I just made it the 3rd way! It's really good and can be done by just whipping a large clean Wonton soup container left on the counter after two days with heavy whipping cream after I wiped some sour cream on the edges and bottom with the back of a spoon. Next, a splash of kefir in grass fed cream, break foam but age a second two days before whipping, and after whipping, heat the whey to get it's solids out of solution and blend then add back to the butter thoroughly.
We actually put kefir grains in the cream for 24 hrs, strain and put in the fridge for another 24 hrs, then make the butter. We've noticed that the butter made from grass fed cows comes out yellow, whereas butter from normal cream is white (all of which were cultured from the kefir grains the same).
I've recently been 1st world urbanised. Really missed my 3rd world raw milk butter. Your video is more like an intro to alternative products. Grateful. You hav grt content. Wish u best.
Hey der! I love H.E.B. grocery stores! This will be my 4th winter in Texas. I'm on a cultured butter making spree and have made butter, in kindergarten, with the shaken method (so fun, I totally remember that!) and now with a stainless steel hand-crank butter churn in a 1 quart mason jar. I'm still working out the recipe but basically 1 quart / 4 cups of heavy cream to 4 TBSP cultured buttermilk OR 5 TBSP Kefir and 1 cup of plain yogurt OR 1 cup sour cream (I make both home-made yogurt and sour cream, it isn't hard). Those amounts are too big for my lil hand crank churn so I will cut them in half. I let the quart jar sit out with a ring / paper towel for 24 to 48 hours on the counter, just like for sour cream. Last batch of butter only took 9 minutes to crank. I put the jar / crank in the fridge so it was really cold, and didn't take long! I wash the butter in a glass bowl with spring water. Happy cooking everyone! Can't wait to be back in Texas in December! It's getting cold in Montana, snow next week!
I was told that the intensity of the yellow comes from grass. In the spring cows have lots of fresh green grass and the butter is yellow but in the winter they are eating hay so the butter is white. I learned to churn butter at a period museum where we portrayed the Pilgrims. Marigold petals can be added to make the butter more yellow. My mother said when margarine was first sold it was white and came with a packet of yellow food coloring you could mix into it. Stores were not allowed to sell margarine with the color already added so that it could not be sold as butter by unscrupulous merchants.
thank you for your very complete explanation .living in France sour cream is not available that is the reason why i add crème fraîche instead in the cream prior to making the butter it gives the final product a very subtil flavor ..regarding the cultured butter i knew about it but never tried it not knowing the interest regarding the final product ..but thanks to your explanation i’ll try it next time .
That is incredible. You would think I would have a connection for raw milk in Texas. I'm going to figure this one out and get some. Your butter is going to be high-end for sure. Do tell how it turns out.
I thought by description you used regular store biught ultra pasteurized whole milk to make butter 🧈. Is that possible or does it have to be raw milk or heavy cream? Heavy cream isn't whole milk.
I learned some things here today : ) Austin’s on the coast & it’s mountainous and there are several ways to make butter. You said the blender has a disadvantage, but didn’t really say what it is. Is it because you have to watch it more carefully because the transition to butter is more rapid? What happens if you don’t stop it quickly enough? …I enjoyed the video tho. I’m going to try these techniques some time, so thanks. PS, I especially love how every time you put anything up to the camera you got it the wrong way around - that’s my kinda guy!
I've always understood that to make true cultured butter, it is necessary to culture the cream for a couple of days prior to churning it into butter. This seems to be simply adding a cultured product to fresh cream. Since the milk has been removed, will the butter still culture on its own?
Any milk product over time will produce additional enzymes. The value of using already cultured milk is the idea. You will get the benefits asap. If you choose to develop further than that's up to you :)
That is so interesting. I think I heard Alex G. from Food Network mention that on the TV show "The Kitchen". I completely forgot about that. Have you tried both ways? Do you have a favorite?
Wondering if I could just use mostly "soured" whipping cream, that's been too long in the fridge? (because I didn't get to the "making butter" thing soon enough?)
Sour Cream...Interesting question. I have never heard of some trying that, so that leads to think the answer would be no. If you try please let me know how it worked out...
@@butter-n-thyme -- I'm not sure if my experiment is the definitive answer, but I tried it and got nowhere. I did, however, ferment heavy whipping cream with a little bit of kefir for 24 hours and had success!
