Full transcript
0:00Today we uncover the shocking truth
0:02about UK supermarket butter. Because
0:05millions of tubs labeled butter are
0:07anything but. And if you've been
0:09spreading it on your toast, melting it
0:11into your mash, it could be silently
0:13affecting your gut, your liver, and your
0:15immune system. In today's video, we're
0:18exposing seven of the worst butter
0:20brands sold in British supermarkets.
0:22Products that look pure on the label but
0:25failed the tests in the laboratory.
0:27Because there's a world famous premium
0:29brand whose pack is only around 64%
0:32actual butter with the rest topped up by
0:34rape seed oil, water, and a little salt.
0:37There's a cheerful yellow butter product
0:39where the very first ingredient on the
0:41list isn't cream at all. It's water.
0:44There's a beloved household name that
0:46came dead last, 13th out of 13 in a
0:50national taste test published only this
0:52summer. There's flag waving patriotic
0:55packaging on tubs whose owners have just
0:58changed hands in a 988
1:01million pound deal. And there's the
1:03quiet little trick of adding beta
1:04carotene coloring to deepen that rich
1:07grass-fed yellow that the modern
1:09artificial recipe alone can't deliver.
1:12Remember the days when butter never went
1:14anywhere near a fridge? For generations
1:16across Britain, it simply sat in a
1:19little ceramic dish on the lard shelf,
1:21soft and ready for the morning toast,
1:24made from nothing more than churned
1:25cream and a pinch of salt. Some older
1:28shoppers will remember the provisions
1:29counter, too, where the grosser carved a
1:32slab from a great cold barrel, shaped it
1:34with damp wooden paddles, and wrapped it
1:36in honest grease proof paper. Two
1:39ingredients that was butter. No 10-line
1:42list of oils, emulsifiers, and colorings
1:44printed down the side of a plastic tub.
1:47Now, walk down the dairy aisle today,
1:49and the picture is very different.
1:51Somewhere along the way, the industry
1:53convinced us that butter belonged in the
1:55fridge, where, of course, it turns rock
1:58hard. Then, it sold us the cure for a
2:00problem it created in the form of tubs
2:03of soft spreadable stuff blended with
2:05cheap refined oil and padded out with
2:07water, all at proper dairy prices. And
2:10once you start reading the labels, it
2:12gets worse. And this matters because
2:15butter isn't a luxury. It's one of those
2:17everyday essentials that ends up on
2:19nearly every kitchen table in the
2:21country. When the recipe gets watered
2:23down, when the block quietly shrinks,
2:26and when the marketing works harder than
2:27the ingredients, it's ordinary shoppers
2:30who pay more for less. So, we went
2:32through the major butters currently
2:34sitting on UK supermarket shelves,
2:36checked the current labels line by line,
2:38and the seven butter brands you may want
2:41to think twice about, and then we'll
2:43reveal the five that are genuinely still
2:45worth putting in your basket. But before
2:48we get into it, please do take a second
2:50to hit that like button. And if you can
2:52see the hype button under this video,
2:54give that a tap as well. It costs you
2:57nothing, but it pushes this
2:58investigation in front of far more
3:00British shoppers who are being quietly
3:02shortchanged in the dairy aisle. The
3:04more people who see exactly what's in
3:06these tubs, the more pressure there is
3:08on these companies to do better and to
3:11be honest about what they're selling us.
3:13This channel doesn't answer to the food
3:15giants, it answers to you. So, your
3:17support genuinely helps keep this kind
3:19of plain speaking work going. And let's
3:22get into it.
3:24Number seven, Anker.
3:27Anker has spent decades leaning on that
3:30clean, green New Zealand pasture image,
3:33all rolling hills and grass-fed cows.
