My husband is all city from New York and I'm a Carolina girl. I made butter in my kitchen aid last night and he asked how many days it took me to make it 🤣🤣🤣 Bless his heart.
I made four different kinds of butter for my husband's Father's Day gift . I bought steak and different kinds of bread and turned into a gift basket for him . It was so good! He loved it.
I did a maple bacon butter for breakfast. I did a rosemary garlic butter for his steak . A regular butter and a basil sun dried tomatoe one . He loves butter like crazy .
I accidentally made butter last night while trying to make whipped cream. And because i knew it was butter, i came here to learn how to clean it (since it obviously still had a lot of buttermilk in it) Thanks for the lesson ♥️♥️♥️
My Husband and wanted to try and make butter, I found your video and we have just finished making our first batch, it’s fantastic so easy in my Magimix processor, I was a bit heavy on the salt but planning now to get more cream and make a lot for the freezer, thanks
Love this tutorial! I feel officially within the "Laura Ingalls Wilder, Little House on the Prairie" circle of homesteaders now: I finally made homemade butter! How easy it is, indeed! Jill, it sure is a lot easier with the food processor than with the old-fashioned butter churn...I can only imagine how long that would take! So I will graciously say "thanks" to the modern conveniences like electricity and inventions like food processors and blenders, but my hat is off to the pioneers that made butter daily or weekly with out any of these conveniences! Thank you Jill for sharing your "Old-Fashioned on Purpose" life with us, it makes a positive difference every day!
Thank you sooooo much for this. I am very old fashioned at heart and absolutely had a ball making my butter, and it tasted delicious. The lock down is giving me time to appreciate all these things again. Thanks from Australia 😊
Great tutorial. When Terry and I lived in Pennsylvania we bought our milk from the Amish and it came with a LOT of heavy cream. We just shook our cream into butter in a 1/2 gal jar and didn't need a marble. That cream was so heavy it didn't take long to break. Washing is the key to keeping longer in the fridge but we learned a trick to stretching it. The last wash had a bit of baking soda in the water that slowed the "souring" of the whey and our butter lasted noticeably longer without affecting the taste. Thanks.
@@WildWestNailBarn That was about 43 years ago but I remember that it lasted longer than it took to use it up. What sours in the butter is the whey that gets trapped as small droplets in the butter. It will last longer as you wash it thoroughly.
@@BulletproofPastor If I want it salted, when do I add the salt, and how much do I add? Also, I'm a cake decorator, so I use a lot of butter for my buttercream frostings. But to get my frostings a much whiter color, I beat it for 7 to 10 minutes (the longer it's beaten, the lighter in color it becomes). So will this butter work well for that?
@@joycegallowayparker9652 We salted out butter just after the last wash (with a little baking soda added). It's been so long ago that I'm sure I can't remember but how we came to the right amount was to do a taste test with store bought salted butter. It also depends on how much butter you're making.
My wife and I love watching your shows. I’m a chef and I’m constantly looking for ways to do things from scratch. And I learned quite a bit from you. Keep up the good work.
@@Redhotcook the courses don’t cover that. Like how in IT courses, they don’t cover every tech issue. You either learn from experience or look into and learn more. Or he might be a chef from experience.
Our butter was made every morning from the fresh cream from Betsy , she gave enough daily to completely separate the morning cream. And make about 1/4 to 1/2 pound of butter 🧈 every day. Great stuff, and she was a beautiful Jersey; the males and females both have horns, so yeah they are a protective species as well.
you're selling me in this lifestyle and I LOVE IT. I love cooking, just getting into gardening and stumble upon your video while researching more on yogurt making and look now I'm here on butter. really loving it, thank you for educating me
When I was checking on TH-cam I found yr video. We in India have our own traditional ways of extracting butter but they are sometimes a long process. I found yr method very easy & tried it too. Thank you
Just did this for the 1st time tonight - very easy! Just don't fret if you think it's taking too long. I'm looking forward to adding different spices to my following batches. YUM!
