We used to make butter when we were growing up and you weren’t kidding about making it by hand. When out churn broke we used to take turns shaking the mason jar of cream. Luckily there were 8 of us kids so we just passed it around but it STILL took a long while . 🤣
You're right. It takes forever. Good thing there were plenty of hands for all that shaking. It's cute for kindergarteners to make a tablespoon of butter in a jar, but when you really want some to use for a while, it's great to have an appliance that will pull it off for you. --Rachel
I’ve started making small-batches of butter by hand in a large baby food jar. Any smallish glass jar would work, as long as it hasn’t previously had a pungent product in it. It literally only takes about 8-10 minutes of just shaking the jar, and I have fresh butter for the day, with no need to rinse with water. Just pour off the buttermilk ( I make snack-sized pancakes with it) and keep the jar of butter in the refrigerator for the day. Fresh butter is the BEST!!!
Going to try this with about half a quart of cream I skimmed off a batch of raw milk that I recently picked up. Hopefully it doesn’t take too much longer with the larger amount of cream…
My grandma made butter using a mason jar, we shook that for hours it felt like but man it was good on toast. I may not buy store bought butter ever again
Ive just made my first block of butter ( UK). I used marks and spencers double cream. I used a hand mixer ( a cheap one from tescos) It was quick to get to whipping cream stage then it took at least 10 mins to separate, my arm was aching! Ha! I squeezed the butter milk out as much as poss then dropped the butter into just a bowl of cold water. I squeezed it again to get the excess buttermilk out , i wasnt sure if i had got it all out but it seemed ok. Then i put it on greaseproof paper added a little salt ( kneaded it in a bit) then made it into a block of butter shape and popped it in the fridge. Done! And guess what? It tastes delicious! I have a tub of sainsburys double cream in the fridge so im going to do this after ive had a cuppa. But im going to invest in a food processor to make things easier. By the way, the marks and spencers double cream was £1.35 and the sainsburys one was £1.95. So mark’s was alot cheaper, surprisingly! I will let you know hiw the sainsbury’s double cream turns out. But one thing ….,im never buying butter again! Ha!
As I was watching you rinse and work with that I was thinking, there is no way with my RSD/CRPS or Myasthenia Gravis that I could do that with my hands and then you mention your autoimmune disease. Bless your heart, you are a strong woman!! That was a wonderful demonstration! Thank you!!
I know Kim. I just adjust techniques so I can do them. I focus on what I'm able to do. My forearms are about 60% weak, my hands... can't even work a zipper or a button. I got stuck in the bathroom the other night because I couldn't turn the knob. But I keep finding ways to do what I love. 🥰
I’m learning how to make very small batches of everything, because I’m only feeding me & my husband. I’ve learned how to make a two-day supply of butter in a baby food jar, a week of ranch dressing, by freezing buttermilk in ice cube trays to make a small jar of fresh ranch. I’m sure this food processor method of making butter could be adapted to an electric mini-chopper with less than half the cream, to make a small batch of butter that can be eaten without having to hand rinse, if refrigerated and eaten within a few days. My hand-shaken baby food jar butter lasts at least 5 days in my refrigerator.
What a lovely presentation! Thanks so very much! We had a milk cow as a child and I remember churning to make butter, your method is so much more efficient! We also had an old fashioned butter mold made from metal. God bless! Happy memories!
I just did this, & it turned out perfectly! Added only 1/2 teaspoon of Himalayan salt, & still jjuuuuuuust a bit too salty. Will use your portion next time. Fantastic video. Thanks!! -AwakenedTrucker
Thank you so much for a great video! I make homemade ghee every month using 3 to 4 pounds of butter that I buy from the store. I'm going to make homemade butter next time using your process, and then continue on with turning it into ghee. I'm excited to give it a try! I make ghee because I am lactose intolerant and making clarified butter and ghee (which is one step beyond clarified) removes the milk solids and all the water. Ghee is shelf stable, is wonderful for baking and frying (it has a high smoke point of around 450, better than canola oil), and it tastes wonderful. It's basically butter oil. It's not that great slathered on top of biscuits or mashed potatoes, because it is butter "oil", after all. But for frying eggs and coating french fries before tossing them into the air fryer? Wonderful! Thanks again for sharing. :)
That little glimpse from your porch looks like you live in some heavenly storybook land!! So beautiful! There is absolutely nothing better than some sliced brioche and fresh butter... Yummy! Hope you guys are staying safe!
It is the only place I want to be--that's for sure! It's a lot of work though. You have to be ready for all of that. And thank you we are safe. I hope you are as well. My food processor is a Cuisinart. I'll never use anything else! Kitchen Aid is total JUNK!
It should have been rinsed in a bowl with ice water - at least 3-4 times. If you do it in a bowl, you can see if the butter is clean - the water will be clear. You can't tell if it's clean by running it under a faucet.
This is great. I didn’t know it’s this easy to make butter. I do have a food processor which hasn’t been used much since I got a mixer, so will use it to make butter, and will save the butter milk too.
Well, i was looking for a way to cut the price of butter. But i buy my butter for about 2.50 a pound. With the price of heavy cream i would be spending more. Yes i know the homemade would be great without all the additives but with today’s grocery prices I’ve gotta cut where i can. PS , love your vids and your teaching skills.
An easy way to wash the butter is to put cold water into the processor and clean the butter using that tool. you can also salt the butter after draining the water after it's clean.
