It's funny cause when I used to whip cream my mom always said: "stop! You don't want it to turn to butter ". I always thought that was a hyperbole. Later on I found out that's exactly how you make butter 😂
I've done this with just a pint carton of heavy cream. Leave the carton sealed and start shaking. When you stop hearing liquid sloshing, you have whipped cream. If that's what you're looking for, stop now. If you want butter, keep shaking. As soon as you hear one big lump of something thumping around and more sloshing, you've got butter, and buttermilk. And it took less than 5 minutes.
Hahaha. I'm imagining turning that into a practical joke in Walmart 😂 Sit there for like 5 minutes just shaking a couple containers of heavy cream and then putting them back in the fridge.
Back before all these kitchen gadgets, my grandmother would hand all us grandkids mason jars full of cream, and tell us to shake them until she tells us to stop. Butter. My grandparents were 99.9% self sufficient for food, only going to the store for bread. They had cows, hogs, chickens, honey bees, and a massive garden that was canned. Not many do that these days.
@@aewtx Bread was something that was hardly served at the table. Most bread went to the hog slop. My grandfather worked a full time job as a machinist, so my uncle handled the day to day, since vision problems kept him from driving. My grandmother was a housewife, so she handle the canning, and cooking. Everything was mostly divided between two households. My uncle, his wife, and five kids. Then my grandparents. I spent summers, and holidays out there, and my uncle, who was like an older brother, showed me what work was. I’m 62 now, so we’re talking 40 to 50 years ago. I had such a good time.
Thank goodness I don't have to do that. With my meager gardening skills and lack of space I would starve if I had to provide food for myself for an entire year.
@@Briguy1027 It’s a skill worth knowing. Our new place has a much bigger yard, but a lot of trees. We would be limited as to where we could put a garden.
You’ve got to make sure to always wash your homemade butter thoroughly with cold water to help it last longer! The buttermilk is what makes it go bad faster. I’ve learnt this from experience 😅. Also if you don’t want to use a whisk then you can use a plastic box and a marble! Yours turned out great chef! My first time making butter was a bit messy 😂 Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Ive also made it before. Nice. As much as i wash it to the freezing point of my hands, it really doesnt last long. So i keep some out to use in the next few days and freeze the rest. Make cuts in it to help defrost only a bit at a time. Yummy.
I love cultured butter. Inoculate the cream with yogurt buttermilk culture and let stand at room temp for 24 hrs. Chill again before churning. Flakey salt at 3%. Mind blowing.
I did this by mistake once! I was making whipped cream and walked away for a second, got distracted and then ended up with this sweet vanilla flavor butter. After my little oops I then added a little cinnamon and enjoyed it on toast!
Awesome! w/ rosemary, even better! It's ball park if you blend in a spoon full of homemade strawberry jam for homemade waffles & pancakes for your next brunch! 😊
Uo in New England honey butter and maple butter are more popular and really damn good. For honey butter its dealers choice but for the maple i would definitely go for something more pure, the natural sweetness works better paired with the fat then ones like Aunt Jamima with added sweetener.
Agreed. Once you master the basic making butter your imagination can go anywhere. Compound butter, or just about any flavoring you can think of. Cinnamon flavor for pancakes or french toast, lemon zest flavor for fish......
@@superthevibe In most cases you would add something like rosemary at the end of the process, after the butter is made. Similar to Chef Andy in the video, adding salt after the butter was made, just before it was wrapped and chilled.
@@RiveroftheWither So true. I used to live in Massachusetts, maple is a very popular flavor. I was in Newport once at a restaurant that served fresh corn fritters with maple syrup for dipping. Very good!
That paddle attachment trick is truly something, I’ll have to remember it for next time. I haven’t needed a whole stand mixer for butter because I usually get it from the store, but when I only need a little and can’t be bothered to go to the store, I put some heavy cream in an empty water bottle and shake away.
This butter will not last very long unless frozen. It spoils due to all the buttermilk leftover from rinsing. For that same reason it tastes way better on toast, it has a tang from the buttermilk.
