I’m 65, my grandmother passed away many years ago at 96. She would be close to 110 I think. At 11 years old a mere child, she had to leave home to work for her room and board. She did housework, cleaning cooking and baking bread everyday. She was so tiny she had to use a stool to knead the bread. After getting married my grandparents were lucky enough to have a cow. She told me she used to make butter in a glass jar. She explained she merely skimmed the cream and put it in the jar and shook it until it separated from the buttermilk. I’ve done this several times, for my daughter when she was young and now for my granddaughters. It’s a wonderful little experiment for any child to see even this 65 year old child. What a wonderful memory. Who doesn’t love fresh butter. Thanks again for the great video.
My grandparents used to make butter - but they were a tiny bit more modern - the glass jar had a beater in the lid and when you turned the handle it churned the contents - I have milked cows and a goat by hand - I remember when I was a kid and my uncle would be milking the cow - for mischief he would turn the teat towards you when he saw you coming and you got a face full of warm milk..! I had a goat a year ago which I hand milked - the milk was beautiful and I made cheese once a week too - she's gone now I will have to get another...!
I made my own butter years ago when my children were young and then for some forgotten reason, perhaps because it was more convenient just to but it, I stopped making it. I've wanted to start again but couldn't remember to right way to do it. Thank you so much for this video which helped me remember. I love your videos.
As a child in America, I helped Grandma make butter in a wooden churn. It was, as I recall, made from the older, non-pastured milk that was close to going sour, but not there yet. We would then beat it with paddles to get the last of the buttermilk out and shape it in moulds. The milk was kept in a spring house at 55 deg.F or slightly above, and no ice, so done in the cool of the morning in warmer months. I remember that as being the most flavorful butter ever. It was probably ever so slightly cultured. One didn't spread a thin film on thin toast, instead one placed a thick slab on a thick hunk of homemade bread.
I started making my own butter after seeing your recipe and haven't bought any since. Not only is it cheaper, but the buttermilk is a bonus by product, and the butter is wonderful.... no added water, keeps well in the fridge and even longer in the freezer. Thank you, good sir, for this recipe. I make lots of your recipes now!❤❤
Dear John, you are not retired cook, you’re an experienced cook. The way you explain every single step, it’s very easy to follow ❤thanks for sharing this video with us. Best wishes and good health for you with lots of love ❤all the way from Sri Lanka 🇱🇰
Just joined your patron group and well worth the money. I am 77 and never made butter. What a revelation. It is so easy. Friends could not believe it when I offered one of your home made cheese scones with home made butter. Absolutely delicious Love your cookery books too well presented and so easy to follow thanks
Thank you so much Trudy, wishing you a very Merry Christmas my friend. Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
I’ve just made my second batch and I can’t believe how easy this was to make. It tastes so much better than shop bought butter. I managed to get over 50g extra than the shop bought, and I sourced the cream for £1.45, making a huge saving! I don’t think I’ll be buying shop bought butter again. I’ve bought your cookery books too. Loads of recipes I’ll be using there. Thank you so much for this video.
I can't wait to try this recipe for butter! As a second grader in 1974, my class made butter in a jar. We all took turns shaking it, and to this day I still recall how wonderful it was.
Yes it used to be part of the children's chores to take turns shaking the jar. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
It brings back memories, John. When I was a boy, I used to spend my summers with relatives on a farm "out in the country". We were almost 100% self sufficient, growing and producing everything we needed, from chickens to cows, to fields of fruit and veg. Even our water was from a well, none of that stinky city stuff for us. I well remember that one of my jobs was to churn the butter (after I milked the cow and filtered the milk...I didn't get the "fun" jobs, I was too young, my cousins got to do those)...what's the point of having rugrats on a farm if you don't put them to work, right? I would go with my aunt into town on Saturdays, where she'd sell the excess production of beef, milk, eggs, butter, fruit, and veg, and we'd buy the things we didn't produce...Life cereal (hehehe), flour, salt, etc. Sixty years down the road, I can, to this day, still taste our daily breakfast of fresh henhouse eggs, sausage and bacon, toast, cereal, and those magnificent piping hot buttery biscuits. I got to help with those too...and while I watched and helped every single day, even now I can't produce a biscuit to match my aunt's. What I'm thinking is that what that biscuit really needs is fresh, homemade butter! Thanks for this video, mate. I'm doing it tomorrow and will test drive the result on a batch of biscuits!
That sounds like an absolutely beautiful childhood! I love farm life too, but mostly been in the city. Everything is better fresh from the farm, not from 6-year old packaged things from the store.