Omygoodness I've been making this recipe since I came across it..lol making it tomorrow for your bread recipe for Our potluck dinner lol..the butter recipe is completely awesome !
Good method. I see you were using a Cuisinart Elemental 13 to do the work. I would have liked seeing more action from the food processor, so I could better judge what is going on as the machine runs.
I have no idea what model my food processor is but Cuisinart is my favorite for kitchen tools (and Bosch!). Just turn it on and let it run--you'll know when it's butter even if you didn't feel like I gave you the angles you wanted. --Rachel
Thank you for the great instructions. My process time matched up with yours almost perfectly. If you are interested, I might be able to make you some custom wood butter molds on my CNC machine. I think it would be a good project for me to try.
@@LepelstatCrafts If you still do custom butter molds, I would also be interested in checking out your work. I may be interested in commissioning you to make some!
Question: What blade are you using? It looks like the one for kneading bread. Great video. Plan to do this myself. Torn between the food processor or the mixer but this looks a lot less messy.
Hey Geoffrey, I was actually using what is referred to as the "S" blade. It's pretty much all I use. The dough blades are plastic--I never get mine out. Food processor would certainly be less messy than the mixer. --Rachel
Thank you so much for this tutorial. I just found you and am in love with your teaching style. I made some, but mine was much softer than yours, so I couldn't really kneed it hard like yours. Did I not blend it enough or is it because it got warm? Thanks again!
It's hard to say what the issue is. Where did you get your cream? Did you squeeze out alll the buttermilk? If you worked it too long with your hands and/or it's warm in your house your butter was likely soft from the heat. You could always put it in the fridge to firm then take it out and knead in your salt. I wonder if brands of cream make a difference too. I have a suspicion they do. ;)
@@FeastandFarmCooks Thanks so much! I did put it in the fridge about 10 minutes, then took it out and was able to squeeze out the liquid a little better without it squishing through my fingers so easily. Added my salt and it tastes great! Thank you! I just had organic cream from Fred Meyer. I am going to a local dairy near me that sells organic and grass fed as well as raw dairy, and will be getting some of their cream soon to do some more. I loved the process and knowing exactly what was in my food! Thanks for your video!
I do have a form/mold for the butter and I'm trying to find advice on best practice for filling and unloading it. I tried years ago and couldn't get it out unbroken (the form is just a cube with a flower design, does not have a mechanism that pushes the butter out). The best I've seen is to place mold in ice water for 10 minutes, then fill and release...that it should drop out. Does anyone have any more advice before I wreck another pound of butter? Thanks!
@@FeastandFarmCooks Okay. I’ll be using a newer model of a Vitamix blender. It’s suppose to function as a food processor as well. Thank you for taking the time to answer my question. 🙏🏽 I hope your husband is progressing well and your family too. My prayers are with you all.
Hello From Florida. I was on the search for an authentic Italian cream cake and went through a few. Your video came up and I was most interested. Must of the others short cut to a box cake mix. Your way is not hard at all. I'm going to give your recipe a try. Also I was watching your recipe on homemade butter. Can that butter milk be used in your buttermilk biscuit recipe? And can that milk be used for other things? Thank you.
You will love the cream cake--and we never use box mixes on this channel. ;) As for the buttermilk, yes you can use it for anything you choose and yes you can put it in biscuits, HOWEVER the buttermilk used in biscuits, to marinate chicken, etc that I like is always cultured. The discard from making butter doesn't have any tang and is very thin and watery. Cultured buttermilk is what you always see me use on this channel. You can culture the thinner stuff as well or use it as-is you just lose the flavor of it.
Of course! It's buttermilk so you can 1) drink it 2) mix it in baked goods 3) use it in marinades or to soak chicken for frying 4) culture it and use it in any of the ways I've already listed.
I don't do rice or grains so no wheat for me anymore even though I do make slow fermented sourdough for my family. Gluten free baking is a total pain in the butt because everyone has different allergies and wants a swap for every single ingredient. Plus if you don't use the exact brands of ingredients I would, the recipes often don't turn out. It's just not a recipe type I really want to do on TH-cam. I do occasionally do some Paleo baking but have never shared those here.
Wow I have been getting low on butter !!! How'd you know !!. Not really wanting to go shopping till later in the week..I will certainly try this Thank ya Rachel. Ih..can I use.just regular heavy cream ?
I wouldn't say all times...take out enough to use up in a day or two then get out some more. Also make sure to rinse your butter really well and squeeze out as much retained buttermilk as humanly possible--that will help keep the flavor from souring faster than it should.
Does this require refrigeration after making or can it be left out like other butters? I’d love to start making my own. Really enjoying your channel. New subscriber 🥰
I do leave some out and I put the rest away in the fridge. If I'm going to use it within a day or two it can stay out just fine, but longer than that and any leftover buttermilk that didn't get rinsed out well starts to turn a little tangy. ;)
Yes you can freeze butter but make sure it is in something very air tight. Butter takes on odors (even freezer smells) very easily. In the fridge your butter can easily last a couple of weeks as long as it is air tight. The more thoroughly you rinse out the buttermilk the longer it will last.
i have watched several videos and no one is saying if the cream should be room temp or cold? i would think it would have to be cold but i don't want to waste it if not...thank you!