@@lalymathew4834 That's what I thought too from description. It's misleading. He used heavy whipping cream which isn't ultra pasteurized whole milk from the store.
For thousands of years people have been making butter from milk and yogurt, and this guy says milk doesn’t work and goes ahead to use heavy cream. Then calls it old fashioned way.
Sure, but this way yields a larger amount of butter due to the extra fat. No fat, no butter...I highly suggest trying my way. It's really good. Hope all is well...
Why do you not wear vinyl gloves? Every time I see a cooking show or video and someone is playing with their food with their bare hands ( I dont care how hard you wash them that is just gross) I think to my self, "I would not eat a packaged cookie out of their kitchen!." People who know me would tell you I am not a clean freak, at all, even a little, so if I think it's gross, it is!
I just made it the 3rd way! It's really good and can be done by just whipping a large clean Wonton soup container left on the counter after two days with heavy whipping cream after I wiped some sour cream on the edges and bottom with the back of a spoon. Next, a splash of kefir in grass fed cream, break foam but age a second two days before whipping, and after whipping, heat the whey to get it's solids out of solution and blend then add back to the butter thoroughly.
We actually put kefir grains in the cream for 24 hrs, strain and put in the fridge for another 24 hrs, then make the butter. We've noticed that the butter made from grass fed cows comes out yellow, whereas butter from normal cream is white (all of which were cultured from the kefir grains the same).
I've recently been 1st world urbanised. Really missed my 3rd world raw milk butter. Your video is more like an intro to alternative products. Grateful.
You hav grt content. Wish u best.
Hey der! I love H.E.B. grocery stores! This will be my 4th winter in Texas. I'm on a cultured butter making spree and have made butter, in kindergarten, with the shaken method (so fun, I totally remember that!) and now with a stainless steel hand-crank butter churn in a 1 quart mason jar. I'm still working out the recipe but basically 1 quart / 4 cups of heavy cream to 4 TBSP cultured buttermilk OR 5 TBSP Kefir and 1 cup of plain yogurt OR 1 cup sour cream (I make both home-made yogurt and sour cream, it isn't hard).
Those amounts are too big for my lil hand crank churn so I will cut them in half. I let the quart jar sit out with a ring / paper towel for 24 to 48 hours on the counter, just like for sour cream.
Last batch of butter only took 9 minutes to crank. I put the jar / crank in the fridge so it was really cold, and didn't take long! I wash the butter in a glass bowl with spring water.
Happy cooking everyone! Can't wait to be back in Texas in December! It's getting cold in Montana, snow next week!
I was told that the intensity of the yellow comes from grass. In the spring cows have lots of fresh green grass and the butter is yellow but in the winter they are eating hay so the butter is white. I learned to churn butter at a period museum where we portrayed the Pilgrims. Marigold petals can be added to make the butter more yellow. My mother said when margarine was first sold it was white and came with a packet of yellow food coloring you could mix into it. Stores were not allowed to sell margarine with the color already added so that it could not be sold as butter by unscrupulous merchants.
thank you for your very complete explanation .living in France sour cream is not available that is the reason why i add crème fraîche instead in the cream prior to making the butter it gives the final product a very subtil flavor ..regarding the cultured butter i knew about it but never tried it not knowing the interest regarding the final product ..but thanks to your explanation i’ll try it next time .
I love French butter. I’m going to try this.
FANTASTIC! I made mine with the heavy and sour creams. Looking forward to using the fermented heavy cream and kefir.
Make your own kefir, it's short easy
10 out of 10
I really like my butter, my spouse calls me ms Butterworth. Lol
Thanks for the information. 👍👍👌
Most welcome. Please enjoy Lisa!
can we make butter from thick yoghurt?
I've always made butter with heavy cream. I'll have to try it with raw milk, which I buy often here in S.C.
That is incredible. You would think I would have a connection for raw milk in Texas. I'm going to figure this one out and get some. Your butter is going to be high-end for sure. Do tell how it turns out.
Did you make butter with raw cows milk? Would love to see and hear about it.
@@butter-n-thyme I haven't had a chance just yet 😉
I thought by description you used regular store biught ultra pasteurized whole milk to make butter 🧈. Is that possible or does it have to be raw milk or heavy cream? Heavy cream isn't whole milk.
Gonna use the Vitamix. See if that will work.
