cares? You can also claim you haven't eaten cow dung in the last 5 years. Still the same. Who cares?
Thank u ❤🎉
we call it butter but here in the UK we also call it Margrine
Butter and margarine are 2 seperate things, also in the UK.
No matter what we breed.... 🥛
We still made of seed
The text caption wrongly refers to the churner as "the turner." This error is repeated again and again in the video.
It's the robot voice that has a glitch. I hate robot voices. Spoils the vid for me
Sounds like churner to me. Maybe listen again.
@jenbell9823 - He's not talking about the audio voice. He is talking about the incorrect captioning that keeps showing the words "the turner" when the audio voice says, "the churner." The error is in the captioning, as it usually is.
In many other programs, I have seen some wildly inaccurate translations between the spoken words and the C.C. video captioning translations. Some bordering on anything from the hysterical to the pornographic!
@@jenbell9823 Of course it sounds like “churner” because it is. I very clearly referred to the text caption not the spoken audio. Maybe read again.
@@sharidavenport5283 Thank you and agreed. Cheers.
The integration of food technology processing machines has revolutionized the industry, enhancing both efficiency and quality.
My mom use make her own ghee with the cream from the milk. We call the cream sari
They don’t mention the oil the add now that keeps it hard without refrigeration
While I appreciate the video and the work that was put in its making (it is very detailed for sure 😊), the lack of showing a wider picture shows the ignorant nature of the makers. It is not that butter is only made in the West, the regions in South Asia have been making butter for thousands of years, perhaps much before the EU. And India is the largest producer of butter in the world. The entire video seemed to be showing otherwise... as if no one in the world knew about butter and its values before the West took it seriously.
Butter came out of Europe, Scandivanian countries. Besides, why do people like you always want to moan and make it cultural, this is just the simple process in how butter is made in factories. Just enjoy the video for what it is, educational, for mass production. There are people in the West who make their own butter with their own hands, a manual process, should they show that part of Western culture now too?!
The butter police has arrived. Why do you have to make a political statement out of butter? What next?
@@bennyceca I did not bring any cultural thing into it. I just mentioned that a holistic picture would have been nice. And fyi, butter did not come out of Scandinavia, it was first discovered in Africa about 6000BC and then mentioned again by Sumerian texts. It is exactly this ignorance that I am pointing out to! Thanks for proving my point. Peace out! 😇