Did you notice the absence of a long backing track for this butter video? It's a divergence from my normal video production. What do you think? Sound track or no sound track?
I like them both, and I think which you use could depend on the simplicity of the instructions or observations. If something requires a lot of explanation, maybe the voice over would be better, but for aomething that is relatively simple, the music is nice with the instructions on the screen.
When I was about 12 years old my mother sent me to the corner store to get some whipping cream which is about 33% fat. The store was about 15 minutes walk from our apartment. As I was walking home from the store with the 250 ml of cream in a plastic bag I was swinging the bag as I walked. When mother went to make the whip cream for our dessert the cream had turned to butter. Today I make butter in a kitchenaid using the same whipping cream. Once the butter breaks I will throw some ice cubes into the mixer and let it mix a bit, this solidifies the butter and the butter milk drops out.
My nanny(Grandmother) had wooden paddles, for butter making. They had small channels riged into the wood. The paddles would help squeeze out the butter milk, not heating up the butter with your body heat, and later you'd squeeze the butter in the ice water and not freeze your hands. She would always have 3 changes of water. She never used salt. We kids, would happily churn the cream, for the butter, but also for the heavenly corn bread she would make with the butter milk.
I lived on a farm and my Mum made wonderful butter and cottage cheese. You can put the butter in cheese cloth twist it to squeeze out the buttermilk and hang it for awhile to allow any remaining milk. I often make yogurt and now you're inspiring me to make butter again. Sweet butter. Yummy.
To keep from warming the butter while you're kneading, try using two bench scrapers. My mother talked about using two wooden paddles when she was taught to make butter. Enjoyed your video.
You only need a good mixer to churn butter to cream whether you use the cultured method or not. The salt is mainly for washing the butter till the water runs clear.
Wow, that wire ball is magic! I too have childhood memories of endlessly churning butter. If you’re going to do this again, you might see if you get some wooden pats - easier on the hands and the butter.
Salt helps cleans the butter of milk residue. I put my salt in beginning, then after butter clean in water and water itself runs clean, I taste to see if additional salt needed.
Fantastic! I just did a cultured butter last week. I used a tamarind pod to curdle the cream, then followed the same technique, even using the blender bottle wisk ball.
I remember my mother useing a big wood bowl over 2 feet in diameter and about 8-9: deep. She had a paddle of wood about 5"x5" plus a handle to work the butter. She let gallons of cream sit until she got around to churn. She had an electric churn much like a mixer with a wooden agitator. She froz the excess butter for use later in the year when the cow gave less and was dried for the next season. Thanks
Holy cow! I was literally making cultured butter at home at almost the exact same time here in the US (good Friday right?). I made mine differently (using kefir for the bacteria) and let it culture for 2 days then used a kitchen aid to churn. Same great result!
Brilliant! I always thought making butter was hours of stirring, even with a Kitchen-Aide. That was really quick except for the overnight standing and that takes no effort. Great way to whip up a few tablespoons of butter. I would do two batches - one salted for bread and one unsalted for cooking.
I used your video to make butter for the first time. Had to put together the kit myself because Mad Millie isn't available in the US. But I have to say, the butter was the best butter that I have ever had. Next up I plan on making a homemade sour cream. Apparently you can use the left over buttermilk as a starter culture for that! Thank you Gavin for making such wonderful videos.
@@anti-ethniccleansing465 Greetings, I found some steel whisk balls on Amazon, specificly I used the following. www.amazon.com/gp/aw/d/B07NHXY5GT I didn't use this one specificly, but it should be good to make cultured butter. www.getculture.com/Aroma-B.html. I hope you enjoy. Let me know how it turns out.
I made butter as a kid by putting whole milk in a small jar and shaking it until it separates. No cultures and no salt. I made it about 2 tbs of butter at a time so it was perfect for my breakfast.
I made my own butter about a week ago, putting cream in to my processed, and when it separated , I made my butter adding salt to taste, its way easier, and tasty on fresh bread
I tried this recipe today, my arm muscles rebelled but I succeeded ❤ Thank you for the recipee ❤ It took exactly 20 minutes. It's tiring so much but the result is perfect 😋 While mixing, I put ice cubes to accelerate the process as some of local videos suggest it. I think it helps yes.
