Its also a great way to use up leftover cream! Many times I've bought cream for a specific recipe and didn't have a use for the rest of the container. I make butter, and butter can be frozen. Great video as usual Matt!
While I plan to get a churn and dasher for large batches (and also for the nostalgia), I find that making butter in 1 pint Mason jars is easy, and allows me to easily do the vigorous agitation I want to do when the cream breaks. It takes less than 3 minutes of moderate shaking to have butter. One jar in each hand does a pint of cream at a time, four jars lets me do a quart of cream in about 6 minutes, with buttermilk collected and all the butter in first ice bath in less than 10 minutes. The key is temperature. On days when I'm making butter, I set out on the countertop for hours whatever portion of cream I plan to use. Around 60 degrees F is an ideal temperature for the cream when making butter.
When I was kid, we went to a summer camp and they gave us baby food jars and put a bit of cream in it, and we shook for about 10 minutes until we had butter. It wasn't a lot, but it was very good.
Hi Matt, I just watched your channel for the first time and really enjoyed it. I learned to make butter from my grandmother many years ago. Her process was similar to yours, although she used a wooden churn. Her process included one additional step: rinsing the butter in cool water to get all the buttermilk out of the butter by kneading it. It can take a while, so you pour out the cloudy water and rinse again until the water remains clear. The butter will remain fresh tasting in the fridge far longer. Hope the helps.
Was fortunate in my heyday to have a teacher that got the class to join in to make butter together. We used a plastic container (the one the heavy cream came in) and all took turns shaking it vigorously. The secret It seemed was adding a marble inside the container while we shook it. The butter turned out delicious
Thanks for watching! For what it's worth, i do see such KitchenAid mixers at the thrift store occasionally, but that's speculative. I am happy to recommend new KitchenAid mixers. They are still made in America and are of excellent quality. I put a link to one model in the video, but they make several, from small to large. Cheers!
Your mystery device is for honing a knife. Pretty sure you could pull your knife through that until your shoulder fell off and it wouldn't remove much steel (i.e. sharpen) from your knife.
I had no idea making butter was so simple! Thanks for sharing! I don’t suppose you have a simple method for non-dairy butter? (My daughter can’t have any milk.)
Glad it was enlightening! As for non-dairy butter, I haven’t attempted that. I usually grab something like coconut oil or tofu if I’m attempting to substitute butter in a non-dairy recipe.
That looks like a knife sharpener to me. Is there any cost savings by making your own butter? Or does it cost about the same or more, given the same quality ingredient? That was a pretty big bowl of butter! What is the yield ratio of heavy cream to butter?
Glad you asked, and something I meant to mention. I think the short answer is, there might be a little cost savings, but I think the real benefit is the superior quality. In that regard, I think it’s a better deal to make your own, as you’d pay a serious premium to get this good of quality commercial. As for yield, I didn’t measure precisely (sorry, was too busy with voice lessons 🤣), but if I hazarded a guess it would be about a 3/4 cup butter yield per cup of cream.
Cream is way more expensive. It's a perishable product (if not ultra pasteurized) in a bigger container with a smaller market for making holiday cakes and such. You can go by the fat percentages, and account for some wastage with a small batch on the utensils. Cream is around €4.50/kg at the cheapest for 35%, which would be equivalent to €10.54 in 82% butter without any losses. Commercial butter can be bought for about €8.50/kg. The butter was not compacted and probably had a greater average water content. If the cream is also pasteurized and packaged in a factory, its not any more fresh than butter is, and may have an addditive to aid in whipping.
I made butter by shaking cream. It wasn't teadious. It didn't take more than 3 minutes. I guess the type of cream makes the difference in how difficult it is to shake cream into butter and buttermilk. I actually intended to make whipped cream using the shaking method. 😂 The butter was a disappointment.
Cream certainly is tasty. I think part of the excitement is to justify the labor, mess and spillage. Cream costs way more even if you have no loss of product. Fresh (recenrly produced, unfrozen) sweet cream butter without additives from the store also tastes great. Homemade butter might spoil sooner than one made in sterile conditions in a factory. But that is probably not an issue with a batch size that doesn't break the bank. One might be impressed by this if he ate only salted or sour butter.
Its also a great way to use up leftover cream! Many times I've bought cream for a specific recipe and didn't have a use for the rest of the container. I make butter, and butter can be frozen.
Great video as usual Matt!
Brilliant idea! Thanks for watching, as always 🙏
While I plan to get a churn and dasher for large batches (and also for the nostalgia), I find that making butter in 1 pint Mason jars is easy, and allows me to easily do the vigorous agitation I want to do when the cream breaks. It takes less than 3 minutes of moderate shaking to have butter. One jar in each hand does a pint of cream at a time, four jars lets me do a quart of cream in about 6 minutes, with buttermilk collected and all the butter in first ice bath in less than 10 minutes. The key is temperature. On days when I'm making butter, I set out on the countertop for hours whatever portion of cream I plan to use. Around 60 degrees F is an ideal temperature for the cream when making butter.
