You are supposed to rinse the butter under cold running water while squeezing it to remove excess butter milk, this stops it going rancid, then shape into blocks of butter
Great video and that's how you make butter, in a food processor and less mess. I'm just curious why you didn't rinse it in ice water and salt it, or is that just a preference to who like it ? it's said it goes rancid if you don't get all the milk out. but Love your video. thank's Nicky
how much butter did you get out of 700ml of cream? The cream in uk April 2022 costs £2.00 in Asda for 600ml but the butter costs £1.55. I wonder if your butter tastes much better so i will try it.
Hey bro nice clip, got the same f.p but it's white. if you like salted butter add some before churning, not much is needed. 7/10 grammes per litre. Also is a good idea to remove as much milk as possible because it'll keep longer. Once in a blue moon my mum used to make mukhan from raw milk. It was bloody beautiful, when i went India i od'ed on it. It's like the diary version of coconut oil. Melts fast and has that nice cool feel, kinda like truffles.
white butter is made from desi indian cows and that is very nutricious as compared to yellow butter. Whenever butter is referenced in Krishna stories, it is always white butter.
Make sure that the cream was really cold. The blades generate a lot of heat and won’t make it into butter of the cream is not cold. Try it and it will work.
You can not use the sweetened whipped cream like Cool Whip or Reddi Whip ... it must be real cream ie. whippING cream (not whippED cream). Plus it must be very cold. After you get the butter out, make sure you squish the butter a lot in a bowl of ice cold water... if you don't, then your butter will taste like sour milk in a couple days... if you wash it tho, it will last a long time.
i make butter exact how you show. now,,my frend says she likes my butter however shes gone on the I PREFER CULTURED BUTTER. wats the difference between our butter and cultured.
I know you are not asking me, but I made butter with just heavy whipping cream, rinsed it in ice water and then salted it. it was the best. then I saw a video on cultured butter, I made it and it's down the garbage disposal, too sour and smells yucky. but some ppl like sour stuff, but I like Butter. Nicky
Cultured butter is typically created by adding live bacteria (cultures) to the butter before it's churned, versus regular butter which is cream that just goes straight to the churning machine. The addition of the cultures does several things: Causes the butter to taste slightly tangier, due to additional lactic acid.
@cathy gassien -- in the old days, they would leave the cream to sit out until they we're able to collect enough to add to the butter churner, which caused the lactic bacteria multiply & so it gave the butter a tangy flavour. These days, the cream is pasteurized (heated to kill bacteria), which is what we are familiar with in North America, and is what is known as "sweet butter". In Europe, after the cream is pasteurized, they add bacteria cultures back in before churning it, so that it has the tangy flavour. When you make butter, your cream must be at least 30% fat. What is left back after you've made the butter, is buttermilk, which is very thin and watery. I have read that if you leave it out at room temperature for several hours, the bacteria cultures multiply (I do not think this will happen with a pasteurized product; I believe that it must be a cultured product ie. has the good bacteria in it, which you can buy and add to a pasteurized product) causing it to thicken and turning it into the thick cultured buttermilk, like the buttermilks that are available commercially in your grocery store. You can still use a thin buttermilk tho... is good for making bread & pancakes 😊
Yes, just make sure it's at least 30% fat... .... once you have butter, squish it a lot in a bowl of ice cold water afterwards (to wash away any pockets of buttermilk, or else it will taste like sour milk in a couple of days. If you wash it, it will last much, much longer).
I put the double cream into a food blender and set it to work for two minutes.. after whipping the cream i poured out some of the milk. and reset the machine for longer ... nothing so i switched to electric whisk ofr 15 minutes on high speed, nothing just the best cream in England.. a lot of effort washing up and electric used for nothing.. Went to coop, had butter in under 5 minutes.. Problem solved.
Hi Rajesh. I just checked out Amul cream, it’s processed cream which has been ultra heat treated, basically long life cream. You can’t churn butter unless it’s from pure cream
Add the herbs and the salt at the very end...when you are ready to refrigerate it....we here in India have been doing it since the begining of humanity and I can guarantee you that it won't work if you add anything at the begining.
