I love this lifestyle, it has a certain peace. And you are beautiful and your voice is so relaxing, watching your video made me feel wonderful, thank you Jennifer ❤
My husband put that cupboard in when he made the island! The mixer is always plugged in, and when I have bread proofing in the bowl, I can just tuck it away out of sight. It's magical!
@@heathbecker420 Well, he didn't INVENT it, really --- just installed a pop-up shelf --- but yeah, I think everyone should have one. It's pretty darn awesome.
I love cultured!! It's been a favorite to make since I was a kid. It was an activity my second grade teacher did with us for thanksgiving. She had us all shaking jars forever.🤣 Now I use my KitchenAid for small batches.
Omg thank you for confirming that the butter washing process is harder when cultured. I made my first cultured butter this week and couldn’t figure out why it wasn’t as easy as usual. Currently running an experiment of culturing butter with (1) my homemade yogurt (done) (2) with clabber (currently on round 2 of clabbering, will add that version to cream tomorrow), and (3) with buttermilk from the first batch + some store bought cultured butter milk to see if it has a “butterier” flavor (currently culturing the cream today) Excited to see how different the tastes are! The double cream is all the same (pasteurized, sadly, but 48% fat) so should be a good test! I’m a little scared of the clabber, as it’s my first time culturing raw milk, but it’s a great dairy farm here in the UK and I get milk from them at the market weekly. I can’t believe I was afraid of even drinking raw milk until this year, and now I’m clabbering it! If my old self could see me now 😂
What did you think of the butter from the yogurt-cultured cream? I haven't tried that yet. "If my old self could see me know" = one of the best indicators of personal growth! (The former Jennifer would probably be scandalized at the current version 😂)
Jennifer now that you have Gallons of Buttermilk there is no more Excuse not making Quark/Creamcheese with Onion and Chives in the Oven-1/2 Gallon Buttermilk in the Oven at 200F for 2 Hrs and than strain for 2 hrs ad Salt,chopped Onion and Chives. No Clabber or Lemonjuice or Rennet needed!!!!
The buttermilk you can add a some salt just 5 grams and boil it on low fire until the water evaporates , there will be a nice brown cooked kind of cheese, also you can make ghee from the butter just boil the butter on very low fire adding very little salt until the liquid becomes transparent it may take hours but the ghee can stay for a year even out of the fridge, if you make ghee you will find some residue in the bottom of the bot this is the same cheese coming out of boiling the buttermilk
you might look at cylinder butter churns. they utilize a much more efficient design (better fitted paddles, and gravity to churn.) while extant versions are wood, it wouldn't take any effort for someone to make a modern version with an electric motor. once the buttermilk is removed, the washing process is really about removing casein, casein is what causes butter to putrefy - which is different than when the fats in butter oxidize and go rancid.
You might be my favorite person on youtube! Have you ever made english clotted cream? Allowed to cool and whipped with a few chunks left in, topped on a hot biscuit with a drizzle of honey or dollop of jam! Divine! I imagine if it were cultured it would be good too, and you can mix in savory herbs and use on crunchy toast.
I have been going through your tutorials, and totally loving it, (as you have propbably noticed with the occasional silly comment i make) and instead of the silly comments I have a suggestion for your cream playlist. Caboc is a lovely Scottish cream cheese with a distinctive flavour, well worth a go if you want to try something a bit Gaelic :)
Yeah, but I couldn't do 1.5 gallons of cream at a single time in my blender, AND I couldn't walk away and do other things while it churned.... I've never had butter from goats! How does the flavor compare?
@@jmilkslinger it's always white. It's never as firm but it's got a great tang and I know exactly what you mean about the culturing having almost an umami savory luscious quality. It's different but just as tasty!
I use an old fashioned hand crank butter churn that holds about 3/4 gallon of milk. It comes to butter so fast ESPECIALLY with cultured cream. It takes maybe 10-15 minutes, but the cream does need to be room temperature. There is nothing so good as cultured butter mmmmmmm
Hey Jennifer. I love the apparatus you’ve come up with. I ordered an old motor and paddle thingy on eBay and a jar like yours on Amazon. My paddle thingy is adjustable and my question is how far is your paddle from the bottom of the jar. Yours seems to work so well. I want to start there. Thank you so much. 😊
I totally love this but could I please make a request from a non cow owner. Could you show how to repeat this process cheaply from scratch with only shop bought stuff including making the clabber for the next batch
Clabber has to be made with fresh, untreated milk. I do include other optional cultures in the video, though, and you can make butter with pasteurized cream using those!