I just made my first batch! And it did not need any salt to add flavour- it is just delish. And the buttermilk is another bonus for bread-making tomorrow xx
Thank you for this video ❤️ I have been making butter for quite some time myself but still benefitted from this video Thank you from Dar es salaam, Tanzania 🇹🇿
Wow!! That sounds super easy. Even for and old guy like me! Always wanted to do this, especially since the price of butter has almost doubled in the grocery store. Thanks for the video. Have a great day!!
I learned how to make butter when I was only 10years old from cows milk actually milking a cow and the butter was rich and it was creamy and delicious better than any store-bought
I should be good at making butter, because my late mother used to say I could agitate her last nerve. I miss her, even though she has been gone many many years.
Thanks Jill. I’ve subbed to your channel for a long time. I was at the grocery outlet and scored 6 L of organic high butterfat cream for an amazing price-no additives at all. Of course as a child I overwhipped cream many times on Thanksgiving etc! But I’m so pleased with my purchase that I cannot wait to have homemade butter this year. Mmmm.
Thank you for washing the better the proper way. I have been making butter for over 55 years and use my great grandmothers wood butter bowl and paddle. It almost makes me cringe when I see videos with people using their bare hands, squeezing the butter through cheese cloth or a large strainer. To me that is such a waste of butter, unsanitary and a total unnecessary process. It;s nice to see a video of a young person actually doing something right for a change. Enjoyed your video very much.
Just watched, nice summary of butter process. Good thing we have blenders/ food processors and immersion blenders, not marbles in a bottle!! Other channels do not emphasize the washing process ( which is commercially more to remove buttermilk, I suppose dairy and FDA rules). I appreciate you emphasized this to extend the butter fridge life, even if only a week
Straight from the cow to strainer, into cream separator & then the fridg for overnight cooling in the morning she goes straight into the food processor for 8-12 seconds for a pint of heavy cream(because we cream separate we do not have more than 3-4T buttermilk).. we then (wash) the butter 2-4xs with cold clean water. Pressing the water out. For every pound of butter 3/4-1tsp salt
when I was a kid my mother made butter on the farm. We used a round churn that we all had to turn. She would wrap it in cheese cloth and had a press to remove the whey. It was dome in round molds about a half pound I guess. Then progress spoiled this with the advent of margarine with little packets of food colour to make it yellow. But it didn't fool us, it wasn't butter.
Oh! I remember this lard coloured margarine with the orange pastille of colorant. I was a tiny toddler at that time but remember when mom was sitting me on the kitchen counter and I was looking at her mixing the colorant into the margarine and then she was adding salt... but... it was not butter and that colorant was pretty toxic!
Thank you Jill. Great to know that home made butter does not last long. I got left over heavy cream from Easter and just found out I can make butter. Well I'm going to make garlic butter and freeze them for summer bbq steak.
Shut the front door! When you got to WASH YOUR BUTTER, I couldn't contain my giddiness. So much to learn so little time but I gotta have butta. Thank You Jill! ~ This content is liquid gold.🤣
Have watched a few butter videos. Only seen one that strains the buttermilk off with cheesecloth. If you are wanting maximum buttermilk tip it into some cheesecloth then tightly wrap it to squeeze more out. I can't remember, but want to say he hung it above the bowl for about 30'ish minutes before washing it. Food processor seems like the less messy option compared to stand mixer.
just tried this, it worked even on my very old blender I only did half of the cream and glad I did, with your suggestion of not too much in the blender. Worked, i might try flavourings like herbs or garlic or something??
This is a beautiful blessing to find today. Moved my heart to see your simple way and teach just as ai needed. Thank you. I look forward to trying this recipe!
This just ROCKED MY WORLD!!!!!! Thank you so so so so much for sharing! I just recently found your channel and I’m totally obsessed and binging all your videos and learning SO MUCH! Thank you again! Can’t wait to try this!!!
I take the cream and cover in a container and set it out in a warm area to let it ferment slightly. Then when I put it into a food blender, it turns to butter in about 5-10 secs and then I do the rest of the procedure as shown.
