Making Butter By Hand (no, really)
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- เผยแพร่เมื่อ 11 ก.ย. 2020
- About a week ago, I attended a fascinating Iron Age Cookery course, which took place inside an authentically constructed roundhouse at Butser Ancient Farm (link below)
The course was hosted by Caroline from Pario Gallico (links below) and during the day we cooked and prepared a variety of foods using archaeologically accurate ingredients and utensils.
One of the most fascinating aspects of the day, for me, was also one of the simplest - making butter by hand, as I will demonstrate in this video.
Here are the links as promised:
Butser Ancient Farm: www.butserancientfarm.co.uk
Pario Gallico (website): www.pariogallico.com/
Pario Gallico (Facebook): / pariogallico - แนวปฏิบัติและการใช้ชีวิต
So. First thought is the coronavirus pandemic has confused me so much I no longer know the date and we’ve jumped to first April without me realising. Second thought is this is Atomic Shrimp so anything really is possible. Really is Weird Stuff I Can do.
We have some double cream in the fridge. I’m so tempted to try this and the best part is that no one else would want to eat it. 😀
let it warm up toward room temperature a bit. I clean forgot to mention this.
After his jam video I made my own jam for the first time, lol
Believe me, they will want to eat it, it's yummy!
i would eat it :D
@@RusteyGuy i'm very tempted to make bramble jam and my own butter and bread. The thought is mouth watering
Butterfingers
Well I suppose anything that's 47%fat is going to give you slippery hands. So now we know how that term came about.
@@sarahstrong7174 👈🍞👈
😂
Is that gogo reference?
naisu
Well that churned out well.
I assumed it would take an echurnity to make.
This pun should have done a lot butter.
@@GeomancerHT Ahh! Hah!
Banter! 😂
@@jakerockznoodles so did I! 😂
“It’s 47% fat”
Story of my life
lmfao
too true
Especially In quarantine... I think everyone can relate
👍🏼😂 me too ☹️
That hit hard lol.
I'm surprised how quick that cream thickened up from that gentle hand mixing, didn't expect that.
@Johnny Eyeball why were the results different?
@Johnny Eyeball did you let it warm up to room temperature first? That’s important, he didn’t mention rhat
@Johnny Eyeball same for me, I was working on it for 10/15 minutes non stop and nothing!
I thought that as well..maybe body heat combined with friction warmed it up..that's the only thing I can think of..
Of course you took an iron age cooking course. This is amazing!
Of course he's not taking an INH cooking class. I Googled it, and it doesn't exsts
@@janvanhunks7287 "Iron Age" not INH.
www.butserancientfarm.co.uk/workshop-calendar/2020/5/16/iron-age-cookery
@@whatamidoing8498 😬 Of course! I should've spotted that.
@@whatamidoing8498 I'm poking fun at my round ears!
I remember making butter from cream in jar when I was maybe 10 years old - never realised it was my parents trying to keep me occupied but that is very much possible 😂
My primary school teacher had us do the same thing ... Easy morning for her!
Ur perents were getting in on 🤣
Never took me that long, maybe five minutes. But I shook it back and forth instead of just up and down which agitates it a lot more and not nearly as tiring.
@@thealien_ali3382 what a pinnacle of a witt you are
hahahahahaha
Atomic Shrimp is basically a wizard. He has an unimaginable amount of knowledge. You never cease to amaze me with these videos
Right? I started out watching his scambaiting videos, but I actually enjoy these videos more.
He knows little about a lot.
Taking an Iron Age cooking class is so on-brand for you.
I was in the process of kneading the cream when my mom told me this wouldn't work. She is a specialist in jam-making so I began to lose faith. I used more cream than you did so it was taking longer. Nevertheless I pressed on and the magic formed between my fingertips. My mom took a video of me narrating what you were narrating for my relatives. Thank you for this
this gives me hope. I just tried for 10 minutes and got frothy cream:(. how long did it take you?
