this video saved me from getting an earful from my mom after forgetting about that liter of cream in the fridge lol. we don't have cream now but hey we have butter and my mom is super thrilled and excited by how simple it is to make it (butter is also super expensive here in my country) . thank you so so so much! ♥
Great video for using outdated cream.. I do it slightly different & easier if you don't have electric or hand mixer Put the cream in a mediam mason jar filled 1/3 with cream, now close the lid tight & shake the bottle up & down, keep shaking until you have hard butter & whey separated in there. you will have butter in less than 5 minutes very easy I do it all tge time PS; the cream has to be at room temperature Thank you
Thanks! I thought I was going to toss some cream, but then I got the idea to see what could be done with it and found this video. I don't think it took me more than 5 minutes to make butter and it tastes and smells fine.
I had no idea this was such an easy process. Thank you so much and you weren't kidding about being careful with the liquid. Once it separated, stinky whey was flying around the kitchen and on me.
No, you just had to keep going, the thick creamy texture is the cream aerating, eventually the butter solids will bind and the whey will separate, it always happens, some creams are thickened with Gelatine (look on the pack) these can take a little longer to butter as they have less cream content but they still work, just lean the mixer on and relax with a drink, it'll come. Steve
Costco quantity of heavy whipping cream went stinky yesterday. Wow, found your little video! It saved the day! I think I rescued at least a pound of sweet butter here! Thank you. Very simple.
I have the same issue with the Costco size, but the price is incredible compared to the grocery store. If I catch the cream before if spoils, I love making Clotted Cream with it. Add no more than 4 cups of cream to a large crock pot and turn it on Warm with the lid on. Leave it to gently cook for 10-12 hours and do not touch it at all. Transfer the crock and lid to the fridge, do not touch it at all, and leave it for at least six hours to solidify. Scoop out the clotted cream layer from the remaining whey and use it to spread it on any bread. The remaining whey can be added to any cream soup, casserole, hot chocolate, scones, etc. The clotted cream will last for about 4 days in the fridge or freeze it for up to 3 months. It is really indulgent. My friends love to gather for a tea party and their kids love it as well.
We make whey butter spread in Sweden. It’s a bit sour but you flavour it with vanilla and it’s suitable even to bottle fed children. It’s very rich with iron.
I just found my heavy whipped cream gone bad . Than i found you , took my bad w- cream out of my garbage and washed off the box . Followed exactly your video and guess what ? I had fantastic fresh butter now ! How cool is that ! Thank you soooo much !
I have 2 unopened but expired plastic bottles of single cream - one is 2 months old, the other 6 months. Apart from the cream has already split, they look ok. Does it matter how old the cream is to turn it into butter?
Oh wonderful, thank you so much. I got far too much cream while I was making Caramel and I was so worried about wasting what went bad. The butter came out amazing and it gave my candy such a richer flavor. You're a life saver!
So glad found how to save my soured cream . My fridge quit on me & I tried to keep my whipping cream cold on ice , but I was a little too late . Now can you also do this with whipping cream ? Have no idea why they make Heavy Cream & Whipping cream aren't they one in the same ? Sometimes I get either or . To me they whip up the same lol
Thanks for the easy to follow guide! My household indulges in heavy cream for our coffee. We buy it in 1/2 gallons at Costco and sometimes we don't get through it all before it starts making the coffee 'funny' -- not sour but not smooth and creamy. This was a perfect solution -- much better than tossing it away. The butter tastes perfect!
Same here! 😅 The costco half gallon is just too good of a deal compared to buying smaller containers, but we never quite get to the end of it before it starts to turn.
i'm SO happy to learn this, as I have three plus cups of soured cream, and I needed to know what to do with it as it's too expensive to throw out, but too sour for normal consumption uses
Hi Thank you so much, saved tossing it- it did take about 10 mins of beating with hand mixer before it finally turned! Was almost giving up and then voila- I added some salt.
I just have to say thank you!!! I just did butter for the first time 😁!! It’s perfect!! I’m amazed 😆. I am really thankful! Thanks for sharing your knowledge!!
Oh my goodness Steve. This video is 4 days too late for me. Last Thursday I opened a pint of heavy cream that had an expiration date in mid August yet this brand new cream was spoiled. I called the store and got a refund mailed out. Then I threw away the cream. If I had seen this video I would have been making butter out of it. I would have never guessed that spoiled cream could make fresh butter with no trace of the spoiled flavor. Awesome tutorial.
