This is the reason Chef J.P is the best and unequaled. No other chef will explain anything in such fine detail. Not only a great chef but an incredible teacher too 👏😃
Could not agree more. The sad truth ist that people do not explain in detail because most don't know what the fuck they're doing. They just do something what they think is right but don't know why.
@@robertakerman3570 You mean wether its worth to make butter with a hand mixer? Well that depends how durable ur arm is. I Would certainly try it if ur interested in the taste. Then you will know if its worth to do it again :D
@@robertakerman3570I do it with just a whisk, Iam pretty beat up and my spine aint what it used to be but it’s viable. Great practice for improving your technique too. I’ve worked jobs where if the machines break half the kitchen shuts down aside from my areas where I showed people that Iam supervising how to do things by hand. I smoke my butter at home too, it’s hard to not make it into ghee Sometimes. I make it a black garlic and truffle compound butter if I REALLY like you or are having a bad day.
@@RomanvonUngernSternbergnrmfvus I can try that,thanks. Then there's that old joke: if You smoke UR butter, how do U keep it lit(ha-ha). Again, I've both whisk & mixer. TYSM
For those of you without a mixer on hand you can shake the cream in a mason jar till your arm falls off to make butter. That’s how my mother taught me as a child.
Add a dozen marbles or ball bearings to the jar to make it go more quickly. It cuts the time down by at least half, if not more. Just be careful not to shake too vigorously or the marbles may crack the glass. I did this with a 4th grade class using glass baby food jars and marbles (3 per jar), and it took less than 10 minutes of shaking for each child. I'd say about 7 minutes on average. It should be the same for the mason jars if there's 10-12 marbles added, and you can shake the mason jars more vigorously because the glass is a good bit thicker than the baby food jars. Just make sure to clean the marbles or ball bearings!
In Mexico here, Butter is very expensive. And most of it is bleached butter and doesn't have that old style flavor I enjoyed In Australia. We have an outdoor garden restaurant, and we use a lot of butter. I tried making this in our midweek days off...and this is absolutely the best, what I call old style butter. Everyone loved it. Its used in the cooking...on croissants for breakfast, on toast, Makes our homemade seafood sauce for pouring over our grilled seafood broil, completely different, for the better. This simple recipe is a game changer for us, Chef JP. Many Thanks for taking the time to look at the smaller details that improve all!
@chaecoco2 becuase the native people's of Mexico, and people that came later(all olive oil for the most part), never utilized butter as much in their cuisine, leading to it being a luxury rather than a commodity like other fats, making it far more expensive. (Edit: this is just my guess. There are far more informed people out there than me for this topic)
@@teejin669 For me, cuisine without butter will never be the best...and don't start me on desserts/cakes without butter like they do in Spain (oil not butter for most)...absolutely dreadful (and so full of sugar...). Still remember in my youth in France, they had the "regular" croissant and the "croissant beurre",. The one without butter was cheaper but really quite depressing...seems like now in most boulangeries, croissants always are croissant beurre...but maybe I am wrong...But it is true that butter you buy in supermarkets now is never as good as the ones we had 40 years ago. My grandmother was in Charente Maritime, south-west France and she used to buy "Beurre du Gua aux noisettes". That was the most buttery butter I have tasted in my life with a hint of hazelnut...heaven. The company shut in 1985 sadly www.shasm.fr/histoire-locale/lieux/le-gua-laiterie-o-baudry/
Hi Chef. I found your channel on July 4th. I have already watched about 75 of your videos and have cooked 5 of your recipes. I've cooked professionally for about 20 years and I am still able to pick up new information from you. Thank you for the video about the health benefits of butter. I showed my girl and she is finally coming to terms with how much butter I use. I appreciate your effort. Enjoy your retirement.!
@@mjremy2605 I'm guessing you're quite elderly..........."my girl" is a pretty common phrase now a days and I've not heard or seen anyone offended by it! Maybe you're just trying to look for trouble, just in case you haven't kept up with the vernacular, that's what is commonly called a TROLL!
If you’re just starting out with the chef’s recipes, I’d like to suggest his caramelized onion recipe. I keep a constant supply on hand ever since I saw that video about 2 years ago
Another *EXCELLENT* thing to do with butter is to *_smoke_* it! Simply take a pound or two of a good quality butter, and put it into a stainless steel bowl, and then put that into a smoker at around 140 degrees f using hickory, apple, cherry, or whatever your favorite smoking wood is. Take it out after 4 or 5 hours, and put it into the 'fridge. Stir it every 20 minutes (or so) until it thickens, then form it into a log, wrap in foil, refrigerate it, and cut off chunks to finish a steak, a salmon filet, or to top a baked potato, or a cob of sweet corn --- or whatever you'd like. DELICIOUS!!!
@@debbieanne860 If you melt the butter, (gentle heat, careful microwave) you can separate nearly 100% butterfat, (clarified butter) from the top. Suitable for frying, strict versions of Hollandaise, etc. Yellow liquid at room temperature.
My grandmother died when I was young about 10 years old. The Holiday meals she made are legendary. She milked cows and made fresh , sweet butter. She raised chickens, ducks, geese and Ginne hens. She had a garden that went all the way around her house year around. All she needed from the store was flour, sugar,yeast and baking powder. 👍
I decided to try to make French butter. When Chef Jean Pierre tells you to keep the mixer on a slow speed he’s not kidding. I didn’t pay close attention and I had buttermilk all over the counter, the floor, the walls, me and the dog! Lesson learned! It took me 2 hours to clean up. The butter was delicious! 😂🫣😂
I had visitors from USA once and I made sandwiches. They said they were the best they had tasted and asked what the secret was. I said real bread, real butter and real cheese. Radical. :)
My group of friends have had a supper club for years, one month in someone's house the next month at a restaurant. Last month, my wife and I hosted a Chef Jean-Pierre inspired dinner with onion soup, short rib, mashed potatoes and of course this amazing butter. Leftovers made their way into the office. Everyone concerned loved it all and everyone wants more BUTTER!
Chef is using Marburger buttermilk! This is my absolute favorite buttermilk, and yes I drink buttermilk and it's delicious. If you buy this buttermilk to use in the recipe here or you use buttermilk to make things like biscuits or cornbread or even pancakes, follow Chef's advice and leave the buttermilk out on the counter for at least overnight if not 24 yours .This not only thickens up the buttermilk it gives you more of the culture and a much tarter flavor. Not that long ago you can only get this buttermilk in Pennsylvania and surrounding states however I know you can get it in many supermarkets around the country now. If you can't find this particular variety I highly recommend looking for a Bulgarian style cultured buttermilk which is also very thick and very tart. You can also make a variation of chef's recipe bringing the mixture up to between 180 and 200° and make cheese. I believe if you poke around on TH-cam you can find a couple of recipes for cheese using cultured buttermilk. If you've never made it you're missing out
@@gigir6761 believe it or not the actual population of Atlanta is only about a half a million. If you include the metro area you get up to a little bit over 6 million. The entire state of Georgia barely has 10 million people. I can guarantee you that you have marburger buttermilk because they sell it at Publix. I am sure that if you checked more than one grocery store you would also find some kind of Bulgarian buttermilk. Atlanta has an amazing variety of grocery stores. If you wanted to buy whole milk you can even buy that that has been low pasteurized. It actually has the cream still in it and it is available last I checked that whole foods.
I live in Pennsylvania but haven't seen this buttermilk. I'll have to look closer. When he said it almost tasted like sour cream I thought, I need to find how to make sour cream too.