All you really need is a mason jar, the cream and a bit of salt! Put the cream in the jar and shake the crap out of it. once it thickens add the salt and keep shaking untill it becomes a lump of butter rattling around in the jar with a bunch of butter milk.
I agree did not know there would be all that water. Growing up we went to Tennessee every summer to visit Granny and family she made in a wooden churn it took a long everyone had a turn at making the butter incredibly amazing yummy. Thank you for sharing chef Andy 😋 didn't have electric mixer 70 +years ago boy that would have been so much easier 😂😂😂. 👋👋 Mitch. I love this video. 🙏❤🙏❤🙏
If you don't have a mixer and don't want to whisk your arm off, you can put the cream into a clean glass jar with a lid that seals tightly and just shake that until it's clumpy. I grew up on a tiny farm that had cows and this was foolproof.
Growimg up, mom milked our cows and made butter but she cheated. Dad had a drill prezd in our shop. Mom put a paint stirrer on it and left it on to make her butter when she was working on something else closeby. Same idea here. Nice.
Your butter will only be as good as your cream is, so most of the time it probably makes the most sense to just buy high quality butter from the store. But it can be fun to make your own butter though! Just make sure to use the best cream you can find.
Oooh, good memories. As a child in England the whole milk was delivered with a foil cap, and we’d have to make sure to get it from the doorstep before the birds pecked through to steal the cream. Usually it was then mixed into the milk, but sometimes It was a treat served up separately on top of scones with some jam. Yum!
It can also happen by accident. I tried to make some whipped cream to go with some cake. The weather was like heavy air, before a thunderstorm. My cream wasn't getting whipped, suddenly I had a ball of butter and some buttermilk.
This reminds me of my grandmother.. I'm Indian and best believe an Indian grandma uses every aspect of a product.. she would skim the cream off cows milk that we had .. save it .. then use a hand mixer or a manual whisk seperate the water from the cream to get this butter (it's called makhaan in hindi - Loni in Marathi my mother tongue) Then obviously move on to making ghee by boiling this butter.. so basically from milk to cream to butter to ghee .. and then repeat .. watching you do this made me miss my gran and my childhood.. Also I agree with Mitch ..watching it being made it magical
I just bought some of that smoked salt now I know what to use it for, it smells fabulous 😊. I’ve made a lovely sweet butter before when I over whipped cream for a cake
Whenever i dont know what i want to eat. I just come to this channel and flip through the shorts until i see something that I want to try. Problem solved. \\\
My issue with this is that if you have to go down to Woolies to get the cream, you may as well just buy the butter while you're there. I want to see him start with milk straight from the dairy and end up with butter. That's the video to make.
We do it with a pint of heavy cream in a quart canning jar. Shake until butter separates… one of those ‘wait for it’ moments that seems to take forever the first time. Pour off buttermilk (use for drinking/baking/pancakes). Rinse in the same jar while using a large spoon to smoosh and squeeze out the milk. When water runs clear, salt, season and refrigerate right in the jar. Love homemade butter 💖
Even the "water," although it's actually called differently, is usable when separated. In awe, how people have no knowledge about these things. We did all the processes from milking, separating cream, making cottage cheese, etc. 25-30 years ago, even though we were not what usually is considered to be farmer.
easier in a food processor with the "s" blade -- when it gets to the buttermilk/butter stage, it doesn't splash everywhere! it's also super-good if you make the cream into creme fraiche first; you'll end up with cultured butter and you'll be so glad you made it.
k. im strongly considering\ this. BUT is it cost effective? dont judge me but im basically poor. do I end up with substantially less butter per my dollar spent on cream?(heavy cream is insanely expensive out here)
I’ll never forget at my first kitchen job, I had to make whipped cream and forgot about it in the mixer Chef turned the mixer off like 10 minutes later and told me “congrats dude you made butter”
Good idea! Just remember, the fat content is going to be lower than industrially produced butter, because you can’t remove enough water (and so it its smoking point will be lower, meaning that it’ll burn easily). Not ideal for high temperatures.