One of our local large chain markets greatly lowers the price of it's own brand of 'heavy cream" and I am able to make my own butter for about half the cost of ready-made product. I also use the real butter milk for baking and "brining" poultry. Great stuff.
Thank you so much for this detailed video! I knew there was a way to save spoiled cream and your video came up after searching! Thanks for sharing. Heavy cream costs too much to throw out😂
Thank you very much! This is the first sensible video I can find on this topic. I forgot that I bought double cream when it wasn't out of date. It will be 7 days out of date by the time I get it churned tomorrow. Hope that isn't too late, is it? Will definitely subscribe, thanks! ♥
It sounds wonderful to turn sour cream into butter. I have a local dairy who take back any dairy product from their customers if it has slightly soured. They kindly allow me this free of charge.So my lockdown days are spent heating milk and making cottage cheese. Tried this butter thing with heavily soured cream.It has turned into something resembling butter and it great in cake making but does still have the sour smell. Sadly I do not have a kitchen aid and am using a food processor.This is producing a very white liquid is this whey or buttermilk? The whey I get from heating and curdling milk is clear, so one assumes this should be too?
I am so glad I came across this video. I had bought 2 tubs of cream to make 2 batches of Oreo mousse but one of them went sour before I had even opened it. I was ready to throw it away but, before doing that, a quick Google search brought me to this video. Now I am no longer annoyed for not having a bigger batch of Oreo mousse and having to waste money by throwing unused cream in the bin. Now I have both my Oreo mousse (although a smaller batch) and an extra jar of butter in my fridge. Thanks Steve! 😃
In times past butter was seldom made with sweet cream. The cream was saved for about a week on the farm and when enough had accumulated to make it worthwhile to churn it frequently had soured. After the churning the leftover liquid was allowed to continue fermenting and was real buttermilk. What is sold as buttermilk now is really soured milk and has very little in common with buttermilk! There can be no " full fat" buttermilk!
What do you mean by sweet cream? Lactose is a sugar of sorts, so cream can be very sweet with no additives? Buttermilk is not just soured milk, I have a recipe for how to make buttermilk on my channel and like Yogurt, buttermilk is all about using the correct culture to create the buttermilk flavour.
You sure can Matt, it helps to expel the Moisture and distributes the salt just perfectly. Funnily I made my own just this week with some cream that was getting close to use by. Thank you.
Thank you Steve! I have a 1 kg tub of full fat soft cheese which is 2 months out of date. It smells fine just a little to taste and was sad at the thought of throwing it away as I can’t imagine how long it will take to finish it. I am very happy to come across this video as I can try making some home made butter with it and save it from getting wasted. 🙏🙏
I don’t waste any products or biproducts of milk as all those products can be turned into something: 1, spoilt milk when overheated with a hint of lime (not required necessarily) can be used to make cheese! 2, spoilt butter 🧈 can be overheated to make clear fat that smells like beef 🥩 and could be used to flavour foods such as flatbreads with some herbs 🌿 3, when you make butter out of fresh milk or cream , you use cultured milk 🥛 and the bi products you get are : butter; buttermilk ; and the floaty ingredients in buttermilk could be strained out to make another product similar to cheese ( texture more like crumbled tofu) 4, last but not the least spoilt yogurt can be used as culture ( even fresh yogurt definitely) You cannot use all the yogurt as culture as you require like a teaspoon of it and the rest could be churned into butter again .
@@Steve-Owens Thanks Chef! We are getting ready to cater PGA golf ⛳️ tournaments in Toronto here soon 🔜 and Rogers Cup coming up right after that in August! It’s fun working with Chefs! My partner is a chef 👩🍳!
I had delivery leave heavy cream in the box and it was iced for a bit bu 90 temps that day. Does it have to have been stored cold to use your method? Box was not puffed up and is unopened
Start small 😭 I had 3 quarts I had planned on cooking into Panna Cotta in April and it was under the cool vent so its fine.. a little off smell but seeing as it's November I'm impressed. Anyway, I should have tried 1 quart at a time. 2 quarts is way too much liquid lol 😂 this is awesome though! Thank you
Another great video thanks steve. Hopefully you'll see this in time, my sister has just asked me to make a birthday cake for my niece tomorrow but I have no butter. Can I use this straight in the cake as it will take a while to soften in my house ( it's either oven hot or freezing cold lol)
Hi Steve, Have tried but will not turn to butter. The buttermilk came away, but after a long time mixing it will not turn to butter. Please help. I have been making a lot of butter yet this cream will not. Have lovely cream for my scones at teatime!!!