If you havent already used it for something else, can you show using the buttermilk as a starter culture for other cheeses? Its wonderful to watch the cast-offs of something be used for other purposes like that. Had I waited another two minutes in the video, Id have seen you say you were going to do exactly that. I feel silly now.
Just to share information/options in modern kitchens ---put a lint free cloth in the freezer, get it very cold . Massage the butter mass - folding the butter into itself, allowing liquid to absorb into the chilled toweling if it's getting over warm pop the whole bundle into the freezer to chill, resuming the process when the butter firms up. It's easier and less messy.
It is much more comfortable to use wooden spoons or paddles to work the butter in the ice water, they also help you to work it without your hands melting it.
When I can get it I purchase a nice cultured butter from Vermont Creamery in the states. I have a goat dairy so you can imagine my delight in finding this video! Can’t wait to try it! Thank you!
I was seriously so excited to see this pop up in my feed that I rubbed my hands together like a bond villain in anticipation. This feels like having forbidden knowledge.
In Canada. Vancouver, British Columbia. Just did this with Dairyland %33 Whipping Cream and Mesophile Aroma Type B culture. Works incredibly well. Butter flavour is amazing. 1 Liter whipping cream produced approx 350g butter after wastage and periodic tasting :) Should get a bit more produced next time as I will know what kitchen slotted spoons, silicone spatulas, fine seives, etc are the most effective. Thanks for the video!
If you get sick of Buttermilk pancakes, put 1 cup pure cream (35 to 40% fat) into a jar, add 2 tablespoons of cultured buttermilk, put the lid on, shake gently to mix and leave at room temp for 18 to 24 hours until it’s nice and thick. Creme Fraiche 😍
Thanks Gavin. I thought I was familiar with all the old ways, but have never heard of cultured butter before. I'm on the way to the store for cream!!! bill p.s. So pleased to discover your videos yesterday.
I know you were following the recipe, my suggestions would be a pan of warm water.. heat cream in jar in warm water so you dont need to transfer twice. The jar churning looks awkward to me. I a always use a spatula to do initial folding and pressing to clear milk from butter.. then switch to ice water
We always made our own, but since leaving the farm, urk. After the cream separator, cream sat in a cool room overnight to age. Then it was made into butter and buttermilk. The closest I get to that (not liking buttermilk :) is to soften a pound of butter (to room temperature) and mix some raw, aged yogurt in it, then put it in the back of the fridge for a few days.
I finally found a use for that stupid diet/workout powder protein shaker cup that I got as a gift! It has the wire ball and a flip top lid. I highly doubt the company would approve,lol....but that's about the only use for it in my house!
Hi Gavin, another brilliant video. I have seen a number of butter making videos, but none of the others mention using mesophillic culture! I thought you only needed to churn cream? Many thanks, Neil 👍.
Sometimes we'd roll the butter up in a ball, put it in a fine cheesecloth,vtie and hang it in a cool place and place a bucket under it. We'd squeeze it a few times , let it hang overnight and by then most, or all, the buttermilk would have drained out. Then we packaged it well and threw in the freezer 😀
Hey, Gavin! I'm wondering, instead of using the dried mesophelic culture could I instead use some cultured buttermilk to start the process? Thank you much for all your videos and insight!
For the churning phase, I'd be tempted to use one of those machines they use at hardware stores to mix pigments into custom wall paint. That would probably be overkill. :)
I used to help my grandma make butter like this. She'd put it in a gallon sized glass jar and have me roll it back and forth across the kitchen table until it turned.
Gavin: A couple of questions _ From 500ml of cream, how much weight butter did you extract? Was it around the 250gr? - You mentioned that the salt preserves the butter, does the mesophilic culture have the same effect? If not then what is the purpose of the inclusion of the culture? - How long would the butter keep refrigerated? Would it also be possible to freeze it? I know that was 3 questions but I got carried away!!
Fantastic video and this looks delicious, except... I'm not sure I understand what makes this better than regular butter from the store. Does the mesophilic culture impart a different flavor? Is it different in other ways? Thanks.
As a fellow big belly boy I feel your pain when the shaking starts. Hell if I did that kind of shaking my belly would take a full day to stop wobbling lol. Going to have to try this recipe I'm so sick of the crap butter sold in stores.
in kindergarten our class made butter by sitting in a circle and passing around a small carton of heavy cream, each kid taking a turn to shake it. we ate it on crackers after, fun times.