I have to ask what's the difference between it being cultured butter? Is the flavor different than making butter just using cream, does it keep it from spoiling, etc?
@@B_Bodziak cultured (fermented) cream has a wonderful aroma and flavor. Butter in general shouldn't spoil especially if it's high in butter fat by volume. But skipping fermentation means ending up with a very bland and tasteless product - still usable for baking and cooking, but definitely lacking flavor and aroma.
@@zeshef THANK YOU!! I wondered why the butter I made with my children using just cream years and years ago wasn't as tasty as I'd expected. Thank you again! I cannot wait to make this! I keep my butter on the counter in a French water crock just like my mother did. I don't know how long it would take for unrefrigerated butter to spoil because it's eaten so quickly in my home.
@@B_Bodziak a lot of commercial "European style" butter add a "natural flavor" - you can see in the ingredients list. That's because they don't take the time to ferment but replace that time with an additive to approximate the lost flavor. Enjoy your butter experiment!
I made this butter. It is fantastic. Best butter I’ve ever had. If you think butter couldn’t be any better. Think again. This is better than any butter I’ve ever had. Chef is also the best teacher I’ve ever watched.
This worked BEAUTIFULLY! I let it stand for 36 hours then chilled another 4 hours before whipping. I followed the measurements on the recipe using 40% cream and wound up with 15.9 ounces of amazingly tasting butter and about a quart of incredibly tangy buttermilk. :) Thank you so much.
Lovely recipe! When I was in the Kindergarten, my teacher had a bottle of buttermilk mixture, and each student took turns shaking the bottle to create butter. Meanwhile, my teacher Mrs Lockner grated zucchini. She added both ingredients to a pan on a hot plate, and sauteed the veggies. All of us students loved the dish! ❤️
That's amazing! It obviously left an impression on you, for you to be able to remember it from Kindergarten! When my daughter was in 4th grade, her class was studying the days of pioneers, and as the room parent, I brought in everything for each child to make butter using glass baby food jars and marbles for them to shake until the cream turned into butter. I also brought in a couple of types of bread that were commonly eaten back then from recipes I found online. Initially, they didn't believe that it was possible for something that looked like milk to turn into butter. My daughter is almost 30yo and still friends with several of her classmates. When she comes home for the holidays and I see some of those friends, they often say that day is one of their fondest memories from elementary school.
I did the same thing in school too! Wonderful memories! I think I was in 1st or second grade when we did this though... Not sure exactly...😂 The joys of getting older!!!! You don't remember as well as you did when you were younger! 😕😕😕😕
Am I the only one that gets a happy feeling and smiles in joy every time I watch one of his videos. The man has an ability to bring joy to cooking that is infectious.
Our daughter milks her own cows, makes her own unpasteurized butter every week, along with cheese, yogurt, etc. Just like you showed how to do, but doesnt need to add buttermilk and yogurt because its so rich and creamy! Lucky me gets to eat it. I made your clafoutis, delicious, and so easy!
I learned to make butter as an 8 year old child. No mixer…hand cranked churn and never went to the store to buy cream, you went to the barn and talked to the cows…lol. Those old ladies made me wash it 3 times in ice water, then pressed it into a carved wooden butter mold. I guess they made kids do this because we didn’t have video games🤣 I’m so glad for all I was taught as I was growing up ❤
I love how Chef J-P makes the recipes with extreme precision, while explaining everything about the recipe and telling his stories LMAO Prime example of someone who was born to do it.
The concept of leaving dairy out at room temp for 2 days was a mind blowing moment that went against everything I’ve been taught as a layman. Can’t argue with experts or results though. Thank you for opening my eyes and mind sir!
@@Sassyglbeauty You leave it on the counter so the good bacteria can thrive. The good bacteria (from yoghurt and cultured buttermilk) prevents bad bacterial growth. Similar process to fermentation.
I don’t think I would ever make this (no mixer), but as a professional engineer I LOVE the details you provided in this video!!! Keep up the excellent cooking education and excellent videography.
Much easier way is to put it in a jar with extra room, and a tight lid. Then just slosh it back and forth from end to end and it will take a lot less time and mess. Also only let it 'gather' 1/2 way, which lets it drain better and allows it to be washed more easily. press into ball as you rinse it. Extra benefit, you gain some arm muscles. I grew up on fresh, unpasteurized milk, and we let it just start to sour before making butter. Wish I could still do that as I miss that flavor.
I love butter. I can personally attest to the cows in Ireland eating the nutrients in the grass there. My brand new WHITE golf shoes were so stained by the emerald greens that they never released the color. Oh the cream was so incredibly rich and the butter on the scones in the mornings was just amazing. Butter is life.
I made this butter. It is fantastic. Best butter I’ve ever had. If you think butter couldn’t be any better. Think again. This is better than any butter I’ve ever had. Chef is also the best teacher I’ve ever watched. The only thing I actually measured carefully was the salt. 1%
I remember the first time I had European butter in Switzerland. I was brought the plate and I said to my husband, oh look they brought me some amazing soft cheese instead of butter! Soooo delicious!
You know someone is genuinely passionate and mastered their craft when they not only make what they do, seem so easy to explain, but they also put a smile on your face while doing it.
Thank you for showing us how to make the European butter. I have used butter all my life and would not acquiesce to fake butter. Thank you so much it’s the best.
I grew up on a dairy farm, there is NO substitute for real fresh butter! This not only reminds me of childhood it, it makes me hungry! Thank you for the nostalgia & your butter advocacy! 😆
Made this and I've always loved butter, then tried so e European bitter and fell in love with it its all I ever use now is butter for everything food just tastes better oh and you I'm a chef in Canada.
This is my favorite class. I have learned so much from Chef Jean than I ever learned in the kitchen.... home and restaurants. Thank you for teaching us Chef, it is truly appreciated. Have a blessed and wonderful day. :-)
I bake cakes and I special order Beurre Échiré for them and they are so much better than using American butter. Thanks for sharing this recipe, I love having an alternative and the ability to make my own.
I am blessed to have both uncultured and cultured butter made from raw cream from grass-fed cows available in the US because I buy my dairy from a farm CSA. Tasting butter of both varieties from raw dairy for the first time was akin to the first time I tried a tomato from my parents garden growing up: it is like night and day when compared to a store-bought tomato. Even expensive butters like kerrygold don't old a candle to that fresh, raw-cream butter I now eat! I like having both cultured and uncultured, as they both can be used for different purposes. The cultured butter is good for spreading on bread or melting over baked potatoes and veggies. The uncultured is nice to cook with, sch as making scrambled eggs.
I got 1 Lb. of butter from 1 quart of whipping cream today, I love to watch the transition of the whipping cream into butter in the mixer... It's like magic...
Two techniques, including the final steps, and two butters! There is no cooking show like this in the world. We're too lucky for words. With the clarified butter, ghee, and cooked roux videos... I wanna join culinary school just so i can be the most advanced in the class nao 😂
French butter from Brittany and Normandy is simply unbeatable, there is nothing like it in the world, a fresh baguette from a boulanger and some real butter doesn’t need anything else, it’s perfection as it is.
@@terryboyer1342 Kerrygold is pretty bland TBH, it’s one of the mass availability butters here in the UK like all the others in the supermarkets, French butter is in a different league, much of it has D.O.P. Protection, we pay a premium for it, but it’s worth every penny.