Hello 👋 from Australia.. just wondering re the buttermilk you mentioned as a by product of the butter. Is it useable in cooking as is or does it need something else added/done to it! It just looked v watery and the buttermilk I buy is v thick? Any help wld be appreciated. Thk u. 🐨👍🏼👍🏼
No you can use buttermilk like this in recipes as you choose but the difference between this and what's at the store is that this is buttermilk before it's been cultured. You can culture your own if you'd like to get that tangy flavor. Buttermilk isn't isn't tart or thick naturally..
You can't know if the water is running clear unless you put it in a bowl filled with water & 3-4 rinses. Running it under the faucet doesn't get it clean enough. And I would never waste the buttermilk - it can be used to make bread.
Light cream? You'll need a butterfat content over 40% so light cream may in fact not be what you want. I use heavy cream and heavy whipping cream interchangeably but never see light cream in my stores. --Rachel
@@yhwhandme62 LOL! I was sure hoping so but these days people ask for some strange stuff! Yes it would work great you may just want to skip the salt in the butter and add that separately to your frosting.
No there's not always a need. This recipe makes close to 3 sticks worth and I wouldn't leave all of that out for as long as it would take me to go through it. I do leave out a stick at a time regularly though. One thing to remember about making it homemade is that if you don't rinse all the buttermilk out, the butter will sour much faster. Keeping it in the fridge helps slow down how quickly that might happen.
People crack me up fussing at me about that buttermilk. I CLEARLY said you can save it. So save it. Drink it. Do whateeeevvverrr you want with it. I know you don't have to get rid of it.
@@FeastandFarmCooks Yes but I saw you drain it on the sink which is a nono. Man! I drank buttermilk before and then used that on my Cafe D'Vita Matcha shake powder and IT WAS THE BEST MIX EVER!
@@jvallas Was that for me? IF so, please! Spare me the spill over. Every drop counts and you have to make a delicious frappe with it or dress it on your salads or otherwise, make cheese out of it.
I like cultured butter too but this was not cultured or I would have covered those steps in the video. Maybe we can explore that in a future one, but there are lots of videos out there for culturing cream I'm sure you can find and then apply it to this recipe.
Actually if you rinse the Butter while it's still in the million clumps 2:48 after you've poured off the Buttermilk, you'l spend far less time rinsing and squeezing and your Butter will have even less leftover Buttermilk that could cause the Butter to go bad.
I'd recommend waiting until the butter is made. If you salt the cream before it's separated, it will leave some of it behind in the buttermilk and/or get washed down the drain.
No Shanna, you'd want to wait until you separate the buttermilk. This could leave your butter under salted, and your buttermilk flavored in ways you don't want.
@@FeastandFarmCooks me and my fiancé just moved into our house and had our son like a week into moving into our house so we have not really gotten everything we need just yet but we are working on it. I used the blender and it seemed okay but it was more white then yellow and the consistency was off.. we just tried to use it and it didn’t really work out so I guess I will look for a food processor! We plan on getting chickens during the summer time and we are trying to be more healthy and eat less store bought stuff especially since our son is gonna be eating food eventually I want him to be healthy! Thank you for the videos!
@@darkroses7631 well you are certainly in a busy season! Remember though that butter has historically been made by just shaking cream in a jar until the fat clumps together 😊 so no power tools are really needed. I'd bet your blender method was probably just fine.
I don't know an exact ratio Bryan. Heavy cream is 36-40% fat though--so it makes sense to assume that you'll get about a 40% yield. I used a quart of cream in this video and got probably close to 2 cups of butter from it which would be almost a 50% ratio.
It's an 8 cup Cuisinart. I think I linked it in the description but if not here it is again: amzn.to/2ZKeb1n I've since moved to a Breville which I like even more but they are $$$$$.
i dont know what i was doing wrong but when i put the oreos in the processor, it wouldnt do anything! I thought i put too many oreos in there, so i reduced it to 12 from 24. Still nothing! And i reduced it from 12 to 6. Still nothing! So i used a regular blender to pulverize my oreos! That took SO MUCH LONGER to process 200 pieces of cookies! What was i doing wrong???!!! Someone please help me!!! This processor worked with my carrots, onions, and everything else but not when i'm processing cookies or crackerS!! HELP!! ;{
Did you mean to post this comment on a butter post? It's okay if you didn't :) Oreos of course have a filling that can jam up some food processors. It's more likely if they are cheaper and super small of course. Lucky for you, cookies and crackers crush so easily in a big ziploc bag and you can smash them with a skillet.
@@FeastandFarmCooks Thanks for getting back to me.... I’m just a bachelor in COVID lockdown, so I might as well learn something here. Never baked before, but what I see so far is you mix your wet n dry ingredients then fold em together. So I figured mix the wet in the Nutri Bullet, as that’s meant for making smoothies anyhow !!……… I’ll see what happens makin butter. Thanks again 🇬🇧🇬🇧🇬🇧👍🏻
I have just made my first batch, (Uk) from marks and spencers 600ml double cream (£1.35), I had pinched about 100g for using on a dessert but what was left made a block if 235g of butter and tastes delicious! Very pkeased and definately will be doing this again!
Mine is too. I think it may have to do with my food processor not bring as powerful tho. Bc hers turned to stiff peaked whip cream in 1.5min, where mine took 5-6min to get there. Anyone got any thoughts? I have a oster food processor
For some people it's about the fun of it. But for the majority of us it's to control the ingredients. Most cream here in the US is sold with thickeners like carageenan and stabilizers in it, plus you can't get raw butter in any store. If you want a specific quality or type, you will probably need to make it.