Lol indians are so cringe 😬 Whole world has been doing it since the "beginning of humanity" , you aren't special - you didn't experience industrialization till recently- so you do everything the long way!
yes u can... just make sure it's at least 30% fat. When you have your block of butter, make sure u work it in a bowl of ice cold water afterwards to wash away any pockets of buttermilk, or it will taste like sour milk in a couple days.
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You are supposed to rinse the butter under cold running water while squeezing it to remove excess butter milk, this stops it going rancid, then shape into blocks of butter
Yes i agree,
u’re right👌👌
Happy anniversary to both of you. God bless you both. Cute couple 🎉
Great video and that's how you make butter, in a food processor and less mess. I'm just curious why you didn't rinse it in ice water and salt it, or is that just a preference to who like it ? it's said it goes rancid if you don't get all the milk out. but Love your video. thank's Nicky
how much butter did you get out of 700ml of cream?
The cream in uk April 2022 costs £2.00 in Asda for 600ml but the butter costs £1.55. I wonder if your butter tastes much better so i will try it.
Obviously not as much as some of it turns into “butter milk”. But it’s the purest butter so the flavour is much better than anything commercially made
Hi Abi,
Am Saeed from London
Nice reading comment on a American Blog from a UK guy.
Stay Blessed & Happy
Hey bro nice clip, got the same f.p but it's white.
if you like salted butter add some before churning, not much is needed. 7/10 grammes per litre.
Also is a good idea to remove as much milk as possible because it'll keep longer.
Once in a blue moon my mum used to make mukhan from raw milk. It was bloody beautiful, when i went India i od'ed on it. It's like the diary version of coconut oil. Melts fast and has that nice cool feel, kinda like truffles.
white butter is made from desi indian cows and that is very nutricious as compared to yellow butter. Whenever butter is referenced in Krishna stories, it is always white butter.
Hi, I am trying to make butter from this process but don't no why my whipped cream not covert into butter
Make sure that the cream was really cold. The blades generate a lot of heat and won’t make it into butter of the cream is not cold. Try it and it will work.
You can not use the sweetened whipped cream like Cool Whip or Reddi Whip ... it must be real cream ie. whippING cream (not whippED cream).
Plus it must be very cold.
After you get the butter out, make sure you squish the butter a lot in a bowl of ice cold water... if you don't, then your butter will taste like sour milk in a couple days... if you wash it tho, it will last a long time.
When do you improve Runcorn Halton
Wonderful
I tried and I had to stop half way because my processor was over headed. :( Maybe I have to get Kichen Aid?
You can use a mixer and just keep mixing
Thanks for sharing your video and butter making 😃
i make butter exact how you show. now,,my frend says she likes my butter however shes gone on the I PREFER CULTURED BUTTER. wats the difference between our butter and cultured.
I know you are not asking me, but I made butter with just heavy whipping cream, rinsed it in ice water and then salted it. it was the best. then I saw a video on cultured butter, I made it and it's down the garbage disposal, too sour and smells yucky. but some ppl like sour stuff, but I like Butter. Nicky
Cultured butter is typically created by adding live bacteria (cultures) to the butter before it's churned, versus regular butter which is cream that just goes straight to the churning machine. The addition of the cultures does several things: Causes the butter to taste slightly tangier, due to additional lactic acid.
@cathy gassien -- in the old days, they would leave the cream to sit out until they we're able to collect enough to add to the butter churner, which caused the lactic bacteria multiply & so it gave the butter a tangy flavour.
These days, the cream is pasteurized (heated to kill bacteria), which is what we are familiar with in North America, and is what is known as "sweet butter". In Europe, after the cream is pasteurized, they add bacteria cultures back in before churning it, so that it has the tangy flavour.