I definitely recommend anyone who tries this, to set apart some butter you've made and make compound butter, that's fancy word for "just throw in whatever shit tastes good and mix it up with your butter". I personally love roasted garlic and chopped up caramelized onions. *chef kiss
It's funny cause when I used to whip cream my mom always said: "stop! You don't want it to turn to butter ". I always thought that was a hyperbole. Later on I found out that's exactly how you make butter 😂
ME TOO! Only it was my Nonnie who said it!
😂
i found out by trying to make whip cream but i ended up over-whipping the cream into butter lol
"when I used to whip cream my mom"
🤣
The paddle attachment idea is a game changer! Thats awesome.
It to
Yy😊
Yeah you definitely don't want to leave the whisk attachment on like I did or you have a fun side quest in store for you.
@@Qwezicul the thought didn't half make me giggle haha
It’s a pretty normal attachment. Not that much of a game changer. Pretty common and common sense.
I've done this with just a pint carton of heavy cream. Leave the carton sealed and start shaking. When you stop hearing liquid sloshing, you have whipped cream. If that's what you're looking for, stop now. If you want butter, keep shaking. As soon as you hear one big lump of something thumping around and more sloshing, you've got butter, and buttermilk. And it took less than 5 minutes.
Hahaha. I'm imagining turning that into a practical joke in Walmart 😂 Sit there for like 5 minutes just shaking a couple containers of heavy cream and then putting them back in the fridge.
@@BeluinusBRUH
@@Beluinusdiabolical! 😅
That's actually how they churn butter
So you're telling me a home made that butter
So you're telling me a ginger bread this man ?
@@Maxithiccwhy
BA-DUM TSS!
You're telling me a shrimp fried this rice??
@@confu5ed_DAS CONK CREET
Tip: remove the buttermilk before the butter comes together completely. Cuts the rinsing time by 3 4ths.
Coems? 🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑
@@datboispoodsCoems 🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑🤑
The 2 comments above me are cringe
Just type 75%, it is better for reading than "3 4ths".
Thank you for your tip!
Don't use percents when baking. 3/4ths is fine.
Back before all these kitchen gadgets, my grandmother would hand all us grandkids mason jars full of cream, and tell us to shake them until she tells us to stop. Butter.
My grandparents were 99.9% self sufficient for food, only going to the store for bread. They had cows, hogs, chickens, honey bees, and a massive garden that was canned. Not many do that these days.
Surprised they didn't make their own bread, given how self-sufficient they were and how easy it is to make bread.
We used to do it just like that at the town museum for history day but they would put marbles in the jar to make it go way faster
@@aewtx Bread was something that was hardly served at the table. Most bread went to the hog slop.
My grandfather worked a full time job as a machinist, so my uncle handled the day to day, since vision problems kept him from driving.
My grandmother was a housewife, so she handle the canning, and cooking.
Everything was mostly divided between two households. My uncle, his wife, and five kids. Then my grandparents.
I spent summers, and holidays out there, and my uncle, who was like an older brother, showed me what work was. I’m 62 now, so we’re talking 40 to 50 years ago. I had such a good time.
Thank goodness I don't have to do that. With my meager gardening skills and lack of space I would starve if I had to provide food for myself for an entire year.
@@Briguy1027 It’s a skill worth knowing. Our new place has a much bigger yard, but a lot of trees. We would be limited as to where we could put a garden.
You’ve got to make sure to always wash your homemade butter thoroughly with cold water to help it last longer! The buttermilk is what makes it go bad faster. I’ve learnt this from experience 😅. Also if you don’t want to use a whisk then you can use a plastic box and a marble! Yours turned out great chef! My first time making butter was a bit messy 😂
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
I'm always excited to watch Andy's videos, but your comments is the thing I look for directly after watching!!
Nice one Butterscotch
The dedication ❤
@BinaryDoesNotExist bibimnaengmyeon? I think that’s how you spell it 😅.