I just watched another video today on canning butter for 75 minutes at 10 pounds pressure for pint jars. I saw other sizes used on other site. This was with store-bought butter and it lasts up to 5 years. I wonder if this would work with homemade butter? For OUR family, I'd just need 1/2 pints, but think of all the flavours - garlic butter, cinnamon butter, the list is endless.
Hi Again Jill. I've been wanting to make more of our own foods, so this really helps me out. We're in our 60s & on SSI, so your channel is a Godsend. Thank you. The heavy cream is going on my shopping list for December. Yay!! Lol. Have a glorious weekend
Thank you for your gift of self while sharing your knowledge of homesteading and passion for a healthy life with us. My question is about not only the butter, but also the yogurt: can lactose free cream/milk be used?
This was a good video thank you I cant wait to go make my own butter. I haven't made it since I was in grade school. We like to have cinnamon rolls croissants, biscuits for breakfast so I think some regular and homemade honey butter would be a nice addition also I've found it hard to find honey butter at the store!
Made Butter 🧈 at Pioneer Village, 6th Grade Field Trip, with A Real Butter Churn and cooled the butter in a spring house, which Pioneers made a on a cool stream under shadetrees, with a sod roof, pioneers didn't have refrigerators!
Thank you we did as you said and it turned out great. We used a stand mixer, but we will be using the processor next time as the mixer was messy near the separation point.
I think if yogurt is added to the milk it has to be cold or it will separate too much too quickly. I also think if adding 2 tablespoons of yogurt it has to be strained in a sieve after blenderizing it because it's a slightly different texture. Thanks so much for this great video, I will try it both ways now. Also, loved the other comment tip that suggested adding a little baking soda to the last wash. ✔
Ok you did it again. Made something I was sure it would be complicated and made it seem easy. Going to do this mid morning and report back. Your bread recipe has me making bread three times now. With this home made butter I am a happy, happy man. My husband is going to love this with his fresh made bread for friday dinner. Your cook book has me so inspired. Cooking all weekend with recipes from it. Russell in Houston, Texas
What a wonderful treat. It was fun to do as well. Signed up for your class yesterday. Truly you have inspired me. Thank you so much. Russell in Houston.
Thank you for this amazing video. I especially love how you included how long the butter can be stored. Definitely going to try this but I just have a few questions: 1. If I use a stand mixer, would I use the whisk or paddle attachment 2. Can I add other herbs or spices to it? 3. What kind of taste difference can I expect assuming I do this correctly?
I’m not a professional chef or anything special, but I do know that you should use the whisk attachment when using the stand mixer. Also adding herbs to the butter is very normal and delicious! 😋
@@uhmay4686 I don't use a stand mixer as I make it in a vitamixer, but way back as a child on the farm my great -grandmother still had a butter churn that she used and it had paddles. I wonder if it matters if it's a paddle or wire?
boil the butter to remove water and then strain out milk solids to make clarified butter which will stay at room temperature in a tight jar on your counter for 3 or 4 months easy.
This was a fantastic, quick little lesson. Thank you! BTW, I just found your channel two days ago, and already have your cook book heading towards my home.
There is another way. Pour the cream into a bowl. Wash your hands, put one in and stir. After three mins it will thicken. Keep going. After 10mins goes grainy and yellow. Squeeze out buttermilk. When it is a mass wash in iced water. Salt and shape. Easy peasy.
I make homemade cultured butter using pasteurized (not UHT) heavy cream and Icelandic skyr or pasteurized (not UHT) buttermilk works well too. I set it on the counter to culture about 6-7 days, then make the butter. Try it once, then make some sourdough bread, shmear it with the butter and you think you died and went to heaven. :=)
I remember shaking a bottle of gold top (full cream) milk for hours when I was a kid to get a smidge of butter. I've just made it with an electric hand mixer and it takes a few minutes 😥
And finally I get the answer I’ve been searching for..can you freeze homemade butter? I scored organic heavy whipping cream at the grocery store on clear out sale for 1.12 for the large containers. I knew what I wanted to use it for, but couldn’t find whether homemade butter could be frozen. Thank you So much!