Vitamix has to be pretty much the best blender ever. I bet it works very well and takes no time at all.
Did you test out the Vitamix making butter? Not a bad home experiment if you haven't yet.
I can wait to try this as well! I also want to try adding roasted garlic to my homemade butter.
Fantastic video
I learned some things here today : ) Austin’s on the coast & it’s mountainous and there are several ways to make butter. You said the blender has a disadvantage, but didn’t really say what it is. Is it because you have to watch it more carefully because the transition to butter is more rapid? What happens if you don’t stop it quickly enough? …I enjoyed the video tho. I’m going to try these techniques some time, so thanks. PS, I especially love how every time you put anything up to the camera you got it the wrong way around - that’s my kinda guy!
Sometimes the blender makes the contents hot? if left to go too long...?
Lake Austin
@@CetHommeCuisine Cool. Now I’ve learned something else. Looks huge.
good tutorial
I wonder if you're oxidizing the beta carotene by using the blender causing the color to fade.
Hi Steven, I'm not sure I followed you on what was in the glass container and it's measurements. Could you break that down please?
Hopefully this will be helpful. www.butter-n-thyme.com/homemade-cultured-butter/
I've always understood that to make true cultured butter, it is necessary to culture the cream for a couple of days prior to churning it into butter. This seems to be simply adding a cultured product to fresh cream. Since the milk has been removed, will the butter still culture on its own?
Any milk product over time will produce additional enzymes. The value of using already cultured milk is the idea. You will get the benefits asap. If you choose to develop further than that's up to you :)
Butter taste better with a pinch of salt on bread. All butter in Norway are made from sour creme
That is so interesting. I think I heard Alex G. from Food Network mention that on the TV show "The Kitchen". I completely forgot about that. Have you tried both ways? Do you have a favorite?
Wondering if I could just use mostly "soured" whipping cream, that's been too long in the fridge? (because I didn't get to the "making butter" thing soon enough?)
Can you just whip sour cream until butter forms?
Sour Cream...Interesting question. I have never heard of some trying that, so that leads to think the answer would be no. If you try please let me know how it worked out...
@@butter-n-thyme -- I'm not sure if my experiment is the definitive answer, but I tried it and got nowhere. I did, however, ferment heavy whipping cream with a little bit of kefir for 24 hours and had success!
What's the speed that you use with the Ninja? Mine went from heavy cream, to whipped cream, back to heavy cream. Very frustrating...
I wouldn't recommend using a ninja to make butter
11:07 - I was totally with you until you said, “That’s a lot of butter,” and then cut it smaller.
Oh, the shame.
Make butter from indian traditional method
Can you supply a link to one you like?
Mine didn’t work. I used pasteurized milk and sour cream.
@@lalymathew4834 that's because you can't use milk. he says in the video at 0:44.
@@lalymathew4834 That's what I thought too from description. It's misleading. He used heavy whipping cream which isn't ultra pasteurized whole milk from the store.
Are you talking about butter ghee? I make it and it is wonderful!
do you call milk heavy whipping cream? is that just full fat milk?
Yes, heavy cream, whipping cream are full fat.
@@butter-n-thyme thank you
Are goats butter is white
I’m trying to make it with pasteurized milk, not heavy, whipping cream… Is it possible?
No. The pasteurized milk doesn’t have any fat in it. You need the heavy cream
I make mine in the food processor.
Interesting idea. What kind of food processor do you use? Ty...
You completely lost me. Don't know what you set out to do or what you finished with. Your narrative was all over the place, as was your editing.
Yo, your organic whipping cream is expired
For thousands of years people have been making butter from milk and yogurt, and this guy says milk doesn’t work and goes ahead to use heavy cream. Then calls it old fashioned way.
Sure, but this way yields a larger amount of butter due to the extra fat. No fat, no butter...I highly suggest trying my way. It's really good. Hope all is well...
You forget for thousands of year milk didn’t have the cream removed . Today when you buy milk the heavy cream has been removed!
Why do you not wear vinyl gloves?
Every time I see a cooking show or video and someone is playing with their food with their bare hands ( I dont care how hard you wash them that is just gross) I think to my self, "I would not eat a packaged cookie out of their kitchen!."
People who know me would tell you I am not a clean freak, at all, even a little, so if I think it's gross, it is!
Even worse, was the constant sucking his fingers, and occasionally rubbing his nose.