We used to make butter when we were growing up and you weren’t kidding about making it by hand. When out churn broke we used to take turns shaking the mason jar of cream. Luckily there were 8 of us kids so we just passed it around but it STILL took a long while . 🤣
Fun memory!
You're right. It takes forever. Good thing there were plenty of hands for all that shaking. It's cute for kindergarteners to make a tablespoon of butter in a jar, but when you really want some to use for a while, it's great to have an appliance that will pull it off for you. --Rachel
You’re not kidding! 🤣
Whenever we made whipped cream, My Mother would always warn us to be careful because it could turn into butter really quickly.
I have here double cream. Been whipping it & whipping it...........
More than ten minutes & it's NOT turning in to butter.
What is going on here?
Was it at room temp? Straight from the fridge it whips forever
I’ve started making small-batches of butter by hand in a large baby food jar. Any smallish glass jar would work, as long as it hasn’t previously had a pungent product in it. It literally only takes about 8-10 minutes of just shaking the jar, and I have fresh butter for the day, with no need to rinse with water. Just pour off the buttermilk ( I make snack-sized pancakes with it) and keep the jar of butter in the refrigerator for the day. Fresh butter is the BEST!!!
I don't rinse mine either. I'm not that particular. Plus my tap water is really hard and would ruin it. And I'm sure not gonna waste bottled water.
Going to try this with about half a quart of cream I skimmed off a batch of raw milk that I recently picked up. Hopefully it doesn’t take too much longer with the larger amount of cream…
This is the easiest recipe I have found for making butter. Thank you, I love watching your videos.
I'm so glad to hear that Marie!
My grandma made butter using a mason jar, we shook that for hours it felt like but man it was good on toast. I may not buy store bought butter ever again
Ive just made my first block of butter ( UK). I used marks and spencers double cream. I used a hand mixer ( a cheap one from tescos) It was quick to get to whipping cream stage then it took at least 10 mins to separate, my arm was aching! Ha! I squeezed the butter milk out as much as poss then dropped the butter into just a bowl of cold water. I squeezed it again to get the excess buttermilk out , i wasnt sure if i had got it all out but it seemed ok. Then i put it on greaseproof paper added a little salt ( kneaded it in a bit) then made it into a block of butter shape and popped it in the fridge. Done! And guess what? It tastes delicious! I have a tub of sainsburys double cream in the fridge so im going to do this after ive had a cuppa. But im going to invest in a food processor to make things easier. By the way, the marks and spencers double cream was £1.35 and the sainsburys one was £1.95. So mark’s was alot cheaper, surprisingly! I will let you know hiw the sainsbury’s double cream turns out. But one thing ….,im never buying butter again! Ha!
Great tips!
Hi Double cream is usually 99p in Aldi I use it all the time 😊
Your video was the best I’ve seen so far on butter making. You’re a natural teacher! Thank you
You are very welcome!
As I was watching you rinse and work with that I was thinking, there is no way with my RSD/CRPS or Myasthenia Gravis that I could do that with my hands and then you mention your autoimmune disease. Bless your heart, you are a strong woman!! That was a wonderful demonstration! Thank you!!
I know Kim. I just adjust techniques so I can do them. I focus on what I'm able to do. My forearms are about 60% weak, my hands... can't even work a zipper or a button. I got stuck in the bathroom the other night because I couldn't turn the knob. But I keep finding ways to do what I love. 🥰
@@FeastandFarmCooks you really are an amazing, strong person!
I’m learning how to make very small batches of everything, because I’m only feeding me & my husband. I’ve learned how to make a two-day supply of butter in a baby food jar, a week of ranch dressing, by freezing buttermilk in ice cube trays to make a small jar of fresh ranch. I’m sure this food processor method of making butter could be adapted to an electric mini-chopper with less than half the cream, to make a small batch of butter that can be eaten without having to hand rinse, if refrigerated and eaten within a few days. My hand-shaken baby food jar butter lasts at least 5 days in my refrigerator.
@@Bassingal, great idea-I would be making butter for myself & a mini food chopper seems to be a great way to make a small batch.
Thank you for sharing, turned out wonderful and so easy.
I'm so glad!
I’m sooooo glad I came across your page! You remind me so much of my aunt. I started making bread from your videos! 🤍
I hope your aunt is awesome and cool and not 85 or something 🤣🤣
What a lovely presentation! Thanks so very much! We had a milk cow as a child and I remember churning to make butter, your method is so much more efficient! We also had an old fashioned butter mold made from metal. God bless! Happy memories!
Wonderful!
I just did this, & it turned out perfectly!
Added only 1/2 teaspoon of Himalayan salt, & still jjuuuuuuust a bit too salty. Will use your portion next time.
Fantastic video. Thanks!!
-AwakenedTrucker
Sounds great!
Oh! Wow! This is so much better and easier than having all these ice bowls to rinse the butter out. Thanks.
