I have made butter with a spoon and a bowl--it just took a while. My dairy farmer usually won't part with her cream, but when she does I have used a hand mixer; never thought of using my Vitamix. I also salt my butter because my husband likes it that way, not to make it keep longer. Good video, thank you. So glad to know how this was done in the German kitchen years ago.
Love this ❤️ I am also fascinated with older recipes. I have a decent size collection of vintage cookbooks. Makes my heart so happy when I find these books at thrift shops!
Love your timing! I was planning on making butter tomorrow and had never heard about the process of leaving the cream at room temp. first. I'm headed out to take out the cream to warm now! Thank you.
I just came upon this and can’t wait to try it! I have one question I was hoping you could answer, how long will the refrigerated buttermilk stay good for? I would use it for baking at a later time. Thank you!
What is the 'yield?' How much butter can I expect to make from 1 quart of cream from the grocery? Thanks! Really enjoy your videos! Thanks so much for creating them.
HIi Anja, I decided to try your sour dough starter. To be honest I was hesitant about buttermilk ? I saw several videos and non of them did it with buttermilk. Okay the end of the story. ..It works!!!!!!!! I am enjoying my delicious sourdough bread....how do I send you a picture now?lol Thank you!
Well, I have a big question. My grandmother had a butter board (Not what we see these days), it was a long board with a concaved center (It was dished out), the dished out area is about an inch or two deep, about 1 foot long, and 6 or 8 inches wide. With it went a paddle, with a curved end to match the dish curve of the board. She showed me how to use it when I was young, She died, it's gone, and no videos or google info exists of such a board and paddle. It was used to wash the butter after churning. Any ideas would be helpful. I know you would recognize it if you saw it, , , flea market, yard sale, etc, labeled unknown, and used as a decorative fru-fru. Many thanks for this, and all of your videos (I posted this question to you, because you are more in tune with the way things have been done traditionally). The hollow of the board was not as deep, and the board was wider than the hollow. Look at these to help me explain: Acacia Wood Cracker Dish
@@OurGabledHome I was more curious as to whether you were familiar with them. I watch many shows of history in colonial times, and how food was raised, and prepared. Never have I seen one. Is it possibly more of a European tool? Both my grandmother and my wife's grandmother had one. they were born in the 1880s, in the U.S. Hardly colonial times, but for them, a tool that they said had been around for years, I don't think it's far removed historically from the 1700s (she and I both come from old families with old stuff). So other than knowing what they are, I know nothing about their origin or history. Many thanks.
How do you store your homemade butter? I have my heavy cream sitting on the counter for the night. I watche your video in the butter crock keepers and was considering buying one
Nice!! I told you there is no butter milk here in Mexico, for me to use for sourdough starter. But now here is an idea. I could get raw cream from the cows. Now how to culture the butter milk from making butter. How much will I need from the butter, to start my sourdough starter? & How do I culture it??? You have a video????
I don't salt my butter even though it is said to act as a preservative. You can add the salt once the butter has been churned and before you store it. Hope this helps 😊 ~ Anja
They often use lots more butter and eggs. Sometimes it's trial and error. But as I like to say: don't be afraid of experimenting! There is so much you can learn from that ☺️ ~ Anja
That is a very good question! I have not used those whipping creams but I would recommend getting straight whipping cream not those out of a can. Hope this helps 😊 ~ Anja
I think you can whip it too much. You know that you have butter when it's clearly separating from the whey. I wash my butter until the water runs clear (that can take a bit). Hope this helps 😊 ~ Anja
Always thankful.
I have made butter with a spoon and a bowl--it just took a while. My dairy farmer usually won't part with her cream, but when she does I have used a hand mixer; never thought of using my Vitamix. I also salt my butter because my husband likes it that way, not to make it keep longer. Good video, thank you. So glad to know how this was done in the German kitchen years ago.
Thank you so much! Glad you found this butter video helpful 💛 ~ Anja
Amazing! I can’t wait to try this.
Love this ❤️ I am also fascinated with older recipes. I have a decent size collection of vintage cookbooks. Makes my heart so happy when I find these books at thrift shops!
Right? Old cookbooks are so fun 😊 ~ Anja
@@OurGabledHome Love them ❤️ Can't wait to try this method you talk about in your video! Thank you :)
Comments or questions? I'd love to hear from you!
Game changer!!! Using the Vitamix to make butter!
Thank you!
I remember my grandmother making butter by hand with a fork!!
@@linaD08 As much as I love my antique butter churn, the Vitamix makes it so easy. Thank you for your sweet comment 💛 ~ Anja
Love your timing! I was planning on making butter tomorrow and had never heard about the process of leaving the cream at room temp. first. I'm headed out to take out the cream to warm now! Thank you.
Yeah, I am so glad that you found this helpful and just in time! Happy butter-making!