@@terryboyer1342 If you are in the USA, French butter just isn’t going to be available. I’ve seen American butter and Kerrygold is going to be a big step up from that, from what I’ve seen American butter is like American cheese, cheese is something else that is amazing in France, it’s pretty good in the UK too.
Chef, I wanted to thank you for sharing with us. I have made over a dozen of your recipes, and each and every one of them has been an absolute sensational hit.
South Carolina allows the sale of raw milk (unpasturiazed and not homogenized) so we can get real, true, honest milk here, as well as cream! They also allow the cows to graze in pastures and to eat the grasses in the field, so the quality of the milk is delicious with rich cream on the top!
Back in Ireland my great aunt used to make butter in a old wooden churn with cream from milk from her and my uncle's own farm. That stuff was literally golden and nothing else I have ever bought from a store, no matter the cost, tasted as good. I'd go as far as to say if what she made was butter, then nothing else I have had was butter.
Yes! We made this in culinary school! I cultured it as long as possible and then made an herb compound butter from it and it was amazing! I recently received unpasteurized milk, skimmed the cream and duplicated the technique! Made cheese, used the whey for marinating a protein:)
I made my own butter for the 1st time yesterday & apparently it was French butter! I skimmed a half gallon of cream off the fresh raw milk I get from a friend & used it. It is FANTASTIC!!
Bonjour Chef!! Excellent, thank you for this, this was always on my list of things to understand. I have traveled extensively throughout Latin America and was in Bordeaux last year. The taste of butter in Argentina, Uruguay, and France is similar, and I always wondered why. This hits the nail on the head. I also think that it answers a lot of questions regarding health issues, and why food is so unhealthy in so many countries that follow the "American Standard". We are eating food deprived of part of its nutritional value!!
Making my butter for the second time, while watching your video. First batch was great, but I didn’t salt it. This time looks like it will be over salted 😂 but I still have to rinse it. THANK YOU for being such an amazing companion and teacher.
this is my favourite video of yours. It just feels the most consise out of all of them, no pointless blabbering, every sentence has a clear purpose and a clear reason to be there
Jean i just want to say thank you for your educational video like this, i always enjoy your videos, i learn so much from chefs like you， again thank you
I suspect my father would have adored Chef Jean-Pierre. The moment he learned that margarine was only one molecule away from plastic,he banned it from the house. He was pro butter all the way.
Water is only one molecule away from hydrogen peroxide. That's why I'm banning water from my house. Aspirin is one molecule away from strychnine. Tylenol is one molecule away from LSD. Salt, is one ATOM away from chlorine. Margarine is garbage, but the "one molecule" reason is bad science.
Now I understand why my Moms butter tasted so much better than store bought. Unfortunately I am no longer able to digest milk products. But I still make butter for my family.😊
I'm not sure whether you have a problem with casein, lactose, or something else in dairy. I have become increasingly lactose intolerant over the past 20 years, but I can still have butter, yogurt and some cheese. It's so interesting how the butter-making process separates the lactose, plus the bacteria in the yogurt and cultured milk products like Chef used removes that sugar before we consume it. Unfortunately, lactase enzymes don't work for me as they create too much stomach acid in my system, which ends up causing my body to react the same way it does to lactose, but I am so fortunate to still be able to have butter to make everything better. I noticed that I could consume almost all dairy on my trip to France because most if it was non-pasteurized.
@@SamiKatzenyou cab combine lactaid with a tums( sodium bucarbonate tablet) to neutralize the acid in your stomach my wife has a similar problem and that works for her
THANK YOU! A few years ago (just before the pandemic wrecked the world) I was regularly buying Cultured Butter from the grocery stores. Then that afore-mentioned disaster struck, and along with so many other things, cultured butter vanished from our local stores. My husband and I LOVED cultured butter so much, and while the particular brand we usually purchased (Vermont Creamery Cultured Butter) is still made, it is no longer sold anywhere around my location... nor is any other brand, aside from 'cultured vegan butter' (which... is not a valid replacement for us). This will mean that I CAN HAVE CULTURED BUTTER AGAIN! I am so happy right now. Thank you, thank you!
I love that you keep butter and real cream alive. Also I learnt a lot from you how to improve my cooking with both. Its the best cooking channel, because its more like visiting my grandpa and he teaches me cooking - excellent. All these little tricks my grandma would have known as well. She made the best Thyme roast sauce ever.
I was introduced to you and your restaurant in Fort Lauderdale *many* years ago...may be 38 years when I first moved to Florida. My boss and his wife, Marty and Judy Ann Kelley frequented your restaurant. He brought me there once and bought me dinner. I was a regular viewer of PBS and Julia Child, Jacques Pepin, and then you. Marty passed many years ago, but I still remember him every time I see your videos. Thank you for your many years of great cooking and sharing. Bon appétit, Chef!
I use to think there was something wrong with my the settings on my laptop, when I watched US chefs using white butter, I love our Irish creamery butter. I remember my Grandmother using the paddles to shape the butter after she churned it by hand.
What a legend. First time viewer with no ambitions to make butter, but that might have changed after watching. You are so delightful I could listen to your instructions all day long.
I've been making cultured butter for years using home made creme fraiche (basically the cream and buttermilk as my starter). I hadn't ever thought to add sour creme in there as well. I'm just about out and needing to make a new batch as it were, so I'm going to give this a try.
Fascinating but my idea of heaven is a pac of Normandy sel de mer butter with a fresh baguette and a young Brie. Wash it down in Northern France with a newly pressed cidre. Probably not as good as yours but my idea of heaven. Thanks for another great program.
First off, I _love_ Kerry Gold. Second, I just read my container of heavy cream from Walmart...and I didn't see its percentage anywhere. So I guess I'll have to research that. Thank you so much! I will definitely make it soon.
Thanks! I just made it; it took much longer as I was afraid it would stick to my whisk attachment, so I moved to my scraping attachment like yours, except it scrapes the sides with a silicon scraper, and it took me 20 minutes for me to realise I had butter. Mine measured 14oz, am I am eating it on a Cuban roll made this morning -- Thank you for this beautiful taste that I remembered with a croissant while crossing the channel to the UK on a French ferry with butter on it!
I first learned from this video and now I've been making butter this way a couple months now. I keep adding to my culture from various brands of yogurt, sour cream and kefir. The flavor changes with each batch but I kind of like that. Thanks for sharing!
FANTASTIC! Thank you so much for making this video, I love French butter, it is the absolute best! It’s great how you explain everything and show all the steps. I can’t wait to go out and buy all the ingredients and make some French butter😊
First time watching one of this Chef's videos. Very informative, sure, but the reason I'm subscribing is because he is delightful. You can tell he loves his craft. One video and I'd instantly trust anything he says about cooking or food in general. What a treasure.
11:16 “you can put it on bread, you can rub it all over your body!” I’ve never felt so seen. 🥹 Chef Jean-Pierre really GETS my relationship with butter.
Finally, a clear, detailed explanation of how to make CULTURED butter. We buy President brand butter (French) and it is delecious! I will try this recipe!
Quick question @ChefJeanPierre I know you will have the best answer to this of anyone I can think of… the ‘butter expert’. 😆 Can this be also done by mixing the cream with just Kefir? I wondered if it would be even MORE flavorful because of all the extra active cultures. Much love and support to you, Chef! ❤😊
Unfortunately, I do not have an easy answer for you since I’ve never tried it with kefir! I guess she left to try and let us know. Just remember. The fat content is extremely important.! 😊
A pat of Butter (250g) in Australia costs $4 for the cheapest one. Spreadable butter without any seed oils costs $8 for one tub of 250g. I am so thankful that you have made this video and the last one. God bless you Chef JP.
I just returned from a month in Paris with my daughter (45 y/o) and granddaughter (27y/o). We all went nuts for the butter with salt crystals! I made a grocery list with these ingredients included, and l am making butter tonight to finish in 48 hours. Thank you, Chef, for the fun instructions. We can never eat American yucky butter again!!!😊
This is my first visit to your channel, Chef. Just hours earlier, I thought to myself how great it would be if I knew how to make butter myself because I was running low on it. And there you were, in my timeline saying "I will teach you..." and, YOU DID! You made it seem so simple to make with wholesome simple ingredients that aren't hard to find, and because of HOW you showed me, I believe I can do it! This may have been my first time here but it won't certainly be my last! Thank you, Chef Jean-Pierre!
New camera on the mixer. Nice addition Jack! We love it when Jack clarifies Chef’s verbiage so we don’t get lost in the translation of JP’s English. 😂😂 ‘Rub it all over your body’🤣🤣🤣🤣
Chef, I have just started watching your videos for about a month. I have truly enjoyed watching you as you not only make me laugh, but also teach me something new. I knew I could make butter but to make the French butter was new to me. I got all the ingredients yesterday and was able to make it this morning. It was so satisfying to do that I am having my sister pick me up more cream and yogurt in order to make more butter to put in my freezer for future use . I am guessing that the buttermilk you get off of the butter can be used to make more butter because of the culture that is already in it. Mine is thick like real buttermilk and so I figured I could continue to use it so that it does not go to waste. Thank you again for the informative videos and continued laughs.🍞
So it's totally safe for cream and buttermilk to sit at room temperature that long without bad bacteria growing? 😳 I learn something new from every single one of Chef's videos! ❤️
The main reason is that he adds cultured buttermilk and yogurt, which "pre-contaminates" (i.e. inoculates) the cream with the good bacteria so that none of the bad ones have a chance to take over. If you didn't add the cultured buttermilk and yogurt you're pretty much just rolling the dice, sometimes you get the yummy good bacteria, other times(often mostly) you can get the yucky bad, smells like vomit and make you sick, ones and have to throw it out. So don't just leave your cream out at room temperature willy nilly and if you're doing this just make sure to cover and keep it somewhere clean and make sure to use buttermilk and yogurt that say they contain live cultures
If you use raw cream it’s definitely safe (assuming it’s from a good source that practices good hygiene) and buttermilk is also safe. Pasteurized cream may make you ill if left out for longer than 4 hours.
This is the second time I am making cultured butter according to the Chef's recipe. The 1st was using pasteurized cream [vs ultra pasteurized]. Let it sit 48 hours and added to the mixer and it turned into a great-tasting butter in about 5 minutes of mixing. Butter was firm and expelled plenty of whey when squeezed. The taste was excellent. The 2nd batch I used 1/2 cream from our raw milk and 1/2 pasteurized cream. I let it age 5 days on the counter and added it to the mixer. This batch took about 30 minutes before it turned to butter. The butter was much softer, creamier and richer. When squeezed it expelled very little whey. The taste is absolutely fantastic and heads above the 1st batch. Yummy. The 2nd batch 1 quart of cream made 523 grams of butter [just over a pound].
![Homemade Butter in 10 Minutes [Only 1 Ingredient]](http://i.ytimg.com/vi/UzIPG6LH4aU/mqdefault.jpg)
Your ongoing advocacy of butter is inspiring. Butter advocates of the world unite!
😋
Here! I'm here!💪🏻♥️😂
Here here!!!
Hear hear! I’m here!
A fly will never land on margarine. Butter for the W!!
I love how he laughs like an evil French genius every time he says "butter".
Made it today. Phenomenal.
Yes! His snicker and his finger twiddles at the mention of ' butter ' is so naughty and sexy!
This is the reason Chef J.P is the best and unequaled. No other chef will explain anything in such fine detail. Not only a great chef but an incredible teacher too 👏😃
Could not agree more. The sad truth ist that people do not explain in detail because most don't know what the fuck they're doing. They just do something what they think is right but don't know why.
@@loonator1995 Idk. I've no "stand-mixer". Is it worthwhile to try the "hand-held"?
@@robertakerman3570 You mean wether its worth to make butter with a hand mixer? Well that depends how durable ur arm is. I Would certainly try it if ur interested in the taste. Then you will know if its worth to do it again :D
@@robertakerman3570I do it with just a whisk, Iam pretty beat up and my spine aint what it used to be but it’s viable. Great practice for improving your technique too. I’ve worked jobs where if the machines break half the kitchen shuts down aside from my areas where I showed people that Iam supervising how to do things by hand.
I smoke my butter at home too, it’s hard to not make it into ghee Sometimes. I make it a black garlic and truffle compound butter if I REALLY like you or are having a bad day.
@@RomanvonUngernSternbergnrmfvus I can try that,thanks. Then there's that old joke: if You smoke UR butter, how do U keep it lit(ha-ha). Again, I've both whisk & mixer. TYSM
Butter is one of the greatest gifts God has given to mankind. Great video Chef!
For those of you without a mixer on hand you can shake the cream in a mason jar till your arm falls off to make butter. That’s how my mother taught me as a child.
I recently did that for the first time in years. Waaaaay more shaking than I'd remembered!
A food processor will work as well.
Add a dozen marbles or ball bearings to the jar to make it go more quickly. It cuts the time down by at least half, if not more. Just be careful not to shake too vigorously or the marbles may crack the glass. I did this with a 4th grade class using glass baby food jars and marbles (3 per jar), and it took less than 10 minutes of shaking for each child. I'd say about 7 minutes on average. It should be the same for the mason jars if there's 10-12 marbles added, and you can shake the mason jars more vigorously because the glass is a good bit thicker than the baby food jars. Just make sure to clean the marbles or ball bearings!
@@stickshaker101
Add marbles to the mason jars to cut down on the time significantly.
@@B_Bodziak Thanks, I'll remember that!
In Mexico here, Butter is very expensive. And most of it is bleached butter and doesn't have that old style flavor I enjoyed In Australia. We have an outdoor garden restaurant, and we use a lot of butter. I tried making this in our midweek days off...and this is absolutely the best, what I call old style butter. Everyone loved it. Its used in the cooking...on croissants for breakfast, on toast, Makes our homemade seafood sauce for pouring over our grilled seafood broil, completely different, for the better. This simple recipe is a game changer for us, Chef JP. Many Thanks for taking the time to look at the smaller details that improve all!
Where is your restaurant? Name? If I came that way, I’d come there.
Why is it so expensive? Seems like they could import as much as you wanted from US, Canada.
@chaecoco2 becuase the native people's of Mexico, and people that came later(all olive oil for the most part), never utilized butter as much in their cuisine, leading to it being a luxury rather than a commodity like other fats, making it far more expensive. (Edit: this is just my guess. There are far more informed people out there than me for this topic)
Prepare some clarified butter for the meats too...