In my last batch I used store bought whipping cream and 5% milk fat Fage brand plain yogurt for the culture. Turned out great. Used this video for instructions/inspiration. th-cam.com/video/iATeIvaGVXE/w-d-xo.html
I used store bought whipping cream and 5% milk fat Fage brand plain yogurt for the culture. Turned out great. 150g yogurt for each quart of cream. I used “how to make cultured butter at home - chef studio basics” TH-cam video for instructions/inspiration.
I got a Gem Dandy butter churn a year ago from Berry Hill and was SO EXCITED after watching other people just put cream in and then it turns to butter. *sigh* mine does not do it. When it gets to whipped cream stage mine shuts off. 😢 I have to add water, tilt the churn back and forth for the remaining time and finally, if I’m lucky, it will complete and turn into butter. For the price, I am severely disappointed. Just an FYI for anyone looking into a new churn. I do not recommend Gem Dandy. When I contacted berry hill they just said I need to add water. Then they stopped replying to my emails.
*You could make fine salt from kosher in a blender. I use the same method to make my cilantro lime crema, we don't have dairy farms here anymore so i have to use store bought heavy whipping cream and Bulgarian buttermilk. I want to try making cultured butter but everything is ultra pasteurized, i guess i just have to do it and see if it works. Would a stand mixer work?.....i think it would.
@@jmilkslinger I went back to where i learned to make crema and there are some very good points made that i forgot about. Rick Bayless, search his channel for crema.
So, I discovered the benefits of buttermilk years ago to aid with the effects of brain damage. Learning to make it, I discovered cultured buttermilk. I also learned that when I cultured the cream, I then had creme fresh, so much better than sour cream. So cream to creme fresh and then to butter and buttermilk. Super win!! For a more effective and affordable option to aid in brain trauma, I make kefir. I prefer buttermilk, but kefir is far easier and cheaper.
Thank you for saying these things. I've never heard of cultured dairy for brain trauma and now I'm fascinated to learn more! This may be helpful in my recovery and others also! Would you mind sharing some of the ways it's benefited you? God bless you!
@Jesus-lives-inside-me just know please. This was not recommended by my doctor. However, by several medical professionals and teachers. This was highly beneficial to me.
Jen, I have a question! I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want? I have a TH-cam video called "How to make Cultured Butter easily. " I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?Jen, I have a question! I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want? I have a TH-cam video called "How to make Cultured Butter easily. " I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?
I have no idea if that would work! I don't think it's UNsafe --- it's just a question of whether or not the creams would culture. In order to culture the cream, you'd need clabber, kefir, or a freeze-dried flora danica culture. Good luck!
“This is what’s up, people” 😂. I love you so much!!!
And the beep AFTER “a$$”. Jennifer, you’re my FAVORITE!!
I love this lifestyle, it has a certain peace. And you are beautiful and your voice is so relaxing, watching your video made me feel wonderful, thank you Jennifer ❤
👍 That butter is more cultured than I am! 👍
😂
That looks like the one that Kate @ Venison for Dinner has. Being able to set it and walk away is worth every penny.
I think hers is a different brand, but yes, same idea. (I coveted her churn for YEARS.)
Your videos are potent. It just, actually crossed my mind to procure a used cow!
Nothing beats homemade butter. The aroma alone...
I strain and wash my butter in nut milk bags. Washing in the bag completely prevents ice from getting into my butter. Thanks for posting your video!
I am envious of your hide-away mixer stand/cupboard thingy, that gives me the fizz as Wranglerstar would say.
My husband put that cupboard in when he made the island! The mixer is always plugged in, and when I have bread proofing in the bowl, I can just tuck it away out of sight. It's magical!
@@jmilkslinger That is a great invention, your husband should market it!
@@heathbecker420 Well, he didn't INVENT it, really --- just installed a pop-up shelf --- but yeah, I think everyone should have one. It's pretty darn awesome.
I love cultured!! It's been a favorite to make since I was a kid. It was an activity my second grade teacher did with us for thanksgiving. She had us all shaking jars forever.🤣 Now I use my KitchenAid for small batches.