When you make butter, your cream must be at least 30% fat. What is left back after you've made the butter, is buttermilk, which is very thin and watery. I have read that if you leave it out at room temperature for several hours, the bacteria cultures multiply (I do not think this will happen with a pasteurized product; I believe that it must be a cultured product ie. has the good bacteria in it, which you can buy and add to a pasteurized product) causing it to thicken and turning it into the thick cultured buttermilk, like the buttermilks that are available commercially in your grocery store. You can still use a thin buttermilk tho... is good for making bread & pancakes 😊
Can you use ultrapasteurized cream to make butter
You can...
Jonathan L really????
@@sandracasagrande3825 yes. Most commercially available cream is ultra pasteurized, and most people doing tutorials are using it as well.
Jonathan L everything I saw said ultrapasteurized won’t work. Or is that just for cheese
@@sandracasagrande3825 for cheeses like ricotta and queso fresco, you will yield less... And honestly making cheese, you are better off using milk...
Nice, approximately how many minutes should I churn the cream ?
about 10 to 20 min total... u need to work the butter under cold water afterwards, or else it will taste like sour milk in a couple days
When would you salt it?
I would generally add salt, or any other seasonings/herbs after while im shaping it
Easy recipe to follow, will definitely give it a go
Can I bake cakes with this butter.
Yes you can, just make sure that there is no liquid left, clean the finish butter in ice water and take a cloth to get the liquid out.
Wao
Thank you. It's very efficient and practical.
Thank you now I can freeze it...Your my manro! Hero of butter making! We in the states in the cities are not taught this.Thanks!😀
Tell me what you did exactly? I am having a hard time with mine...it's not coming out
Great job!
Thanks for sharing
Can i use all purpose cream instead?
Yes, just make sure it's at least 30% fat...
.... once you have butter, squish it a lot in a bowl of ice cold water afterwards (to wash away any pockets of buttermilk, or else it will taste like sour milk in a couple of days. If you wash it, it will last much, much longer).
Thanks 👍👍👍👍
Thanks for reply
Did you wash it after?
I put the double cream into a food blender and set it to work for two minutes.. after whipping the cream i poured out some of the milk. and reset the machine for longer ... nothing so i switched to electric whisk ofr 15 minutes on high speed, nothing just the best cream in England.. a lot of effort washing up and electric used for nothing.. Went to coop, had butter in under 5 minutes.. Problem solved.
How much time it takes to make butter
Not long at all
I don't have food processor. Is it possible by hand beater or electric beater ????
priyanka bulbul you can shake it by hand in a jar.
Did churn for 3-4 hrs. But could not extract butter from Amul Packed cream of 1 litre quantity. It was all a mess and waste of time.
Hi Rajesh. I just checked out Amul cream, it’s processed cream which has been ultra heat treated, basically long life cream. You can’t churn butter unless it’s from pure cream
thank you I made it . thank you so much
which company hand blender it is?
Mallikarjuna its borsch
Is it just me but does noise make the camera flip out
It’s not the noise it’s the vibrations from the blade in the food processor
If you make salted butter or with herbs, can you put that stuff in at the beginning, or would that disturb the seperating process somehow?
Add the herbs and the salt at the very end...when you are ready to refrigerate it....we here in India have been doing it since the begining of humanity and I can guarantee you that it won't work if you add anything at the begining.
@@mrinmoybaruah9862 That makes sense, thank's
Yes put after
Lol indians are so cringe 😬
Whole world has been doing it since the "beginning of humanity" , you aren't special - you didn't experience industrialization till recently- so you do everything the long way!
Thanks a lot🙏🏻🙏🏻🤸🏽♀️
Can you help me..what am I doing wrong..mine isn't coming out
Goal Mind mix it in mixer well
Take whipped cream
Can I use the boxed cream available in market??
yes u can... just make sure it's at least 30% fat.
When you have your block of butter, make sure u work it in a bowl of ice cold water afterwards to wash away any pockets of buttermilk, or it will taste like sour milk in a couple days.
put just a little cold water in it
Should be stored in an airtight container
more easy with hand
ITS THAT THICKK CREAMM
It’s buttermilk not botta milk
Kenzie’s Toy Box is rude