@@teejin669 For me, cuisine without butter will never be the best...and don't start me on desserts/cakes without butter like they do in Spain (oil not butter for most)...absolutely dreadful (and so full of sugar...). Still remember in my youth in France, they had the "regular" croissant and the "croissant beurre",. The one without butter was cheaper but really quite depressing...seems like now in most boulangeries, croissants always are croissant beurre...but maybe I am wrong...But it is true that butter you buy in supermarkets now is never as good as the ones we had 40 years ago. My grandmother was in Charente Maritime, south-west France and she used to buy "Beurre du Gua aux noisettes". That was the most buttery butter I have tasted in my life with a hint of hazelnut...heaven. The company shut in 1985 sadly www.shasm.fr/histoire-locale/lieux/le-gua-laiterie-o-baudry/
Hi Chef. I found your channel on July 4th. I have already watched about 75 of your videos and have cooked 5 of your recipes. I've cooked professionally for about 20 years and I am still able to pick up new information from you.
Thank you for the video about the health benefits of butter. I showed my girl and she is finally coming to terms with how much butter I use. I appreciate your effort. Enjoy your retirement.!
Sir, you're a good man! Keep it up :)
@@mjremy2605 I'm guessing you're quite elderly..........."my girl" is a pretty common phrase now a days and I've not heard or seen anyone offended by it! Maybe you're just trying to look for trouble, just in case you haven't kept up with the vernacular, that's what is commonly called a TROLL!
If you’re just starting out with the chef’s recipes, I’d like to suggest his caramelized onion recipe. I keep a constant supply on hand ever since I saw that video about 2 years ago
@@j3rocketeer
Oh, I missed the caramelized onions recipe,! So glad you mentioned it!
I love seeing how happy he is while cooking. Love it it's so genuine 😊
😊 thank you 🙏
My sentiments exactly! Makes you want to try anything he’s making. A joy to watch.
lkr? I love seeing his happy face here, makes my day.
l adore him.
Another *EXCELLENT* thing to do with butter is to *_smoke_* it!
Simply take a pound or two of a good quality butter, and put it into a stainless steel bowl, and then put that into a smoker at around 140 degrees f using hickory, apple, cherry, or whatever your favorite smoking wood is. Take it out after 4 or 5 hours, and put it into the 'fridge. Stir it every 20 minutes (or so) until it thickens, then form it into a log, wrap in foil, refrigerate it, and cut off chunks to finish a steak, a salmon filet, or to top a baked potato, or a cob of sweet corn --- or whatever you'd like.
DELICIOUS!!!
👍👍👍
I love smoking ..everything from butter and cheese to any meat.
Instructions unclear ... cigarette paper soggy.
This guy is an international treasure. He needs his own UNESCO listing.
🙏🙏🙏❤️
🤣
@@ChefJeanPierre
💘 LOVE 💘
MY handsome
Jean-Pierre
I recently tried cultured butter, and I realised that I’ve been missing out my whole life. It brings creaminess to a whole new level.
I don't think the creaminess is any different, but it's a flavor explosion.
What is the percent of butterfat/water in this butter? Can you ever make 100% butterfat?
@@debbieanne860 If you melt the butter, (gentle heat, careful microwave) you can separate nearly 100% butterfat, (clarified butter) from the top. Suitable for frying, strict versions of Hollandaise, etc. Yellow liquid at room temperature.
@@debbieanne860 Sure. Heat the butter gently while stirring and allow the residual water to evaporate, let cool and then you have ghee.
@@thomasdahlgren1985dont you have to separate the solids too?
My grandmother died when I was young about 10 years old. The Holiday meals she made are legendary. She milked cows and made fresh , sweet butter. She raised chickens, ducks, geese and Ginne hens. She had a garden that went all the way around her house year around. All she needed from the store was flour, sugar,yeast and baking powder. 👍
Your grandmother certainly sound like my grandmother! May they both rest in peace🙏❤️
What a great way to be able to live. And what great memories of your Gram!
That sounds like heaven! What an awesome lady!
And that’s the way we should all live
I decided to try to make French butter. When Chef Jean Pierre tells you to keep the mixer on a slow speed he’s not kidding. I didn’t pay close attention and I had buttermilk all over the counter, the floor, the walls, me and the dog! Lesson learned! It took me 2 hours to clean up. The butter was delicious! 😂🫣😂
I had visitors from USA once and I made sandwiches. They said they were the best they had tasted and asked what the secret was. I said real bread, real butter and real cheese. Radical. :)
My grandfather made butter for Lurpak in Denmark. He won many awards. I have his butter paddles.
Butter always! Never settle for anything else.
My group of friends have had a supper club for years, one month in someone's house the next month at a restaurant. Last month, my wife and I hosted a Chef Jean-Pierre inspired dinner with onion soup, short rib, mashed potatoes and of course this amazing butter. Leftovers made their way into the office. Everyone concerned loved it all and everyone wants more BUTTER!
Chef is using Marburger buttermilk! This is my absolute favorite buttermilk, and yes I drink buttermilk and it's delicious. If you buy this buttermilk to use in the recipe here or you use buttermilk to make things like biscuits or cornbread or even pancakes, follow Chef's advice and leave the buttermilk out on the counter for at least overnight if not 24 yours .This not only thickens up the buttermilk it gives you more of the culture and a much tarter flavor. Not that long ago you can only get this buttermilk in Pennsylvania and surrounding states however I know you can get it in many supermarkets around the country now. If you can't find this particular variety I highly recommend looking for a Bulgarian style cultured buttermilk which is also very thick and very tart.
You can also make a variation of chef's recipe bringing the mixture up to between 180 and 200° and make cheese. I believe if you poke around on TH-cam you can find a couple of recipes for cheese using cultured buttermilk. If you've never made it you're missing out
I use Bulgarian buttermilk always and LOVE drinking it! Thanks for the info!
I live in Atlanta, a huge city of about 10 million, and we don't have the Pennsylvania brand nor do we have Bulgarian buttermilk. Boo! Hate that.
@@gigir6761 believe it or not the actual population of Atlanta is only about a half a million. If you include the metro area you get up to a little bit over 6 million. The entire state of Georgia barely has 10 million people.
I can guarantee you that you have marburger buttermilk because they sell it at Publix. I am sure that if you checked more than one grocery store you would also find some kind of Bulgarian buttermilk.
Atlanta has an amazing variety of grocery stores. If you wanted to buy whole milk you can even buy that that has been low pasteurized. It actually has the cream still in it and it is available last I checked that whole foods.
I live in Florida, both Walmart and Publix carry it. It’s the only one I will buy. It’s nice and thick. 👍
I live in Pennsylvania but haven't seen this buttermilk. I'll have to look closer.
When he said it almost tasted like sour cream I thought, I need to find how to make sour cream too.
EVERYTHING is better with butter! 🧈🍞🥖😊
There is nothing BUTTA than watching a Chef Jean-Pierre video!!
🙏🙏🙏❤️
Ahhhh…True Butter ~ a Gift of God❣️
🧈🌱🌞🐂 Bless those Jersey sweet ladies
I tapped here to make sure you were going to talk about and make cultured butter. And 1 minute in, you did not disappoint. Excellent butter video.
Thank you 🙏
I have to ask what's the difference between it being cultured butter? Is the flavor different than making butter just using cream, does it keep it from spoiling, etc?
@@B_Bodziak cultured (fermented) cream has a wonderful aroma and flavor. Butter in general shouldn't spoil especially if it's high in butter fat by volume. But skipping fermentation means ending up with a very bland and tasteless product - still usable for baking and cooking, but definitely lacking flavor and aroma.
@@zeshef
THANK YOU!! I wondered why the butter I made with my children using just cream years and years ago wasn't as tasty as I'd expected. Thank you again! I cannot wait to make this! I keep my butter on the counter in a French water crock just like my mother did. I don't know how long it would take for unrefrigerated butter to spoil because it's eaten so quickly in my home.