Thank you so much for a great video! I make homemade ghee every month using 3 to 4 pounds of butter that I buy from the store. I'm going to make homemade butter next time using your process, and then continue on with turning it into ghee. I'm excited to give it a try! I make ghee because I am lactose intolerant and making clarified butter and ghee (which is one step beyond clarified) removes the milk solids and all the water. Ghee is shelf stable, is wonderful for baking and frying (it has a high smoke point of around 450, better than canola oil), and it tastes wonderful. It's basically butter oil. It's not that great slathered on top of biscuits or mashed potatoes, because it is butter "oil", after all. But for frying eggs and coating french fries before tossing them into the air fryer? Wonderful! Thanks again for sharing. :)
Sounds great and you're welcome!
Thank you. I’m going to make this as soon as I go get the cream. I have Rhumatoid Arthritis so I understand but we must march on the best we can.
Yes. My hands are as weak as water but I make it work! You can too Cathy! :) Good luck getting your hands on some good cream!
You guys work on fixing that issue, regeneration is possible!
Thank you so much for showing how easy it is to make butter ... Blessings from Australia
My pleasure 😊
Thqnks so much my grandma was mixing just the cream with no salt an I said let's watch Ur video and this homemade buttervis on point tysm
Excellent tutorial!
Never knew it was that easy! Oh well, I know what I am making on Sunday evening.
Yes it is really that easy! I know you can do it. :)
I just got a quart of fresh unpasturized cream from my raw milk coop and they sent along your video. Turned out great!
Oh they did? How fun! I'm glad you enjoyed it!
That little glimpse from your porch looks like you live in some heavenly storybook land!! So beautiful! There is absolutely nothing better than some sliced brioche and fresh butter... Yummy! Hope you guys are staying safe!
It is the only place I want to be--that's for sure! It's a lot of work though. You have to be ready for all of that. And thank you we are safe. I hope you are as well. My food processor is a Cuisinart. I'll never use anything else! Kitchen Aid is total JUNK!
@@FeastandFarmCooks We bought a KitchenAid fridge (and spent far too much on it) and I HATE it. I swore I'd never fall for it again.
I’m surprised it didn’t melt a bit with your hands? My body temp would melt it, I believe! Great video! Thank you 💕
With cold water running over it and the cream was cold to start, it has never been an issue for me Veronica!
It should have been rinsed in a bowl with ice water - at least 3-4 times. If you do it in a bowl, you can see if the butter is clean - the water will be clear. You can't tell if it's clean by running it under a faucet.
Love your background / studio kitchen!
That's just my real house 😊
@@FeastandFarmCooks Love it!
A very nice video, and it's so easy to do. Thanks
You can pour off the buttercream and save it for baking in fridge or even freeze it. Then finish rinsing it off, etc.
I am so glad I found her!!!! Love your videos!!
Welcome! Thanks so much.
This is great. I didn’t know it’s this easy to make butter. I do have a food processor which hasn’t been used much since I got a mixer, so will use it to make butter, and will save the butter milk too.
Well, i was looking for a way to cut the price of butter. But i buy my butter for about 2.50 a pound. With the price of heavy cream i would be spending more. Yes i know the homemade would be great without all the additives but with today’s grocery prices I’ve gotta cut where i can. PS , love your vids and your teaching skills.
Yeah it's not a cheaper option. Especially when you buy the kind of cream I recommend--it's about $7-$9 per quart. Do what's best for you. --Rachel
An easy way to wash the butter is to put cold water into the processor and clean the butter using that tool. you can also salt the butter after draining the water after it's clean.
That's a great tip!
You are livin the life!!
Hahahaha! Ya think?
@@FeastandFarmCooks definitely a compliment!
This looks awesome! Can't wait to try it myself. Thanks so much for the video!
Omygoodness I've been making this recipe since I came across it..lol making it tomorrow for your bread recipe for Our potluck dinner lol..the butter recipe is completely awesome !
I'm glad to hear that Dale!
What an easy recipe! Is it possible that I use my Vitamix? I don’t have a food processor
Good method. I see you were using a Cuisinart Elemental 13 to do the work. I would have liked seeing more action from the food processor, so I could better judge what is going on as the machine runs.
I have no idea what model my food processor is but Cuisinart is my favorite for kitchen tools (and Bosch!). Just turn it on and let it run--you'll know when it's butter even if you didn't feel like I gave you the angles you wanted. --Rachel
Aren’t food processors just the best!
I love your accent btw your absolutely cute as a button ❤️
Well thank you! And yes they are wonderful. I got a new Breville a few weeks ago and it's great!
Thank you for the great instructions. My process time matched up with yours almost perfectly.
If you are interested, I might be able to make you some custom wood butter molds on my CNC machine. I think it would be a good project for me to try.
That sounds FUN!
@@FeastandFarmCooks I've sent an email. :)
@@LepelstatCrafts If you still do custom butter molds, I would also be interested in checking out your work. I may be interested in commissioning you to make some!
@@zaizen4359 I am still looking to make them. Please see my channel for my contact information
This is wonderful!
Good stuff! Thanks for sharing.
This looks so much easier than using my stand mixer! Now my husband is gonna kill me cuz I'm gonna be wanting another kitchen appliance 😂😂😂
A food processor is the #1 tool in my kitchen. You can do so much with one!
Question: What blade are you using? It looks like the one for kneading bread. Great video. Plan to do this myself. Torn between the food processor or the mixer but this looks a lot less messy.