Who would have thought that fresh butter was so simple and easy to make. Thank you John you're a 'myth buster' by telling us all how to make things and much appreciated too xx Jean from Scotland.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
This weekend in a UK supermarket I spotted a large pack of butter costing about 7 quid. All your recipes are very helpful for everyone at this time. Thank you John.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I grew up making butter from our Jearsy milk cow on the farm. She lived a happy life being milked by hand every day. My dad milked the cow my mom separated the cream and I ran the butter churn and made the one pound blocks with a butter mold. My mom wrapped the butter and sold what we didn't eat. It was fantastic. I tried it with store bought cream and there is no comparison, the cost was the same as buying butter. You simply can't make good butter from industrialized dairy products. But maybe in the UK it's different.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Lmao bro, you demonstrated this a couple of years ago, I made a double batch last week, half for croissants, the other for spreading. You do such brilliant work, it’s no wonder that you have 500k + subs, kind regards tim
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
My mother was a farmers daughter and usd to tell me about making butter to take to the market once a week. I think although she has been gone over 25 years it would make her smile that I am going to be making my own butter in the future. Thank you for another very informative video.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I finally found a dairy, as I don't have a dairy cow of my own...yet! However, I can not wait to use this method. I have accidentally made butter a couple of times when I was making whipped cream. Squirrel...haha. But it had sugar and vanilla in it so it was not great. I also didn't know about rinsing it to prolong it's freshness. I can't wait to make it for real and store it like you just did. Thank you John. My son comes home from the USAF in February, and he can't wait to cook with me. Much of it is because he grew up loving my cooking, but I was always a terrible baker and some other things. He now believes I can help him make and learn anything he needs to sustain himself and a family. I can assure you we will watch many of your videos together. I have diaries to tell my children how to cultivate the land, mistakes and successes. I plan to leave written words for my family, until the Lord Jesus returns. Thank you for being such a huge part of my learning in these things. Much love in Christ. - Vicky Ann
I did it, I really did it!!! I grew- up making butter from fresh milk (that I had to milk the cows) with an ANCIENT butter churn!!! Long, hard and hot work!!! This was A PLEASURE!!! I made a mistake of trying to make 2 containers (at 946 ml each) at the same time in a 5 qt bowl....I was able to correct my error by making 2 batches. My husband used some right away for grilled cheese sandwiches. 2 4oz blocks in freezer, 1 6oz block in the fridge and 2 oz's going to my mother- in- law. Thank you for all of your inspirations!!! Can't WAIT to get my books!!!👍👏👏👏😻💞💞💞
Thank you so much for your incredibly kind "$ SUPER THANKS" My friend. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
I can honestly say that I have never known before now that it was that direct and easy to make butter at home. It is, indeed, something I will try, and that right soon. Thank you!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I remember making butter with a shaker from Tupperware many many years ago, this is so much easier. Thank you for this video, I will do this with my grandchildren next time they come, they will love it. Thank you , John.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
@@arvellataratuta2150 it doesn't really matter, just throw in however much cream u have in a bowl and beat it, add salt if u want it salted, whatever u beat will turn into butter.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I've discovered your channel and love it. I've already made butter twice. You explain things so well so it's easy to be confident when trying a new recipe. Thank you so much for all of your videos.
Very interesting and straight forward. We have special visitors arriving in a couple of weeks. I really want to make this to go with my homemade bread and jam as a special treat for them. Thank you!
Wow! Thank you for this recipe, John. With the rising cost of...everything, would you consider posting more of these "how to save money" videos? Your intake is always shenanigans free and the results are always perfect. Thanks again.
Thank you, and thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
I found that all the salt migrated to the buttermilk, didn’t realise this at first so increased the salt but now realise that I’ll have to add the salt before shaping next time. I also read a tip to swap the whisk attachment for the paddle attachment once the ‘peaks’ stage has been reached ❤
I love making my own butter. the buttermilk freezes very well and is absolutely delicious to drink. 1 litre of 35% cream yields 13-14 oz of butter and 2 cups of buttermilk. The buttermilk and fat when separating can be very messy as it splashes, so I wrapped the top of my mixer with plastic wrap and sealed it to keep the splashing in. I squeezed out all the buttermilk I could and then cleaned it under cold water from my flowing tap kneading it over and over like play dough to get all the buttermilk out and the water in the butter starts to run clear. this way the butter won't turn rancid.
Back in the later 30's early 40's my mum had the job of making the butter. Her grandmother would put the cream off the top of the milk into a jar, when there was enough my mum would have to shake the life out of it until if formed butter 😀 I had a go a few years back with just a small amount but didn't know about the washing bit, so I'll definitely be doing that this time. I have one litre of double cream sat waiting in the fridge!
John i have just washed up from doing this and im amazed, I did it , cant belive how easy it was, havent tried it yet, waiting for the no knead bread to cool down . thank you John x
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I remember having done this, many years ago, as a schoolgirl. Rather, my father made it in order to teach me how it worked. But all those years ago, in Uruguay, South America, there were no electric beaters. Only those manual ones, handheld, with two beaters moved by a little wheel. You had to be very fast and steady, but it worked!! I have never made butter since that time but, you have driven me to temptation. So tomorrow I am going to buy a 500 gr sachet of cream (no 600 gr sachets here) and add salt accordingly. The only thing I shudder at is the unplugging of the butter from the beaters... Thank you for bringing back to me such fond memories!!
I'm Pleased it brought back some fond memories Norah. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Oh my goodness!!! I grew up on a farm and worked from 6 years old making the butter for 11 family members! Sadly my mom would never tell me her recipe, I was just the muscle, hand churned! Thank you Sir for making this video, I’m almost 75 now and the other night I had a dream about making butter….. I’m so saving this video!!!!
@@cathietonkin5577 Why do parents gatekeep recipes from their own children? Like that's part of parenting, making sure you are equipped with everything as possible!
Now that butter is hitting an all time high (£8-£9) for Lurpak. This will come in very handy for those of us who love real butter. Thanks John 😁 Lorna in Northumberland.