@@hand-jobs In a pinned comment he mentions that it needs to be room temperature, if it's chilled it takes a lot longer
@@joshuacollins385 or just...use an electric mixer 🤔
@@Silver_wind_1987_ Doing this was easy, fun, fast, gave me a deeper understanding of ancient food preparation, and saved me from needing to clean an electric mixer. Trying to clean icing off of the mixing blades is bad enough, I imagine butter would be worse.
Why do you feel the need to try and spoil other people's fun?
@@joshuacollins385 I'm sorry did I sound rude? Did I hurt your feelings? Because last time I checked I have an opinion.
I was actually think about making butter by hand last week... I can't think any puns this time. Udder madness
You animal 😂 you really mooved on that one.
butta madness
Im going to churn the other cheek to this comment...
Some guy pulled a cows teat, how diary.
Amazing, thank you for this comment 👍
My family made butter in a mason jar this summer and it took a lot longer and a whole lot more effort (shaking). I will give this a try.
Next time: Making Cheese By Foot.
Bad jokes aside, this was really interesting. Looking forward to your next upload. Stay safe
I'm just glad you said foot.
I wouldn't be surprised if they did make it by foot back in the iron ages. Not that gross if you think about it, instant garlic butter.
David Burgess They juices grapes by foot!
Well, Limburger literally has stinky feet bugs in it :P
I guess you'd end up calling that cheese, toe cheese...
I'll see myself out.
Tried this twice, success on the second time around! Learned a few things:
First, don't use Emlea as it's a cream alternative which has vegetable oils added - I was stirring for ages like a fool before I realised.
Second, let the cream warm up to room temperature for half an hour to an hour. It doesn't seem too work well at cold temperatures.
Third, don't put too much in the bowl when you do this, otherwise it takes absolutely ages. Do it in batches
Fourth, I found it worked much better when the hand is in a loose fist whilst doing gentle circular kneading with the back of the fingers
Yeah the fake cream brands are sneaky, they market it as deliciously creamy but not cream
Honestly never realised that elmlea isn't cream, I was shaking my jar of elmlea for a good half hour before I realised. Did eventually get it to thicken and go lumpy though, but I suspect what I have is vegetable spread
😐 and buttermilk
Wait... I just did it with Elmlea and it worked 😮 though not as creamy as maybe real double cream would be perhaps?
I have a couple tips of my own attempt:
1) I used 6oz (170ml) of cream, which yielded a little over 3oz of butter, and a little less of buttermilk.
2) I wouldn't recommend trying batches larger than 3oz/80ml for your first attempt, in a bowl at least twice that size.
3) I found warming it up close to body temperature (rather than whatever "room temp" might be, in the winter, or on a cold morning) in a toaster worked well (mine has a "keep warm" function. Yours may well not have this.
4) I used a rubbing motion once my fingers started getting covered with butter. As in, the universal sign of "🤌where's the money?"
5) Make sure you have all the utensils needed for this already placed, haha (had to grab everything one-handed). Mixing bowl, washing bowl, buttermilk bowl, a plate with tools to form the butter, and a bowl of salt already in it (should you wish).
"So hey, what did you do during the pandemic?"
"I made butter by hand"
Butter fat separates from butter milk with the more surface area agitating the cream. Wire whisks are good but fingers with all their nooks, curves, and ridges in the prints have more surface area. This combined with body heat speeds up the process by warming the cream. I've made butter a few ways and this was a great video, I have never tried it by hand!
Was scrolling through your channel this morning, came across this. Later in the day, found some double cream going for 19p reduced. Thought to myself, what's the worst that can happen? 15 minutes later I've got some of the tastiest butter I've ever had. Keep up the good work!
I just tried this and mixed the end result with rosemary and a little salt. It's great! I was shocked, as you suggested, by how quick it suddenly turns into butter. It was grains, grains, grains, wet grains, wet grains, then bang! Butter. Thanks so much for sharing!