Hey Geoffrey, I was actually using what is referred to as the "S" blade. It's pretty much all I use. The dough blades are plastic--I never get mine out. Food processor would certainly be less messy than the mixer. --Rachel
Great video and information... this is a must try
Thank you so much for this tutorial. I just found you and am in love with your teaching style. I made some, but mine was much softer than yours, so I couldn't really kneed it hard like yours. Did I not blend it enough or is it because it got warm? Thanks again!
It's hard to say what the issue is. Where did you get your cream? Did you squeeze out alll the buttermilk? If you worked it too long with your hands and/or it's warm in your house your butter was likely soft from the heat. You could always put it in the fridge to firm then take it out and knead in your salt. I wonder if brands of cream make a difference too. I have a suspicion they do. ;)
@@FeastandFarmCooks Thanks so much! I did put it in the fridge about 10 minutes, then took it out and was able to squeeze out the liquid a little better without it squishing through my fingers so easily. Added my salt and it tastes great! Thank you! I just had organic cream from Fred Meyer. I am going to a local dairy near me that sells organic and grass fed as well as raw dairy, and will be getting some of their cream soon to do some more. I loved the process and knowing exactly what was in my food! Thanks for your video!
Interesting! You need to be making MORE videos! 😀😀😀
I need a clone to get it all done but I'm trying!
@@FeastandFarmCooks Don't get a clone! Look what happened to Bidens' it killed him. 😅😂
Thank you sweetie so much I made it today
Awesome tutorial! How long can that butter last if kept sealed in an air tight container?
About a week. The more buttermilk you wash out of the butter, the longer it will last.
I do have a form/mold for the butter and I'm trying to find advice on best practice for filling and unloading it. I tried years ago and couldn't get it out unbroken (the form is just a cube with a flower design, does not have a mechanism that pushes the butter out). The best I've seen is to place mold in ice water for 10 minutes, then fill and release...that it should drop out. Does anyone have any more advice before I wreck another pound of butter? Thanks!
Omgoodness! Thank you for this recipe! I’m excited to make my own. Would it be okay to use a blender?
I don't know. Maybe? I kind of worry it might be too thick for the motor but you can try!
@@FeastandFarmCooks Okay. I’ll be using a newer model of a Vitamix blender. It’s suppose to function as a food processor as well.
Thank you for taking the time to answer my question. 🙏🏽 I hope your husband is progressing well and your family too. My prayers are with you all.
Hello From Florida. I was on the search for an authentic Italian cream cake and went through a few. Your video came up and I was most interested. Must of the others short cut to a box cake mix. Your way is not hard at all. I'm going to give your recipe a try.
Also I was watching your recipe on homemade butter. Can that butter milk be used in your buttermilk biscuit recipe? And can that milk be used for other things? Thank you.
You will love the cream cake--and we never use box mixes on this channel. ;) As for the buttermilk, yes you can use it for anything you choose and yes you can put it in biscuits, HOWEVER the buttermilk used in biscuits, to marinate chicken, etc that I like is always cultured. The discard from making butter doesn't have any tang and is very thin and watery. Cultured buttermilk is what you always see me use on this channel. You can culture the thinner stuff as well or use it as-is you just lose the flavor of it.
Great tutorial! Is there any application for the liquid once the butter solids separate other than dumping it down the drain?
Of course! It's buttermilk so you can 1) drink it 2) mix it in baked goods 3) use it in marinades or to soak chicken for frying 4) culture it and use it in any of the ways I've already listed.
Thank you! We live in Amish country. Would this taste "funky" made from raw cream?
It would be delicious! I prefer raw cream over everything else!
Can you show us how to make hummus? And how do you make pastries gluten free? Or do you eat wheat?
I don't do rice or grains so no wheat for me anymore even though I do make slow fermented sourdough for my family. Gluten free baking is a total pain in the butt because everyone has different allergies and wants a swap for every single ingredient. Plus if you don't use the exact brands of ingredients I would, the recipes often don't turn out. It's just not a recipe type I really want to do on TH-cam. I do occasionally do some Paleo baking but have never shared those here.
Wow I have been getting low on butter !!! How'd you know !!. Not really wanting to go shopping till later in the week..I will certainly try this Thank ya Rachel. Ih..can I use.just regular heavy cream ?
Yes just regular heavy cream!
Can we use the buttermilk in our bread recipes. I try not to waste whenever possible. I prefer unsalted butter.
Yes that's fine. It won't be cultured (tangy/thick) like store bought but it's fine to use in bread.
I love your videos
Thank you!
Does the butter have to stay in the fridge at all times??? I usually leave my store bot butter on my counter.
I wouldn't say all times...take out enough to use up in a day or two then get out some more. Also make sure to rinse your butter really well and squeeze out as much retained buttermilk as humanly possible--that will help keep the flavor from souring faster than it should.
Does this require refrigeration after making or can it be left out like other butters? I’d love to start making my own. Really enjoying your channel. New subscriber 🥰
I do leave some out and I put the rest away in the fridge. If I'm going to use it within a day or two it can stay out just fine, but longer than that and any leftover buttermilk that didn't get rinsed out well starts to turn a little tangy. ;)
@@FeastandFarmCooks that makes sense! Thank you.
How long does the butter last? Can you freeze it? Thanks
Yes you can freeze butter but make sure it is in something very air tight. Butter takes on odors (even freezer smells) very easily. In the fridge your butter can easily last a couple of weeks as long as it is air tight. The more thoroughly you rinse out the buttermilk the longer it will last.
i have watched several videos and no one is saying if the cream should be room temp or cold? i would think it would have to be cold but i don't want to waste it if not...thank you!