Buy heavy whipping cream use hand mixer drain periodically keep blending until solid. Cheaper no wait time and won't get greasy. No additives. Takes about 15 to 20 minutes. Just place in frig. No ice needed.
So why is cultured butter so different from regular, non cultured? What is the difference in taste? I really want to try it myself now that I've seen you do it. Great video as always.
Thank you Gavin. Yes, much prefer without the backing track. Interesting that you say rarely see cultured butter at the supermarket - in this corner of NSW it’s hard to find non-cultured. Cultured is 30% dearer and pretty tasteless, which is why we make our own. Also interesting that you can get cream in 2L bottles - NSW processors claim there is a world wide cream shortage and limit us to 300ml cartons. Yet another rort I guess. Sadly it’s not enough to convince the other half that I really do need that Jersey cow I’ve been dreaming of 😏
I'll have to try this, it sounds interestingly good. I kind of liked it better without the music. I always thought that butter muslin cloth was used to squeeze out the last bits of buttermilk, no?
The best thing to do with buttermilk: drink it! My gran used to dilute it a little with a bit of water if it was to thick and give it a good whisk to break up any solid bits that sometimes form on the top. Just delicious and refreshing on hot days when chilled.
I love to drink buttermilk more than anything else, but it only comes in small tubs and is expensive here in England. But I buy all the pots that come for sale because they reach the sale by date. Being a sour milk already it doesn't go off that soon and if it has becomes too sour to drink, the better the taste in pancakes. (For the same reason, I prefer pancakes that I have made using milk that has gone slightly off.)
We make traditional cultured butter from raw milk that naturally converts to yogurt in 24 to 48hrs. We age the yogurt for another 4 to 5 days, churn it and there comes the naturally cultured butter. We've been experimenting to make the table butters that you normally buy from geocery stores (such as KerryGold or President), but we haven't had luck when it comes to the taste. Could this recipe work for table butter?
From the taste and texture of what i made, i am fairly sure i accidentally made marscapone! On the positive, i melted some easter eggs and made a chocolate cheesecake! It was amazing and had that nice cheesy tang.
Ever thought how hard it might be to get the butter out of the said bottle. One would have to slice it in half and buttermilk would go everywhere. I had enough issue getting the butter out of this jar!
Gavin Webber I had this same thought the first time I did it but the buttermilk just pours out the hole in the top then you just squeeze the butter out the same hole because its so soft at that stage then you just proceed as you did for the rest of the video it works a treat
Great video. Love your channel. That kit looks quite interesting. Does the buttermilk from regular (non cultured) butter taste different - sweeter? I’ve made butter in the past by letting the cream sour first. Does this culture give the same effect? The finished butter I made had a rather strong sour taste. Although it doesn’t sound it, it was quite delicious. Thanks for the video.
It's the same effect if the cream is unpasteurised. In my example the cream was pasteurised, hence the addition of the culture. The butter wasn't on the stong side.
Ah, now I’ve got it. I hadn’t given any thought about the pasteurization. Makes perfect sense now. Yes, our cream was not pasteurized. Thanks for the response.
Does anyone know what is the difference between butter milk, "kermaviili" (the first five letters mean cream: the viili is made from cream) and sour cream, apart from the thickness? I am guessing it's the bacteria (what are they for each?) but is there anything else that distinguishes them?
I have seen the weather at -40F (-40C), but I have never felt anything colder than working with food in iced water. It chills the bone. Still, liquid nitrogen spray on the scalp will chill the bones to the toes.
I make my own yogurt about once a month. This is exactly the answer I was hoping for. Now I can make my own cultured butter without having to buy the mesophilic culture (I will eventually when I start making more complex cheeses). Great tip! Thanks.
Great stuff Gavin. I've never made cheese or butter at home but I'm going to give both a try. I've been curious about cultured butter for some time, apparently it's also quite common in Africa (saw it on some travel/food show) although I'm curious if their culturing techniques are wildly different from European techniques.