Ive also made it before. Nice. As much as i wash it to the freezing point of my hands, it really doesnt last long. So i keep some out to use in the next few days and freeze the rest. Make cuts in it to help defrost only a bit at a time. Yummy.
i agree with Mitch, before this, i never knew you could make butter like this!! 🧈
💓the Andy-Mitch dynamic
We indians prepare clarifies butter or ghee, it's our traditional.method
@@sangeethamahendrakar5383 but clarified butter is different than making your own like this.
In elementary school we made butter by shaking a mason jar with cream in it. Great way to use excess kid energy!
@@LauraPeregrine great metaphor
I love cultured butter. Inoculate the cream with yogurt buttermilk culture and let stand at room temp for 24 hrs. Chill again before churning. Flakey salt at 3%. Mind blowing.
First did this 40 years ago with a Kenwood chef. The big snag nowadays is it is more expensive to buy the cream than it is to buy good quality butter.
Fr
I did this by mistake once! I was making whipped cream and walked away for a second, got distracted and then ended up with this sweet vanilla flavor butter. After my little oops I then added a little cinnamon and enjoyed it on toast!
Love this, Andy!
Awesome! w/ rosemary, even better!
It's ball park if you blend in a spoon full of homemade strawberry jam for homemade waffles & pancakes for your next brunch! 😊
Why would I want jam in my butter I could just put jam on separate
Uo in New England honey butter and maple butter are more popular and really damn good. For honey butter its dealers choice but for the maple i would definitely go for something more pure, the natural sweetness works better paired with the fat then ones like Aunt Jamima with added sweetener.
Agreed. Once you master the basic making butter your imagination can go anywhere. Compound butter, or just about any flavoring you can think of. Cinnamon flavor for pancakes or french toast, lemon zest flavor for fish......
@@superthevibe In most cases you would add something like rosemary at the end of the process, after the butter is made. Similar to Chef Andy in the video, adding salt after the butter was made, just before it was wrapped and chilled.
@@RiveroftheWither So true. I used to live in Massachusetts, maple is a very popular flavor. I was in Newport once at a restaurant that served fresh corn fritters with maple syrup for dipping. Very good!
That paddle attachment trick is truly something, I’ll have to remember it for next time.
I haven’t needed a whole stand mixer for butter because I usually get it from the store, but when I only need a little and can’t be bothered to go to the store, I put some heavy cream in an empty water bottle and shake away.
Andy you are a treasure!
Think I'll start doing this since butter is damn expensive these days! Lol
All the best but cream is not that cheap either
Cream isnt cheap, but ill give up almost anything before i give up butter/cream.
This butter will not last very long unless frozen. It spoils due to all the buttermilk leftover from rinsing. For that same reason it tastes way better on toast, it has a tang from the buttermilk.
Mitch is such a mood lmao
I never knew it was so easy to make butter. Thought you'd had to go to a farm or something smh. That just blew my mind.
It's easy with machines 😊. If you have to do this with the hand beater it becomes a nightmare 😅😅😅
All you really need is a mason jar, the cream and a bit of salt! Put the cream in the jar and shake the crap out of it. once it thickens add the salt and keep shaking untill it becomes a lump of butter rattling around in the jar with a bunch of butter milk.
I agree did not know there would be all that water. Growing up we went to Tennessee every summer to visit Granny and family she made in a wooden churn it took a long everyone had a turn at making the butter incredibly amazing yummy. Thank you for sharing chef Andy 😋 didn't have electric mixer 70 +years ago boy that would have been so much easier
😂😂😂. 👋👋 Mitch. I love this video. 🙏❤🙏❤🙏
Looks good. Remember, keep in the refrigerator. Shorter shelf life than commercial butter.
Remember, that time when Andy said in the video he made about butter to refrigerate it cause it will melt 😂
If you don't have a mixer and don't want to whisk your arm off, you can put the cream into a clean glass jar with a lid that seals tightly and just shake that until it's clumpy. I grew up on a tiny farm that had cows and this was foolproof.