Can you make another 1£ 1 day 3 meals I really enjoyed it
Lol i remember shaking the cream in milk jugs for hours when I was a kid, this is blowing my mid
Yep my Mid is well and truly blown, no offense :)
Gazza M k
BEST eating sound cut Eva! This reminds me of two things from my early childhood; a) my dad was a baker and I'd "help" him in the bakery before I was school age - he showed me how to make cakes this way - massage/beat the butter and sugar exactly like that, add the eggs into the mix also with finger whisking, then move up to a spoon for adding the dry stuff (or carry on the same way, just it gets more messy) - I meant to suggest this when you did the sponge pudding with Babatunde, b) a year or two later (1969?) Our class teacher harvested the top of the milk from the entire class, put it in a tupperware cup, and we each got one shake before passing it on - yes we had free milk in those days, and yes it would sit in crates in front of a radiatior for two hours before we got a chance to drink it. I think that temperature is key in the speed of both processes, have you tried letting cream reach 20 degrees or so before shaking? :) Great video btw👍👍
@Stephen Hill well of course we had it tough
@Stephen Hill Durham for me, you Southerner:) But in a progressive school that insisted the milkman dropped the crates in front of a radiator. At home we had the ice on windows until we decamped to the Midlands, where we suddenly had central heating (for no reason tbh :)) (true tho, the kids not believing - mine raise an eyebrow when I mention my grandparents had no (plumbed-in) bath, no electricity, and a gas-powered fridge until the early 70's 🤷♂️
@Stephen Hill haha, like you said, "four Yorkshiremen" Many things were odd jn our youth👍👍
@Stephen Hill I remember that living on the South Downs it was so cold that the ice on the windows did not melt during the day. The ice built up getting thicker & thicker each day till sometimes it was thicker than a hens egg. At night the air was so cold it felt like it was burning you as you breathed & I pulled my head down under the bedcovers in an attempt to protect myself.
Thanks that was all interesting. I'm from US, we had it warmer though in Michigan. I just remember frost on windows & not being able to open the front door a few times in winter.
"Keep on beating past this point and you'll see we start to over-beat it now" Describes my quarantine lifestyle.
I've been watching you for the better part of a year now, and I have to say im so glad I found your channel. I'm not even sure how I found it, but now every time you upload I actually get excited to watch a video because your videos are always so pleasant to watch! Thank you for making great content and have a great day!
Since I watched this video two weeks ago I have been making about a pound of the stuff a week. I wish I had a dairy nearby so I could source fresh cream. Anyways, I just wanted to thank you. The whole reason I stopped making butter a million years ago was that it was too time consuming. Making it by 'hand' is so quick and easy that it blew my mind and continues to do so.
Down the shady corporate butter barons!
Up the greasy fingered proletariat!
You are officially now my favorite TH-camr! Finally someone with endless curiosity and intelligence 🌞Thanks for all of the effort you put into your videos!
So I made this recently and it really did work.
A few things to keep in mind for it to work WELL though:
- If you use anything less than a double cream or heavy cream (with 45%+ butterfat) this will take significantly longer.
I tried this with a lighter whipping cream because we had some leftover, that was only about 38% fat, and it didn't fully separate with my hands alone. By the time I had gotten it to become granular the heat from my hands had warmed the cream so much that it basically melted back down, and just turned oily. I then had to chill it in the fridge again and whip it manually with a whisk until the rest of it separated out.
- Do this in a temperate climate. Or on a cool (though probably not cold) day, maybe a cool kitchen - around 20 degrees Celsius should work. Don't do this next to the radiator or fire. You need a cooler temperature than your fingers, basically, so the butter has a chance to firm up when not in contact with your body heat.
I live in tropical Singapore, where the average temperature is about 32 Celsius year round and humidity can go up to 100% It separated extremely quickly but turned oily way too fast for me. I then had to shock the butter slop in a container of ice water (not just cold, ice) to firm the butter back up to a workable state, consequently massaging it until it was firm, before removing and kneading salt into it. If you do this in summer/in a warm climate it might soften too much during this stage as well, so keep the butter cool (don't use your hands maybe) and work fast.
When I saw this it looked like magic!
So I had to try it, myself and had the same result! I'm so impressed!! Sharing with everyone I know, immediately...
Oh IRON AGE cooking course! I kept on hearing I & H and couldn't work out what that was.
Wow, I didn't know this was a thing. Fascinating. Thanks for sharing.
Are you a fan of Ray Mears? He does a lot of stuff you're into.