Whenever ur butter gets smelly don't throw it instead melt the butter till the bubbles on the top disappears and u will get the Ghee Indian people use it in the cooking. It is more healthier than any cooking oil.
I've been looking through the comments for the answer to the same question as yours. And from what I've read in them, the salt is added after the buttermilk is all removed and after the last rinse in ice water. Just add the salt and blend it in well before shaping it into sticks, balls, etc. Although I'm not sure yet how much salt, so start out slowly, then add more if needed. I'm going to try this in the next few days, but will also use a cheese cloth to press out as much water as possible, since they said that will make it taste better and last longer, too.
Do you do anything with the rinsing water after straining it off of the butter or just pour it out? Can the buttermilk that you strain off the butter be frozen? Also, can you use a smaller blender (like the bullet kind) ?
Keep the buttermilk/whey... you can use it as a liquid when making pancakes, muffins & cakes, etc... yes you can freeze it... you can put it in ice cube trays and then, when frozen, transfer the cubes into a ziplock bag and back into the freezer. As for the rinsing water... good question... I wonder if it would be good for watering the plants????
My husband is all city from New York and I'm a Carolina girl. I made butter in my kitchen aid last night and he asked how many days it took me to make it 🤣🤣🤣
Bless his heart.
😂
😂😂😂😂😂
Have You ever heard Of Lehmans hardware in kidron Ohio?
I made four different kinds of butter for my husband's Father's Day gift . I bought steak and different kinds of bread and turned into a gift basket for him . It was so good! He loved it.
Ya... what Debbie said lol
I did a maple bacon butter for breakfast. I did a rosemary garlic butter for his steak . A regular butter and a basil sun dried tomatoe one .
He loves butter like crazy .
@@gammc those all sound wonderful.
Those butter varieties sound amazing!
@@justpatty7328 there was one that wasn't great. Maybe I made it wrong. Wish i remembered.
I accidentally made butter last night while trying to make whipped cream. And because i knew it was butter, i came here to learn how to clean it (since it obviously still had a lot of buttermilk in it)
Thanks for the lesson ♥️♥️♥️
Wow. You really whipped that cream. Hehe. At least you saw the different stages.
My Husband and wanted to try and make butter, I found your video and we have just finished making our first batch, it’s fantastic so easy in my Magimix processor, I was a bit heavy on the salt but planning now to get more cream and make a lot for the freezer, thanks
Love this tutorial! I feel officially within the "Laura Ingalls Wilder, Little House on the Prairie" circle of homesteaders now: I finally made homemade butter! How easy it is, indeed! Jill, it sure is a lot easier with the food processor than with the old-fashioned butter churn...I can only imagine how long that would take! So I will graciously say "thanks" to the modern conveniences like electricity and inventions like food processors and blenders, but my hat is off to the pioneers that made butter daily or weekly with out any of these conveniences! Thank you Jill for sharing your "Old-Fashioned on Purpose" life with us, it makes a positive difference every day!
YOUR AMAZING....THANK YOU!!!!!!!!!! Short-Quick-Correct-Delicious!!!!
Thank you sooooo much for this. I am very old fashioned at heart and absolutely had a ball making my butter, and it tasted delicious. The lock down is giving me time to appreciate all these things again. Thanks from Australia 😊
Same here. ( another Aussie)
Great tutorial. When Terry and I lived in Pennsylvania we bought our milk from the Amish and it came with a LOT of heavy cream. We just shook our cream into butter in a 1/2 gal jar and didn't need a marble. That cream was so heavy it didn't take long to break. Washing is the key to keeping longer in the fridge but we learned a trick to stretching it. The last wash had a bit of baking soda in the water that slowed the "souring" of the whey and our butter lasted noticeably longer without affecting the taste. Thanks.
Thanks for the tip! About how long does it last in the fridge?
@@WildWestNailBarn That was about 43 years ago but I remember that it lasted longer than it took to use it up. What sours in the butter is the whey that gets trapped as small droplets in the butter. It will last longer as you wash it thoroughly.
@@BulletproofPastor If I want it salted, when do I add the salt, and how much do I add? Also, I'm a cake decorator, so I use a lot of butter for my buttercream frostings. But to get my frostings a much whiter color, I beat it for 7 to 10 minutes (the longer it's beaten, the lighter in color it becomes). So will this butter work well for that?
@@joycegallowayparker9652 We salted out butter just after the last wash (with a little baking soda added). It's been so long ago that I'm sure I can't remember but how we came to the right amount was to do a taste test with store bought salted butter. It also depends on how much butter you're making.
@@BulletproofPastor Thank you so much!
My wife and I love watching your shows. I’m a chef and I’m constantly looking for ways to do things from scratch. And I learned quite a bit from you. Keep up the good work.
As a trained chef you should be more than able to make a simple butter from scratch?
@@Redhotcook a good chef is always learning new tricks
I love that you are willing to admit you are still learning - Well Done! The day we stop learning and laughing we are in big trouble!
@@Redhotcook the courses don’t cover that. Like how in IT courses, they don’t cover every tech issue. You either learn from experience or look into and learn more. Or he might be a chef from experience.
Our butter was made every morning from the fresh cream from Betsy , she gave enough daily to completely separate the morning cream. And make about 1/4 to 1/2 pound of butter 🧈 every day. Great stuff, and she was a beautiful Jersey; the males and females both have horns, so yeah they are a protective species as well.
you're selling me in this lifestyle and I LOVE IT. I love cooking, just getting into gardening and stumble upon your video while researching more on yogurt making and look now I'm here on butter. really loving it, thank you for educating me
When I was checking on TH-cam I found yr video. We in India have our own traditional ways of extracting butter but they are sometimes a long process. I found yr method very easy & tried it too. Thank you
I just finished my butter for the first time and it turned out perfectly Thanks A Million!!!!
Just did this for the 1st time tonight - very easy! Just don't fret if you think it's taking too long. I'm looking forward to adding different spices to my following batches. YUM!
I just made my first batch! And it did not need any salt to add flavour- it is just delish. And the buttermilk is another bonus for bread-making tomorrow xx
Thank you for this video ❤️ I have been making butter for quite some time myself but still benefitted from this video
Thank you from Dar es salaam, Tanzania 🇹🇿
Wow!! That sounds super easy. Even for and old guy like me! Always wanted to do this, especially since the price of butter has almost doubled in the grocery store. Thanks for the video. Have a great day!!
I just made my own butter……using a hand mixer 😳 that was fun…..and long 😆 but got ‘er done with bread baking! Lockdown was sooooo much fun.
I learned how to make butter when I was only 10years old from cows milk actually milking a cow and the butter was rich and it was creamy and delicious better than any store-bought
I should be good at making butter, because my late mother used to say I could agitate her last nerve. I miss her, even though she has been gone many many years.
Idk if I should laugh or give you my condolences
Thanks Jill. I’ve subbed to your channel for a long time. I was at the grocery outlet and scored 6 L of organic high butterfat cream for an amazing price-no additives at all.
Of course as a child I overwhipped cream many times on Thanksgiving etc! But I’m so pleased with my purchase that I cannot wait to have homemade butter this year. Mmmm.
Thank you for washing the better the proper way. I have been making butter for over 55 years and use my great grandmothers wood butter bowl and paddle. It almost makes me cringe when I see videos with people using their bare hands, squeezing the butter through cheese cloth or a large strainer. To me that is such a waste of butter, unsanitary and a total unnecessary process. It;s nice to see a video of a young person actually doing something right for a change. Enjoyed your video very much.
I just harvested some basil from my hydro garden and am abiut to make this butter and add some basil. So excited
Just watched, nice summary of butter process. Good thing we have blenders/ food processors and immersion blenders, not marbles in a bottle!!
Other channels do not emphasize the washing process ( which is commercially more to remove buttermilk, I suppose dairy and FDA rules). I appreciate you emphasized this to extend the butter fridge life, even if only a week
The first time I made butter my husband acted like I had just turned someone into a newt. His reaction was hilarious.
Michelle Galica You now have all the power. Use it wisely. 😂 🧙🏻♀️ 🧈
first time i made butter, my wife didnt give a shit... I was so happy...