My granddaughter made us some whipped cream that way, & it was perfect!
Thanks. Ive done that before. Yummy. Also used the buttermilk. Nice.
Growimg up, mom milked our cows and made butter but she cheated. Dad had a drill prezd in our shop. Mom put a paint stirrer on it and left it on to make her butter when she was working on something else closeby. Same idea here. Nice.
Love that Basic Mitch is learning things 😭💕
I love how easy you make things seem!!!!❤
Thought u made butter with buttermilk and how much whipping cream did he use Would love to know How many ounces or cups
This has quickly become the most useful and entertaining channel in my feed
Your butter will only be as good as your cream is, so most of the time it probably makes the most sense to just buy high quality butter from the store. But it can be fun to make your own butter though! Just make sure to use the best cream you can find.
High fat cream is more expensive than store butter and the home made butter only lasts about 3 days before it goes bad.
How can you not love this guy?
LOVE, LOVE, LOVE Making my own butter! Delicious.😊
3rd……in India we make ‘Makhan ‘ in this way and is traditionally done by hand using the collected cream from top of the milk❤❤
Finally melt and boil it up to get "Ghee"
Oooh, good memories. As a child in England the whole milk was delivered with a foil cap, and we’d have to make sure to get it from the doorstep before the birds pecked through to steal the cream. Usually it was then mixed into the milk, but sometimes It was a treat served up separately on top of scones with some jam. Yum!
Flavours through the screen 😋
Also, that butter milk will be delicious and so different from what they're calling butter milk on the store (in the US anyways).
Because what we think of buttermilk is cultured. I.e fermented with lactic acid producing bacteria.
Wuaooooooo el mejor
Chef enumero uno
❤👍👍👍👍
It can also happen by accident. I tried to make some whipped cream to go with some cake. The weather was like heavy air, before a thunderstorm. My cream wasn't getting whipped, suddenly I had a ball of butter and some buttermilk.
Geil! Buttermilch! Butter! Geil!🎉❤ Danke, Andy!
I like using my blender too! Works great.
This reminds me of my grandmother.. I'm Indian and best believe an Indian grandma uses every aspect of a product.. she would skim the cream off cows milk that we had .. save it .. then use a hand mixer or a manual whisk seperate the water from the cream to get this butter (it's called makhaan in hindi - Loni in Marathi my mother tongue)
Then obviously move on to making ghee by boiling this butter.. so basically from milk to cream to butter to ghee .. and then repeat .. watching you do this made me miss my gran and my childhood..
Also I agree with Mitch ..watching it being made it magical
Holy $hit Andy, you're awesome!
Making.. your own butter.... awesome.
Question: does Andy do his own washing up or does he make Mitch do it? 😅
I've been wanting to do this for a couple weeks now! Sometimes I feel like you're in my brain with the videos you post!
Oh lovely, thank you for sharing. 😊🎉❤
Just the sound of Mitchie’ poos sweet voice is enough to get me through the week 😅
I learn something new everyday from you 👌
THIS JUST BLEW MY FREAKING MIND 😮 I’m definitely going to try it
I prepare this whenever we plan on having a BBQ. It's perfect because you can season the butter however you like
Thanks captain obvious
@@drewtree888ease up turbo
Props to you for making your own butter for a BBQ! I need to take a leaf out of your book
@@drewtree888dont be that guy
Tri ttt😊
My kids love making our own butter and whipped cream!!
Serial dilution! Beautiful!
I seriously missed Mitch ❤
You make it look so easy!
I just made mine thanks your video 😊
YESSSSSSS U THE BOOM ......LVU UR VIDEOS
Thankyou for letting me know how to make a butter.
Bread and butter. Can’t get any more Basic Mitch than that!
I just bought some of that smoked salt now I know what to use it for, it smells fabulous 😊.
I’ve made a lovely sweet butter before when I over whipped cream for a cake
I've got to try that!