I absolutely love the overlayed clip of your doggo while you chew your food. Makes the sound more acceptable.
I love the videos you make. Your channel is such a gem.
I watched this when it was first uploaded, and have been making my own butter a lot using this method. It really is brilliant, and I make bread using the buttermilk, which is delicious. Thank you Mr Shrimp for being you. Much love to you and everyone here xxx
WOW! Thanks Mr Shrimp, I'm going to try that this weekend also 👍
Looks delicious, loved the video.
This blew my mind!! No one believed it was this easy, how quickly they were proved wrong, and how much better than all the other videos I saw.. Just by luck I found this. Thank you!!
What a marvellous little video this is.
Some wonderfully obscene sounds from that hand work (also it might be faster than a whisk or jar because of the acids/warmth from our skin?)
Good point. Warmth I'd assume
I’ve just tried this, even after seeing this video, I was amazed how quickly it worked. Not sure I’ll be making a great deal of butter in the future, but I’m certainly never using a whisk for whipped cream again.
That is so cool! I cant wait to try it!! I never knew it was so easy!! Thanks for this video!!
I love the variety of videos you make! I’m really amazed at how fast this technique worked. Defintily going to try this myself!
Wow Ill have to look for some ancient cooking courses here in the US! I love connecting with history through food
Wow. I'm seriously amazed by how fast that happened, I'll have to give it a try!
Good to see the toast tax being paid there, too.
I love that you shared your toast with your doggo! Great video share.Tyvm.I'm going to try this!
Cool video, love your channel and it's fun to be suprised by your uploads, never know what to expect haha.
was confused by the title until he stuck his hand in it ahha , very interesting video dude!
An eclectic mix of wholesome content
Incredible video! One of your best videos so far
There is something incredibly soothing and ASMR-like about this video... the soothing voice and gentle hand motions of mixing the cream are almost mesmerizing.
Butter in less than three minutes!
Is there any explanation why this technique seems to work faster than others?
Edit: saw the musings about heat from hands, that'll do me.
Made a meringue for a cake a while ago, and it was taking **forever**, until I read that you're supposed to leave the eggs out at room temperature for like 30 minutes beforehand.
I put the mixing bowl in a bigger bowl with warm water, and the meringue nearly instantly started firming up.
So it could be the heat
Lightfire228 yep! slightly heating up things helps whip up egg whites and heavy cream
Warren JB - ✌️It’s definitely the heat, body temperature is 37 deg c and room temperature is around 20-30 deg c. (Depending where we live of course).
It’s science 😜
I don't know if the heat explanation is correct, but if anyone ever asks me that's the one I'll be riding with 😂
Grand masterflash 😂
Apparently there are several ways to make butter by shaking, by centrifuge, by cold separation, by warm separation.
I guess picking one is good enough (as long as it works)✌️
This seems like it's gonna be a good video
It was a good video
Uncle Billy yea
Uncle Billy yes
Uncle Billy yea
Uncle Billy
th-cam.com/video/IcT_5PewZpQ/w-d-xo.html
This is honestly so cool, thank you for showing me this. I'm strongly intending to try it out tomorrow :)
No way, wow! I can’t believe how easy this looks. I’m totally going to do this. Thank you for posting this video.
And those cutaway shots of your darling pup made me laugh each time he/she popped up, seemingly crunching away at your buttered toast. Love!
New subscriber-you’re fabulous!
I can't believe it's butter.
What, not butter?
@@martinebonita2658 It’s a pun on the butter brand I can’t believe it’s not butter.
@@washering "what, not butter" is also the name of a fake butter
Whaaaa- how the- what the- whooahhh- *speechless*
Blummin' amazing!
It Works! I must admit it took me half an hour before the cream warmed up, then bam - it just separates in to butter and butter milk.
I love this channel so much.
"just a sec, honey, lemme wash my butter real quick!"
Wait.
....... *what if somebody peed on those hands*
In my defence, it seemed like a good idea at the time
@@AtomicShrimp I couldn't help it.