Thank you, and thanks for watching my friend. Here is my latest Bread video recipe. Old English Bloomer. profoodhomemade.com/old-english-bloomer/ Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Haha you are definitely not from the North East. I think John is a “Makam”. I.e from Sunderland. Though i am sure John does not care where people think he is from. And more importantly he is a big credit to the North East and England. He has done some of the best videos/recipes for English Cuisine and better than most well known chefs. Thank you John!
Thank you, and thanks for watching my friend. Here is my latest video recipe. wholemeal multigrain seeded loaf, profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Fantastic Lyn! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Thank you so much for your incredibly kind "$ SUPER THANKS" Lindsay. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Hi John.. So far I was buying butter only from he stores.. you made me to know that can can be made at home and its much more easy and tasty too.. You bloody young man deserve my hearty thanks..
Omgoodness. I didn’t realise it was so easy to to make butter. There is so many ideas you have given me. I thank you so much. Thank you for sharing. I’m so pleased I found your channel!💕
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/corner-buns/
Same here in the USA. This video must be from a dream land. I can buy 8 cubes of butter for $7.50 While a carton of heavy cream costs $6.50 and only makes 3 or 4 cubes. Plus, the homemade one doesn't really taste that much better than the store bought.
I would say it only apply in UK or perhaps some other Europe country. You can really get milk , heavy cream at a low price. I live in Singapore and it is not worth doing it, heavy cream is more expensive than some of the butter sold. However I was glad to come across this video teaching us to make butter ... did not know it is so easy to do make it at home.
Glad to see an update on this process. I've been using this process to make my own butter for some time and I absolutely agree it's fantastic butter and much cheaper. Thanks for this and the scones recipe I use much of this butter on!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
Hey! I can now add butter to my list. Thought I'd lost it as I think I was too tentative stopping too many times to wipe down sides of the bowl as it started to scramble but then went smooth again.......but eventually it suddenly came together in the whisk. And it's delicious. Thank you, Mr Kirkwood.
Hi John! In India, most families used to make butter at home. It's only in recent years that people have started buying butter. We even make ghee or clarified butter at home. :)
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Although I have been making this for some time now, this time I used my new Ankarsrum mixer with the roller and bowl scrapper. And wow! It converted the cream to butter in just 2 minutes. It also separated the butter from the buttermilk so much better than using my normal stand mixer!
A few things for those of us in the USA. A lot of the heavy cream we get has an additive, carrageenan, to thicken it. Also, a lot of the cream we get is "ultra-pasteurized" to give it a longer shelf life. I don't know what the carragreenan will do to the butter, but I do know ultra-pasteurization makes the cream and resulting butter has a scalded or burned taste. Best to seek out a local farm that sells cream for best results.
@@Ionabrodie69 you're so very lucky. Here in the US, it's profit over people's health no matter what. And when we do get a good company with good ingredients it costs an absolute fortune.
I’ve just made this, as well as your crumpets, which really are better than shop-bought 🙏🏾 Next time making the butter I will add the salt at the scrambled egg phase, after removing the buttermilk. The buttermilk seemed to retain the salt leaving the butter needing salt imo. Thanks for these! Awesome!
Fantastic dale! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Wow! never knew making butter was so uncomplicated. it even looks fun. Thank you so much for teaching me something so valuable. never will i buy 'boxed' butter ❤
It's amazing watching it turn into butter in your bowl. I always knew you put cream into a churn and then churned until it became butter but I had never seen it happen with my eyes. Thanks!!!
Absolutely David. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Thank you for the reminder of just how satisfying and easy it is to make one's own butter! Rising prices at the grocers or not... this is fun and tasty!
I just followed your recipe. Worked perfect! I just made my first homemade butter and you’re right, it does taste better. It almost has a slight cheesy flavor! DELICIOUS!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Wow! thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
The nice thing about butter is you can put different herbs or spices or even orange or lemon (grated) into your cream before you whip it up to make butter that takes to a different level and you can use to flavour your food in so many ways. Keep it up 👍
Absolutely. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
@@JohnKirkwoodProFoodHomemade Tried your recipe and it was great and easier than the one I had. As an expat from Brum, living in Canada I love your recipes especially pies and bread. There are quite a few of us expats on your channel. Thanks everso.
Thank you very much for consistently giving us such yummy (and easy!) recipes. Homemade butter is so much better than store-bought. Have a great weekend.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I made my first homemade butter. I used a hand mixer, for cake batter. It took 25 minutes. About 15 minutes, I was like, I think I messed up, because it was like whip cream for a long time. And you are right, when it starts to separate, it is fast lol. Good video!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thank you Sandra, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
John, I made the butter tonight. I am glad you mentioned slowing the mixer down at the scrambled egg stage. It really does release the buttermilk to splash around very quickly. Oh well, experience is the best teacher. However, it tasted wonderful. Thanks for putting that video online!
Your videos are so interesting and relaxing. I'm totally going to try making butter, without you I would not have a clue about how to do it. Thank you.
Hope you enjoy. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thank you so much for your incredibly kind "$ SUPER THANKS" Michael. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Hi John! This video brought back some fond memories of my childhood when I was taught how to make butter with a crock churn and dasher. We had a Jersey-Holstein mixed cow. She kept us busy!
Sausage, egg, and tomato pie! Grand to see an update on the homemade butter but you've grabbed my interest for the next video already, John, sounds delicious!