Omg thank you for confirming that the butter washing process is harder when cultured. I made my first cultured butter this week and couldn’t figure out why it wasn’t as easy as usual. Currently running an experiment of culturing butter with
(1) my homemade yogurt (done)
(2) with clabber (currently on round 2 of clabbering, will add that version to cream tomorrow), and
(3) with buttermilk from the first batch + some store bought cultured butter milk to see if it has a “butterier” flavor (currently culturing the cream today)
Excited to see how different the tastes are! The double cream is all the same (pasteurized, sadly, but 48% fat) so should be a good test! I’m a little scared of the clabber, as it’s my first time culturing raw milk, but it’s a great dairy farm here in the UK and I get milk from them at the market weekly. I can’t believe I was afraid of even drinking raw milk until this year, and now I’m clabbering it! If my old self could see me now 😂
What did you think of the butter from the yogurt-cultured cream? I haven't tried that yet.
"If my old self could see me know" = one of the best indicators of personal growth! (The former Jennifer would probably be scandalized at the current version 😂)
Jennifer now that you have Gallons of Buttermilk there is no more Excuse not making Quark/Creamcheese with Onion and Chives in the Oven-1/2 Gallon Buttermilk in the Oven at 200F for 2 Hrs and than strain for 2 hrs ad Salt,chopped Onion and Chives. No Clabber or Lemonjuice or Rennet needed!!!!
Thanks for the reminder!
The buttermilk you can add a some salt just 5 grams and boil it on low fire until the water evaporates , there will be a nice brown cooked kind of cheese, also you can make ghee from the butter just boil the butter on very low fire adding very little salt until the liquid becomes transparent it may take hours but the ghee can stay for a year even out of the fridge, if you make ghee you will find some residue in the bottom of the bot this is the same cheese coming out of boiling the buttermilk
We like making buttermilk syrup to go on the buttermilk pancakes. ❤
Oh, that sounds wonderful!
How do you make buttermilk syrup? Fascinating! Never heard of it!
I have an old sears and roebuck electric butter churn and I love it! Found it on marketplace too! Lol😂
That's awesome!
you might look at cylinder butter churns. they utilize a much more efficient design (better fitted paddles, and gravity to churn.) while extant versions are wood, it wouldn't take any effort for someone to make a modern version with an electric motor.
once the buttermilk is removed, the washing process is really about removing casein, casein is what causes butter to putrefy - which is different than when the fats in butter oxidize and go rancid.
You might be my favorite person on youtube! Have you ever made english clotted cream? Allowed to cool and whipped with a few chunks left in, topped on a hot biscuit with a drizzle of honey or dollop of jam! Divine! I imagine if it were cultured it would be good too, and you can mix in savory herbs and use on crunchy toast.
I did a long, long time ago. I've been thinking about making it again, though!
learned a lot.
gracias❤
I have been going through your tutorials, and totally loving it, (as you have propbably noticed with the occasional silly comment i make) and instead of the silly comments I have a suggestion for your cream playlist. Caboc is a lovely Scottish cream cheese with a distinctive flavour, well worth a go if you want to try something a bit Gaelic :)
Making notes!
How interesting. Love to learn stuff like this.
Love your work girl…. Hey Jennifer when you gunna do this kaskavali cheese?
Argh, I keep forgetting about it!
@@jmilkslinger plz plz plz Jennifer, plz, my favourite
@@victoriasakkidis7248 Noted! (But it's a sheep milk cheese, so I don't think my version would turn out the same, right?)
@@jmilkslinger who care is it’s cows milk, cheese is cheese, I make feta with cows milk, even tho it says goats or sheep’s milk…. And it’s yummy 😛😋
@@victoriasakkidis7248 Good point!
Holy moly 30 min though, I know the kitchenaid method is messy but takes a lot less time. We also make butter from very cold cream, from goats.
Yeah, but I couldn't do 1.5 gallons of cream at a single time in my blender, AND I couldn't walk away and do other things while it churned....
I've never had butter from goats! How does the flavor compare?
@@jmilkslinger it's always white. It's never as firm but it's got a great tang and I know exactly what you mean about the culturing having almost an umami savory luscious quality. It's different but just as tasty!
I use an old fashioned hand crank butter churn that holds about 3/4 gallon of milk. It comes to butter so fast ESPECIALLY with cultured cream. It takes maybe 10-15 minutes, but the cream does need to be room temperature.
There is nothing so good as cultured butter mmmmmmm
Hey Jennifer. I love the apparatus you’ve come up with. I ordered an old motor and paddle thingy on eBay and a jar like yours on Amazon. My paddle thingy is adjustable and my question is how far is your paddle from the bottom of the jar. Yours seems to work so well. I want to start there. Thank you so much. 😊
I think mine is about an inch above the base of the jar (I'll have to confirm with my husband).
I totally love this but could I please make a request from a non cow owner. Could you show how to repeat this process cheaply from scratch with only shop bought stuff including making the clabber for the next batch
Clabber has to be made with fresh, untreated milk. I do include other optional cultures in the video, though, and you can make butter with pasteurized cream using those!
In my last batch I used store bought whipping cream and 5% milk fat Fage brand plain yogurt for the culture. Turned out great. Used this video for instructions/inspiration. th-cam.com/video/iATeIvaGVXE/w-d-xo.html
I used store bought whipping cream and 5% milk fat Fage brand plain yogurt for the culture. Turned out great. 150g yogurt for each quart of cream. I used “how to make cultured butter at home - chef studio basics” TH-cam video for instructions/inspiration.
I got a Gem Dandy butter churn a year ago from Berry Hill and was SO EXCITED after watching other people just put cream in and then it turns to butter. *sigh* mine does not do it. When it gets to whipped cream stage mine shuts off. 😢 I have to add water, tilt the churn back and forth for the remaining time and finally, if I’m lucky, it will complete and turn into butter. For the price, I am severely disappointed. Just an FYI for anyone looking into a new churn. I do not recommend Gem Dandy. When I contacted berry hill they just said I need to add water. Then they stopped replying to my emails.
That's so disappointing!
I can attest that is a lot of work! I love your improvised churn!! I'm curious how the pioneers made butter without ice. Do you by chance know?
Chilled it in a creek?
Where can you find your grease and water resistant paper?
I have a link for it at Milkslinger.com!
peace be upon you and zamzam water
*You could make fine salt from kosher in a blender.
I use the same method to make my cilantro lime crema, we don't have dairy farms here anymore so i have to use store bought heavy whipping cream and Bulgarian buttermilk.
I want to try making cultured butter but everything is ultra pasteurized, i guess i just have to do it and see if it works.
Would a stand mixer work?.....i think it would.
I bet it would work! The cilantro lime crema sounds like a dream!
@@jmilkslinger I went back to where i learned to make crema and there are some very good points made that i forgot about.
Rick Bayless, search his channel for crema.
Hey wow I'm first for once. I love making butter.
Can you make cream cheese with that 😋
You mean in the churn? No. Cream cheese doesn't get agitated like that.
So, I discovered the benefits of buttermilk years ago to aid with the effects of brain damage. Learning to make it, I discovered cultured buttermilk. I also learned that when I cultured the cream, I then had creme fresh, so much better than sour cream. So cream to creme fresh and then to butter and buttermilk. Super win!!
For a more effective and affordable option to aid in brain trauma, I make kefir. I prefer buttermilk, but kefir is far easier and cheaper.
Thank you for saying these things. I've never heard of cultured dairy for brain trauma and now I'm fascinated to learn more! This may be helpful in my recovery and others also!
Would you mind sharing some of the ways it's benefited you? God bless you!
@Jesus-lives-inside-me just know please. This was not recommended by my doctor. However, by several medical professionals and teachers. This was highly beneficial to me.
Jen, I have a question!
I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want?
I have a TH-cam video called "How to make Cultured Butter easily. "
I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?Jen, I have a question!
I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want?
I have a TH-cam video called "How to make Cultured Butter easily. "
I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?
I have no idea if that would work! I don't think it's UNsafe --- it's just a question of whether or not the creams would culture.
In order to culture the cream, you'd need clabber, kefir, or a freeze-dried flora danica culture.
Good luck!
I wish I was your neighbor!
Jennifer, are you hearing all the news about C15?? (TH-cam it!!!) Ya gotta teach us how to make ghee!!
I hadn't heard about it, but I've been thinking about making ghee!
Would your husband consider selling his butter churn??
No, sorry! It's a one-of-a-kind. (I wrote about how we made it in Splashed!, if you want to figure a similar one out for yourself.)