I have never seen butter made by culturing it with yogurt. What is the benefit? Also, Can you please explain how to make sour cream with buttermilk from butter making? Thank you.
@@terrim.602 sorry i mean WHIP CREAM! not SOUR CREAM ~ I just like blending the whole milk its faster as it goes threw these stages 1st Whip cream, then butter and then whey can cook and bake with the whey or make buttermilk
This looks like a good recipe(s) for buttermilk. I tried the whole milk recipe with just adding a tablespoon of 2 of white vinegar...was very weak and thin! This looks good though! Thanks!
just wondering, would you mind sharing with us the reasons you 1.put yogurt and 2.sits for so long and 3. fridge? since other video didn't have these three steps. Thanks. 謝謝
Ooops. Sorry bout that. 1.Yogurt is to have healthy bacteria to the butter, giving a tangy taste. 2. Sitting for so long allows the bacteria to grow. 3. Refrigeration brings the temperature down slightly, because making butter does generate heat and you want your butter to be firm and not melted. Hope that helps to answer your questions =]
I made some butter using heavy cream and plain yogurt. I let the mixture sit for about 16 hours and it thickened up nicely but the butter that it made tastes a lot like yogurt or sour cream. Is this how it's supposed to taste?
I let mine sit for 3 days. I used plain Yogurt with "Active Cultures". It is the best Butter I've ever tasted. It's creamier than Regular Butter. Has a delicate flavor but it still tastes like Butter.
I have a question in regards to store bought cultured buttermilk. I keep my fridge extra cold well back in December i bought a half gallon for making bread but didnt get it all used. Its expiration date was dec 23rd. I was going to make bread with it till I looked at the date. I shook the jug up good and hard then opened and have it a sniff and it still smells like it did. Is it still good and does buttermilk really have an expiration date.
If it don't have any thing growing in it? Smell and taste good? ITS GOOD! Some of my home made butter milk, has been refrigerated for 2 years! and was still good to drink! I DRANK THEM ALL ! YUM 👍👍> Now the water my sperate from the buttermilk > AND THAT IS NORMAL. JUST SHAKE IT UP and its good to drink
lol. no. You leave it for to culture for 12-24 hours in order for the bacteria to multiply and modify the sugars. Your lemon juice will do none of that.
Start with low to prevent splashing and increase the speed gradually, you must mix it for about 20 min, it depends on your heavy cream, on your mixer, on the humidity…
No, that question was already addressed in another comment by the creator, you have to use pasteurised milk not ultrapasturised milk. Search the comment section,the creator gives a full explanation.🙂
@@sandracasagrande3825 well, than do it and post a video on TH-cam,and prove it, because people can claim anything now can't they? Best wishes to you, please send me a link, when you post the video. Take care and be safe.
I tried making the same, but What ever I did the butter didn't separate. I used Organic Horizan Heavy whipping cream It said "Ultra Pasteurized." What do you think went wrong?
Use pasteurized. Don't use ultra pasteurized. Ultra pasteurized cream means the cream has been heated to a high temperature. When cream is ultra pasteurized, all bacteria, good and bad, is destroyed. Making butter from ultra pasteurized cream requires the addition of these missing cultures, which can be purchased from cheesemaking supply companies.
This happened to me and I know just why! I had to google it for quite a bit to find out- It's the mixer! The typical old 2 blender "blades" apparently are so close together they,as I understood it, do not let the "fat globules" stick together enough to become solid. I mixed endlessly and no butter- then I took 1 blender blade out and BAM, it began to thicken and release the 'buttermilk' within a minute! I also used a dough hook after it became too thicken, and skipped any waiting process. Wet from butter ball in the bowl straight to kneading under ice water and it turned out LOVELY & DELICIOUS! Hope I helped!
You cannot add pics I. YT feeds. If this creator has a FB group, add them there. Otherwise don't worry about what Linked-(?something?) says. If you were successful, Kudo's to you! ❤️
+SimsAreMyReligion what braxton said - that's soured milk, which works for the acidity portion of the dish you're making, but it doesn't impart the nuanced flavour that you get from cultured milk.
Yes, but that is NOT a cultured buttermilk. And the result is thin. You only should do the the juice and milk as a substitute if you run out of REAL buttermilk
this video is pretty misleading. 1st of all cultured buttermilk is made by using mesophilic cultures not thermophilic cultures (cultured yogurts in stores are made by using thermophilic) both meso and thermophilic cultures have different taste profile. 2nd to make it cultured u need waayy more time then just 30 mins, more like 8 to 16 hours 3rd since you used yogurt which contains thermophilic cultures, you cannot inoculate the cream effectively in the fridge. thermophilic thrive in temperature around 90-100 fahrenheit. any lower than that the bacteria will slow down the metabolism or just go into dormancy.
@@leonardoulian764 I made or attempted to make cultured butter with heavy cream and plain yogurt. I left it in a cabinet for about 16 hours and it thickened up good but the butter that it made tastes a lot like yogurt or sour cream. Is this the way it's supposed to taste?