@@B_Bodziak a lot of commercial "European style" butter add a "natural flavor" - you can see in the ingredients list. That's because they don't take the time to ferment but replace that time with an additive to approximate the lost flavor. Enjoy your butter experiment!
I made this butter. It is fantastic. Best butter I’ve ever had. If you think butter couldn’t be any better. Think again. This is better than any butter I’ve ever had.
Chef is also the best teacher I’ve ever watched.
This worked BEAUTIFULLY! I let it stand for 36 hours then chilled another 4 hours before whipping. I followed the measurements on the recipe using 40% cream and wound up with 15.9 ounces of amazingly tasting butter and about a quart of incredibly tangy buttermilk. :) Thank you so much.
When do we add salt?
@@carolferguson - check the video at the 10 minute mark.
Lovely recipe! When I was in the Kindergarten, my teacher had a bottle of buttermilk mixture, and each student took turns shaking the bottle to create butter. Meanwhile, my teacher Mrs Lockner grated zucchini. She added both ingredients to a pan on a hot plate, and sauteed the veggies. All of us students loved the dish! ❤️
👍👍👍😊
That's amazing! It obviously left an impression on you, for you to be able to remember it from Kindergarten! When my daughter was in 4th grade, her class was studying the days of pioneers, and as the room parent, I brought in everything for each child to make butter using glass baby food jars and marbles for them to shake until the cream turned into butter. I also brought in a couple of types of bread that were commonly eaten back then from recipes I found online. Initially, they didn't believe that it was possible for something that looked like milk to turn into butter. My daughter is almost 30yo and still friends with several of her classmates. When she comes home for the holidays and I see some of those friends, they often say that day is one of their fondest memories from elementary school.
I did the same thing in school too! Wonderful memories! I think I was in 1st or second grade when we did this though... Not sure exactly...😂 The joys of getting older!!!! You don't remember as well as you did when you were younger! 😕😕😕😕
what a great teacher!
Am I the only one that gets a happy feeling and smiles in joy every time I watch one of his videos. The man has an ability to bring joy to cooking that is infectious.
His laugh and how he runs his hands together during it.❤
There is definitely something about the tone and cadence of his speech that promulgates a feeling of joy.
Made my own butter for over 20 years now and i do it exactly like this! So much better than anything in the shops.
Last time I made it, I used kefir grains to culture the heavy cream. It came out absolutely AMAZING!!!
Our daughter milks her own cows, makes her own unpasteurized butter every week, along with cheese, yogurt, etc. Just like you showed how to do, but doesnt need to add buttermilk and yogurt because its so rich and creamy! Lucky me gets to eat it. I made your clafoutis, delicious, and so easy!
Jealous.😢
I learned to make butter as an 8 year old child. No mixer…hand cranked churn and never went to the store to buy cream, you went to the barn and talked to the cows…lol. Those old ladies made me wash it 3 times in ice water, then pressed it into a carved wooden butter mold. I guess they made kids do this because we didn’t have video games🤣 I’m so glad for all I was taught as I was growing up ❤
I love how Chef J-P makes the recipes with extreme precision, while explaining everything about the recipe and telling his stories LMAO
Prime example of someone who was born to do it.
I’m an American who has never tasted French style butter, but it sounds like heaven and I’ll have to give it a go!
Try this recipe or see if there is a Wegmans near you.
French style butter is my favorite. If there's a whole foods near you, they should have some decent butter options.
It's so good the French even eat just butter sandwiches. Bread with thick slabs of butter.
I was in Scotland years ago and couldn't understand why the butter was so much better. And now I do. Thanks Chef. You are a treasure.
The concept of leaving dairy out at room temp for 2 days was a mind blowing moment that went against everything I’ve been taught as a layman.
Can’t argue with experts or results though. Thank you for opening my eyes and mind sir!
I thinkkit's the presence of the yogurt culture that allows you to do that.
And we do that with raw milk and continue to exist😂
Oh. So, you do leave it out? I assumed he meant to say refrigerator- not kitchen. (I have ADD - so maybe he made it clear and I just didn’t hear).
If your butter is salted, it will be fine on the counter for quite a while. Way longer than 2 days.
@@Sassyglbeauty You leave it on the counter so the good bacteria can thrive. The good bacteria (from yoghurt and cultured buttermilk) prevents bad bacterial growth. Similar process to fermentation.
I don’t think I would ever make this (no mixer), but as a professional engineer I LOVE the details you provided in this video!!! Keep up the excellent cooking education and excellent videography.
I make smaller amounts of butter in my 2 cup food processor. It works great!
Much easier way is to put it in a jar with extra room, and a tight lid. Then just slosh it back and forth from end to end and it will take a lot less time and mess. Also only let it 'gather' 1/2 way, which lets it drain better and allows it to be washed more easily. press into ball as you rinse it. Extra benefit, you gain some arm muscles.
I grew up on fresh, unpasteurized milk, and we let it just start to sour before making butter. Wish I could still do that as I miss that flavor.
I love butter. I can personally attest to the cows in Ireland eating the nutrients in the grass there. My brand new WHITE golf shoes were so stained by the emerald greens that they never released the color. Oh the cream was so incredibly rich and the butter on the scones in the mornings was just amazing. Butter is life.
I made this butter. It is fantastic. Best butter I’ve ever had. If you think butter couldn’t be any better. Think again. This is better than any butter I’ve ever had.
Chef is also the best teacher I’ve ever watched.
The only thing I actually measured carefully was the salt. 1%
I remember the first time I had European butter in Switzerland. I was brought the plate and I said to my husband, oh look they brought me some amazing soft cheese instead of butter! Soooo delicious!
You know someone is genuinely passionate and mastered their craft when they not only make what they do, seem so easy to explain, but they also put a smile on your face while doing it.
Thank you for showing us how to make the European butter. I have used butter all my life and would not acquiesce to fake butter. Thank you so much
it’s the best.
I grew up on a dairy farm, there is NO substitute for real fresh butter! This not only reminds me of childhood it, it makes me hungry! Thank you for the nostalgia & your butter advocacy! 😆
Made this and I've always loved butter, then tried so e European bitter and fell in love with it its all I ever use now is butter for everything food just tastes better oh and you I'm a chef in Canada.
👍👍👍
This was fascinating! I can't believe I've lived my entire life buying grocery store butter. You have inspired me!
If I feel a bit down, you always lift my spirid with your enthusiasm!
Reading 'the big fat surprise' can highly recommend it.
This is my favorite class. I have learned so much from Chef Jean than I ever learned in the kitchen.... home and restaurants. Thank you for teaching us Chef, it is truly appreciated. Have a blessed and wonderful day. :-)
Chef never fails to deliver. Teaches me things, even though I spent years in the business decades ago.
🙏🙏🙏👍😊
I bake cakes and I special order Beurre Échiré for them and they are so much better than using American butter. Thanks for sharing this recipe, I love having an alternative and the ability to make my own.
Yes, I can imagine how this butter would enhance a cake & other baked goods. Will definitely try. Thx✨
I am blessed to have both uncultured and cultured butter made from raw cream from grass-fed cows available in the US because I buy my dairy from a farm CSA. Tasting butter of both varieties from raw dairy for the first time was akin to the first time I tried a tomato from my parents garden growing up: it is like night and day when compared to a store-bought tomato. Even expensive butters like kerrygold don't old a candle to that fresh, raw-cream butter I now eat! I like having both cultured and uncultured, as they both can be used for different purposes. The cultured butter is good for spreading on bread or melting over baked potatoes and veggies. The uncultured is nice to cook with, sch as making scrambled eggs.