If you have two similarly sized wooden / bamboo spatulas you can use them as "butter hands" (old UK term) / paddles, which stops the heat of your hands melting the butter and the ice water from numbing your fingers as you work it! Water is very very good as a conductor, so it's conducting the heat from your hands away faster than the warmth of your blood circulation can restore it. It's why freezing water / being wet kills faster than just zero degree air. I'll stop being a science geek now 🤣
Gavin we used to make butter from sweet milk all the time when kids and teens. Just what is the difference between butter made from sweet milk, and butter made from cultured milk. Is it just to give the butter a bit of tang or is there some other benefit from using cultured milk instead of sweet milk? I'm just curious.
I wonder if this could be made into ghee. We normally buy unsalted butter and cook it into ghee. That removes the rest of the milk solids. You have any idea ifthis would work with this recipe? Aloha from Hawaii
Hi yes you can cook it to ghee....and this is just a recommendation when you cook butter to ghee add a raw leaf of turmeric plant to get a good color n fragrance....we do it here
Lots of firsts for me Gavin! I’ve never had cultured butter before. I’ve never made butter before, but I’m now jonesing to make my own. I haven’t used margarine for quite a few years, and only use butter, but I’ve been buying unsalted butter, as I’ve got high blood pressure (controlled by meds) and want to decide how much salt I use when I cook. Watching your reaction, was the salt necessary for taste?
I am German. Cultured butter is a common staple here for ages and until recently we only used unsalted butter. These days salted butter is readily available. But we still usually use unsalted unless any preparation or recipe calls otherwise.
I only buy unsalted butter because it's fresher. If salt is added it can stay on the store shelves longer. And unsalted just tastes better to me, like fresh cream.
I saw a video from Brittany where they leave the butter out for 5 days before they knead it. And the kneaded was wooden. The cheese maker pointed out that the cheese should be handled as little as possible.
Did you notice the absence of a long backing track for this butter video? It's a divergence from my normal video production. What do you think? Sound track or no sound track?
Gavin Webber I prefer no sound track.
Gavin Webber no sound track.
As long as you continue the monologue the soundtrack is extraneous. But I love a good soundtrack too.
I like them both, and I think which you use could depend on the simplicity of the instructions or observations. If something requires a lot of explanation, maybe the voice over would be better, but for aomething that is relatively simple, the music is nice with the instructions on the screen.
I presume its easier to plug a product without unnecessary music
When I was about 12 years old my mother sent me to the corner store to get some whipping cream which is about 33% fat. The store was about 15 minutes walk from our apartment. As I was walking home from the store with the 250 ml of cream in a plastic bag I was swinging the bag as I walked. When mother went to make the whip cream for our dessert the cream had turned to butter. Today I make butter in a kitchenaid using the same whipping cream. Once the butter breaks I will throw some ice cubes into the mixer and let it mix a bit, this solidifies the butter and the butter milk drops out.
Nice story.
My nanny(Grandmother) had wooden paddles, for butter making. They had small channels riged into the wood. The paddles would help squeeze out the butter milk, not heating up the butter with your body heat, and later you'd squeeze the butter in the ice water and not freeze your hands. She would always have 3 changes of water. She never used salt. We kids, would happily churn the cream, for the butter, but also for the heavenly corn bread she would make with the butter milk.
Gavin, you're a global treasure.
I lived on a farm and my Mum made wonderful butter and cottage cheese. You can put the butter in cheese cloth twist it to squeeze out the buttermilk and hang it for awhile to allow any remaining milk. I often make yogurt and now you're inspiring me to make butter again. Sweet butter. Yummy.
Not sure if you read the comments, but I wish you a wonderful day Gavin. A wonderful day to all who view as well.
thx mate, have a great day yourself...
I really respect that use of the spatula, good job.
To keep from warming the butter while you're kneading, try using two bench scrapers. My mother talked about using two wooden paddles when she was taught to make butter. Enjoyed your video.
Troy Willis they’re called butter pats.
You only need a good mixer to churn butter to cream whether you use the cultured method or not. The salt is mainly for washing the butter till the water runs clear.
Yay, another cheese/butter/milk/cream video. Very relaxing to watch these videos.
Can’t tell you how happy you made my ocd monster when you scraped the cream from the sides of the measuring cup.
Honestly I like no music better because you explain everything so well.
If i take it to museums and art shows, will it get even more cultured?
Just don't let it do online gaming, or it'll become too salty.
Wow, that wire ball is magic! I too have childhood memories of endlessly churning butter. If you’re going to do this again, you might see if you get some wooden pats - easier on the hands and the butter.
Salt helps cleans the butter of milk residue. I put my salt in beginning, then after butter clean in water and water itself runs clean, I taste to see if additional salt needed.
Fantastic!
I just did a cultured butter last week.
I used a tamarind pod to curdle the cream, then followed the same technique, even using the blender bottle wisk ball.
I remember my mother useing a big wood bowl over 2 feet in diameter and about 8-9: deep. She had a paddle of wood about 5"x5" plus a handle to work the butter.
She let gallons of cream sit until she got around to churn. She had an electric churn much like a mixer with a wooden agitator.
She froz the excess butter for use later in the year when the cow gave less and was dried for the next season.
Thanks
Holy cow! I was literally making cultured butter at home at almost the exact same time here in the US (good Friday right?). I made mine differently (using kefir for the bacteria) and let it culture for 2 days then used a kitchen aid to churn. Same great result!
Brilliant! I always thought making butter was hours of stirring, even with a Kitchen-Aide. That was really quick except for the overnight standing and that takes no effort. Great way to whip up a few tablespoons of butter. I would do two batches - one salted for bread and one unsalted for cooking.
I used your video to make butter for the first time. Had to put together the kit myself because Mad Millie isn't available in the US. But I have to say, the butter was the best butter that I have ever had. Next up I plan on making a homemade sour cream. Apparently you can use the left over buttermilk as a starter culture for that! Thank you Gavin for making such wonderful videos.
Jeremy Nowka
Any tips on what you used for the steel ball? And where did you buy the culture?
Jeremy Nowka
(I’m in the USA too)
@@anti-ethniccleansing465 Greetings,
I found some steel whisk balls on Amazon, specificly I used the following. www.amazon.com/gp/aw/d/B07NHXY5GT
I didn't use this one specificly, but it should be good to make cultured butter. www.getculture.com/Aroma-B.html. I hope you enjoy.
Let me know how it turns out.
@@anti-ethniccleansing465 if you haven't found one, look at blender bottles for mixing protein powder drinks. Many have the same blender ball.
I made butter as a kid by putting whole milk in a small jar and shaking it until it separates. No cultures and no salt. I made it about 2 tbs of butter at a time so it was perfect for my breakfast.
I would love to see you have a go at making some more heavily fermented butter such as Smen.
I made my own butter about a week ago, putting cream in to my processed, and when it separated , I made my butter adding salt to taste, its way easier, and tasty on fresh bread
Take the jar to Bunnings next time, they have those paint mixing machines. What could possibly go wrong?
I tried this recipe today, my arm muscles rebelled but I succeeded ❤
Thank you for the recipee ❤
It took exactly 20 minutes. It's tiring so much but the result is perfect 😋
While mixing, I put ice cubes to accelerate the process as some of local videos suggest it. I think it helps yes.
Great job!
I took a butter churn to the granddaughter’s daycare class. Years later, the kids still remember that day and remind me when I see them around town.
You can also use a stand mixer with a whisk attachment to cream the butter.
If you use a spatula and/or some spoons to fold in the salt, it heats up far slower, so you get a better working time. =)
If you havent already used it for something else, can you show using the buttermilk as a starter culture for other cheeses? Its wonderful to watch the cast-offs of something be used for other purposes like that.
Had I waited another two minutes in the video, Id have seen you say you were going to do exactly that. I feel silly now.
Just to share information/options in modern kitchens
---put a lint free cloth in the freezer, get it very cold .
Massage the butter mass - folding the butter into itself, allowing liquid to absorb into the chilled toweling if it's getting over warm pop the whole bundle into the freezer to chill, resuming the process when the butter firms up.
It's easier and less messy.
Thanks for the info!
Folding was spot on! Love the videos
Glad to hear it!
Im watching this, Gavin putting the butter in cold water it makes me refresh since it's very hot 🌋🏜 here in the Philippines 🇵🇭 thank you gavin.
Amazing! Would love to see more butter videos.
It is much more comfortable to use wooden spoons or paddles to work the butter in the ice water, they also help you to work it without your hands melting it.
When I can get it I purchase a nice cultured butter from Vermont Creamery in the states. I have a goat dairy so you can imagine my delight in finding this video! Can’t wait to try it! Thank you!
I was seriously so excited to see this pop up in my feed that I rubbed my hands together like a bond villain in anticipation. This feels like having forbidden knowledge.
In Canada. Vancouver, British Columbia. Just did this with Dairyland %33 Whipping Cream and Mesophile Aroma Type B culture. Works incredibly well. Butter flavour is amazing. 1 Liter whipping cream produced approx 350g butter after wastage and periodic tasting :)
Should get a bit more produced next time as I will know what kitchen slotted spoons, silicone spatulas, fine seives, etc are the most effective.
Thanks for the video!
If you get sick of Buttermilk pancakes, put 1 cup pure cream (35 to 40% fat) into a jar, add 2 tablespoons of cultured buttermilk, put the lid on, shake gently to mix and leave at room temp for 18 to 24 hours until it’s nice and thick. Creme Fraiche 😍
I was going to make a similar comment. It is so good with fresh fruit or berries!
Thanks Gavin. I thought I was familiar with all the old ways, but have never heard of cultured butter before. I'm on the way to the store for cream!!! bill p.s. So pleased to discover your videos yesterday.
Well done Gavin. Another helpful video. Thank you
I know you were following the recipe, my suggestions would be a pan of warm water.. heat cream in jar in warm water so you dont need to transfer twice. The jar churning looks awkward to me. I a always use a spatula to do initial folding and pressing to clear milk from butter.. then switch to ice water
I use only heavy cream. Pour it in my mixer mix on high till you have butter. Then wash it and salt it.
Then you don't have cultured butter. It makes quite a difference, taste wise.
We always made our own, but since leaving the farm, urk. After the cream separator, cream sat in a cool room overnight to age. Then it was made into butter and buttermilk. The closest I get to that (not liking buttermilk :) is to soften a pound of butter (to room temperature) and mix some raw, aged yogurt in it, then put it in the back of the fridge for a few days.
Fantastic job! Look like it turned out so good!
I made regular noncultured butter this way just the other week. It was fun and really not that difficult at all.
Indeed.
I highly recommend using garlic salt if you want. It's bloody amazing
good tip! Thanks
I finally found a use for that stupid diet/workout powder protein shaker cup that I got as a gift! It has the wire ball and a flip top lid. I highly doubt the company would approve,lol....but that's about the only use for it in my house!
More butter, more butter, more butter................
A big yum from Massachusetts.........................
Hi Gavin, another brilliant video. I have seen a number of butter making videos, but none of the others mention using mesophillic culture! I thought you only needed to churn cream?
Many thanks, Neil 👍.
Sometimes we'd roll the butter up in a ball, put it in a fine cheesecloth,vtie and hang it in a cool place and place a bucket under it. We'd squeeze it a few times , let it hang overnight and by then most, or all, the buttermilk would have drained out. Then we packaged it well and threw in the freezer 😀
Hey, Gavin! I'm wondering, instead of using the dried mesophelic culture could I instead use some cultured buttermilk to start the process? Thank you much for all your videos and insight!
I use one of those balls in a quart jar to make whip cream or if I'm not paying attention the early stage of butter. They are indeed awesome
I wish we had access to great dairies like you seem to have access to! In the USA. Everything has to have all the flavor killed for it to be sold!
For the churning phase, I'd be tempted to use one of those machines they use at hardware stores to mix pigments into custom wall paint. That would probably be overkill. :)
With that butter milk can you make more butter? Using it as a culture ?
This is awesome. I was wondering if my homemade creme fraiche would make butter if I churned it. Looks like the answer is yes!
I used to help my grandma make butter like this. She'd put it in a gallon sized glass jar and have me roll it back and forth across the kitchen table until it turned.
I'm a grown man and at 27:10 you changed the way I'll use a butter knife forever.
Honest question: how have you been using it so far?
My guess is cutting off a chunk from the side rather than scraping it off the top
Gavin: A couple of questions
_ From 500ml of cream, how much weight butter did you extract? Was it around the 250gr?
- You mentioned that the salt preserves the butter, does the mesophilic culture have the same effect? If not then what is the purpose of the inclusion of the culture?
- How long would the butter keep refrigerated? Would it also be possible to freeze it?
I know that was 3 questions but I got carried away!!
Great work Gavin making that butter, this is a first for me watching how to make butter, this was a good idea, and it turned out well!
Fantastic video and this looks delicious, except... I'm not sure I understand what makes this better than regular butter from the store. Does the mesophilic culture impart a different flavor? Is it different in other ways? Thanks.