Yes I'm looking forward to sharing it. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Just tried this for the first time. I had a litre of whipping cream in my deep freeze. After thawing and processing as shown (made two batches), I did have to use a linen tea towel to strain out the buttermilk because the cream didn't clump up like yours. It was finely grained, which I attribute to the fact that it had been frozen. Still, it worked very well. I scraped out the mixer bowl into the cloth, which I put into a colander over a bowl to capture the buttermilk. After much rinsing and squeezing out the trapped buttermilk, I could shape it in my very cold hands. Never did need the ice water. I was surprised at how golden the butter turned out. I always thought that colouring was used to get that shade of yellow. Anyway, totally awesome, John. Thanks very much for posting this easy method. My stand mixer will be seeing more use, now. :D
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Cheers John, I got ‘round to making butter today following your instruction. My only thought concerns probably my personal taste, I like it a little more salty but that’s easily sorted.
Hope you enjoy. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Hi John, i made your sandwich bread yesterday, brilliant outcome, my Husband loves homemade bread. I started making bread a few months ago, a stadard large loaf can cost anything from £1-95 to £3-00 plus. We now eat homemade bread for a fraction of the cost, and with no additives. I must try making butter I'm now on a mission to give it a go. Cheers John
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Hi John, just wanted to thank you for posting this recipe! I've just made my first pat of butter following your video, and it turned out perfectly! The cream performed exactly as you said it would and I was able to get it into shape and wrapped in greaseproof paper without much trouble. We'll be having it for tea! I'm going to try your bread video next while I'm waiting for your recipe book to arrive! You are a brilliant chef and a great teacher! 😀Thanks so much!
All your recipes are so simple to make with 100% guaranteed results. I prefer to make everything at home as much as possible. Really appreciate you coming up with this particular tutorial. Always looking forward to seeing your videos ❤
We may have differing ideas, about what ‘quick’ and ‘easy’ are, but I throughly enjoy watching your videos, they almost have an ASMR quality about them. As a lad from the North East myself it’s great to see. Hats off to you John
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Fantastic! I'm pleased you gave them a try my friend and they turned out well. And thank you so much, It really helps keep the channel going. My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
I’m 65, my grandmother passed away many years ago at 96. She would be close to 110 I think. At 11 years old a mere child, she had to leave home to work for her room and board. She did housework, cleaning cooking and baking bread everyday. She was so tiny she had to use a stool to knead the bread. After getting married my grandparents were lucky enough to have a cow. She told me she used to make butter in a glass jar. She explained she merely skimmed the cream and put it in the jar and shook it until it separated from the buttermilk. I’ve done this several times, for my daughter when she was young and now for my granddaughters. It’s a wonderful little experiment for any child to see even this 65 year old child. What a wonderful memory. Who doesn’t love fresh butter. Thanks again for the great video.
Thank you, I'm Pleased it brought back some fond memories.
My grandparents used to make butter - but they were a tiny bit more modern - the glass jar had a beater in the lid and when you turned the handle it churned the contents - I have milked cows and a goat by hand - I remember when I was a kid and my uncle would be milking the cow - for mischief he would turn the teat towards you when he saw you coming and you got a face full of warm milk..!
I had a goat a year ago which I hand milked - the milk was beautiful and I made cheese once a week too - she's gone now I will have to get another...!
At first glance, I thought she was 1101 years old
God bless you for sharing this charming memory
I made my own butter years ago when my children were young and then for some forgotten reason, perhaps because it was more convenient just to but it, I stopped making it. I've wanted to start again but couldn't remember to right way to do it. Thank you so much for this video which helped me remember. I love your videos.
Kids in this country need to learn from these vids. Awesome video...
As a child in America, I helped Grandma make butter in a wooden churn. It was, as I recall, made from the older, non-pastured milk that was close to going sour, but not there yet. We would then beat it with paddles to get the last of the buttermilk out and shape it in moulds. The milk was kept in a spring house at 55 deg.F or slightly above, and no ice, so done in the cool of the morning in warmer months. I remember that as being the most flavorful butter ever. It was probably ever so slightly cultured. One didn't spread a thin film on thin toast, instead one placed a thick slab on a thick hunk of homemade bread.
I started making my own butter after seeing your recipe and haven't bought any since. Not only is it cheaper, but the buttermilk is a bonus by product, and the butter is wonderful.... no added water, keeps well in the fridge and even longer in the freezer. Thank you, good sir, for this recipe. I make lots of your recipes now!❤❤
You can also make it in a jar by shaking it vigorously for 10 to 20 mins if you don't have a mixer. Added bonus of a work out. 😊
With some marbles like we taught in Girl Scouts- days gone by:)
Wow cleaning out that whisk used!
My mom and grandma taught me to do this! It was a big butter ball.
I've done that before with my kids.
Yeah I recall doing that when I was in primary school.
That's how I make mine - in a masons jar.
Dear John, you are not retired cook, you’re an experienced cook. The way you explain every single step, it’s very easy to follow ❤thanks for sharing this video with us. Best wishes and good health for you with lots of love ❤all the way from Sri Lanka 🇱🇰
Thank you, and thanks for watching my friend. Here is my latest homemade quiche video recipe, profoodhomemade.com/5-mini-quiche-2/
Just joined your patron group and well worth the money. I am 77 and never made butter. What a revelation. It is so easy. Friends could not believe it when I offered one of your home made cheese scones with home made butter. Absolutely delicious Love your cookery books too well presented and so easy to follow thanks
Thank you so much Trudy, wishing you a very Merry Christmas my friend.
Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
I’ve just made my second batch and I can’t believe how easy this was to make. It tastes so much better than shop bought butter. I managed to get over 50g extra than the shop bought, and I sourced the cream for £1.45, making a huge saving! I don’t think I’ll be buying shop bought butter again. I’ve bought your cookery books too. Loads of recipes I’ll be using there. Thank you so much for this video.
Thank you so much Ruth, It really helps keep the channel going.
Wow I’m 53 years old and I never knew how to make butter so this is on my list x
Fantastic! I'm pleased you will give it a try my friend and I hope it turns out well
I can't wait to try this recipe for butter!
As a second grader in 1974, my class made butter in a jar. We all took turns shaking it, and to this day I still recall how wonderful it was.
Yes it used to be part of the children's chores to take turns shaking the jar. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
@@JohnKirkwoodProFoodHomemade Thank you!
It brings back memories, John. When I was a boy, I used to spend my summers with relatives on a farm "out in the country". We were almost 100% self sufficient, growing and producing everything we needed, from chickens to cows, to fields of fruit and veg. Even our water was from a well, none of that stinky city stuff for us. I well remember that one of my jobs was to churn the butter (after I milked the cow and filtered the milk...I didn't get the "fun" jobs, I was too young, my cousins got to do those)...what's the point of having rugrats on a farm if you don't put them to work, right? I would go with my aunt into town on Saturdays, where she'd sell the excess production of beef, milk, eggs, butter, fruit, and veg, and we'd buy the things we didn't produce...Life cereal (hehehe), flour, salt, etc. Sixty years down the road, I can, to this day, still taste our daily breakfast of fresh henhouse eggs, sausage and bacon, toast, cereal, and those magnificent piping hot buttery biscuits. I got to help with those too...and while I watched and helped every single day, even now I can't produce a biscuit to match my aunt's. What I'm thinking is that what that biscuit really needs is fresh, homemade butter! Thanks for this video, mate. I'm doing it tomorrow and will test drive the result on a batch of biscuits!
As well as making light, fluffy biscuits with the buttermilk from the homemade butter, right??!! Yummiest of the YUM!!
That sounds like an absolutely beautiful childhood! I love farm life too, but mostly been in the city. Everything is better fresh from the farm, not from 6-year old packaged things from the store.
Who would have thought that fresh butter was so simple and easy to make. Thank you John you're a 'myth buster' by telling us all how to make things and much appreciated too xx Jean from Scotland.
Glad you enjoyed it. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
You’re amazing for responding to nearly every comment! I’m so glad you genuinely enjoy what you do!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
This weekend in a UK supermarket I spotted a large pack of butter costing about 7 quid.
All your recipes are very helpful for everyone at this time. Thank you John.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
John you have no idea how grateful I am fit sharing your talents.
I grew up making butter from our Jearsy milk cow on the farm.
She lived a happy life being milked by hand every day.
My dad milked the cow my mom separated the cream and I ran the butter churn and made the one pound blocks with a butter mold.
My mom wrapped the butter and sold what we didn't eat.
It was fantastic.
I tried it with store bought cream and there is no comparison, the cost was the same as buying butter.
You simply can't make good butter from industrialized dairy products.
But maybe in the UK it's different.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
the cream costs more than the butter here, pound for pound
Lmao bro, you demonstrated this a couple of years ago, I made a double batch last week, half for croissants, the other for spreading. You do such brilliant work, it’s no wonder that you have 500k + subs, kind regards tim
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
My mother was a farmers daughter and usd to tell me about making butter to take to the market once a week. I think although she has been gone over 25 years it would make her smile that I am going to be making my own butter in the future. Thank you for another very informative video.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
John I love your soft spoken voice, very easy to listen to and follow instructions. Hope you are well. Cheers.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
First time I’ve made butter and it definitely won’t be the last.thank you John.
Fantastic Janis! I'm pleased you gave it a try my friend and it turned out well.
I finally found a dairy, as I don't have a dairy cow of my own...yet! However, I can not wait to use this method. I have accidentally made butter a couple of times when I was making whipped cream. Squirrel...haha. But it had sugar and vanilla in it so it was not great. I also didn't know about rinsing it to prolong it's freshness. I can't wait to make it for real and store it like you just did. Thank you John. My son comes home from the USAF in February, and he can't wait to cook with me. Much of it is because he grew up loving my cooking, but I was always a terrible baker and some other things. He now believes I can help him make and learn anything he needs to sustain himself and a family. I can assure you we will watch many of your videos together. I have diaries to tell my children how to cultivate the land, mistakes and successes. I plan to leave written words for my family, until the Lord Jesus returns. Thank you for being such a huge part of my learning in these things. Much love in Christ. - Vicky Ann
Thank you for your kind words Vicky. God bless you also and have fun creating some amazing butter.
I did it, I really did it!!! I grew- up making butter from fresh milk (that I had to milk the cows) with an ANCIENT butter churn!!! Long, hard and hot work!!! This was A PLEASURE!!! I made a mistake of trying to make 2 containers (at 946 ml each) at the same time in a 5 qt bowl....I was able to correct my error by making 2 batches. My husband used some right away for grilled cheese sandwiches. 2 4oz blocks in freezer, 1 6oz block in the fridge and 2 oz's going to my mother- in- law. Thank you for all of your inspirations!!! Can't WAIT to get my books!!!👍👏👏👏😻💞💞💞
Fantastic Toni! I'm pleased you gave it a try my friend and it turned out well.
