Hello dear Simon and friends, don’t forget to salt the water in the “keeper” part. This is a preservative. Change water weekly. it’s important to reduce oxygen contact with butterfat. Therefore put 2 or 3 holes in the butter part, not big (and not vertically in line, perhaps spiral but enough to allow air out and water in). As you use the butter, another hole is revealed. This lets salt water in the keeper near or touching the butter, preserving it.
Daniela at this time (three years later) i cannot remember exactly why but it surely has something to do with butter use and residue. Oh dear. Make your keeper and see!
Simon...my Dad used to the same thing..eating butter like that, must be an english thing.Ah memories. I have just bought your book and eagerly waiting for it to arrive. You certainly have inspired me to 'keep practicing'. You have helped me through some crappy times and I thank you for that. I think you are great.
Love butter, thank you again for taking the time to share with us your designs and thoughts. Your videos are a wonderful testament to the love you have for the craft, they are truly a great resource.
Simon, your calipers are on the shelf next to your radio. 😊 Thanks so much for your videos! I practiced 6 hours today. So thanks for your encouragement to keep practicing... After 3 full months I definitely am starting to see improvement! Still practicing.
@@sleachpots I have a question well lots but for starters what would you suggest are must have for beginners. Also do u have a video on building a pug mill yes I realize wedging is great however I have a muscle disease called polymostis and I dont have alot of strength but I definitely desire to learn pottery but need a simple way to be able to do so with my limitations. Any information you could share would be a great blessing .
Hi Simon, I've been making these "french butter keepers", I'm in Florida, I've found that I need to curve the bell part in slightly on the bottom, a couple people complained the butter slid out, perhaps our hest. Love your videos
Simon, I now have made 4 of these butter keepers and found that the inside goblet needs to be slightly conical to prevent the butter mass to slide off, detach and fall in the bottom of the holder. I hope I clearly describe the purpose. I found that a width difference of 5 to 8 mm between bottom and narrower top of the goblet is fine. Hoping that for once, one of your followers gave you a good tip. Let me know and btw keep practicing so I can learn ;-) Shalom, Salam.
Vladimir Nuñez Tolin thanks for this. Butter keeps sliding down from the top (bell) of the one I made. I was wondering whether the glaze I have used inside is not matt enough, or whether this design is not meant for tropical climates (I live in India), where the butter gets too soft in the heat. Or maybe I should have made a groove into the inside of the bell, for the butter to adhere to.
Thank you! I'm a lover of butter, this little keeper is a must😊🍃 just wondering, has it been fired- it would be nice to see the finish jar. Again, thank you!🌞🍃
Don't call it a butter bell. That seemingly common term is actually a registered trademark of a company which sells cheap mass produced Chinese imported crap under that name. They are known for sending threatening cease and desist letters to all craftspeople on Etsy who refer to their quality hand made butter dishes by that name. They are commonly referred to as a French Butter Dish. As if anyone would confuse the two!
Amazing yellow orange butter from pastured grass fed cows. So full of carotenoids. Are you dissolving the Himalayan salt into the butter, or leaving it more granular?
I am curious how you decided to glaze these--what portions of the butter keeper are covered with glaze, and what are left bare. I have a vague memory that the cooling effect of evaporation is part of keeping the butter at the right temperature. And wonder if the bottom cup that holds the water is left unglazed.
Hi Simon I'm new to pottery and you inspired me to make these for Christmas. question on glazing. can the inside butter edge be raw in water or will it swell the clay and crack the glaze sitting in water?..ps you and only one other inspire me on youtube so thank you.
I am not Simon but I can answer that. When you fire stoneware clay, the temperatures it reaches when properly fired causes the silica particles to melt and fills up the spaces between the platelets of the clay which will fuse and seal them, in order words; it will vitrify. So no, no water can enter and your pottery will not expand.
I think I am in love with you...JK... However you crack me up.. Love it when you were eating the butter. My kids always tease me about that. Nice to see I am not the only one. The video was great and I am actually going to attempt making one of these Butter keepers today. ;)
I seem to be the only one who doesn’t get this. Do you put the butter in the bottom and then the top keeper mushes into the butter? Doesn’t it stick and then thwack out when you want it? Why does the inside bit have to go so far down into the bottom cylinder? Do you put the butter in the top and keep it upside down in the fridge? Arghhhh.
@@wendylouwho76 I'm reading this in December 2020 but if you haven't figured it out yet, you put the butter in the "lid" and squash it down. Water goes in the bottom pot.
Hello dear Simon and friends, don’t forget to salt the water in the “keeper” part. This is a preservative. Change water weekly.
it’s important to reduce oxygen contact with butterfat. Therefore put 2 or 3 holes in the butter part, not big (and not vertically in line, perhaps spiral but enough to allow air out and water in). As you use the butter, another hole is revealed. This lets salt water in the keeper near or touching the butter, preserving it.
Hi Chris, why not vertically in line?
Daniela at this time (three years later) i cannot remember exactly why but it surely has something to do with butter use and residue. Oh dear. Make your keeper and see!
Simon...my Dad used to the same thing..eating butter like that, must be an english thing.Ah memories. I have just bought your book and eagerly waiting for it to arrive. You certainly have inspired me to 'keep practicing'. You have helped me through some crappy times and I thank you for that. I think you are great.
Very Irish also, my mum always put a dollop of butter on a slice of hot apple pie
Love butter, thank you again for taking the time to share with us your designs and thoughts. Your videos are a wonderful testament to the love you have for the craft, they are truly a great resource.
i guess it's quite randomly asking but does anyone know of a good site to watch newly released tv shows online ?