Cold, yes.
Could salt be added to cream before whipping?
No because it would get diluted and removed when the buttermilk is separated.
Hello 👋 from Australia.. just wondering re the buttermilk you mentioned as a by product of the butter.
Is it useable in cooking as is or does it need something else added/done to it!
It just looked v watery and the buttermilk I buy is v thick?
Any help wld be appreciated.
Thk u. 🐨👍🏼👍🏼
No you can use buttermilk like this in recipes as you choose but the difference between this and what's at the store is that this is buttermilk before it's been cultured. You can culture your own if you'd like to get that tangy flavor. Buttermilk isn't isn't tart or thick naturally..
Hi, what kind of food processor are you using? Thanks
That one was a Cuisinart but it fell apart and I moved to Breville which I love!
Wow. Great Video. Never Heard Of Using It To Whip The Cream To Butter. If I Do It, I'd Do It The Same. Weak Hands. Thank You So Much. BLESSINGS
Weak hands here too Rose. :)
You can't know if the water is running clear unless you put it in a bowl filled with water & 3-4 rinses. Running it under the faucet doesn't get it clean enough. And I would never waste the buttermilk - it can be used to make bread.
I've never had any trouble with rinsing mine but thank you for your thoughts.
Newly subscribed thank you.
Awesome, thank you!
Can I add the salt with the cream & process instead of adding later?
No it will dilute and you won't have proper seasoning in the butter.
Great tutorial!! Are you able to use light cream as well?
Light cream? You'll need a butterfat content over 40% so light cream may in fact not be what you want. I use heavy cream and heavy whipping cream interchangeably but never see light cream in my stores. --Rachel
@@FeastandFarmCooks ok thank you 🙏🏽
Thank you 😊
You are awesome. Thank you. Can this butter be used as cake frosting?
You can use this butter in a frosting (like a buttercream) but you wouldn't frost a cake with butter--I'm sure that's what you meant. ;)
@@FeastandFarmCooks I meant butter mixed with icing sugar or swiss meringue :)
@@yhwhandme62 LOL! I was sure hoping so but these days people ask for some strange stuff! Yes it would work great you may just want to skip the salt in the butter and add that separately to your frosting.
Is there a real need to keep butter in the refrigerator? We keep ours on the counter enclosed in a plastic air-tight container.
No there's not always a need. This recipe makes close to 3 sticks worth and I wouldn't leave all of that out for as long as it would take me to go through it. I do leave out a stick at a time regularly though. One thing to remember about making it homemade is that if you don't rinse all the buttermilk out, the butter will sour much faster. Keeping it in the fridge helps slow down how quickly that might happen.
@@FeastandFarmCooks I didn't know that. I'll refrigerate it when I make it.
Thanks... RT
Can you give a link to a site that sells the type of cream you use?
Peggy here's the link but they don't ship as far as I know. :( jdcountrymilk.com/ If you have a whole foods near you they carry non homogenized milk.
What kind of blade are you using?
I just use my normal "s" blade Joyce.
Why did you drain the darn delicious buttermilk into the sink? That is so good to drink there lady.
People crack me up fussing at me about that buttermilk. I CLEARLY said you can save it. So save it. Drink it. Do whateeeevvverrr you want with it. I know you don't have to get rid of it.
@@FeastandFarmCooks Yes but I saw you drain it on the sink which is a nono. Man! I drank buttermilk before and then used that on my Cafe D'Vita Matcha shake powder and IT WAS THE BEST MIX EVER!
It's a nono for you. Other people are free to do otherwise.
@@jvallas Was that for me? IF so, please! Spare me the spill over. Every drop counts and you have to make a delicious frappe with it or dress it on your salads or otherwise, make cheese out of it.
Can i make it white raw milk? Not heavy cream .
Nope. Has to be cream.
have you fermented your cream first in order to get cultured butter? cultured tastes the best to me. if so how long do you let it sit first?
I like cultured butter too but this was not cultured or I would have covered those steps in the video. Maybe we can explore that in a future one, but there are lots of videos out there for culturing cream I'm sure you can find and then apply it to this recipe.
Actually if you rinse the Butter while it's still in the million clumps 2:48 after you've poured off the Buttermilk, you'l spend far less time rinsing and squeezing and your Butter will have even less leftover Buttermilk that could cause the Butter to go bad.
Great tip!
Thankyou i will try that!
Why did you rinse the buttermilk down the sink and not use it in biscuits
I didn’t need it or have plans to use it that day plus it would need to be cultured to add any real flavor. My choice 😉
Is it o.k to add the salt to the cream?
I'd recommend waiting until the butter is made. If you salt the cream before it's separated, it will leave some of it behind in the buttermilk and/or get washed down the drain.
can't believe you didnt save the buttermilk!
I didn't that time but of course you should!
@@FeastandFarmCooks thought of you in this video th-cam.com/video/b--l_0eMbo8/w-d-xo.html
I have such a hard time getting it to be butter. It ends up being like a whipped style butter, and is crumbly when refrigerated.
What kind of cream are you using? And yes butter will come off the block in chunks when it's cold.
Can you add the salt as you are making it rather than at the end?
If you do it at the beginning you'll leave a lot behind in the buttermilk.
@@FeastandFarmCooks ok I understand. Thank you.
Could you add the salt or other spices intro the food possessor
No Shanna, you'd want to wait until you separate the buttermilk. This could leave your butter under salted, and your buttermilk flavored in ways you don't want.
@@FeastandFarmCooks of course I didn't think about that thank you
I’m sorry I’m commenting on all your videos haha! Can I use a blender? I don’t have a hand mixer or a food processor
I've never done it in a blender but I think it would work! Just give it a try. And get yourself some kitchen tools! :)
@@FeastandFarmCooks me and my fiancé just moved into our house and had our son like a week into moving into our house so we have not really gotten everything we need just yet but we are working on it. I used the blender and it seemed okay but it was more white then yellow and the consistency was off.. we just tried to use it and it didn’t really work out so I guess I will look for a food processor! We plan on getting chickens during the summer time and we are trying to be more healthy and eat less store bought stuff especially since our son is gonna be eating food eventually I want him to be healthy! Thank you for the videos!
@@darkroses7631 well you are certainly in a busy season! Remember though that butter has historically been made by just shaking cream in a jar until the fat clumps together 😊 so no power tools are really needed. I'd bet your blender method was probably just fine.
What's the approximate ratio end result? 1 litre @ 35%=1 lb?
I don't know an exact ratio Bryan. Heavy cream is 36-40% fat though--so it makes sense to assume that you'll get about a 40% yield. I used a quart of cream in this video and got probably close to 2 cups of butter from it which would be almost a 50% ratio.
I used a blender once, that also took forever. Also almost burnt the motor out.
Oh no doubt. Not ideal for a blender for sure.
What brand and how many cups is your food processor....?
It's an 8 cup Cuisinart. I think I linked it in the description but if not here it is again: amzn.to/2ZKeb1n I've since moved to a Breville which I like even more but they are $$$$$.
Does blend cream work for this recope
I don't know what blend cream is. You mean half and half? If so, no. You need heavy cream/double cream only.
i dont know what i was doing wrong but when i put the oreos in the processor, it wouldnt do anything! I thought i put too many oreos in there, so i reduced it to 12 from 24. Still nothing! And i reduced it from 12 to 6. Still nothing! So i used a regular blender to pulverize my oreos! That took SO MUCH LONGER to process 200 pieces of cookies! What was i doing wrong???!!! Someone please help me!!! This processor worked with my carrots, onions, and everything else but not when i'm processing cookies or crackerS!! HELP!! ;{
Did you mean to post this comment on a butter post? It's okay if you didn't :) Oreos of course have a filling that can jam up some food processors. It's more likely if they are cheaper and super small of course. Lucky for you, cookies and crackers crush so easily in a big ziploc bag and you can smash them with a skillet.
Why did you throw out the butter milk?
Feel free to keep it.
Did you use a juicer it almost looks like a juicer to me I used a blender
No that's a food processor.
What the second last step meanes
Can I clarify something for you?
Why do we need to rinse it?
The remaining buttermilk has to be removed to prevent rapid spoilage.
Ok....... could I knock that up in a nutri ninja which is essentially a high speed processor??
You betcha. It might get a tad thick for the motor (use the pusher to move it around) but go for it!
@@FeastandFarmCooks Thanks for getting back to me.... I’m just a bachelor in COVID lockdown, so I might as well learn something here. Never baked before, but what I see so far is you mix your wet n dry ingredients then fold em together. So I figured mix the wet in the Nutri Bullet, as that’s meant for making smoothies anyhow !!……… I’ll see what happens makin butter. Thanks again 🇬🇧🇬🇧🇬🇧👍🏻
A beautiful southern belle.
Well thank you :)
Economiclly speaking : what weight of butter can you make from one litre of cream ?
I didn't weigh mine but it was about a pound.
I have just made my first batch, (Uk) from marks and spencers 600ml double cream (£1.35), I had pinched about 100g for using on a dessert but what was left made a block if 235g of butter and tastes delicious! Very pkeased and definately will be doing this again!
Wow, love it. Going to try this.
Please do!
Ours ran for about an hour and never turned to butter, what gives? We were using no pasteurized fresh cream.
You must have had a bit of milk in it. Even the tiniest amount will cause it not to turn to butter.
Why can't the salt be added in the processor?
Because it would be diluted by the buttermilk that gets separated out.
@@FeastandFarmCooks Oh, duh! Thanks!
do you know why my butter was very soft ?? it would stick in my hands and obv i cant turn it and wash it like you did yours
Hmmm...it makes me think it was just too warm. You could stick it in the fridge foe a few minutes until it firms and then keep working with it.
Mine is too. I think it may have to do with my food processor not bring as powerful tho. Bc hers turned to stiff peaked whip cream in 1.5min, where mine took 5-6min to get there. Anyone got any thoughts?
I have a oster food processor
@@denizpalazzo-giorgio10 no its actually the food processor thing. youre right. im using my kitchenaid and i dont have a problem anymore
Save the buttermilk to make biscuits
This is cool, but why would you do this if you don't own a cow? Is it cheaper?
In my case the butter available in Canada now has palm oil added to it so it wont melt at room temperature. I dont like that.
For some people it's about the fun of it. But for the majority of us it's to control the ingredients. Most cream here in the US is sold with thickeners like carageenan and stabilizers in it, plus you can't get raw butter in any store. If you want a specific quality or type, you will probably need to make it.