Did it get better?
With great power comes great responsibility
🤣🤣
Straight from the cow to strainer, into cream separator & then the fridg for overnight cooling in the morning she goes straight into the food processor for 8-12 seconds for a pint of heavy cream(because we cream separate we do not have more than 3-4T buttermilk).. we then (wash) the butter 2-4xs with cold clean water. Pressing the water out. For every pound of butter 3/4-1tsp salt
when I was a kid my mother made butter on the farm. We used a round churn that we all had to turn. She would wrap it in cheese cloth and had a press to remove the whey. It was dome in round molds about a half pound I guess. Then progress spoiled this with the advent of margarine with little packets of food colour to make it yellow. But it didn't fool us, it wasn't butter.
Churns are so cool!
Oh! I remember this lard coloured margarine with the orange pastille of colorant. I was a tiny toddler at that time but remember when mom was sitting me on the kitchen counter and I was looking at her mixing the colorant into the margarine and then she was adding salt... but... it was not butter and that colorant was pretty toxic!
Thank you Jill. Great to know that home made butter does not last long. I got left over heavy cream from Easter and just found out I can make butter. Well I'm going to make garlic butter and freeze them for summer bbq steak.
This is the third or fourth video I've watched in the past week, but the first one that mentioned "washing" the butter. Great tip. 😷
Shut the front door! When you got to WASH YOUR BUTTER, I couldn't contain my giddiness. So much to learn so little time but I gotta have butta. Thank You Jill! ~ This content is liquid gold.🤣
Have watched a few butter videos. Only seen one that strains the buttermilk off with cheesecloth. If you are wanting maximum buttermilk tip it into some cheesecloth then tightly wrap it to squeeze more out. I can't remember, but want to say he hung it above the bowl for about 30'ish minutes before washing it. Food processor seems like the less messy option compared to stand mixer.
You are the most industrious homesteader on TH-cam! TFS.
just tried this, it worked even on my very old blender I only did half of the cream and glad I did, with your suggestion of not too much in the blender. Worked, i might try flavourings like herbs or garlic or something??
This is a beautiful blessing to find today. Moved my heart to see your simple way and teach just as ai needed. Thank you. I look forward to trying this recipe!
When I was growing up we had milk cows, my grandma had a 4 gallon churn. Great memories churning butter
This just ROCKED MY WORLD!!!!!! Thank you so so so so much for sharing! I just recently found your channel and I’m totally obsessed and binging all your videos and learning SO MUCH! Thank you again! Can’t wait to try this!!!
I take the cream and cover in a container and set it out in a warm area to let it ferment slightly. Then when I put it into a food blender, it turns to butter in about 5-10 secs and then I do the rest of the procedure as shown.
I am gonna to make some today. Definitely cheaper then store bought butter. Ty for this video.
OH MY GOSH....
You have Hickory Cabinets... I
love them... So Beautiful
Fantastic video Thank you!!
Greatly explained thank you but I have to add I love your cabinet doors there so beautiful
Thank you.
I'm so happy
I make my bread ,
now butter.
Thank you
I just watched another video today on canning butter for 75 minutes at 10 pounds pressure for pint jars. I saw other sizes used on other site. This was with store-bought butter and it lasts up to 5 years. I wonder if this would work with homemade butter? For OUR family, I'd just need 1/2 pints, but think of all the flavours - garlic butter, cinnamon butter, the list is endless.
Hi Again Jill. I've been wanting to make more of our own foods, so this really helps me out. We're in our 60s & on SSI, so your channel is a Godsend. Thank you. The heavy cream is going on my shopping list for December. Yay!! Lol. Have a glorious weekend
Thank you for your gift of self while sharing your knowledge of homesteading and passion for a healthy life with us.
My question is about not only the butter, but also the yogurt: can lactose free cream/milk be used?
Thank you for this video, butter is ridiculously expensive in South Africa. You just saved me a whole lot of money. Thanks again
Bruh!💀
I did it! Came here as butter right now is $7-$10 a stick where I am. Great tutorial. Thank you!