Thanks!
Thank you so much for your incredibly kind "$ SUPER THANKS" My friend. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
I can honestly say that I have never known before now that it was that direct and easy to make butter at home. It is, indeed, something I will try, and that right soon. Thank you!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Mr John, never knew how Butter was made, would never thought of it, but now will give it ago.
I remember making butter with a shaker from Tupperware many many years ago, this is so much easier. Thank you for this video, I will do this with my grandchildren next time they come, they will love it. Thank you , John.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
@@JohnKirkwoodProFoodHomemade does 600mls equal 2 1/2 cups of heavy cream?
@Arvella I think that this is correct
@@arvellataratuta2150 I used an online converter and it showed that 600 ml = 2.54 US cups, so yes, you should be right on the money.
@@arvellataratuta2150 it doesn't really matter, just throw in however much cream u have in a bowl and beat it, add salt if u want it salted, whatever u beat will turn into butter.
I am going to start making this butter. So easy. I use to help my Mother make butter in churns. These are wonderful memories. Thank you John.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
@@JohnKirkwoodProFoodHomemade Thank you John. I do so enjoy your videos. It seems I learn something new each time, even though I'm 71. LoL
I’m heading to my wife’s kitchen aid right now. Thank you sir
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I've discovered your channel and love it. I've already made butter twice. You explain things so well so it's easy to be confident when trying a new recipe. Thank you so much for all of your videos.
Welcome aboard my friend, and thank you for supporting the channel.
Very interesting and straight forward. We have special visitors arriving in a couple of weeks. I really want to make this to go with my homemade bread and jam as a special treat for them. Thank you!
Fantastic! Go for it Dan. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
From Norway
I butter is traditionally made soured cream.
It intensifies the flavor
Wow! Thank you for this recipe, John.
With the rising cost of...everything, would you consider posting more of these "how to save money" videos?
Your intake is always shenanigans free and the results are always perfect.
Thanks again.
Thanks for the suggestion. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thank you dear,, I am from srilanka ,,
Thank you, and thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
I found that all the salt migrated to the buttermilk, didn’t realise this at first so increased the salt but now realise that I’ll have to add the salt before shaping next time. I also read a tip to swap the whisk attachment for the paddle attachment once the ‘peaks’ stage has been reached ❤
I love making my own butter. the buttermilk freezes very well and is absolutely delicious to drink. 1 litre of 35% cream yields 13-14 oz of butter and 2 cups of buttermilk. The buttermilk and fat when separating can be very messy as it splashes, so I wrapped the top of my mixer with plastic wrap and sealed it to keep the splashing in. I squeezed out all the buttermilk I could and then cleaned it under cold water from my flowing tap kneading it over and over like play dough to get all the buttermilk out and the water in the butter starts to run clear. this way the butter won't turn rancid.
Back in the later 30's early 40's my mum had the job of making the butter. Her grandmother would put the cream off the top of the milk into a jar, when there was enough my mum would have to shake the life out of it until if formed butter 😀 I had a go a few years back with just a small amount but didn't know about the washing bit, so I'll definitely be doing that this time. I have one litre of double cream sat waiting in the fridge!
Very interesting 👌 thanks for watching my friend ❤️ much appreciated.
John i have just washed up from doing this and im amazed, I did it , cant belive how easy it was, havent tried it yet, waiting for the no knead bread to cool down . thank you John x
Fantastic Susan! I'm pleased you gave it a try my friend and it turned out well.
I've been doing this for a few months now. It's less expensive and we love it!! Great video!!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I remember having done this, many years ago, as a schoolgirl. Rather, my father made it in order to teach me how it worked. But all those years ago, in Uruguay, South America, there were no electric beaters. Only those manual ones, handheld, with two beaters moved by a little wheel. You had to be very fast and steady, but it worked!! I have never made butter since that time but, you have driven me to temptation. So tomorrow I am going to buy a
500 gr sachet of cream (no 600 gr sachets here) and add salt accordingly. The only thing I shudder at is the unplugging of the butter from the beaters... Thank you for bringing back to me such fond memories!!
I'm Pleased it brought back some fond memories Norah. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thankyou so much John. I don't think people realise how simple this is. I certainly didn't! Take care x
Thank you, and thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Oh my goodness!!! I grew up on a farm and worked from 6 years old making the butter for 11 family members! Sadly my mom would never tell me her recipe, I was just the muscle, hand churned! Thank you Sir for making this video, I’m almost 75 now and the other night I had a dream about making butter….. I’m so saving this video!!!!
@@cathietonkin5577 Why do parents gatekeep recipes from their own children? Like that's part of parenting, making sure you are equipped with everything as possible!
How sad that she never shared her recipe,
Now that butter is hitting an all time high (£8-£9) for Lurpak. This will come in very handy for those of us who love real butter. Thanks John 😁 Lorna in Northumberland.
I will make this..looks like a great recipe..
Thank you, and thanks for watching my friend. Here is my latest Bread video recipe. Old English Bloomer. profoodhomemade.com/old-english-bloomer/ Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thank you dear John, best regards from Syria ❤️
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
I just saw 1 lb of Land O'Lakes butter at the local grocery store for $6.49. I will be making my own butter from now on! Thank you John!
You gotta love a Geordie! And a Geordie who teaches us to make butter is pretty unbeatable!