That made more than I expected! If I were planning to make clarified butter from some of it should I skip the culturing part?
The wire ball expansion's sound effect deserves more love... BOING!
Hahaha love it.😁
Looks like we are going to need Emma's scone recipe ;). Great video, thanks!
Please tell me the back of your shirt says: "For they shall inherit the curd."
Good idea though
Thanks for sharing this new way off making butter.
As a fellow big belly boy I feel your pain when the shaking starts. Hell if I did that kind of shaking my belly would take a full day to stop wobbling lol. Going to have to try this recipe I'm so sick of the crap butter sold in stores.
in kindergarten our class made butter by sitting in a circle and passing around a small carton of heavy cream, each kid taking a turn to shake it. we ate it on crackers after, fun times.
Buy heavy whipping cream use hand mixer drain periodically keep blending until solid. Cheaper no wait time and won't get greasy. No additives. Takes about 15 to 20 minutes. Just place in frig. No ice needed.
That's just normal butter, cultured butter tastes so much better and can be better for you.
So why is cultured butter so different from regular, non cultured? What is the difference in taste? I really want to try it myself now that I've seen you do it. Great video as always.
It does taste slightly different. The only way I can explain it is that it has more body.
Thank you Gavin. Yes, much prefer without the backing track. Interesting that you say rarely see cultured butter at the supermarket - in this corner of NSW it’s hard to find non-cultured. Cultured is 30% dearer and pretty tasteless, which is why we make our own. Also interesting that you can get cream in 2L bottles - NSW processors claim there is a world wide cream shortage and limit us to 300ml cartons. Yet another rort I guess. Sadly it’s not enough to convince the other half that I really do need that Jersey cow I’ve been dreaming of 😏
Cream shortage? Are the cows on strike/Industrial action? ;)
@@KB4QAA it's industrial action, the cow union says current working conditions are an udder disgrace
I'll have to try this, it sounds interestingly good. I kind of liked it better without the music. I always thought that butter muslin cloth was used to squeeze out the last bits of buttermilk, no?
The best thing to do with buttermilk: drink it!
My gran used to dilute it a little with a bit of water if it was to thick and give it a good whisk to break up any solid bits that sometimes form on the top. Just delicious and refreshing on hot days when chilled.
I love to drink buttermilk more than anything else, but it only comes in small tubs and is expensive here in England. But I buy all the pots that come for sale because they reach the sale by date. Being a sour milk already it doesn't go off that soon and if it has becomes too sour to drink, the better the taste in pancakes. (For the same reason, I prefer pancakes that I have made using milk that has gone slightly off.)
So what is the difference between cultured and regular? Just taste?
Yes, taste mostly and skip the culturing part up front of the shaking.
We make traditional cultured butter from raw milk that naturally converts to yogurt in 24 to 48hrs. We age the yogurt for another 4 to 5 days, churn it and there comes the naturally cultured butter. We've been experimenting to make the table butters that you normally buy from geocery stores (such as KerryGold or President), but we haven't had luck when it comes to the taste. Could this recipe work for table butter?
I know its may be hard to find, but what about cheese options using raw milk, straight from the cow?
Cold water without ice will work, change the water a couple time till almost clear.
Could you use the buttermilk as a starter from the butter?
Yes you can
Gavin Webber -how much cultured buttermilk per quart of cream?
Great video, Gavin! I must try this!
Thanks Carol
I'd never heard of cultured butter, but now dying to try it. Also, share the recipe for your herb scones? They also look delicious!
I'd like to see this using a paint can shaker
From the taste and texture of what i made, i am fairly sure i accidentally made marscapone! On the positive, i melted some easter eggs and made a chocolate cheesecake! It was amazing and had that nice cheesy tang.
A bottle with ridges like a mt franlkin water bottle cuts the shaking time more than in half for future reference
Ever thought how hard it might be to get the butter out of the said bottle. One would have to slice it in half and buttermilk would go everywhere. I had enough issue getting the butter out of this jar!
Gavin Webber I had this same thought the first time I did it but the buttermilk just pours out the hole in the top then you just squeeze the butter out the same hole because its so soft at that stage then you just proceed as you did for the rest of the video it works a treat
Great video. Love your channel. That kit looks quite interesting. Does the buttermilk from regular (non cultured) butter taste different - sweeter? I’ve made butter in the past by letting the cream sour first. Does this culture give the same effect? The finished butter I made had a rather strong sour taste. Although it doesn’t sound it, it was quite delicious. Thanks for the video.