7-10$ a stick? 😱 Here I complain because it is 10$ for half a pound (organic of course)... wow!
This was a good video thank you I cant wait to go make my own butter. I haven't made it since I was in grade school. We like to have cinnamon rolls croissants, biscuits for breakfast so I think some regular and homemade honey butter would be a nice addition also I've found it hard to find honey butter at the store!
How much honey would you add. When would we add it in? This sounds really good.
Thank you. We recently bought herd shares of fresh milk and we are going to try to make butter with our cream!
Very cool Jill. Thanks for sharing your knowledge for free
You are so well spoken
Made Butter 🧈 at Pioneer Village, 6th Grade Field Trip, with A Real Butter Churn and cooled the butter in a spring house, which Pioneers made a on a cool stream under shadetrees, with a sod roof, pioneers didn't have refrigerators!
Thank you we did as you said and it turned out great. We used a stand mixer, but we will be using the processor next time as the mixer was messy near the separation point.
Do you have a mixing blade on your processor?
I just "found" your site and I am SO happy that I did!!!!!
We always do this when we read through the Little House books. Great directions.
Thank you so much for this great video.
From Sedona Arizona thank you to share your recipe of yugos and 🧈 butter with us 🇺🇸🇵🇾🧉♥️
I can’t believe you bought cream with all those cows out side .. and you have one of the nicest milking shed I’ve ever seen!!
I always made butter at home and buttermilk is bonus
thank you for this, i will try to make one soon. you video is the easiest to follow.❤❤❤❤
Smooth like butter like a criminal undercover 🧈
Thanks a lot dear am from Uganda 🇺🇬
I think if yogurt is added to the milk it has to be cold or it will separate too much too quickly. I also think if adding 2 tablespoons of yogurt it has to be strained in a sieve after blenderizing it because it's a slightly different texture. Thanks so much for this great video, I will try it both ways now. Also, loved the other comment tip that suggested adding a little baking soda to the last wash. ✔
Any video I’ve ever watched has always said to use the stand mixer. Oh my goodness!! Using the food processor made it so much faster!!
Ok you did it again. Made something I was sure it would be complicated and made it seem easy.
Going to do this mid morning and report back. Your bread recipe has me making bread three times now.
With this home made butter I am a happy, happy man. My husband is going to love this with his fresh made bread for friday dinner.
Your cook book has me so inspired. Cooking all weekend with recipes from it.
Russell in Houston, Texas
J. Russell Carter 😀👍🏼🍞🧈
What a wonderful treat. It was fun to do as well. Signed up for your class yesterday. Truly you have inspired me. Thank you so much.
Russell in Houston.
Wooow! You are absolutely awesome! Thank you so much! Greetings from Romania!
This is the best video for this I've seen!
i love your energy
Did this with a lidded bowl it took half an hour of shaking but it was good butter
Thank you for this amazing video. I especially love how you included how long the butter can be stored. Definitely going to try this but I just have a few questions:
1. If I use a stand mixer, would I use the whisk or paddle attachment
2. Can I add other herbs or spices to it?
3. What kind of taste difference can I expect assuming I do this correctly?
I’m not a professional chef or anything special, but I do know that you should use the whisk attachment when using the stand mixer. Also adding herbs to the butter is very normal and delicious! 😋
@@uhmay4686 I don't use a stand mixer as I make it in a vitamixer, but way back as a child on the farm my great -grandmother still had a butter churn that she used and it had paddles. I wonder if it matters if it's a paddle or wire?
I love the way you teach!! thank you so much 💓
Only had 300ml cream, gave it a go, yum, now making raisin bread, to have with it for brekky tomoz.
Thank you for sharing your recipes, during this Pandemic crisis.
boil the butter to remove water and then strain out milk solids to make clarified butter which will stay at room temperature in a tight jar on your counter for 3 or 4 months easy.
If you want your butter to last up to a year you can melt it in a pan and leave it until cold.The 100% butter will stay up and the buttermilk down
Then it's ghee, yeah?