I got 1 Lb. of butter from 1 quart of whipping cream today, I love to watch the transition of the whipping cream into butter in the mixer... It's like magic...
Two techniques, including the final steps, and two butters! There is no cooking show like this in the world. We're too lucky for words. With the clarified butter, ghee, and cooked roux videos...
I wanna join culinary school just so i can be the most advanced in the class nao 😂
🙏🙏🙏👍
Sir, you are DELIGHTFUL🙌🏼❣️💐
Thank you for your JOY!
I have subscribed!
I look forward to learning from your videos
French butter from Brittany and Normandy is simply unbeatable, there is nothing like it in the world, a fresh baguette from a boulanger and some real butter doesn’t need anything else, it’s perfection as it is.
Never had French butter but I love the Kerry Gold butter from Ireland! American butter is so bland in comparison.
@@terryboyer1342 Kerrygold is pretty bland TBH, it’s one of the mass availability butters here in the UK like all the others in the supermarkets, French butter is in a different league, much of it has D.O.P. Protection, we pay a premium for it, but it’s worth every penny.
@@alunjprice Well I'm elderly disabled on a small retirement so I guess Kerry Gold will have to do.
@@terryboyer1342 If you are in the USA, French butter just isn’t going to be available. I’ve seen American butter and Kerrygold is going to be a big step up from that, from what I’ve seen American butter is like American cheese, cheese is something else that is amazing in France, it’s pretty good in the UK too.
@@alunjprice When I was in elem school we made butter by hand a few times. Cottage cheese too. I remember how good it tasted on fresh warm bread.
You remind me of my Papa. He passed away two years ago and I haven't been the same since. It's nice to be reminded of him.
Chef, I wanted to thank you for sharing with us. I have made over a dozen of your recipes, and each and every one of them has been an absolute sensational hit.
A good butter is honestly the best thing there is. Getting it from a small farm will make you feel like you missed out on life if you taste it.
South Carolina allows the sale of raw milk (unpasturiazed and not homogenized) so we can get real, true, honest milk here, as well as cream! They also allow the cows to graze in pastures and to eat the grasses in the field, so the quality of the milk is delicious with rich cream on the top!
👍👍👍
Back in Ireland my great aunt used to make butter in a old wooden churn with cream from milk from her and my uncle's own farm. That stuff was literally golden and nothing else I have ever bought from a store, no matter the cost, tasted as good. I'd go as far as to say if what she made was butter, then nothing else I have had was butter.
Yes! We made this in culinary school! I cultured it as long as possible and then made an herb compound butter from it and it was amazing! I recently received unpasteurized milk, skimmed the cream and duplicated the technique! Made cheese, used the whey for marinating a protein:)
The whisk was a crack up!!! Going to make this. God Bless America back at you! 💖
🙏❤️
I LOVE the educational videos where you explain the "why" of what you teach us!!! LOVE LOVE LOVE The Chef & Jack show!!!!♥️♥️♥️😜😜🤪🤪🤪🔥🔥
Well said ! 😊
I made my own butter for the 1st time yesterday & apparently it was French butter! I skimmed a half gallon of cream off the fresh raw milk I get from a friend & used it. It is FANTASTIC!!
Bonjour Chef!! Excellent, thank you for this, this was always on my list of things to understand. I have traveled extensively throughout Latin America and was in Bordeaux last year. The taste of butter in Argentina, Uruguay, and France is similar, and I always wondered why. This hits the nail on the head. I also think that it answers a lot of questions regarding health issues, and why food is so unhealthy in so many countries that follow the "American Standard". We are eating food deprived of part of its nutritional value!!
I lived in France for 3-4 months and remember how good the butter was. Way better-tasting than American butter! Great recipe, Chef!
You’re right, it's hard to beat European butter! 🙏
Thank you so much Chef Jean-Pierre for this informative video about the difference between European and American Butters!
Making my butter for the second time, while watching your video. First batch was great, but I didn’t salt it. This time looks like it will be over salted 😂 but I still have to rinse it. THANK YOU for being such an amazing companion and teacher.
I always smile at your videos and don't realise I'm even smiling until I realise I am. I love you, chef. Thank you for all your teachings.
🙏🙏🙏❤️
this is my favourite video of yours. It just feels the most consise out of all of them, no pointless blabbering, every sentence has a clear purpose and a clear reason to be there
That whisk segment was HILARIOUS!! Merci beaucoup Chef!!
Jean i just want to say thank you for your educational video like this, i always enjoy your videos, i learn so much from chefs like you， again thank you
When it comes to butter, my appetite does not exclude possibility. Haven't even finished the video and my mouth is watering.
by far, Chef Jean-Pierre is my favorite chef to watch. He just seems like a very approachable person.
I suspect my father would have adored Chef Jean-Pierre. The moment he learned that margarine was only one molecule away from plastic,he banned it from the house. He was pro butter all the way.
Water is only one molecule away from hydrogen peroxide. That's why I'm banning water from my house.
Aspirin is one molecule away from strychnine.
Tylenol is one molecule away from LSD.
Salt, is one ATOM away from chlorine.
Margarine is garbage, but the "one molecule" reason is bad science.
Butter...makes the world...better! I like the fact that you can make this ...and freeze some of it. Thanks Chef Jean!
Now I understand why my Moms butter tasted so much better than store bought. Unfortunately I am no longer able to digest milk products. But I still make butter for my family.😊
Lactaid or any other off brand lactase enzyme pill! It’s been an absolute lifesaver for me 😮💨 I’d die without dairy 💀
I'm not sure whether you have a problem with casein, lactose, or something else in dairy. I have become increasingly lactose intolerant over the past 20 years, but I can still have butter, yogurt and some cheese. It's so interesting how the butter-making process separates the lactose, plus the bacteria in the yogurt and cultured milk products like Chef used removes that sugar before we consume it. Unfortunately, lactase enzymes don't work for me as they create too much stomach acid in my system, which ends up causing my body to react the same way it does to lactose, but I am so fortunate to still be able to have butter to make everything better. I noticed that I could consume almost all dairy on my trip to France because most if it was non-pasteurized.
@@SamiKatzenyou cab combine lactaid with a tums( sodium bucarbonate tablet) to neutralize the acid in your stomach my wife has a similar problem and that works for her
Try unpasteurized dairy, you might be able to handle it since the enzymes are not destroyed.
@@zablogful I grew up on a dairy farm drinking unpasteurized milk. I'm allergic.
THANK YOU! A few years ago (just before the pandemic wrecked the world) I was regularly buying Cultured Butter from the grocery stores. Then that afore-mentioned disaster struck, and along with so many other things, cultured butter vanished from our local stores. My husband and I LOVED cultured butter so much, and while the particular brand we usually purchased (Vermont Creamery Cultured Butter) is still made, it is no longer sold anywhere around my location... nor is any other brand, aside from 'cultured vegan butter' (which... is not a valid replacement for us).
This will mean that I CAN HAVE CULTURED BUTTER AGAIN! I am so happy right now. Thank you, thank you!
I love that you keep butter and real cream alive. Also I learnt a lot from you how to improve my cooking with both. Its the best cooking channel, because its more like visiting my grandpa and he teaches me cooking - excellent. All these little tricks my grandma would have known as well. She made the best Thyme roast sauce ever.