Seriously though, that was amazing. I kept getting my wife and told her I need to do this lol
I can't believe how quickly that turned to butter and I don't think I'm ever going to buy butter again.
good one. (^^)
😅😅😅
@@AtomicShrimp Nothing wrong with pee really, if one would take the time analyze it and make an accurate microbiological profile of it, one would realize it's cleaner than tap water. But... people, they do what people do.
I honestly love this channel.
Oh wow that's brilliant. Starting next year I am going to try growing some new seeds. I want to try & do more homemade foods & items.
Really enjoyed this. Hope you can keep sharing. I love to learn. Thankyou so much. Have a blessed & beautiful day & takecare,xx
Ooh, something to do over the weekend.
Just last night I watched an old (40's) British info reel about making butter. The ladies used ribbed paddles to manipulate butter. You did the same essentially.
Amazing i will surely try it. Thanks for sharing. I watch all your videos so interesting and educational. Can't wait for the next one. Greetings from Holland.
This is so cool. Love you Mr Mike.
Yet another skill picked up for when the zombie apocalypse comes
While a lot of your content doesn’t suggest entertainment; it’s genuinely fun to learn vicariously through you. Thanks for that
Helped by the heat of your hand. Fabulous 😻
Wonderful!! My son just showed me your channel, love it already!! A 'toast' to you!
This was fascinating, thank you. The links in the description are much appreciated. I also enjoyed Eva getting her rightful toast tax!
I'm going to give this ago. Thanks.
+1 same
Obsessed with your channel! Simply amazing!
I am fascinated! I am going to have to give this a go!
"Let's have a generous spread of butter."
Fat me: What are you on a diet?
no offence but you should probably go on one.
First we milk the hand
Amazing technique! I'm definitely going to attempt this with my two boys. They will love it 😁👍
Saw this yesterday and just tried it with my 8year old doing all the work, took about ten minutes and he loved it! Thanks for the how to
You can really do it all, huh Mr. Mike?
Have you ever thought about going on a game show like "Who wants to be a millionaire"? You are properly knowledgeable on a lot of things?
This is amazing; I never thought butter could be churned like this by hand. I definitely give it a shot. Thanks for showing it to us.
Wow, absolutely fascinating Mike!
I just tried this with a massive tub of double cream that was a couple of days out of date and it works really well. Only problem is I now can't get the smell of butter of my left hand.
The trick is to get it all over you, then your hand won't smell different
I will definitely be trying this at home and I will let you know how it works thanks so much shrimp! :)
Thank you for the wholesome content my good chap
In such crazy times I consistently keep coming back
Loved it, and the doggo eating clip was cute. Nice video.
I thought this was an older video and was wondering why all the comments were from 9 minutes ago
Tee hee, his followers could be his 'phone a friend' if he needed one.
But they're from 8 months ago
How was this so quick? All that workout I did, aggressively shaking a jar of cream for the best part of an hour... for nothing...
No air bubbles to prevent the cream from separating
I definitely think I’ll be trying this! I didn’t realize how quick it actually is. Awesome video!
Your food challenges popped into my recommendations list and I stayed for the scam videos and weird stuff. Just subbed for the great content! Keep it up! From Arizona.
I accidentally made butter when over mixing double cream
Over mechanical whisk
I'm very interested to see how you wi do this, I'm very excited.
Fascinating definitely didn’t expect that result so quickly
Wow this is amazing. I never thought it possible to make butter so quickly.Thanks for all your tips. I love your videos, they are very informative. I especially enjoy your calm practical presentation style. I will be trying this later today.
When you chew and you accidentally sinc with eva :) wholesome moment
First to watch the WHOLE VIDEO
Dude that course sounds great!
Myself and the kids made this butter today after watching this video, we were amazed st how easy it was , were going to continue to make it instead of buying supermarket margarine, thank you ever so much for posting this ❤
Remember, butter is the real deal, margarine is only a substitute.
You are wright. Margarine also contents hardend vegetable oil and this are not the good ones. I prefer butter.
Shameless plug to "My Weird Hands" video.
this is so interesting, i can't believe how easy it is! i'll definitely be trying this when i make my next loaf of bread. love your content, as always!
That really was speedy! Seen it done other ways but...... Impressed 👍🏻