Yes i think that is how you call it in english
Best video ever. Your explaining way is awesome and easy. Thank you so much 😍
Great vry confident butter making bowl was vry classic luking adds up wholesome butter profile guess ladies don't miss on anything
Thank you so very much, so cool you used store creme for this what I would have to use. Thank you to all your followers for their added tips & tricks!
I just want to hang out with you! lol You're so kind and sweet and obviously also have super value packed videos. Keep it up!
This was a fantastic, quick little lesson. Thank you!
BTW, I just found your channel two days ago, and already have your cook book heading towards my home.
There is another way. Pour the cream into a bowl. Wash your hands, put one in and stir. After three mins it will thicken. Keep going. After 10mins goes grainy and yellow. Squeeze out buttermilk. When it is a mass wash in iced water. Salt and shape. Easy peasy.
Great show 💯💯💯👍👍👍 Les from Perth WA
I'm thankful that u share this vedio, I'm happy much now I know how to make butter in home
Okay so I made this wonderful butter 😃. Big question how do I bake with homemade butter?? Or can I bake with it ?
Please help !!
You can bake with it just like store bought. You jyst have to measure yourself or make your own sticks.
Thank you for sharing this process.
Does adding salt help to preserve the butter? Thanks for your great video xx
I make homemade cultured butter using pasteurized (not UHT) heavy cream and Icelandic skyr or pasteurized (not UHT) buttermilk works well too. I set it on the counter to culture about 6-7 days, then make the butter. Try it once, then make some sourdough bread, shmear it with the butter and you think you died and went to heaven. :=)
I remember shaking a bottle of gold top (full cream) milk for hours when I was a kid to get a smidge of butter. I've just made it with an electric hand mixer and it takes a few minutes 😥
If all you have to is agitate the cream, have it hang out with my ex-wife for an afternoon. Simple.
LMAO!!! - If she is like my ex, that would ruin the butter! Heavy cream to whip cream to butter to "Devil's cream Clumpy Pudding". Ha ha
Was ya'll married to my X ? She'd would have agitated it so much it would have made cottage cheese
🤣🤣
Uh uh, this would be my ex husband. He could agitate the needles off a porcupine! lol
I was think of putting it in a jar and ask someone at the paint center to put it on their paint shaker 😁
Thank you. Homemade butter is lovely and so easy to make.
Love your videos!! Thank you for teaching us things we need to know. 😋😋
And finally I get the answer I’ve been searching for..can you freeze homemade butter? I scored organic heavy whipping cream at the grocery store on clear out sale for 1.12 for the large containers. I knew what I wanted to use it for, but couldn’t find whether homemade butter could be frozen. Thank you So much!
Whenever ur butter gets smelly don't throw it instead melt the butter till the bubbles on the top disappears and u will get the Ghee Indian people use it in the cooking.
It is more healthier than any cooking oil.
Thank you for sharing through HOA
Thank you so much. Do you add the salt when it is still just cream? I would think so. Glenn
I've been looking through the comments for the answer to the same question as yours. And from what I've read in them, the salt is added after the buttermilk is all removed and after the last rinse in ice water. Just add the salt and blend it in well before shaping it into sticks, balls, etc. Although I'm not sure yet how much salt, so start out slowly, then add more if needed. I'm going to try this in the next few days, but will also use a cheese cloth to press out as much water as possible, since they said that will make it taste better and last longer, too.
Add the salt after the last wash. You will only need about 1/4 teaspoon
possible dumb question; can a Nutribullet be used in place of blender/processor?
Excellent video! I will try this tonight.
Do you do anything with the rinsing water after straining it off of the butter or just pour it out? Can the buttermilk that you strain off the butter be frozen? Also, can you use a smaller blender (like the bullet kind) ?
Keep the buttermilk/whey... you can use it as a liquid when making pancakes, muffins & cakes, etc... yes you can freeze it... you can put it in ice cube trays and then, when frozen, transfer the cubes into a ziplock bag and back into the freezer. As for the rinsing water... good question... I wonder if it would be good for watering the plants????
Thanks ! Love your cabinets !!!
Another question... can we do the same with goat milk????