Thanks Sharon, did you drop by my forum? Still testing it but I did reply to some of your posts and I have made a video for you check out later :) Steve
My cream wasn't as sour as I thought, but there is just so much of it in the fridge. My neurosis is that I fear running out of cream. :) Anyway, the whey didn't separate until I added sea salt. Is this because of the high 36% fat content? I did come out lovely though! Thank you for this video!
Thanks AM, it would not have been the sea salt that made it separate, there is no logic in that, it was the further mixing, you were probably nearly there.. Also the fat content of cream at 36% is not really very high, it's about average. Hope that is of some use..
Ohh Too late, indeed :o( Well I hope this saves some future spoils from a trip down the drain. We used to only make butter from Fresh Cream but then I found that I could salvage butter from soured Cream also and I am a happy bunny, as you know I hate waste. Thanks Anne ;o)
+-Dennis Faber Hi Dennis, not really Buttermilk is traditional made with the Milk left over from Butter making and has very little butter fats left in it.. Good luck Steve
How old is too old? It seems like the mixer has been going 30 minutes now? I put in 3 different types of heavy cream and some half and half. I know 2 were not homogenized. I had success 10 months ago when I did this the first time.
dear Steve, i have whisked the spoiled cream for more than half hour and after the solid split, it mixed in again and the whole thing now is just smooth cream and tastes bitter. can u tell why it went wrong?
We had a couple of pints of cream that we froze accidentally (not ultra pasteurized). When we thawed them out they were clumpy so I thought this would be a good use for them. After 15 minutes on kitchenaid setting 8 we achieved nothing more than a little foam on top of liquid. How long is this supposed to take and did freezing the cream remove the clotting capabilities somehow?
I can only get raw milk once a month and I get 2 gallons at a time. How can I save the cream from month to month to make butter? Is freezing it an option or is it better to just refrigerate it?
Just clicked the vid to see what spoiled cream looks like... Mine looked like whipped and a bit sour. This one here is on different level. I guess I will use mine as intended :S
![[Live] : ONE 168 วันนี้!! "โจนาธาน vs ซุปเปอร์เล็ก"](http://i.ytimg.com/vi/0jIN65KgJsI/mqdefault.jpg)
I see this video is 10 years old but still relevant and helpful. Thank you for the simple instructions with no fuss. 😊
You're welcome!
this video saved me from getting an earful from my mom after forgetting about that liter of cream in the fridge lol. we don't have cream now but hey we have butter and my mom is super thrilled and excited by how simple it is to make it (butter is also super expensive here in my country) . thank you so so so much! ♥
Sorry I missed the comment.. well done 👍
Milk can be used in hundreds of ways. There’s no need to dispose expired milk and milk products. There’s always a way.
Great video for using outdated cream.. I do it slightly different & easier if you don't have electric or hand mixer
Put the cream in a mediam mason jar filled 1/3 with cream, now close the lid tight & shake the bottle up & down, keep shaking until you have hard butter & whey separated in there. you will have butter in less than 5 minutes very easy I do it all tge time
PS; the cream has to be at room temperature
Thank you
Thanks! I thought I was going to toss some cream, but then I got the idea to see what could be done with it and found this video. I don't think it took me more than 5 minutes to make butter and it tastes and smells fine.
That's what I hope to hear thanks Rob ;o)
So glad i found this video! I felt so satisfied saving my liter of cream and getting awesome butter out of it! It was so easy too
Those stories make this all worth while.. :o) Thanks
I had no idea this was such an easy process. Thank you so much and you weren't kidding about being careful with the liquid. Once it separated, stinky whey was flying around the kitchen and on me.
Yep. when lumps of butter fly through water, it can get messy.. :o). Well done though
No, you just had to keep going, the thick creamy texture is the cream aerating, eventually the butter solids will bind and the whey will separate, it always happens, some creams are thickened with Gelatine (look on the pack) these can take a little longer to butter as they have less cream content but they still work, just lean the mixer on and relax with a drink, it'll come.
Steve
Costco quantity of heavy whipping cream went stinky yesterday. Wow, found your little video! It saved the day! I think I rescued at least a pound of sweet butter here! Thank you. Very simple.
I have the same issue with the Costco size, but the price is incredible compared to the grocery store. If I catch the cream before if spoils, I love making Clotted Cream with it. Add no more than 4 cups of cream to a large crock pot and turn it on Warm with the lid on. Leave it to gently cook for 10-12 hours and do not touch it at all. Transfer the crock and lid to the fridge, do not touch it at all, and leave it for at least six hours to solidify. Scoop out the clotted cream layer from the remaining whey and use it to spread it on any bread. The remaining whey can be added to any cream soup, casserole, hot chocolate, scones, etc. The clotted cream will last for about 4 days in the fridge or freeze it for up to 3 months. It is really indulgent. My friends love to gather for a tea party and their kids love it as well.
This is just fabulous Steve and you saved the day as I thought I would have to throw it out,
Excellent, that's what I hoped.
We make whey butter spread in Sweden. It’s a bit sour but you flavour it with vanilla and it’s suitable even to bottle fed children. It’s very rich with iron.
I'm curious, where does the *_iron_* come from - which ingredient?
We have thrown out so many cartons of spoiled milk/heavy cream but now thanks to you, we are going to make butter !
Hope you enjoy Junnai.. ;o)
Spoiled milk = for cheese making
u can add some herbs to that butter and use it on Couscous with vegetables as we do in my country ,sooooooo yummy
I just found my heavy whipped cream gone bad . Than i found you , took my bad w- cream out of my garbage and washed off the box . Followed exactly your video and guess what ? I had fantastic fresh butter now ! How cool is that ! Thank you soooo much !
That is so good to hear Petras, exactly why I made this video, saving one cream at a time :o)
I toss out so much cream that’s soured so this is going to save me so much from wasting! Thank you!
Happy to help!
Clean and Fresh, no hint of sourness.
I did it almost gave up but then I read one of the comments and just kept going all of a sudden it started to separate.
Well done, it can take a while sometimes..
Thanks Steve....I hate to throw out food if it can be used in another way! Like Butter!!!
Absolutely, That is what I used here and it makes great butter
Steve
I have 2 unopened but expired plastic bottles of single cream - one is 2 months old, the other 6 months. Apart from the cream has already split, they look ok. Does it matter how old the cream is to turn it into butter?
Oh wonderful, thank you so much. I got far too much cream while I was making Caramel and I was so worried about wasting what went bad.
The butter came out amazing and it gave my candy such a richer flavor. You're a life saver!
That's great to hear.. 😀
I just made this butter out of spoiled cream and wow!it's sweet and creamy!not like store bought!thanks so much!
Excellent, that's what I hoped to hear :o)
So glad found how to save my soured cream . My fridge quit on me & I tried to keep my whipping cream cold on ice , but I was a little too late . Now can you also do this with whipping cream ? Have no idea why they make Heavy Cream & Whipping cream aren't they one in the same ? Sometimes I get either or . To me they whip up the same lol
Thank you! I love the cream I buy at the farmers market but it goes sour before I can use it all. Now it won't go to waste!
I just made butter! This was amazing!
Glad you liked it!!
Thanks for the easy to follow guide! My household indulges in heavy cream for our coffee. We buy it in 1/2 gallons at Costco and sometimes we don't get through it all before it starts making the coffee 'funny' -- not sour but not smooth and creamy. This was a perfect solution -- much better than tossing it away. The butter tastes perfect!
Glad to hear that William 👍
I am addicted to cream in my coffee lol. I threw soured cream out on the lawn for the chooks but I don't think they'll be getting any more...
Lol, I also have too much from costco and found this video for the same reason 😅
Same here! 😅 The costco half gallon is just too good of a deal compared to buying smaller containers, but we never quite get to the end of it before it starts to turn.
i'm SO happy to learn this, as I have three plus cups of soured cream, and I needed to know what to do with it as it's too expensive to throw out, but too sour for normal consumption uses
Excellent.. Enjoy your butter
Great idea. Worked beautifully. I do like my butter a bit salty though so added a small amount. Makes it last longer to.
I agree.. Not too much though, for me but never none.. :o)
Well done Steve . You saved the day and cream too!
Hi Thank you so much, saved tossing it- it did take about 10 mins of beating with hand mixer before it finally turned! Was almost giving up and then voila- I added some salt.