A good little workout, too, I imagine. Way to go! 🙌
When I was kid, we went to a summer camp and they gave us baby food jars and put a bit of cream in it, and we shook for about 10 minutes until we had butter. It wasn't a lot, but it was very good.
Hi Matt, I just watched your channel for the first time and really enjoyed it.
I learned to make butter from my grandmother many years ago. Her process was similar to yours, although she used a wooden churn.
Her process included one additional step: rinsing the butter in cool water to get all the buttermilk out of the butter by kneading it. It can take a while, so you pour out the cloudy water and rinse again until the water remains clear. The butter will remain fresh tasting in the fridge far longer. Hope the helps.
Great to know! Thank you for sharing this tip. Happy cooking 😋
Fabulous Matt.. Will be trying homemade butter! Thanx
Glad to hear! Hope you enjoy it as much as we do :-)
Was fortunate in my heyday to have a teacher that got the class to join in to make butter together. We used a plastic container (the one the heavy cream came in) and all took turns shaking it vigorously. The secret It seemed was adding a marble inside the container while we shook it. The butter turned out delicious
I need to buy a mixer like this one you have It would probably be better than store bought. Thanks for sharing this video.
Thanks for watching! For what it's worth, i do see such KitchenAid mixers at the thrift store occasionally, but that's speculative. I am happy to recommend new KitchenAid mixers. They are still made in America and are of excellent quality. I put a link to one model in the video, but they make several, from small to large. Cheers!
Whether or not it's any better doesn't matter , another skill however simple is worth learning for its own sake.
Your mystery device is for honing a knife. Pretty sure you could pull your knife through that until your shoulder fell off and it wouldn't remove much steel (i.e. sharpen) from your knife.
I’m pretty sure I tried that after I got it, and you’re spot on. 🤪
I for one appreciate the churn puns 😂
Glad to hear! 😎
Knife sharpener. Yes, the mixer makes everything easier. I always use mine to make whip cream. So much better than store bought.
Knife sharpener?
You are too funny!! Thx for the tips 👍🏼
Thank you!! 🙏😀
I had no idea making butter was so simple! Thanks for sharing!
I don’t suppose you have a simple method for non-dairy butter? (My daughter can’t have any milk.)
Glad it was enlightening! As for non-dairy butter, I haven’t attempted that. I usually grab something like coconut oil or tofu if I’m attempting to substitute butter in a non-dairy recipe.
We use coconut oil and sometimes avocado oil.
I never thought to try tofu as a butter substitute. Thanks for the tip!
@@IWantToCook Non-dairy butter = margarine. Completely different animal, so to speak. 😉
That looks like a knife sharpener to me. Is there any cost savings by making your own butter? Or does it cost about the same or more, given the same quality ingredient? That was a pretty big bowl of butter! What is the yield ratio of heavy cream to butter?
Glad you asked, and something I meant to mention. I think the short answer is, there might be a little cost savings, but I think the real benefit is the superior quality. In that regard, I think it’s a better deal to make your own, as you’d pay a serious premium to get this good of quality commercial. As for yield, I didn’t measure precisely (sorry, was too busy with voice lessons 🤣), but if I hazarded a guess it would be about a 3/4 cup butter yield per cup of cream.
Cream is way more expensive. It's a perishable product (if not ultra pasteurized) in a bigger container with a smaller market for making holiday cakes and such. You can go by the fat percentages, and account for some wastage with a small batch on the utensils. Cream is around €4.50/kg at the cheapest for 35%, which would be equivalent to €10.54 in 82% butter without any losses. Commercial butter can be bought for about €8.50/kg.
The butter was not compacted and probably had a greater average water content.
If the cream is also pasteurized and packaged in a factory, its not any more fresh than butter is, and may have an addditive to aid in whipping.
I made butter by shaking cream. It wasn't teadious. It didn't take more than 3 minutes.
I guess the type of cream makes the difference in how difficult it is to shake cream into butter and buttermilk.
I actually intended to make whipped cream using the shaking method. 😂 The butter was a disappointment.
Good to know. I hear making butter takes more effort with ultra pasteurized cream, but that’s all that’s commercially available to me.
Cream certainly is tasty. I think part of the excitement is to justify the labor, mess and spillage. Cream costs way more even if you have no loss of product. Fresh (recenrly produced, unfrozen) sweet cream butter without additives from the store also tastes great. Homemade butter might spoil sooner than one made in sterile conditions in a factory. But that is probably not an issue with a batch size that doesn't break the bank.
One might be impressed by this if he ate only salted or sour butter.
It is a knife sharpener. Your singing wasn't that bad, however, you needed some backup singers. Matt and the Butter Churners.
🤣
Great effort, but a few more singing lessons! Lol. What would Simon say?
I think I can hear him saying “rubbish” now, lol. 😂
Trivia: it's a knife sharpener
It looks like a knife sharpener. I’m not sure, because I’ve never seen one like it before.
I think that's a scissor sharpener.
Please less singing, more food and thrift store finds.
🤣
Knife sharpener.
Knife sharpener