Simon, your calipers are on the shelf next to your radio. 😊 Thanks so much for your videos! I practiced 6 hours today. So thanks for your encouragement to keep practicing... After 3 full months I definitely am starting to see improvement! Still practicing.
I saw after ...thanks !
@@sleachpots I have a question well lots but for starters what would you suggest are must have for beginners. Also do u have a video on building a pug mill yes I realize wedging is great however I have a muscle disease called polymostis and I dont have alot of strength but I definitely desire to learn pottery but need a simple way to be able to do so with my limitations. Any information you could share would be a great blessing .
Very nice end oder the Video and very helpful!!! Thank you! 🧡
Hi Simon, I've been making these "french butter keepers", I'm in Florida, I've found that I need to curve the bell part in slightly on the bottom, a couple people complained the butter slid out, perhaps our hest. Love your videos
I've made a bunch of these. They make great gifts for family. Thanks for sharing.
Best explanation of a butter keeper and how to use it!
Beautifull butter keeper thank you Master Simon!!!
Simon, I now have made 4 of these butter keepers and found that the inside goblet needs to be slightly conical to prevent the butter mass to slide off, detach and fall in the bottom of the holder. I hope I clearly describe the purpose. I found that a width difference of 5 to 8 mm between bottom and narrower top of the goblet is fine.
Hoping that for once, one of your followers gave you a good tip. Let me know and btw keep practicing so I can learn ;-)
Shalom, Salam.
Vladimir Nuñez Tolin thanks for this. Butter keeps sliding down from the top (bell) of the one I made. I was wondering whether the glaze I have used inside is not matt enough, or whether this design is not meant for tropical climates (I live in India), where the butter gets too soft in the heat. Or maybe I should have made a groove into the inside of the bell, for the butter to adhere to.
Liking everything about this
Thanks for showing us how to do this, I found the lids to be tricky business at times.
What a brilliant idea. My Mum is getting one of these :-) thanks Simon
Great video, just one question when you glaze it , which parts do you leave waxed ? Thanks
Thanks Simon, I have had a few people ask for these.
Thank you! I'm a lover of butter, this little keeper is a must😊🍃 just wondering, has it been fired- it would be nice to see the finish jar. Again, thank you!🌞🍃
I am delighted with your work!
It must have been the week for the butter dish as I made one as a demo for my class before I saw your video!
I wish you would have shown the butter keeper after firing 🤗
Don't call it a butter bell. That seemingly common term is actually a registered trademark of a company which sells cheap mass produced Chinese imported crap under that name. They are known for sending threatening cease and desist letters to all craftspeople on Etsy who refer to their quality hand made butter dishes by that name. They are commonly referred to as a French Butter Dish. As if anyone would confuse the two!
OK thanks for that info ! oops ...never mind I dont actually like the name butter bell so i doubt I will be using it again.
I have always known them as such, "French Butter dish" too
I really like this camera angle.
Simon you are amazing ! It's such a pleasure watching you .... Your presentation is outstanding ....
Thank you ! shalom.
Amazing yellow orange butter from pastured grass fed cows. So full of carotenoids. Are you dissolving the Himalayan salt into the butter, or leaving it more granular?
I give my Amish friends the salt and they put it in. I think it is granular.
Yum
hi Simon,
I've been making butter crocks, thanks for your helpful demos! do you keep the lid inside the crock when you bisque fire them?
thanks
I am curious how you decided to glaze these--what portions of the butter keeper are covered with glaze, and what are left bare. I have a vague memory that the cooling effect of evaporation is part of keeping the butter at the right temperature. And wonder if the bottom cup that holds the water is left unglazed.
mmmmmmmmmmmmmmm butter ,I love the armish
One important question is whether you glaze these butter keepers, or keep them just bisqued (like garlic keepers). Thanks.
Please tell me about that black tankard with the white decoration. How did you do that glaze combo? which came first?
Hi Simon I'm new to pottery and you inspired me to make these for Christmas. question on glazing. can the inside butter edge be raw in water or will it swell the clay and crack the glaze sitting in water?..ps you and only one other inspire me on youtube so thank you.
I am not Simon but I can answer that. When you fire stoneware clay, the temperatures it reaches when properly fired causes the silica particles to melt and fills up the spaces between the platelets of the clay which will fuse and seal them, in order words; it will vitrify. So no, no water can enter and your pottery will not expand.
It seems to me products are jus bonus, it otherwise is a pure enjoyment Simon! Isn’t it?
What is your cutting tool made of? Did you make it? Or where can I get one?
Stainless steel - sold on my website
I think I am in love with you...JK... However you crack me up.. Love it when you were eating the butter. My kids always tease me about that. Nice to see I am not the only one. The video was great and I am actually going to attempt making one of these Butter keepers today. ;)
I seem to be the only one who doesn’t get this. Do you put the butter in the bottom and then the top keeper mushes into the butter? Doesn’t it stick and then thwack out when you want it?
Why does the inside bit have to go so far down into the bottom cylinder? Do you put the butter in the top and keep it upside down in the fridge? Arghhhh.
He describes how it works at the beginning of the clip. I think he said that the butter goes in the top.
@@wendylouwho76 I'm reading this in December 2020 but if you haven't figured it out yet, you put the butter in the "lid" and squash it down. Water goes in the bottom pot.