🙏🙏🙏❤️
I was introduced to you and your restaurant in Fort Lauderdale *many* years ago...may be 38 years when I first moved to Florida. My boss and his wife, Marty and Judy Ann Kelley frequented your restaurant. He brought me there once and bought me dinner. I was a regular viewer of PBS and Julia Child, Jacques Pepin, and then you. Marty passed many years ago, but I still remember him every time I see your videos. Thank you for your many years of great cooking and sharing. Bon appétit, Chef!
Remember when butter made the cover of Time magazine?! I've always loved butter❤
“Give me butter, more butter, always butter” Fernand Point. Merci chef. Greetings from Portugal
I use to think there was something wrong with my the settings on my laptop, when I watched US chefs using white butter, I love our Irish creamery butter. I remember my Grandmother using the paddles to shape the butter after she churned it by hand.
What a legend. First time viewer with no ambitions to make butter, but that might have changed after watching.
You are so delightful I could listen to your instructions all day long.
I've been making cultured butter for years using home made creme fraiche (basically the cream and buttermilk as my starter). I hadn't ever thought to add sour creme in there as well. I'm just about out and needing to make a new batch as it were, so I'm going to give this a try.
Fascinating but my idea of heaven is a pac of Normandy sel de mer butter with a fresh baguette and a young Brie. Wash it down in Northern France with a newly pressed cidre. Probably not as good as yours but my idea of heaven. Thanks for another great program.
Yes! I'm subscribed and making this butter 😊
Enjoy it!!!😊
First off, I _love_ Kerry Gold. Second, I just read my container of heavy cream from Walmart...and I didn't see its percentage anywhere. So I guess I'll have to research that. Thank you so much! I will definitely make it soon.
Borden’s has a cultered buttermilk if you can find that brand.
Im not personally interested in making my own butter, but this entire video was so, so interesting and informative to watch
Same here. I also spent most of the video wondering if he was sitting everywhere.
You know how some people sound like they spray when they talk? 😭
Thanks! I just made it; it took much longer as I was afraid it would stick to my whisk attachment, so I moved to my scraping attachment like yours, except it scrapes the sides with a silicon scraper, and it took me 20 minutes for me to realise I had butter. Mine measured 14oz, am I am eating it on a Cuban roll made this morning -- Thank you for this beautiful taste that I remembered with a croissant while crossing the channel to the UK on a French ferry with butter on it!
Thank you 🙏
You are AMAZING! Teaching us to make our own Butter? A Master Chef with an educator’s heart. Thank you Chef, can’t wait to make this this weekend.
I first learned from this video and now I've been making butter this way a couple months now. I keep adding to my culture from various brands of yogurt, sour cream and kefir. The flavor changes with each batch but I kind of like that. Thanks for sharing!
FANTASTIC! Thank you so much for making this video, I love French butter, it is the absolute best! It’s great how you explain everything and show all the steps. I can’t wait to go out and buy all the ingredients and make some French butter😊
First time watching one of this Chef's videos. Very informative, sure, but the reason I'm subscribing is because he is delightful. You can tell he loves his craft. One video and I'd instantly trust anything he says about cooking or food in general. What a treasure.
11:16 “you can put it on bread, you can rub it all over your body!” I’ve never felt so seen. 🥹
Chef Jean-Pierre really GETS my relationship with butter.
I get it too 😊
Same!
Don’t get too excited about it. Think about your blood arteries in your heart…
He is so much fun and I love him.
Finally, a clear, detailed explanation of how to make CULTURED butter. We buy President brand butter (French) and it is delecious! I will try this recipe!
Quick question @ChefJeanPierre I know you will have the best answer to this of anyone I can think of… the ‘butter expert’. 😆 Can this be also done by mixing the cream with just Kefir? I wondered if it would be even MORE flavorful because of all the extra active cultures. Much love and support to you, Chef! ❤😊
Unfortunately, I do not have an easy answer for you since I’ve never tried it with kefir! I guess she left to try and let us know. Just remember. The fat content is extremely important.! 😊
A pat of Butter (250g) in Australia costs $4 for the cheapest one. Spreadable butter without any seed oils costs $8 for one tub of 250g. I am so thankful that you have made this video and the last one. God bless you Chef JP.
Now can you do a video showing different things to make using a he left over buttermilk. Thanks
I just returned from a month in Paris with my daughter (45 y/o) and granddaughter (27y/o). We all went nuts for the butter with salt crystals! I made a grocery list with these ingredients included, and l am making butter tonight to finish in 48 hours.
Thank you, Chef, for the fun instructions. We can never eat American yucky butter again!!!😊
This is my first visit to your channel, Chef. Just hours earlier, I thought to myself how great it would be if I knew how to make butter myself because I was running low on it. And there you were, in my timeline saying "I will teach you..." and, YOU DID! You made it seem so simple to make with wholesome simple ingredients that aren't hard to find, and because of HOW you showed me, I believe I can do it! This may have been my first time here but it won't certainly be my last!
Thank you, Chef Jean-Pierre!
New camera on the mixer. Nice addition Jack! We love it when Jack clarifies Chef’s verbiage so we don’t get lost in the translation of JP’s English. 😂😂 ‘Rub it all over your body’🤣🤣🤣🤣
Chef, I have just started watching your videos for about a month. I have truly enjoyed watching you as you not only make me laugh, but also teach me something new. I knew I could make butter but to make the French butter was new to me. I got all the ingredients yesterday and was able to make it this morning. It was so satisfying to do that I am having my sister pick me up more cream and yogurt in order to make more butter to put in my freezer for future use . I am guessing that the buttermilk you get off of the butter can be used to make more butter because of the culture that is already in it. Mine is thick like real buttermilk and so I figured I could continue to use it so that it does not go to waste. Thank you again for the informative videos and continued laughs.🍞
So it's totally safe for cream and buttermilk to sit at room temperature that long without bad bacteria growing? 😳 I learn something new from every single one of Chef's videos! ❤️
The main reason is that he adds cultured buttermilk and yogurt, which "pre-contaminates" (i.e. inoculates) the cream with the good bacteria so that none of the bad ones have a chance to take over. If you didn't add the cultured buttermilk and yogurt you're pretty much just rolling the dice, sometimes you get the yummy good bacteria, other times(often mostly) you can get the yucky bad, smells like vomit and make you sick, ones and have to throw it out.
So don't just leave your cream out at room temperature willy nilly and if you're doing this just make sure to cover and keep it somewhere clean and make sure to use buttermilk and yogurt that say they contain live cultures
@@bowow0807 Thank you for the helpful information!
@@bowow0807came here for this, thank you! I had no idea.
If you use raw cream it’s definitely safe (assuming it’s from a good source that practices good hygiene) and buttermilk is also safe. Pasteurized cream may make you ill if left out for longer than 4 hours.
This is the second time I am making cultured butter according to the Chef's recipe. The 1st was using pasteurized cream [vs ultra pasteurized]. Let it sit 48 hours and added to the mixer and it turned into a great-tasting butter in about 5 minutes of mixing. Butter was firm and expelled plenty of whey when squeezed. The taste was excellent. The 2nd batch I used 1/2 cream from our raw milk and 1/2 pasteurized cream. I let it age 5 days on the counter and added it to the mixer. This batch took about 30 minutes before it turned to butter. The butter was much softer, creamier and richer. When squeezed it expelled very little whey. The taste is absolutely fantastic and heads above the 1st batch. Yummy. The 2nd batch 1 quart of cream made 523 grams of butter [just over a pound].