3:35It's lovely marketing. But it's worth
3:38being clear that this is largely a
3:39heritage story now because the
3:41spreadables sold on UK shelves is a
3:44Britishmade Ara product and what's in
3:46the tub is a very different thing to
3:48those postcard hillsides. The current
3:51label lists butter at 50%, rape seed oil
3:54at 29%, then water, salt, and color in
3:58the form of beta carotene. So, half of
4:01it is butter and getting on for a third
4:03is refined rape seed oil. And that
4:05little mention of added color is worth
4:07pausing on. Beta carotene is a natural
4:09coloring. Nothing alarming in itself,
4:12but it's added to deepen that golden,
4:14buttery, grass-fed look. In other words,
4:17the recipe alone doesn't quite give you
4:19the rich yellow the branding promises.
4:21So, a touch of color helps close the gap
4:24between expectation and reality. What
4:27really landed this one on the list,
4:28though, is fresh. In a national
4:31supermarket butter taste test published
4:32by The Independent in August of 2026,
4:36comparing 13 brands, Anchor finished
4:38dead last. 13th out of 13 testers
4:42pointed to the taste and the heavily
4:44processed character of it. And here's
4:46the contrast that really stings. The
4:48butter that took the top spot wasn't one
4:50of the household giants at all. It was a
4:52supermarket own sainsbury's taste the
4:55difference west country farmhouse butter
4:58at around £3 praised for its traditional
5:01slow churned preparation and its proper
5:04sea salt. So, a modestly priced own
5:06brand block quietly outperformed the
5:09famous names right across the board. And
5:11it's not that shoppers have gone off
5:13butter itself. Quite the opposite. Only
5:16this summer, traditional full cream
5:18butter was reported enjoying a real
5:20resurgence with rich Gernzi Island
5:22butter jumping 6% in sales as it won
5:25more space on Waitro shelves. People
5:28still want the real thing. What they're
5:30turning away from is the heavily blended
5:32version wearing the famous name. For a
5:35household name that so many people grew
5:37up trusting, finishing rock bottom is a
5:40hard result to ignore, and it rather
5:42confirms what a lot of shoppers have
5:44quietly felt for years. The name still
5:46sells. The spread itself is no longer
5:49keeping up.
5:51Number six, Lurac.
5:54This is the one many still think of as
5:56the gold standard. That silver tub
5:59carries a real air of Danish quality and
6:02a reputation earned because that's what
6:04an enormous number of British households
6:06actually reach for. And it's a very
6:08different product to the premium image
6:10on the lid. Check the current label in
6:12their spreadable tub. And butter makes
6:14up around 64% of what's inside. The rest
6:18is rape seed oil at roughly a quarter of
6:20the tub. Then water, a lactic culture,
6:23and salt. Now, 64% butter is actually
6:27higher than a lot of its rivals, so
6:29credit where it's due. But here's the
6:31friction. You're being sold this at a
6:34genuine premium. Sometimes with the
6:36larger 1 kg tubs sitting behind security
6:39tags like they're a bottle of spirits,
6:42and the price per 100 g reflects pure
6:44butter aspirations far more than a
6:47diluted blend deserves. Then there's the
6:49shrinking. In 2023, the main's tub was
6:53quietly cut from 500 g down to 400 g.
6:58Same familiar tub on the shelf, less
7:00inside it. And as recently as this
7:02winter, trade reporting in the grosser
7:05noted shoppers are still drifting away
7:07from these branded spreads toward own
7:09label precisely because the value no
7:11longer stacks up. Plenty of longtime
7:14buyers have simply had enough of paying
7:16luxury money for something that's a
7:18third oil and water. You'll hear the
7:20same weary line from them over and over
7:23that they simply won't pay six for a 1
7:26kg tub made by Ara and then padded out
7:29with rape seed oil and water. And the
7:32wider picture only sharpens the point.
7:35This summer, the spectator reported that
7:37butter prices right across the
7:38supermarkets have been climbing hard
7:41with some premium blocks now pushing
7:42towards £365.
7:45And it singled out the quiet habit of
7:47slipping brands into smaller packs where
7:49the traditional 250 g half pound used to
7:53sit. Things have got heated enough that
7:56the chancellor recently warned
7:57supermarkets the government would be
7:59watching closely for price gouging on
8:01everyday essentials like butter, bread,
8:04and milk. When a spreadable tub that's
8:06already a third oil and water rides that
8:09same wave of price rises, you can
8:11understand why so many households are
8:13quietly walking away.