@@bodeine454 it is supposed to taste slightly sour but not too yogurty. Did you washed the butter several times with ice water? Anyhow, this is an adaptation of a true cultured butter, which use a different bacteria then yogurt.
So you need to make your own yogurt to make the real butter??? If i make my own yogurt how do i know it have the right culture in it .?? How different does hers taste compared to the real thing?? Hers looks good i was impressed, Looks like the stuff at the restaurants that are in the individual foils .
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heavy cream makes(1)whipping cream (2) butter (3) butter milk (4) whip cream, The best EVER! Yum
And if you heat the butter it becomes ghee! That's how we make ghee at home!! Wonderful
I have never seen butter made by culturing it with yogurt. What is the benefit? Also, Can you please explain how to make sour cream with buttermilk from butter making? Thank you.
@@terrim.602 sorry i mean WHIP CREAM! not SOUR CREAM ~ I just like blending the whole milk its faster as it goes threw these stages 1st Whip cream, then butter and then whey can cook and bake with the whey or make buttermilk
5 as it is acidic the same buttermilk can make delicious irish breads
@@terrim.602 with cultured buttermilk you can make all kinds of home cheese ,cow or goat or more .
This looks like a good recipe(s) for buttermilk. I tried the whole milk recipe with just adding a tablespoon of 2 of white vinegar...was very weak and thin! This looks good though! Thanks!
does the yogurt you use at the beginning influences the quantity of butter you get at the end ?
Love this easy recipe
OMG i made another favor of buttermilk > CHOCOLATE BUTTERMILK OMG ITS GOOD, add Nestles Quick to it or Hershey Chocolate syrup
Mine is tak8ng so long for buttermilk and butter to be separated ...is it usual or not?
How much butter does this make? Tx!
Can we use this butter for baking??
Can I use this butter milk for cheese
can i use butter milk for fried chicken?? please do reply i really wanna make buttermilk fried chicken but we don't get buttermilk here :(
Yes you can.
nimra farrukh yes ,it makes chicken juicy inside
just wondering, would you mind sharing with us the reasons you 1.put yogurt and 2.sits for so long and 3. fridge? since other video didn't have these three steps. Thanks. 謝謝
Ooops. Sorry bout that.
1.Yogurt is to have healthy bacteria to the butter, giving a tangy taste.
2. Sitting for so long allows the bacteria to grow.
3. Refrigeration brings the temperature down slightly, because making butter does generate heat and you want your butter to be firm and not melted.
Hope that helps to answer your questions =]
great, thanks.. one more if it's not too much.
Will whipping cream do??? Can't find any "heavy cream" here...
Yup it will =]
If I want to use buttermilk for making other things, do I have to leave the buttermilk first or I can use it right away?
Yes you can use it right away =]
What's the difference between cultured butter & butter made directly from the same cream without fermenting it?
The cultures help to break down protein and carbohydrates to make them more digestible
You answered your own question - the difference is the fermenting.
Would anyone know.. with this buttermilk I could make mexican cream? (like sour cream) since it has bacteria forming lactic acid from the yogurt?
How long can the buttermilk be kept for in the fridge?
Because of the acidity, I would say a few weeks. 3 weeks max.
What exactly does rinsing the butter remove?
The excess buttermilk. Leaving buttermilk in the butter will cause it to go bad faster
I made some butter using heavy cream and plain yogurt. I let the mixture sit for about 16 hours and it thickened up nicely but the butter that it made tastes a lot like yogurt or sour cream. Is this how it's supposed to taste?
I let mine sit for 3 days. I used plain Yogurt with "Active Cultures". It is the best Butter I've ever tasted. It's creamier than Regular Butter. Has a delicate flavor but it still tastes like Butter.
I have a question in regards to store bought cultured buttermilk. I keep my fridge extra cold well back in December i bought a half gallon for making bread but didnt get it all used. Its expiration date was dec 23rd. I was going to make bread with it till I looked at the date. I shook the jug up good and hard then opened and have it a sniff and it still smells like it did. Is it still good and does buttermilk really have an expiration date.
Yeah it's good no worries
if you have leftover buttermilk you can freeze it before the expiration date in batches and use it whenever you need it
@@dandana4647 and when in doubt if you have a septic tank you can dump it down the drain and feed the system.
If it don't have any thing growing in it? Smell and taste good? ITS GOOD! Some of my home made butter milk, has been refrigerated for 2 years! and was still good to drink! I DRANK THEM ALL ! YUM 👍👍> Now the water my sperate from the buttermilk > AND THAT IS NORMAL. JUST SHAKE IT UP and its good to drink
@@426superbee4 how do you make your own buttermilk?
Awesome thank you
nice...excellent
if we put milk kefir instead yougurt in cream !!???
Farooq Asghar Yeah it works also and it's really healthy. One tbs kefir per quart of cream from what I've read.
Skip that part. Put cream in the kefir grains and let them turn it into a sour cream and then make the butter from there.
I use 1 tablespoon milk kefir per cup of cream.
For some reason I just get a thick layer but no butter spikes
can we use lemon juice instead of yogurt
lol. no. You leave it for to culture for 12-24 hours in order for the bacteria to multiply and modify the sugars. Your lemon juice will do none of that.
What should be the speed of mixer & how long?
Start with low to prevent splashing and increase the speed gradually, you must mix it for about 20 min, it depends on your heavy cream, on your mixer, on the humidity…
Can you use ultrapasteurized cream to make butter
No, that question was already addressed in another comment by the creator, you have to use pasteurised milk not ultrapasturised milk. Search the comment section,the creator gives a full explanation.🙂
Linkin Sam I have made butter using ultrapasteurized because that’s all I can get
@@sandracasagrande3825 well, than do it and post a video on TH-cam,and prove it, because people can claim anything now can't they? Best wishes to you, please send me a link, when you post the video. Take care and be safe.
Linkin Sam sorry could not do video. Have pictures How do I upload here??????
@@sandracasagrande3825 I don't know, Google search it I guess 🙂
Does the butter melt at room tempt??
Nope. It just gets really soft
I tried making the same, but What ever I did the butter didn't separate. I used Organic Horizan Heavy whipping cream It said "Ultra Pasteurized." What do you think went wrong?
Use pasteurized. Don't use ultra pasteurized. Ultra pasteurized cream means the cream has been heated to a high temperature. When cream is ultra pasteurized, all bacteria, good and bad, is destroyed. Making butter from ultra pasteurized cream requires the addition of these missing cultures, which can be purchased from cheesemaking supply companies.
Throwing half a gallon of failed cream out in the garbage. Can't clog the pipes
=[ so sorry
This happened to me and I know just why! I had to google it for quite a bit to find out- It's the mixer! The typical old 2 blender "blades" apparently are so close together they,as I understood it, do not let the "fat globules" stick together enough to become solid. I mixed endlessly and no butter- then I took 1 blender blade out and BAM, it began to thicken and release the 'buttermilk' within a minute! I also used a dough hook after it became too thicken, and skipped any waiting process. Wet from butter ball in the bowl straight to kneading under ice water and it turned out LOVELY & DELICIOUS! Hope I helped!
Felicity Dawn Awesome! Thank you for the info! =D will definitely try that next time
New subscriber
You should get more subscribers!
Awww thank you so much! ^_^
How can I add some pictures here?
You cannot add pics I. YT feeds. If this creator has a FB group, add them there. Otherwise don't worry about what Linked-(?something?) says. If you were successful, Kudo's to you! ❤️
Didn't know you can actually make butter with yogurt..
No tiene traduccion al español.
For an easier buttermilk you can juice one lemon into 1 cup of milk
No that doesn't work then you get curds and whey which is what you use not make cheese not butter and buttermilk
+SimsAreMyReligion
what braxton said - that's soured milk, which works for the acidity portion of the dish you're making, but it doesn't impart the nuanced flavour that you get from cultured milk.
Yes, but that is NOT a cultured buttermilk. And the result is thin. You only should do the the juice and milk as a substitute if you run out of REAL buttermilk
this video is pretty misleading.
1st of all cultured buttermilk is made by using mesophilic cultures not thermophilic cultures (cultured yogurts in stores are made by using thermophilic) both meso and thermophilic cultures have different taste profile.
2nd to make it cultured u need waayy more time then just 30 mins, more like 8 to 16 hours
3rd since you used yogurt which contains thermophilic cultures, you cannot inoculate the cream effectively in the fridge. thermophilic thrive in temperature around 90-100 fahrenheit. any lower than that the bacteria will slow down the metabolism or just go into dormancy.
did you watched the video? 1. Mix heavy cream and yogurt. Cover with cloth, and let it sit for 12-24 hours.
@@leonardoulian764 I made or attempted to make cultured butter with heavy cream and plain yogurt. I left it in a cabinet for about 16 hours and it thickened up good but the butter that it made tastes a lot like yogurt or sour cream. Is this the way it's supposed to taste?
@@bodeine454 it is supposed to taste slightly sour but not too yogurty. Did you washed the butter several times with ice water? Anyhow, this is an adaptation of a true cultured butter, which use a different bacteria then yogurt.
So you need to make your own yogurt to make the real butter??? If i make my own yogurt how do i know it have the right culture in it .?? How different does hers taste compared to the real thing?? Hers looks good i was impressed, Looks like the stuff at the restaurants that are in the individual foils .
@@ceecee8274 check out "brad makes cultured butter" from bon appetit
Is this even cultured?
The yogurt is the culture
That was the bitchiest layer of butter i have ever seen
Not everyone likes your "music"...TELL the story or qyit taking up our time!
why are you being a jerk?🖕