I just came upon this and can’t wait to try it! I have one question I was hoping you could answer, how long will the refrigerated buttermilk stay good for? I would use it for baking at a later time. Thank you!
Thank you 😊
Love homemade butter but going to try this method. Thank you!
Nothing better than homemade butter 💛 ~ Anja
What is the 'yield?' How much butter can I expect to make from 1 quart of cream from the grocery? Thanks! Really enjoy your videos! Thanks so much for creating them.
You should get about one pound of butter from one quart of cream. Thank you so much for your nice comment 💛 ~ Anja
HIi Anja,
I decided to try your sour dough starter. To be honest I was hesitant about buttermilk ?
I saw several videos and non of them did it with buttermilk. Okay the end of the story. ..It works!!!!!!!!
I am enjoying my delicious sourdough bread....how do I send you a picture now?lol
Thank you!
Yay! It always makes my day to receive comments like yours 💛 ~ Anja
Thank you very much for the Super good recipe 💗👍🏻🌷
It means a lot to me reading nice comments like yours 💛 ~ Anja
Wow! Interesting Anja. I may try this. I have a Ninja, not a Vitamix, but I’m sure they’re comparable? Thank you
I think they are pretty much the same in function. If you try it let me know what you think! ~ Anja
@@OurGabledHome I will do that. 🌺
Well, I have a big question. My grandmother had a butter board (Not what we see these days), it was a long board with a concaved center (It was dished out), the dished out area is about an inch or two deep, about 1 foot long, and 6 or 8 inches wide. With it went a paddle, with a curved end to match the dish curve of the board. She showed me how to use it when I was young, She died, it's gone, and no videos or google info exists of such a board and paddle. It was used to wash the butter after churning. Any ideas would be helpful. I know you would recognize it if you saw it, , , flea market, yard sale, etc, labeled unknown, and used as a decorative fru-fru. Many thanks for this, and all of your videos (I posted this question to you, because you are more in tune with the way things have been done traditionally). The hollow of the board was not as deep, and the board was wider than the hollow. Look at these to help me explain: Acacia Wood Cracker Dish
Are you wondering where to find one of those boards?
@@OurGabledHome I was more curious as to whether you were familiar with them. I watch many shows of history in colonial times, and how food was raised, and prepared. Never have I seen one. Is it possibly more of a European tool? Both my grandmother and my wife's grandmother had one. they were born in the 1880s, in the U.S. Hardly colonial times, but for them, a tool that they said had been around for years, I don't think it's far removed historically from the 1700s (she and I both come from old families with old stuff). So other than knowing what they are, I know nothing about their origin or history. Many thanks.
How do you store your homemade butter? I have my heavy cream sitting on the counter for the night. I watche your video in the butter crock keepers and was considering buying one
Most of the time, we keep our butter in a crock on the kitchen counter 😊 ~ Anja
Nice!! I told you there is no butter milk here in Mexico, for me to use for sourdough starter. But now here is an idea. I could get raw cream from the cows. Now how to culture the butter milk from making butter. How much will I need from the butter, to start my sourdough starter? & How do I culture it??? You have a video????
You can use yogurt or kefir instead of buttermilk, that'll be easier 😊 ~ Anja
Why do you let it sit out and sour? I do it cold from the fridge
Do you salt your butter? If so when do you add the salt?
I don't salt my butter even though it is said to act as a preservative. You can add the salt once the butter has been churned and before you store it. Hope this helps 😊 ~ Anja
That was my question, also.
I love old cookbooks, but often not sure how to " translate" them to modern measure/ technology.
They often use lots more butter and eggs. Sometimes it's trial and error. But as I like to say: don't be afraid of experimenting! There is so much you can learn from that ☺️ ~ Anja
Do you ever add salt to your butter?
You may find this blog post helpful: ourgabledhome.com/how-to-make-butter-from-1912-recipe/😊 ~ Anja
Many of the whipping creams that are sold have gums, etc added. Would these effect the butter somehow?
That is a very good question! I have not used those whipping creams but I would recommend getting straight whipping cream not those out of a can. Hope this helps 😊 ~ Anja
Can you whip the cream too much? or not enough? How do you tell when you've washed it enough?
I think you can whip it too much. You know that you have butter when it's clearly separating from the whey. I wash my butter until the water runs clear (that can take a bit). Hope this helps 😊 ~ Anja
Where do you buy the wood paddles?
Here's the link: amzn.to/2WCSDTm
@@OurGabledHome thank you I am going to give butter a try. I just have to find raw milk
@@2010PinkWarrior sounds great. However, you can easily make butter from pasteurized cream: ruclips.net/video/Dq4fentklYY/видео.html
Wait am I suppose to send this comment on you sourdough starter.lol
I did get it regardless 😊