Haha you are definitely not from the North East. I think John is a “Makam”. I.e from Sunderland. Though i am sure John does not care where people think he is from. And more importantly he is a big credit to the North East and England. He has done some of the best videos/recipes for English Cuisine and better than most well known chefs. Thank you John!
Very good video. Thank you
Thank you, and thanks for watching my friend. Here is my latest video recipe. wholemeal multigrain seeded loaf,
profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
I made this a couple of times when my kids were growing up and I ran out of butter but had plenty of cream. It's a great thing to know.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
well George my hubby watch this channel all the time, and he said lets make our own butter, I couldn't believe that it actually worked thank you
Fantastic Lyn! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Thanks
Thank you so much for your incredibly kind "$ SUPER THANKS" Lindsay. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Hi John.. So far I was buying butter only from he stores.. you made me to know that can can be made at home and its much more easy and tasty too.. You bloody young man deserve my hearty thanks..
Omgoodness. I didn’t realise it was so easy to to make butter. There is so many ideas you have given me. I thank you so much. Thank you for sharing. I’m so pleased I found your channel!💕
Welcome aboard my friend, and thank you for supporting the channel.
You're so comprehensible speaker, Mr. Kirkwood. Thank you...
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/corner-buns/
The irony is that in Australia 600 mls of heavy cream is way more expensive than butter of the equivalent weight
Same here in the USA. This video must be from a dream land. I can buy 8 cubes of butter for $7.50 While a carton of heavy cream costs $6.50 and only makes 3 or 4 cubes. Plus, the homemade one doesn't really taste that much better than the store bought.
Haha I just looked it up and the butter is $3.70 and the cream is $9.60 (Qld)
I would say it only apply in UK or perhaps some other Europe country. You can really get milk , heavy cream at a low price. I live in Singapore and it is not worth doing it, heavy cream is more expensive than some of the butter sold.
However I was glad to come across this video teaching us to make butter ... did not know it is so easy to do make it at home.
so simple ill give this a go thanks
Glad to see an update on this process. I've been using this process to make my own butter for some time and I absolutely agree it's fantastic butter and much cheaper. Thanks for this and the scones recipe I use much of this butter on!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
This is just the best cooking channel. The best. :)
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
Hey! I can now add butter to my list. Thought I'd lost it as I think I was too tentative stopping too many times to wipe down sides of the bowl as it started to scramble but then went smooth again.......but eventually it suddenly came together in the whisk. And it's delicious. Thank you, Mr Kirkwood.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Hi John! In India, most families used to make butter at home. It's only in recent years that people have started buying butter. We even make ghee or clarified butter at home. :)
Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Thank you, John. I really do appreciate your wonderful videos! Greetings from South Africa 🇿🇦 and keep well.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Although I have been making this for some time now, this time I used my new Ankarsrum mixer with the roller and bowl scrapper. And wow! It converted the cream to butter in just 2 minutes. It also separated the butter from the buttermilk so much better than using my normal stand mixer!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
A few things for those of us in the USA. A lot of the heavy cream we get has an additive, carrageenan, to thicken it. Also, a lot of the cream we get is "ultra-pasteurized" to give it a longer shelf life. I don't know what the carragreenan will do to the butter, but I do know ultra-pasteurization makes the cream and resulting butter has a scalded or burned taste. Best to seek out a local farm that sells cream for best results.
Thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
In the UK we don’t add anything other than milk, no nasties. 48% fat content 🤷♀️
@@Ionabrodie69 you're so very lucky. Here in the US, it's profit over people's health no matter what. And when we do get a good company with good ingredients it costs an absolute fortune.
I’ve just made this, as well as your crumpets, which really are better than shop-bought 🙏🏾
Next time making the butter I will add the salt at the scrambled egg phase, after removing the buttermilk. The buttermilk seemed to retain the salt leaving the butter needing salt imo. Thanks for these! Awesome!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I am 61 years old & I just made my first batch of butter. it went exactly as you have shown here. Thanks John !
Fantastic dale! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Wow! never knew making butter was so uncomplicated. it even looks fun. Thank you so much for teaching me something so valuable. never will i buy 'boxed' butter ❤
Hope you enjoy
It's amazing watching it turn into butter in your bowl. I always knew you put cream into a churn and then churned until it became butter but I had never seen it happen with my eyes. Thanks!!!
Thank you, and thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
I can remember making some Butter for my Dad when I was a kid , put it in some home made rolls . Will have to get a food mixer to make some more 😊
Thank you, and thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
There’s nothing better than making things your self more satisfying nice video thanks John.
Absolutely David. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Thank you for the reminder of just how satisfying and easy it is to make one's own butter! Rising prices at the grocers or not... this is fun and tasty!
You are so welcome! ere is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I just followed your recipe. Worked perfect! I just made my first homemade butter and you’re right, it does taste better. It almost has a slight cheesy flavor! DELICIOUS!
I’ve made this, first time I used some cream that was about to go out of date! Fabulous and so easy. Kids like doing it too! You’re so good!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Mary, that cream was well ripened and it's that slightly older cream that makes _amazing_ butter!
Thank you sir you are one of my fav cooks in TH-cam along with John Townsend
Wow! thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
The nice thing about butter is you can put different herbs or spices or even orange or lemon (grated) into your cream before you whip it up to make butter that takes to a different level and you can use to flavour your food in so many ways. Keep it up 👍
Absolutely. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Great video. A useful tip that a chef gave me, start with a whisk and finish with the paddle, easier to clean the butter off.