8:16Number five, country life. If ever a
8:20product wrapped itself in the Union
8:21Jack, it's this one. The whole identity
8:24is built on Britishness, on green
8:27fields, and a sense of homegrown
8:29patriotic dairy. It's a powerful image,
8:31and it's exactly why this one deserves a
8:34closer look. The current label on the
8:36spreadable tub shows butter at 50% and
8:39rape seed oil at 25% with water and salt
8:42making up the rest. So, around half of
8:45that very British looking tub is butter
8:47and a quarter is refined seed oil. Price
8:50trackers also reported this year that
8:52the standard tub had been trimmed from
8:54500 grams down to 400 at some retailers,
8:58which is that same quiet downsizing we
9:00keep seeing across the aisle. But here's
9:02the twist that makes this one genuinely
9:04current for years. The honest point to
9:07make was that this flag waving British
9:08brand was actually owned by a Canadian
9:11company. As of August 2026, that's
9:14changed again. Its owner agreed to sell
9:16the entire UK dairy division, including
9:19Country Life, to the French giant
9:21Lactalis, in a deal worth 988 million.
9:25So, this proudly patriotic butter has
9:28just moved from Canadian to French
9:30ownership. There's nothing wrong with
9:31foreign investment in itself, but it
9:33does raise a fair question that no
9:35advert will answer for you. When a brand
9:37changes hands like this, recipes and
9:39sourcing can shift, too. And it's always
9:42worth watching what happens to the label
9:44afterward. And the marketing on these
9:46tubs is coming under a broader
9:48spotlight, too. In August of 2026,
9:51regulators move to crack down on
9:53so-called greenwashing in the dairy
9:55aisle, ruling that brands can no longer
9:57slap carbonneutral or climateneutral
10:00claims on packaging when those claims
10:02rest solely on buying carbon offsets. W
10:05Farms Ivy's Reserve, once famously sold
10:08as Britain's first carbonneutral butter,
10:11was singled out as a brand those tighter
10:13rules will hit. It's a useful reminder
10:16that the reassuring words printed on the
10:18front of a pack are increasingly being
10:20tested against what's actually going on
10:22behind them. The British styled branding
10:24on country life stays, the ownership has
10:27drifted a very long way from those
10:29fields on the packet.
10:32Number four, Clover.
10:34Now, we cross the line from diluted
10:37butter into something that's really a
10:39spread wearing dairy's clothes. Clover
10:41has always traded on that word
10:43buttermilk. And on soft pastural
10:45imagery, that makes you picture a
10:47farmhouse kitchen. The current label
10:49tells a more complicated story.
10:51Buttermilk makes up just 20% of the tub.
10:5420%. The bulk of what you're spreading
10:57is vegetable oil, a blend of palm and
10:59rape seed along with water, salt, a
11:02little natural flavoring, and keratins
11:04for color. And it's worth understanding
11:06what that headline ingredient actually
11:08is because buttermilk sounds wonderfully
11:11rich and dairy, but it's really the thin
11:14milky liquid left behind once cream has
11:16been churned into butter. It's the
11:18byproduct, not the prize. So, the dairy
11:21element that the entire brand leans on
11:23is barely a fifth of the product. And
11:25even that fifth is the watery leftovers
11:27of butter making, while oil and water do
11:30most of the actual work. To be fair,
11:33it's free from artificial sweeteners and
11:35hydrogenated fats. So, it isn't the
11:38worst offender on shelf. But that's not
11:40really the point. The point is it's
11:42marketed at close to dairy prices with
11:45dairy cues all over it when it's
11:47fundamentally an oil and water spread
11:49with a splash of buttermilk for the
11:51name. And Clover too is part of that
11:54same August buyout heading to French
11:56ownership. So it joins Country Life as a
11:59brand whose future recipe is genuinely
12:02an open question. For anyone who's been
12:04putting this in their trolley for years,
12:06assuming they were buying something
12:07mostly dairy, that 20% figure tends to
12:10come as a surprise. It's one of the
12:13brands shoppers most often describe once
12:15they've turned the pack over and read
12:16the back as an industrial spread dressed
12:19up in a farmhouse costume. and the
12:21numbers rather bear that out.
12:24Number three, Utterly Butterly.
12:27Here's one where the label really does
12:28say it all, and you don't need us to
12:30interpret anything. Just read the very
12:33first ingredient. It's water. Utterly
12:35Butterly is a spread with a vegetable
12:37fat content of around 42%. And the
12:40ingredient it contains more of than
12:42anything else is water. After that comes
12:44a blend of vegetable oils, rape seed,
12:47sustainable palm, and sunflower. Then a
12:50small amount of buttermilk, salt,
12:53emulsifiers, a preservative, lactic
12:56acid, natural colors in the form of
12:58anato and curcumin, and flavoring.
13:01That's a long way from cream and salt in
13:03a wooden barrel. This is a properly
13:05engineered ultrarocessed emulsion built
13:08to look and behave like something dairy
13:10while relying on trace buttermilk to
13:12earn a place near the butter. The
13:14cheerful name and the jolly branding are
13:17doing something clever here. They nudge
13:19you toward thinking dairy, thinking
13:21butter, thinking a treat for your toast.
13:23What you're actually buying is largely
13:26water and refined oil held together by
13:28emulsifiers. And it's telling that the
13:31most recent change the makers have
13:32trumpeted for this product isn't about
13:34the recipe at all. It's about the
13:36packaging, removing the inner grease
13:38proof paper so the tub is fully
13:41recyclable. That's a fine thing to do,
13:43but notice what it isn't. Nobody's
13:45rushing to put more dairy back in.
13:47There's a place for a cheap spread in
13:49plenty of budgets, and there's no shame
13:52in that at all. What we gently push back
13:54on is any impression that this belongs
13:57in the same conversation as real butter.
13:59On the label, it simply doesn't. When
14:02water is the headline act, you know
14:04exactly what you're dealing with. While
14:06we're on the subject, let's have your
14:08thoughts. Do you still keep a proper
14:10butter dish out on the counter, or has
14:13the fridge and the spreadable tub one in
14:15your house? And be honest, have you
14:17noticed your usual block quietly
14:19shrinking while the price climbs? Drop
14:22it in the comments because these are
14:24exactly the everyday details the big
14:26brands are hoping we won't all compare
14:27notes on. Number two, Flora original.
14:32Flora is the great survivor of the
14:34spreads world, and it's had more
14:36identity changes than almost anything
14:38else in the aisle. Over the decades,
14:40it's been sold to us on the back of
14:42heart health messaging. Positioned in
14:44advert after advert as the modern,
14:47sensible, healthy heart alternative to
14:49old-fashioned butter. An entire
14:51generation nudged to believe that a tub
14:53of blended oils was somehow the wiser,
14:56more virtuous choice than the dairy fat
14:58their parents grew up on. Think of those
15:01old adverts. The sensible mom reaching
15:03for the tub. The gentle suggestion that
15:06butter was somehow the reckless
15:08old-fashioned option. And this factory
15:11blend, the enlightened one. It was a
15:13remarkable piece of persuasion, and it
15:15stuck for the best part of 40 years.
15:18It's been dairy based. It's been
15:19reformulated more times than most of us
15:22can count. And now it's landed somewhere
15:24else entirely. Today, it's a fully
15:27plant-based vegan spread. And here we
15:30need to be scrupulously fair because the
15:32recipe has genuinely changed. The
15:35current floor original is palm oil free.
15:38It's built from a blend of refined plant
15:40oils, rape seed, sunflower, and linseed
15:43along with coconut fat, water, salt, a
15:46fabber bean preparation, a plant-based
15:48emulsifier, natural flavorings, and
15:51vitamin A. So, if you've heard older
15:54criticisms about palm oil in flora, the
15:57current label has moved on from that.
15:59and it's only right to say so. What
16:01remains is this. It's still a heavily
16:04processed spread, a manufactured
16:06emulsion of several refined oils rather
16:09than anything you could make in a
16:10kitchen. That's not a health verdict.
16:13We're not going anywhere near that. It's
16:15simply a description of what it is. And
16:17the corporate story rolls on behind the
16:19scenes, too. In May of 2026, the
16:22business, now renamed from Upfield to
16:24Flora Food Group, was reportedly put up
16:26for sale by its owner for around $10
16:29billion. And by June, it was reporting a
16:32return to profit growth in the UK, even
16:34as overall retail volumes slip. So, this
16:36is a brand being polished up and passed
16:38around at the very top. While shoppers
16:41below simply try to work out what's
16:43actually in the tub this year. The brand
16:45has spent a very long time suggesting
16:47that a factory blend of oils is somehow
16:50a more enlightened choice than natural
16:51dairy fat. And for the traditionalists
16:54watching, that framing has always
16:56grated. If you want butter, this was
16:59never butter. And it's never pretended
17:01harder to be the smarter option than it
17:03does now. The oils have changed. The
17:06essential character of a highly
17:08engineered spread hasn't. Number one,
17:11stalk original block. And at the top of
17:15the list, the one that's woven so deeply
17:17into British baking that most people
17:19never question it at all. For countless
17:21home bakers, stalk simply is what you
17:23cream with sugar for a Victoria sponge.
17:26It's tradition. It's Sunday afternoons
17:29and the smell of a cake rising. That
17:31deep familiarity is precisely why it's
17:34number one. Because for all that
17:35heritage, Stalk original block contains
17:38no dairy cream whatsoever. The current
17:40block is around 70% vegetable oils. A
17:43blend that includes rape seed and
17:45sustainable palm along with water, salt,
17:48emulsifiers, lactic acid, betaarotene
17:52for color, flavorings, and added
17:54vitamins. So the thing generations have
17:56treated as a baking staple sitting right
17:59there in its foil like a block of butter
18:01is fundamentally a solid vegetable fat.
18:04It was engineered decades ago for shelf
18:06stability and consistent baking. And it
18:08does that job well, which is exactly why
18:11it became a fixture. Now, here's the
18:13piece of history that makes this so
18:15remarkable. Older shoppers will remember
18:17just how much this country distrusted
18:19margarine. The wartime and post-war
18:22spreads, names like Echo and the plain
18:24national margarine of the ration book
18:26years were tolerated because there was
18:29nothing else. And the moment proper
18:30cream butter came back, a great many
18:33households turned their backs on the
18:34substitutes for good. There was a real
18:36cultural aversion there, a sense that
18:39margarine was the sad standin you put up
18:41with when times were hard. It was the
18:43taste of doing without, of make do and
18:46mend, and the memory ran deep enough
18:48that for decades the very word carried a
18:50faint whiff of hardship. And yet stalk
18:53quietly sailed straight through all of
18:54that, not by pretending to be spread on
18:57your toast, but by embedding itself in
18:59the cake tin, in the pastry, in the
19:01family recipe passed down on a
19:03handwritten card. It won on baking where
19:06the substitution was invisible and the
19:08results were reliable. There's no crime
19:11in a baking fat existing and plenty of
19:14bakers swear by the results. But the
19:16reason it sits at the very top of this
19:18list is the sheer scale of the illusion.
19:20An entire nation grew up believing this
19:23foil wrapped block belonged in the
19:25butter family when it's never contained
19:27a drop of cream. That traditional image
19:29is doing an extraordinary amount of
19:31work. And once you've read the label,
19:34you can never quite unread it. The most
19:36normalized product in the British baking
19:38cupboard turns out to be the furthest
19:40from what its shape and its place on the
19:41shelf quietly suggest. So that's the
19:44list of the ones to weigh up carefully.
19:46Before we get to the genuinely good
19:48stuff, let's make sure you never get
19:50caught out again because spotting proper
19:53butter is honestly very simple once you
19:55know the tells. First, the two
19:58ingredient rule. Turn the pack over.
20:01Real butter needs almost nothing. Cream
20:04or butter and salt. That's it. If you're
20:07reading a paragraph of oils,
20:09emulsifiers, preservatives, and
20:12colorings, you're holding a spread,
20:14whatever the front of the pack implies.
20:16Second, check the fat. Proper block
20:19butter sits at around 80 to 82% milk fat
20:22with no added vegetable oil in sight.
20:25Third, watch the size. Keep an eye out
20:28for that honest 250 gram half pound
20:31block. And don't assume the tub you've
20:33always bought is still the weight it
20:35used to be. And fourth, the old solution
20:38to hard butter. You don't actually need
20:40the oil blended spreadables at all. A
20:43simple ceramic butter dish on the
20:45counter keeps real butter soft and
20:47spreadable at room temperature, exactly
20:49the way our grandparents kept it before
20:52anyone thought to sell us the problem
20:53and the fix in the same aisle. Now, the
20:56good news, there are still genuinely
20:58excellent butters on UK shelves made
21:01properly. And here are the ones worth
21:03seeking out. First, Graeme's the family
21:06dairy Scottish salted butter. This is an
21:08independent family-owned Scottish dairy
21:11from Sterlingshshire, and it's slightly
21:13salted block is exactly what butter
21:15should be. The label reads butter and
21:17salt with a minimum of 80% milk fat and
21:21nothing else musling in. It's not some
21:23pricey specialist item either. It's
21:26widely stocked and sensibly priced, and
21:28it's got the awards to back it up. In
21:31June of 2026, this very butter won both
21:34overall butter and overall dairy at the
21:37Royal Highland Show, which is about as
21:40serious as Scottish dairy recognition
21:42gets. The dairy also states that its
21:44supply is free from the Bov feed
21:46additive which is their own claim but
21:48it's part of why so many people have
21:50come to trust an independent name over
21:52the mass market giants. If you want one
21:55dependable honest everyday block this is
21:58a superb place to start. Second Trean
22:01Dairy sold under the Cornish Dairy Co.
22:03name. This is proper West Country butter
22:06coming in at 98.2%
22:08Cornish butter fat with just salt making
22:11up the rest. and crucially no added oils
22:14at all. It's a real butter with real
22:16regional character, the kind of thing
22:18that actually tastes of somewhere. The
22:21brand leans on its Cornish sourcing and
22:23its local farming roots. And while we'd
22:26always encourage you to take any
22:27sourcing marketing as the company's own
22:29account, the label itself is clean and
22:32honest in a way the spreadable blends
22:34simply aren't. If you like the idea of
22:36supporting butter with a genuine sense
22:38of place, this is a lovely choice.
22:41Third, and this is the one to note if
22:43you love a soft spread but can't stand
22:45the oil. Drama and the M&S softer
22:48butter. Both made in Northern Ireland by
22:51Dale Farm. This is the cleanest good
22:53spreadable story we've got. The
22:55ingredients are simply butter and salt.
22:58That's the whole list. No rape seed oil,
23:00no palm, no emulsifiers. It achieves its
23:04softer, more spreadable texture through
23:06the way the cream is churned and
23:07handled, not by blending in cheap oil
23:10and water. So, you get the convenience
23:12of something that behaves well straight
23:14from the fridge without giving up on
23:16actually being butter. Dale Farm has
23:18picked up great taste award recognition
23:20for Drama as recently as July of 2026.
23:24So, it's a genuine quality product and
23:26not just a clever bit of positioning.
23:28For anyone who switched to spreadables
23:30purely for the softness, this is the
23:32honest answer you've been looking for.
23:35Fourth, President French block butter. A
23:38traditional French cultured butter. And
23:40the label is exactly what you want.
23:42Butter cultures and salt with no seed
23:45oils anywhere in it. The culturing gives
23:47it that slightly deeper, more savory,
23:50almost nutty character that a lot of
23:52people adore for baking, for pastry, and
23:55for finishing a dish. It's a national
23:57French favorite and it's easy to find
23:59over here. A worthy reminder that our
24:01neighbors across the channel have kept
24:03faith with proper churned butter and
24:05it's genuinely excellent for cooking as
24:07well as spreading. Fifth, all things
24:10butter organic churned at Brew Valley
24:12Farm in Somerset. This is a
24:14twoingredient soil association certified
24:16organic butter. Double churned for a
24:19lovely rich texture and it's a real
24:21showcase for modern British artisan
24:23dairy done right. One honest note, so
24:25we're being straight with you. It comes
24:27in a 200 gram pack. So don't judge it by
24:31the size. Judge it by what's inside and
24:33the price per gram. And that's really
24:36the heart of everything we've been
24:37saying today. Because a small pack of
24:39clean, honest butter is a completely
24:42different thing to a downsized tub of
24:44oil and water sold at the old price.
24:46Pack size isn't the con on its own. It's
24:49paying more and getting less real food
24:51that stinks. On that measure, a clean,
24:54organic, double churned butter made with
24:56proper craft is worth every penny to the
24:59people who love it. If you want to treat
25:01yourself to something a cut above the
25:03everyday block, this is a genuinely
25:05special one. And sixth, the option
25:08nobody in the dairy aisle wants to
25:10mention. Make your own at home. Now,
25:13this absolutely isn't for everyone, and
25:15if you're rushed off your feet, there's
25:17no shame in reaching for a good block
25:19instead. But if you have the time, even
25:22just once, it's genuinely eyeopening and
25:24it's far, far easier than most people
25:26imagine. Homemade butter is about as
25:29pure as food gets. You know exactly
25:31what's gone into it. There's no oil, no
25:33coloring, and no mystery. And you even
25:36get fresh buttermilk out of it for
25:38baking. Here's how to do it simply.
25:41Start with your one and only ingredient,
25:44double cream. For your first attempt,
25:46just grab a pot of good quality double
25:48cream from the supermarket. And if you
25:50can stretch to an organic or a higher
25:52fat one, even better, because more fat
25:56means more butter. Let it sit out for a
25:58little while so it's not fridge cold as
26:00slightly cool room temperature churns
26:02far more easily. Then you've got two
26:05easy routes. The lazy way is a jam jar.
26:08Fill it no more than halfway, screw the
26:10lid on tight, and shake. It'll go to
26:13whipped cream first. Then after a few
26:15more minutes, it suddenly seizes and
26:18splits into solid yellow lumps and thin
26:20milky liquid. That liquid is your
26:23buttermilk. The quicker way is an
26:25electric mixer or food processor. Pour
26:27the cream in and run it until it passes
26:30the whipped stage and clumps into butter
26:32and liquid, which usually takes only a
26:34few minutes. So, watch it and don't
26:37wander off. Once it's split, pour off
26:40and keep the buttermilk for scones or
26:42soda bread. Tip the butter solids into a
26:44bowl of cold water and press them
26:46together with the back of a spoon,
26:48pouring the cloudy water away and adding
26:50fresh cold water again. Repeat until the
26:53water runs clear. This rinsing step
26:56matters because any trapped buttermilk
26:58left inside will make your butter turn
27:01sour quickly, so a proper rinse keeps it
27:03fresh. Finally, work in a good pinch of
27:06salt to taste. Press out any last drops
27:09of water and shape it. Wrap it in
27:12greaseroof paper exactly like that
27:14grosser once did and keep it in a dish.
27:17That's butter the way it was always
27:19meant to be, made in your own kitchen in
27:22under 10 minutes. If this investigation
27:24has helped you see the dairy aisle a bit
27:26more clearly, please give it a like, tap
27:28that hype button to help more shoppers
27:30find it, and subscribe because we've got
27:33plenty more of these coming. And tell us
27:35in the comments which food you want us
27:37to put under the microscope next,
27:39whether it's tea bags, bread, or olive
27:41oil. Until next time, check your labels,
27:45question your brands, and protect your
27:47plate.