Glad it helped!
It actually tasted kind of sour/strange after all, so had to toss it.
@@thetipsheet970 did you rinse it thoroughly?
I just have to say thank you!!! I just did butter for the first time 😁!! It’s perfect!! I’m amazed 😆. I am really thankful! Thanks for sharing your knowledge!!
You're most welcome, thanks for saying 😊
Absolutely. I make it with both. this is just showing even turned cream can be used.
Steve
Oh my goodness Steve. This video is 4 days too late for me. Last Thursday I opened a pint of heavy cream that had an expiration date in mid August yet this brand new cream was spoiled. I called the store and got a refund mailed out. Then I threw away the cream. If I had seen this video I would have been making butter out of it. I would have never guessed that spoiled cream could make fresh butter with no trace of the spoiled flavor. Awesome tutorial.
One of our local large chain markets greatly lowers the price of it's own brand of 'heavy cream" and I am able to make my own butter for about half the cost of ready-made product. I also use the real butter milk for baking and "brining" poultry. Great stuff.
michael legge Great opportunity for you Michael, thanks for sharing
Steve
You can drink the whey or add it to a smoothie for it's protein content.
Not from spoiled cream. The whey is rancid..
Thanks! Your info came in handy for some cream I had forgotten about. Usually, I make butter with leftovers but thought I had to throw this out.
Thank you so much for this detailed video! I knew there was a way to save spoiled cream and your video came up after searching! Thanks for sharing. Heavy cream costs too much to throw out😂
Thank you very much! This is the first sensible video I can find on this topic. I forgot that I bought double cream when it wasn't out of date. It will be 7 days out of date by the time I get it churned tomorrow. Hope that isn't too late, is it? Will definitely subscribe, thanks! ♥
Glad it was helpful! Thank you, were you successful?
God bless you. Thank you so much for making this video, I had thrown them away now I now it is useful.
Most welcome
What a wonderful idea! thank you so much! GOD Bless you.
Thank you ☺️
Thanks for this video. That is what I will do as a carton was just opened and realized that it was sour. Yuck! Off to make some butter! 👩🎓🌞
Have fun!
Thank you so much for this video, my heart was hurting that I had to throw away my whipping cream, but you saved the day, it came out great! 💯💯
Thank you! I almost threw out cream, this helped a lot :D
You're welcome!
Thank you.... my butter tastes awesome
Thank you!
You're welcome!
It sounds wonderful to turn sour cream into butter. I have a local dairy who take back any dairy product from their customers if it has slightly soured. They kindly allow me this free of charge.So my lockdown days are spent heating milk and making cottage cheese. Tried this butter thing with heavily soured cream.It has turned into something resembling butter and it great in cake making but does still have the sour smell. Sadly I do not have a kitchen aid and am using a food processor.This is producing a very white liquid is this whey or buttermilk? The whey I get from heating and curdling milk is clear, so one assumes this should be too?
This is a great save to reuse the sour stale cream. Thank you for sharing ☺️☺️
No worries.. You're welcome..
I am so glad I came across this video. I had bought 2 tubs of cream to make 2 batches of Oreo mousse but one of them went sour before I had even opened it. I was ready to throw it away but, before doing that, a quick Google search brought me to this video. Now I am no longer annoyed for not having a bigger batch of Oreo mousse and having to waste money by throwing unused cream in the bin. Now I have both my Oreo mousse (although a smaller batch) and an extra jar of butter in my fridge. Thanks Steve! 😃
I am so glad google is serving my video, I do hate to see waste.. Thanks for your lovely comment.. 👍
Great and just to inform you if you heat that butter on low for about 10-15 minutes we can have ghee (charified butter)
Thanks Mae. Me too. Welcome aboard :)
Steve
How many minutes? I use stand mixer but its not separating
oh so excited! have spoiled cream.
This video gets me to subscribe immediately!! I just hate to waste! Thanks
In times past butter was seldom made with sweet cream. The cream was saved for about a week on the farm and when enough had accumulated to make it worthwhile to churn it frequently had soured. After the churning the leftover liquid was allowed to continue fermenting and was real buttermilk. What is sold as buttermilk now is really soured milk and has very little in common with buttermilk! There can be no " full fat" buttermilk!
What do you mean by sweet cream? Lactose is a sugar of sorts, so cream can be very sweet with no additives?