Great tip thanks.
@@JohnKirkwoodProFoodHomemade Tried your recipe and it was great and easier than the one I had. As an expat from Brum, living in Canada I love your recipes especially pies and bread. There are quite a few of us expats on your channel. Thanks everso.
Thank you very much for consistently giving us such yummy (and easy!) recipes. Homemade butter is so much better than store-bought. Have a great weekend.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
@@JohnKirkwoodProFoodHomemade Thank you!
I made my first homemade butter. I used a hand mixer, for cake batter. It took 25 minutes. About 15 minutes, I was like, I think I messed up, because it was like whip cream for a long time. And you are right, when it starts to separate, it is fast lol. Good video!
Thank you Richard, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/corned-beef-potato-pie/
Made my first block of butter today, delicious. John thank you for showing us how easy it was to make . You are amazing.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/
Happy new year and all the best for 2023.
I’ve made butter and yes, it is fun to make and very satisfying. With prices of everything going up, it’s a good thing to know.
John, I literally made a batch last night finally after watching your original video a few years ago.
Absolutely love it, and the family loves it!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
@@JohnKirkwoodProFoodHomemade Marvelous, thank you so much John! Keep up the amazing work!!
Thank you for sharing!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
@@JohnKirkwoodProFoodHomemade Thank you.
Love watching you have made butter and it tastes so much better than bought, so thank you.
Thank you Sandra, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
John, I made the butter tonight. I am glad you mentioned slowing the mixer down at the scrambled egg stage. It really does release the buttermilk to splash around very quickly. Oh well, experience is the best teacher. However, it tasted wonderful. Thanks for putting that video online!
Your videos are so interesting and relaxing. I'm totally going to try making butter, without you I would not have a clue about how to do it. Thank you.
Hope you enjoy. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Tack!
Thank you so much for your incredibly kind "$ SUPER THANKS" Michael. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Wow! What could be simpler?! I am going to give this a try tomorrow John! Thanks so much for sharing.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Hi John! This video brought back some fond memories of my childhood when I was taught how to make butter with a crock churn and dasher. We had a Jersey-Holstein mixed cow. She kept us busy!
😁👍Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Sausage, egg, and tomato pie! Grand to see an update on the homemade butter but you've grabbed my interest for the next video already, John, sounds delicious!
Yes I'm looking forward to sharing it. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Just tried this for the first time. I had a litre of whipping cream in my deep freeze. After thawing and processing as shown (made two batches), I did have to use a linen tea towel to strain out the buttermilk because the cream didn't clump up like yours. It was finely grained, which I attribute to the fact that it had been frozen. Still, it worked very well. I scraped out the mixer bowl into the cloth, which I put into a colander over a bowl to capture the buttermilk. After much rinsing and squeezing out the trapped buttermilk, I could shape it in my very cold hands. Never did need the ice water. I was surprised at how golden the butter turned out. I always thought that colouring was used to get that shade of yellow. Anyway, totally awesome, John. Thanks very much for posting this easy method. My stand mixer will be seeing more use, now. :D
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Cheers John, I got ‘round to making butter today following your instruction. My only thought concerns probably my personal taste, I like it a little more salty but that’s easily sorted.
Hope you enjoy. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I've done this a few times and it's satisfying and simple
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Made with raw, grass fed, organic cream it’s the best 🙌🏼👏🏼
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Lovely, I then beat in a low flavour oil and made soft spreadable butter for bread, it lasted ages too
I made butter for the first time today, WOW well impressed. Thanks John :)
Fantastic!
Hi John, i made your sandwich bread yesterday, brilliant outcome, my Husband loves homemade bread. I started making bread a few months ago, a stadard large loaf can cost anything from £1-95 to £3-00 plus. We now eat homemade bread for a fraction of the cost, and with no additives. I must try making butter I'm now on a mission to give it a go. Cheers John
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I love this! I always wanted to make it but thought it couldn't be done at home. Thanks for showing us how.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
Hi John, just wanted to thank you for posting this recipe! I've just made my first pat of butter following your video, and it turned out perfectly! The cream performed exactly as you said it would and I was able to get it into shape and wrapped in greaseproof paper without much trouble. We'll be having it for tea! I'm going to try your bread video next while I'm waiting for your recipe book to arrive! You are a brilliant chef and a great teacher! 😀Thanks so much!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. I hope you enjoy the book, and thanks for supporting the channel.
All your recipes are so simple to make with 100% guaranteed results. I prefer to make everything at home as much as possible. Really appreciate you coming up with this particular tutorial. Always looking forward to seeing your videos ❤
Yes keep telling us what. You dò. 😊 q
We may have differing ideas, about what ‘quick’ and ‘easy’ are, but I throughly enjoy watching your videos, they almost have an ASMR quality about them. As a lad from the North East myself it’s great to see. Hats off to you John
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/butter-homemade/
I’ve recently been making butter at home using your previous video, John. It has been so helpful. The results are just as you say. Many thanks.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Your recipes are just so amazing, teaching old school tactics to new school people, and me. This worked brilliantly
next on my list is your Baguettes this month and all your cookbooks, i did try the scotch pies
Fantastic! I'm pleased you gave them a try my friend and they turned out well. And thank you so much, It really helps keep the channel going. My books are also available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood