Ive been using my roller for bread dough but today i decided to use the hook for large Pullman Japanese Milk Bread & couldnt find any videos showing how the dough should look while being kneaded with the dough hook. Can you please make one? Thanks
I've been making butter for a few years and I used to make butter by this method but the 2 problems were that it took ages and the cream used to ride up the roller and onto the arm; not great for hygene. Perhaps our cream has a lower fat content. I changed my method to whipping it up in the pastic bowl with the whisk till the cream gets thick, then transfer it to the metal bowl to finish it off as above. It takes about 15 mins total time, but doubles the washing up time. Your call!
When you get buttermilk put the bowl in tge refrigerator for 30-60mins and then run again. The butter contracting from cold will render out more water. If you want pure butter fat or clarified butter ghee then heat and strain . It will boil off water and strain will remove whey lactose solids. Want to try something new, age the butter.
Thanks for the video, answered a question I had about using it for butter! The cream in your video looked nicely thickened before you started, did you pre-whip it a bit? Or is it just rich, high butterfat cream?
Hi, glad the video helped. This was an question for me when looking into the machine and I’ve found it to be a capable and in most cases better mixer than any other. Cream is local farm cream and just really heavy.
@@prestonshaw This is amazing. My grandfather was a cheese-maker between the 1940s up until the late 1960s. I remember cream separated from the milk was much like this, so rich. My grandmother used to stand over her mixer when beating cream for dessert, or it would go to butter. Thanks for showing this. Generally, are you happy with the mixer? Anything about it you don't like? Thanks again.
Hi Sashine, glad this video was positively nostalgic to your childhood. I’m building those memories with my children now :). I replaced a kenwood multione with this machine and purchased all the accessories. I love the idea of one machine that serves multiple functions. I use it everyday for any task that it does better or saves time for me than doing by hand. Its a joy to use and excels at everything except for one area. Food processor. My kenwood had a whirly Blade food processor attachment that I specifically used to make peanut butter. The blender attachment for the Ankarsrum can do this, but making peanut butter in any blender is a pain compared to food processor. Everything else is just amazing.
@@prestonshaw I have a Vitamix blender, and I've seen the videos about how easy it is to make peanut butter. I had always used the food processor for that, but one day I decided to use the blender. After about 10 seconds of the most horrible, LOUD noise, I shut it off, scraped out the mixture and used the food processor, which was much, much quieter. As for the Ankarsrum, one thing I don't like is the plastic bowl/gears setup. Making an Italian meringue would not work with plastic, not when the syrup is about 240F. And I've read where people have broken the gears even when their butter was at room temperature. It would be great if Ankarsram could re-design that, using a somewhat larger metal bowl, and metal gears. Thanks for your comment.
We have here extra thick cream and double cream. It’s written on the pack that extra thick is not suitable for whipping. Which one should i use for this method
The best thing I like about this mixer over all the others is the sound. To my mechanic's ear...it reeks of things well made.
It is definitely different, a kitchenaid 600 screams like it is an inch from dying
The cream you use in this video is already very thick, how do you get it to this stage?
Ive been using my roller for bread dough but today i decided to use the hook for large Pullman Japanese Milk Bread & couldnt find any videos showing how the dough should look while being kneaded with the dough hook. Can you please make one? Thanks
I've been making butter for a few years and I used to make butter by this method but the 2 problems were that it took ages and the cream used to ride up the roller and onto the arm; not great for hygene. Perhaps our cream has a lower fat content. I changed my method to whipping it up in the pastic bowl with the whisk till the cream gets thick, then transfer it to the metal bowl to finish it off as above. It takes about 15 mins total time, but doubles the washing up time. Your call!
That was helpful. I'll try is next time. What do we do with the buttermilk?
@@Navigator777777 buttermilk chicken?
@@Navigator777777 use it in pancakes, bread dough, feed it to pigs or pets
Here’s in the uk butter is v expensive. I need to work out running costs and cream and see if it’s cost effective. But I’d love to still try this
Is this european/UK cream? Nothing i buy looks like that. It looks like Devonsh8re cream. Yum!
Thank you so much for making this!
When you get buttermilk put the bowl in tge refrigerator for 30-60mins and then run again. The butter contracting from cold will render out more water. If you want pure butter fat or clarified butter ghee then heat and strain . It will boil off water and strain will remove whey lactose solids. Want to try something new, age the butter.
Hi Tony.... could you elaborate a bit on "...age the butter". Tnx :-)
@@JohnDoe-rv4dm
Perhaps he meant "marry the butter?" ;-)
do you think you could make a half batch with only a liter of cream or would that be too little to churn effectively?
Thanks for the video, answered a question I had about using it for butter!
The cream in your video looked nicely thickened before you started, did you pre-whip it a bit? Or is it just rich, high butterfat cream?
Hi, glad the video helped. This was an question for me when looking into the machine and I’ve found it to be a capable and in most cases better mixer than any other. Cream is local farm cream and just really heavy.
@@prestonshaw This is amazing. My grandfather was a cheese-maker between the 1940s up until the late 1960s. I remember cream separated from the milk was much like this, so rich. My grandmother used to stand over her mixer when beating cream for dessert, or it would go to butter. Thanks for showing this. Generally, are you happy with the mixer? Anything about it you don't like? Thanks again.
Hi Sashine, glad this video was positively nostalgic to your childhood. I’m building those memories with my children now :). I replaced a kenwood multione with this machine and purchased all the accessories. I love the idea of one machine that serves multiple functions. I use it everyday for any task that it does better or saves time for me than doing by hand. Its a joy to use and excels at everything except for one area. Food processor. My kenwood had a whirly Blade food processor attachment that I specifically used to make peanut butter. The blender attachment for the Ankarsrum can do this, but making peanut butter in any blender is a pain compared to food processor. Everything else is just amazing.
@@prestonshaw I have a Vitamix blender, and I've seen the videos about how easy it is to make peanut butter. I had always used the food processor for that, but one day I decided to use the blender. After about 10 seconds of the most horrible, LOUD noise, I shut it off, scraped out the mixture and used the food processor, which was much, much quieter. As for the Ankarsrum, one thing I don't like is the plastic bowl/gears setup. Making an Italian meringue would not work with plastic, not when the syrup is about 240F. And I've read where people have broken the gears even when their butter was at room temperature. It would be great if Ankarsram could re-design that, using a somewhat larger metal bowl, and metal gears. Thanks for your comment.
We have here extra thick cream and double cream. It’s written on the pack that extra thick is not suitable for whipping.
Which one should i use for this method
Superb. Thanks for this.
Thanks for the video. Can I just keep it in refrigerator without adding salt?
I would love a video demonstration with using the Ankarsrum mixer for making mayonnaise! Has anyone tried doing this?
שלום חבר, הסרטון נהדר תודה, באיזה קרם אתה ממליץ להשתמש? כמה שומן מומלץ לקרם? תודה לך, ירון.
The highest fat content you can find !! 😁
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