Buttermilk is not just soured milk, I have a recipe for how to make buttermilk on my channel and like Yogurt, buttermilk is all about using the correct culture to create the buttermilk flavour.
Thank you 😊
You and your jacket are amazing. Thank you for this video.
I'm going to be making this over the weekend with fresh cream.
To give it a bit of flavour can I add a pinch of salt to the cream before whisking?
You sure can Matt, it helps to expel the Moisture and distributes the salt just perfectly. Funnily I made my own just this week with some cream that was getting close to use by. Thank you.
Steve's Kitchen Cheers Steve it tastes delicious.
This morning I had the best marmite and coleslaw on toast I've had in a while
Thank you Steve! I have a 1 kg tub of full fat soft cheese which is 2 months out of date. It smells fine just a little to taste and was sad at the thought of throwing it away as I can’t imagine how long it will take to finish it. I am very happy to come across this video as I can try making some home made butter with it and save it from getting wasted. 🙏🙏
So happy to have helped..
I don’t waste any products or biproducts of milk as all those products can be turned into something:
1, spoilt milk when overheated with a hint of lime (not required necessarily) can be used to make cheese!
2, spoilt butter 🧈 can be overheated to make clear fat that smells like beef 🥩 and could be used to flavour foods such as flatbreads with some herbs 🌿
3, when you make butter out of fresh milk or cream , you use cultured milk 🥛 and the bi products you get are : butter; buttermilk ; and the floaty ingredients in buttermilk could be strained out to make another product similar to cheese ( texture more like crumbled tofu)
4, last but not the least spoilt yogurt can be used as culture ( even fresh yogurt definitely)
You cannot use all the yogurt as culture as you require like a teaspoon of it and the rest could be churned into butter again .
Great thoughts and tips.. :o)
@@Steve-Owens Thanks Chef! We are getting ready to cater PGA golf ⛳️ tournaments in Toronto here soon 🔜 and Rogers Cup coming up right after that in August! It’s fun working with Chefs! My partner is a chef 👩🍳!
@@introvertyetfunny543 Again, you are most welcome.. :o)
I was just about to throw out my slightly spoiled whipping cream, when I thought hey maybe it is still useful for some recipe on youtube....thank you.
Thanks alot i saved a lot of cream which made butter
Most welcome 😊
I had delivery leave heavy cream in the box and it was iced for a bit bu 90 temps that day. Does it have to have been stored cold to use your method? Box was not puffed up and is unopened
No if it's proper cream it does not have to be cool.
Hi! Love the video! I have a question, I have spoiled heavy whipping cream in the fridge can I use that?
Thank you.
Awesome video. Thanks soooooo much.
Glad it was helpful!
Wow your quick :) Thanks
Worked really well. Thank you!
Glad it helped!
Thank you Davey :)
Steve
Fabulous! Can you turn the whey into buttermilk?
How fantastic steve! That's awesome I love this tip. Thank I'm going to try it out
Excellent!
Start small 😭 I had 3 quarts I had planned on cooking into Panna Cotta in April and it was under the cool vent so its fine.. a little off smell but seeing as it's November I'm impressed. Anyway, I should have tried 1 quart at a time. 2 quarts is way too much liquid lol 😂 this is awesome though! Thank you
Lol yep I am quick and yes I did change it again :) you have a great week also
Another great video thanks steve.
Hopefully you'll see this in time, my sister has just asked me to make a birthday cake for my niece tomorrow but I have no butter.
Can I use this straight in the cake as it will take a while to soften in my house ( it's either oven hot or freezing cold lol)
Thank you man
You're welcome!
We have old heavy cream that has solidified to the point it will not pour out of the carton. I suppose that is okay?
If it's cream without thickener additives, it should be fine. Maybe add a tiny bit of milk or water to loosen the cream..
@@Steve-Owens Thanks! I was wondering about that! I actually have a little bit of fresh heavy cream I can add to it -- and will do that!
Thanks :) Too Kind.
Hi Steve, Have tried but will not turn to butter. The buttermilk came away, but after a long time mixing it will not turn to butter. Please help. I have been making a lot of butter yet this cream will not. Have lovely cream for my scones at teatime!!!
Than ks for the tip!! I was also wondering if a person could make cultured butter from sour cream?
Perhaps, though I suspect the butter making process will remove much of the culture, so I'm not sure with out experimenting
@@Steve-Owens Thanks, that's kind of what I was thinking. Please let me know it you DO experiment with it, and I will too....
