I love your butter mold! I usually weigh out 4oz chunks (1 stick) shape and freeze. They aren't perfect but I always tell my kids it is more about how they taste than how they look! Great tip about cleaning up with the boiling water too.
I have a wooden mold like that, but I had a stainless steel one copied. I really love m stainless one! I take a butter knife and cut the top off. I also found the parchment sheets already cut to size. I think I got mine from Walmart. It’s less time than cutting them all the right size and wasting it by cutting it right. I do press mine in with my fingers because air pockets are the enemy in preserving butter for long term. I love how it works so well for you. I struggled with my vitamix and the kitchen aid made such a mess I opted not to have homemade butter til I got the big 2 gallon jar with the paddle on a motor. Msg me if you’re interested I can take a pic of the brand. For big amounts it makes life easier! I also set my cream out the night before I make it and call it cultured butter. ☺️ Always learn something from you! Keep it up, you might be my new favourite RUclips channel
I have the exact same butter form! 😅 It’s terrifying to say this; but, in Canada, unless you own your own dairy cows, it’s illegal to make butter. It’s also illegal to give away or sell unpasteurized milk or cream. This means that anyone who doesn’t own a dairy cow in Canada has to have a good friend who does, and is willing to risk their entire farm being shut down. The only legal way around this is to buy a dairy cow with a farmer, and split costs so you technically are part owner. I just want to make sure that any Canadians watching your wonderful channel will understand what they’re up against in Canada!😢
@@cheesefromscratch3823 Call your MP and let them know you don’t support Bill C293, or it will now be illegal to produce, sell or eat meat products in Canada! Sisters against Canadian Liberal Communism!
I find my buttermilk has a metallic taste. I think it's from the metal blade of the blender. Is that your experience too? Any suggestions on how to avoid? My food processor has a plastic blade but the blender works much better. Thanks for another great video!
That’s interesting I have never noticed a metallic taste. I think some people are more sensitive to metallic tastes though. Speeding up your churning time by letting the cream warm up might help for contact time if you don’t already do that but I’m not sure 🤔
@@cheesefromscratch3823 My friend has noticed the same so I know it's not just me! Do you normally turn the blender off the moment it starts to separate? I have been giving it a few minutes. I'll try to be more prompt with the off switch and see if that helps. I don't necessarily notice the metallic taste right away but after a week or so it's really strong!
Very nice video but the background music is ruining your talking… listening to you and music at the same time is destructive.. l had to mute the video because l start to have headaches.. l just wanted to listen you 😊
I love using my soup ladle to skim off the cream
Thanks for sharing
Always a joy having you channel playing.
Great teacher
Joie de Vivre
I love your butter mold! I usually weigh out 4oz chunks (1 stick) shape and freeze. They aren't perfect but I always tell my kids it is more about how they taste than how they look! Great tip about cleaning up with the boiling water too.
Great info with good shortcut tips and processing tips.
I have a wooden mold like that, but I had a stainless steel one copied. I really love m stainless one! I take a butter knife and cut the top off. I also found the parchment sheets already cut to size. I think I got mine from Walmart. It’s less time than cutting them all the right size and wasting it by cutting it right.
I do press mine in with my fingers because air pockets are the enemy in preserving butter for long term. I love how it works so well for you. I struggled with my vitamix and the kitchen aid made such a mess I opted not to have homemade butter til I got the big 2 gallon jar with the paddle on a motor. Msg me if you’re interested I can take a pic of the brand. For big amounts it makes life easier! I also set my cream out the night before I make it and call it cultured butter. ☺️
Always learn something from you!
Keep it up, you might be my new favourite RUclips channel
Love all these tips! Thank you for sharing! ❤️
I always learn valuable information from this channel. Thank you.
Glad to hear that!
Great video❤
Thank you!!
I have the exact same butter form! 😅
It’s terrifying to say this; but, in Canada, unless you own your own dairy cows, it’s illegal to make butter. It’s also illegal to give away or sell unpasteurized milk or cream. This means that anyone who doesn’t own a dairy cow in Canada has to have a good friend who does, and is willing to risk their entire farm being shut down. The only legal way around this is to buy a dairy cow with a farmer, and split costs so you technically are part owner. I just want to make sure that any Canadians watching your wonderful channel will understand what they’re up against in Canada!😢
I’m from Canada as well. B.C. ❤️
@@cheesefromscratch3823 Call your MP and let them know you don’t support Bill C293, or it will now be illegal to produce, sell or eat meat products in Canada!
Sisters against Canadian Liberal Communism!
That's too much control, when one can't even make butter unless you have a cow...or even give it away.
I find my buttermilk has a metallic taste. I think it's from the metal blade of the blender. Is that your experience too? Any suggestions on how to avoid? My food processor has a plastic blade but the blender works much better. Thanks for another great video!
That’s interesting I have never noticed a metallic taste. I think some people are more sensitive to metallic tastes though. Speeding up your churning time by letting the cream warm up might help for contact time if you don’t already do that but I’m not sure 🤔
@@cheesefromscratch3823 My friend has noticed the same so I know it's not just me! Do you normally turn the blender off the moment it starts to separate? I have been giving it a few minutes. I'll try to be more prompt with the off switch and see if that helps. I don't necessarily notice the metallic taste right away but after a week or so it's really strong!
I have a dairy cow. We skim the cream using a soup ladle and make butter in the KitchenAid mixer and it does not have a metallic taste.
Very nice video but the background music is ruining your talking… listening to you and music at the same time is destructive.. l had to mute the video because l start to have headaches.. l just wanted to listen you 😊
Good feedback thank you!