I make butter the real old-fashioned way - with a churn. Delicious!
best tutorial ever
mmm that looks perfect
I’ve always heard how to make butter but never have seen the actual process! Turns out I have all the proper equipment. Thanks chef for the tutorial!!
I love making my own butter.
Whenever i dont know what i want to eat. I just come to this channel and flip through the shorts until i see something that I want to try. Problem solved.
\\\
Wow this looks good 😂😂 😋
I'm with Mitch🤯 I never knew that either 😊
I do this at home. Its soooo good
My issue with this is that if you have to go down to Woolies to get the cream, you may as well just buy the butter while you're there. I want to see him start with milk straight from the dairy and end up with butter. That's the video to make.
Thanks Chef !!!😎
We do it with a pint of heavy cream in a quart canning jar. Shake until butter separates… one of those ‘wait for it’ moments that seems to take forever the first time. Pour off buttermilk (use for drinking/baking/pancakes). Rinse in the same jar while using a large spoon to smoosh and squeeze out the milk. When water runs clear, salt, season and refrigerate right in the jar. Love homemade butter 💖
GENIUS IDEA!!❤❤
Did this this morning!
How long do you recommend it lasts?
Everything g you touch turns into a masterpiece 🙌🏼💯👌🏻 HUGE fan!
I've over whipped before and low and behold I made butter. It was delicious
Even the "water," although it's actually called differently, is usable when separated.
In awe, how people have no knowledge about these things. We did all the processes from milking, separating cream, making cottage cheese, etc. 25-30 years ago, even though we were not what usually is considered to be farmer.
😮 mind blown!
Thanks for putting wood on the fire of inspiration!!
Thats great, I have to give it a go.
easier in a food processor with the "s" blade -- when it gets to the buttermilk/butter stage, it doesn't splash everywhere! it's also super-good if you make the cream into creme fraiche first; you'll end up with cultured butter and you'll be so glad you made it.
Can you make a short showing how to turn the liquid into actual buttermilk
That would be good in some chitterlings! ❤
If Mitchell wouldn't be stoned all the time and request for food, he would actually learn something... 😉🤣😅
Smoked... sea salt? Sounds awesome!
I make homemade butter all the time. It's so good.
Niiiice!! 😋😁
New subscriber here….Awesome video!
No Andy again. This guy is such a scout master
Is it really better than store bought butter? Wondering if it might be worth the hassle and clean up..
k. im strongly considering\ this. BUT is it cost effective? dont judge me but im basically poor. do I end up with substantially less butter per my dollar spent on cream?(heavy cream is insanely expensive out here)
It's far cheaper (and easier) to purchase butter than to purchase the amount of cream needed to make such a small amount of butter.
Saving money isn't always the point.
Remarkable butter, I will make one.
A restaurant I went to had fresh miso butter....OMG soooo good.
I’ll never forget at my first kitchen job, I had to make whipped cream and forgot about it in the mixer
Chef turned the mixer off like 10 minutes later and told me “congrats dude you made butter”
Why did I read the 'Congrats dude, you made butter" in an Irish accent? lol
I read it the same as you
@@wengi_tuu because that’s the only way it can be read
Im gonna try this for regular cooking too
Good idea! Just remember, the fat content is going to be lower than industrially produced butter, because you can’t remove enough water (and so it its smoking point will be lower, meaning that it’ll burn easily). Not ideal for high temperatures.
Butter is made out of cream??!! 😮😮😮😮 Phuuuuui
Thank you! This is my American Thanksgiving flex.
Wow so easy
❤ yum for sure! Grew up on homemade butter. Bossy sweet😊
I...did not know this. Now I have something to make with my leftover cream!
In elementary school we got to churn cream into butter with one of those broomsticks in a pot gadgets. Definitely a good lesson to learn.
Well in India since ages , almost every household makes their butter and Ghee(clarified butter) at home.
I definitely recommend anyone who tries this, to set apart some butter you've made and make compound butter, that's fancy word for "just throw in whatever shit tastes good and mix it up with your butter". I personally love roasted garlic and chopped up caramelized onions. *chef kiss