Wow, great tip. Thanks Steve.
Thanks Sharon, did you drop by my forum? Still testing it but I did reply to some of your posts and I have made a video for you check out later :)
Steve
Thanks❤️❤️❤️
👍😆
dont think id like to make it with off cream..but id like to try with fresh cream :) great idea!!
This is absolutely a great tutorial for a simple way of making cheese, im going to save my spoiled milk from throwing out! 😅😅 ty Steve!
Glad it was helpful!
My cream wasn't as sour as I thought, but there is just so much of it in the fridge. My neurosis is that I fear running out of cream. :) Anyway, the whey didn't separate until I added sea salt. Is this because of the high 36% fat content? I did come out lovely though! Thank you for this video!
Thanks AM, it would not have been the sea salt that made it separate, there is no logic in that, it was the further mixing, you were probably nearly there.. Also the fat content of cream at 36% is not really very high, it's about average. Hope that is of some use..
@@Steve-Owens Wow, thank you for the quick response and all of the information. Your channel is terrific!
Supap so nice thank you
Welcome 😊
Hey and whilst I am at it you have a top week :)
Steve
wow beautiful I have a spoilt milk turning it into butter.😊
Ohh Too late, indeed :o( Well I hope this saves some future spoils from a trip down the drain. We used to only make butter from Fresh Cream but then I found that I could salvage butter from soured Cream also and I am a happy bunny, as you know I hate waste.
Thanks Anne ;o)
Thanks Steve for posting this. Do you think you could do this with butter milk? We are making your steam bq pork buns today.
+-Dennis Faber Hi Dennis, not really Buttermilk is traditional made with the Milk left over from Butter making and has very little butter fats left in it.. Good luck
Steve
LOL you are quick Angie and you changed you lil' pic again Cool :) Thanks
How old is too old? It seems like the mixer has been going 30 minutes now? I put in 3 different types of heavy cream and some half and half. I know 2 were not homogenized. I had success 10 months ago when I did this the first time.
What can else we may have if aren't havng hand/ electric blender or whishker
Thanks Steve..it had been a help..
dear Steve,
i have whisked the spoiled cream for more than half hour and after the solid split, it mixed in again and the whole thing now is just smooth cream and tastes bitter. can u tell why it went wrong?
+Linh Thuy Nguyen What sort of cream is it? If it's real cream if should split.
Steve's Kitchen it has 35.1℅ cream as saud on the label so i think it is, right? Anw thanks for replying so soon:)!
Linh Thuy Nguyen It should butter then, you needed to keep going.
How do I tell if it's 'a bit off but okay to use' or 'bad idea, I the bathroom a few hrs later'?
Wonderful! can I use this method with whipping cream too? Did anyone try it?
Yes.
@@Steve-Owens Thanks alot 💖
We had a couple of pints of cream that we froze accidentally (not ultra pasteurized). When we thawed them out they were clumpy so I thought this would be a good use for them. After 15 minutes on kitchenaid setting 8 we achieved nothing more than a little foam on top of liquid. How long is this supposed to take and did freezing the cream remove the clotting capabilities somehow?
Can you do anything with the leftover whey?
Feed plants.. It's soured so not nice to cook with
Is that erpired all purpose cream?
I can only get raw milk once a month and I get 2 gallons at a time. How can I save the cream from month to month to make butter? Is freezing it an option or is it better to just refrigerate it?
I usually freeze the dated cream when I can get it then make butter from it when I need to - it is pretty thick when it thaws.
Thank you so much!
Keep making more great videos, I love them and look forward to you next video.
Great job!
:-)
Just clicked the vid to see what spoiled cream looks like... Mine looked like whipped and a bit sour. This one here is on different level. I guess I will use mine as intended :S
Thank you so much for your video 😊 Just I hv a problem that my butter came out with "cheesy smell" and a bit bitter.... Is this normal?
No it's not normal, sounds like you haven't completely removed the whey.
@@Steve-Owens 🤦😣😥ahhh, can I continue again with the room temperature soften butter?
@Jamie Chen Yes and also wash the butter in ice water to get the whey out.. It's the whey that smells..
@@Steve-Owens appreciate for your promptly reply and suggestions... super 👍
@@jamiechen525 You're welcome.. Follow us in Turkey if you like..