Pro-tip. When you switch to low speed, switch out the whisk for the paddle attachment. It's a lot easier to get the butter off the paddle then struggling to free it from the whisk cage.
Very nice video. I like that you talk about the ingredients of the dairy products. Was surprised that a number of 'organic' heavy creams contained a number of extra ingredients. I finished a batch of cultured butter this afternoon. If I may offer a couple notes... If using a stand mixer, really keep an eye on it, especially towards the end. It can go from whipped cream to butter pretty quickly. I stepped away for a moment and came back to a blob of butter on the spinning whisk sloshing buttermilk all over the counter and floor. And I had just mopped the kitchen floor this morning!!! When using ice in the washing process, you may want to take a couple quick breaks to warm up your hands. Maybe I'm just getting old and wimpy but my hands hurt by the time I had finished.
sweet video...i've made butter with just the heavy whipping cream and Redmond kosher salt... but love the idea of added buttermilk or yogurt both of which i make as well so bonus YAY!.....in the end its not about saving money its about yummy satisfaction right! :) wondering...was that 1 pound of butter yield?
Hello .. nice vid .. In my opinion to makes pastry will be better if mixing with wheat flour and milk and then beat with the mixture after it get impulse to butter, press and then wrapping it and put onto edition on container , let it up to 1 hour on room temperatur get impulsif against and press with pin film or dough sheeters and take it in fermentation place n freeze butter on freezer .. Thank you .. Nice too meet you ..
Love your channel and always look forward to new episodes, often watch the older posts repeatedly. Question regarding nutrition and diabetes. We use a lot of butter here and I'm trying to be aware of fat intake and diabetes. Can I expect to see a more level rise after consuming cultured butter? The delayed rise fats give me is something I'd like to avoid
Hey Elizabeth! I just found your channel recently, loving your recipes. Just wondering, do you tend to follow Weston A Price/Nourishing Traditions type principles in your kitchen? It seems like it, just wanted to confirm :)
I have a question! I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want? I have a RUclips video called "How to make Cultured Butter easily. " I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?Jen, I have a question! I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want? I have a RUclips video called "How to make Cultured Butter easily. " I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?
Hi guys 😊 So today I’m sharing something new I’ve been trying out and it is oh SO good. The kids love it too! 💚
Thank you for sharing :).
Pro-tip. When you switch to low speed, switch out the whisk for the paddle attachment. It's a lot easier to get the butter off the paddle then struggling to free it from the whisk cage.
I am a microbiology undergrad and was curious about how this is done. Glad I found your channel.
Very nice video. I like that you talk about the ingredients of the dairy products. Was surprised that a number of 'organic' heavy creams contained a number of extra ingredients. I finished a batch of cultured butter this afternoon. If I may offer a couple notes... If using a stand mixer, really keep an eye on it, especially towards the end. It can go from whipped cream to butter pretty quickly. I stepped away for a moment and came back to a blob of butter on the spinning whisk sloshing buttermilk all over the counter and floor. And I had just mopped the kitchen floor this morning!!! When using ice in the washing process, you may want to take a couple quick breaks to warm up your hands. Maybe I'm just getting old and wimpy but my hands hurt by the time I had finished.
I love this video!! And the wrapped butter looks so pretty ❤
Aww thank you!! I loved that too, I just adore unbleached parchment paper as silly as it may sound! 💛
I am new subscriber to your channel and love it ❤❤ I am a nurse who has been making the switch to whole foods & I love fermented foods so far ❤❤
Welcome! That's amazing, you can do it! You'll feel so great. ☺️
Posted the recipe to my site, here’s the link:
healthyelizabeth.com/81846/how-to-make-homemade-cultured-butter/
sweet video...i've made butter with just the heavy whipping cream and Redmond kosher salt... but love the idea of added buttermilk or yogurt both of which i make as well so bonus YAY!.....in the end its not about saving money its about yummy satisfaction right! :) wondering...was that 1 pound of butter yield?
That’s great!! I know, this butter is so good and simple to make. Yes it makes about 1 pound
Hello .. nice vid .. In my opinion to makes pastry will be better if mixing with wheat flour and milk and then beat with the mixture after it get impulse to butter, press and then wrapping it and put onto edition on container , let it up to 1 hour on room temperatur get impulsif against and press with pin film or dough sheeters and take it in fermentation place n freeze butter on freezer .. Thank you .. Nice too meet you ..
That sounds great, thanks for sharing!
Great video, very well explained. at 5:32 where did you buy the sieve that you are using?
Wonderful, I’m glad! I found it on Amazon, it’s actually for making homemade nut milk of all things.
nice and easy tq
Welcome 😊
Love your channel and always look forward to new episodes, often watch the older posts repeatedly. Question regarding nutrition and diabetes. We use a lot of butter here and I'm trying to be aware of fat intake and diabetes. Can I expect to see a more level rise after consuming cultured butter? The delayed rise fats give me is something I'd like to avoid
Hey Elizabeth! I just found your channel recently, loving your recipes. Just wondering, do you tend to follow Weston A Price/Nourishing Traditions type principles in your kitchen? It seems like it, just wanted to confirm :)
Hi, how long will that cultured buttermilk you strained from the butter last in the fridge?
Hi there, it should last about 1 week!
You can also freeze it in icecube trays and keep in the freezer longer.
I have a question!
I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want?
I have a RUclips video called "How to make Cultured Butter easily. "
I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?Jen, I have a question!
I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want?
I have a RUclips video called "How to make Cultured Butter easily. "
I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream?
NEWS: Organic is a scam.