It's the same effect if the cream is unpasteurised. In my example the cream was pasteurised, hence the addition of the culture. The butter wasn't on the stong side.
Ah, now I’ve got it. I hadn’t given any thought about the pasteurization. Makes perfect sense now. Yes, our cream was not pasteurized. Thanks for the response.
Does anyone know what is the difference between butter milk, "kermaviili" (the first five letters mean cream: the viili is made from cream) and sour cream, apart from the thickness? I am guessing it's the bacteria (what are they for each?) but is there anything else that distinguishes them?
I have seen the weather at -40F (-40C), but I have never felt anything colder than working with food in iced water. It chills the bone. Still, liquid nitrogen spray on the scalp will chill the bones to the toes.
I wonder what happens if you try using the cheese press with low pressure to get out that buttermilk?
This will be a huge mess.
You can not squeeze the buttermilk.
Butter is not so porous like curd.
Hartwig Hansen I see. Interesting
New thing my mother used to convert sheep milk to Yoghurt milk by adding yoghurt to the milk then after one day shake it and take out the butter 🧈
Thank you for not wasting,
i used live active yogurt 2 TBS per 16 oz of cream let sit for 24 hours and i used a food processor
I make my own yogurt about once a month. This is exactly the answer I was hoping for. Now I can make my own cultured butter without having to buy the mesophilic culture (I will eventually when I start making more complex cheeses). Great tip! Thanks.
Great stuff Gavin. I've never made cheese or butter at home but I'm going to give both a try. I've been curious about cultured butter for some time, apparently it's also quite common in Africa (saw it on some travel/food show) although I'm curious if their culturing techniques are wildly different from European techniques.
i have that set of measuring spoons handy at times
6:48 Smidgen = 1/32 of a teaspoon. Nice
So a semi-smidgen = 1/64 of a teaspoon?
If you have two similarly sized wooden / bamboo spatulas you can use them as "butter hands" (old UK term) / paddles, which stops the heat of your hands melting the butter and the ice water from numbing your fingers as you work it!
Water is very very good as a conductor, so it's conducting the heat from your hands away faster than the warmth of your blood circulation can restore it. It's why freezing water / being wet kills faster than just zero degree air. I'll stop being a science geek now 🤣
I normally make regular non-culture butter in a Vitamix blender. I'm wondering if I could do it cultured in the blender as well.
Gavin we used to make butter from sweet milk all the time when kids and teens. Just what is the difference between butter made from sweet milk, and butter made from cultured milk. Is it just to give the butter a bit of tang or is there some other benefit from using cultured milk instead of sweet milk? I'm just curious.
You don't need to go to the fitness studio; just make butter by hand three times a week!
I wonder if this could be made into ghee. We normally buy unsalted butter and cook it into ghee. That removes the rest of the milk solids. You have any idea ifthis would work with this recipe? Aloha from Hawaii
Yes it would work
Hi yes you can cook it to ghee....and this is just a recommendation when you cook butter to ghee add a raw leaf of turmeric plant to get a good color n fragrance....we do it here
Lots of firsts for me Gavin! I’ve never had cultured butter before. I’ve never made butter before, but I’m now jonesing to make my own. I haven’t used margarine for quite a few years, and only use butter, but I’ve been buying unsalted butter, as I’ve got high blood pressure (controlled by meds) and want to decide how much salt I use when I cook. Watching your reaction, was the salt necessary for taste?
The salt is not so essential. Afterall, there is unsalted and salted butter available for sale.
I am German. Cultured butter is a common staple here for ages and until recently we only used unsalted butter. These days salted butter is readily available. But we still usually use unsalted unless any preparation or recipe calls otherwise.
CologneCarter, thanks for the reply! I feel the same as you; I’d like to decide how much salt I use in a recipe.
I only buy unsalted butter because it's fresher. If salt is added it can stay on the store shelves longer. And unsalted just tastes better to me, like fresh cream.
I saw a video from Brittany where they leave the butter out for 5 days before they knead it. And the kneaded was wooden. The cheese maker pointed out that the cheese should be handled as little as possible.