When I was little, the milk man came via horse-drawn carriage. Raw milk with cream on the top. The horse knew the route & timing of deliveries. If the milk man got chatty at any house, the horse would move to the next without him. LOL My nan had a motorized jar for butter making.
One thing when churning the cream in the butter churner...do not ever open the lid while still churning...sepecially in your father's humungeous impeccablly organised workshop! Disaster...when they sold the property 15 years later...the jolly wooden walls were still oily ...and lumpy...!
My grandmother milked her cow every morning and evening. A bit after the morning milking ( she cooked breakfast for the hands)she gathered the cream from the night before and the morning ( separating it from the milk) and made butter in her wooden churn, she usually added some salt according to how much cream she had, and it didn’t seem like it took very long at all to make, then she washed the butter in cool water, put it and the “buttermilk” in the fridge to cool. This was an every day event, even before church on Sunday. She canned her family’s vegetables and fruits, dried what was feasible, kept chickens in heavily salted butter in the 34degree water in the spring house, it stayed good all through till the following early summer and was delicious. My grandfather slaughtered and butchered hogs and steers in the fall. Salting followed by smoking for the pork, while ageing the beef for 10 days before cutting it and freezing (he got a freezer in 1957, before that he dried all the beef that we couldn’t use fresh.) When I was a young wife I was making whipped cream when my mixer died. I decided my blender should work just fine for it. I got instant butter! I hadn’t put any sugar in yet, so I mixed a bit of salt in and it was great! 2 seconds in the blender and butter! I was amazed, and immediately thought how great it would have seemed to my grandmother!
I always made butter really easily back when the kids were young. I'd milk the cow twice a day...then put the milk in the fridge for 2 days, to allow the cream to come to the top, and make butter what the old fashioned hand whisk, the one with the ballbearings on the round thing. It would be ready to wash in a few mins, then I'd get the sliced bread out of the freezer, spread the freshly made butter on it, make the kids school lunches and then if there was any butter left...I'd keep on buttering bread and put it back in the freezer. Then on the weekends, I'd use all the cream to make extra butter for use during the week, on veggies etc.
I wish you'd write a book about your grandmother and even your own life. Fascinating to those of us who are interested in these methods and life styles.
What a nice story! Thank you for sharing! I am curious how was the beef cured for ten days without refrigeration? Sounds like a plentiful farm and fond memories.
Because people don’t have a clue what hard work really is, and wouldn’t bother bc they love their convenience with modern technology, I always giggle at the people who are opposed to butchering who say ‘just buy your meat at the store’ 😳
Once as a teen I made butter when my mother was gone. I took a large plastic gallon jug of cream and tied it securely to our wringer washer agitator. Put clean cold water and a bag of ice in the tub just to level of cream. Made sure the lid was on securely and ABOVE the water line, then turned it on. After about 30 minutes it was solid and beautiful. My mother was shocked but when I showed her what I’d done exactly she laughed and hugged me.
My grandma used to make butter with a ceramic crock and a wooden dasher. She'd do far more washings until the water was crystal clear. Then, she'd roll it out super thin and sprinkle far more salt than you used. I asked her once about all that salt. She said salt was the most important part because it got all of the water out. From there, she kneaded the butter for what seemed like hours to me (as a small child). I remember being amazed at how much liquid poured out. When she was done, the butter was twice to three times the yellow of margarine or butter you see in the store...almost a canary yellow. It was the best stuff! And, nothing beat the biscuits and cornbread cooked with that buttermilk!
Growing up on a dairy farm we always made our own butter. Most of the milk cows were holsteins for volume but we also kept a few jerseys for cream. The holsteins were machine milked but we hand milked the jerseys and poured the pail into a De'laval hand crank cream separator. Sadly these ingenious machines are mostly gathering rust as lawn art nowadays. The cream was then hand churned in a butter crock, salted to taste. In summer we kept it in a milk can lowered into a hand dug 20 ft. well to keep it cool. New potatoes ( yes in Canada we spell it with an e ) right out of the garden or fresh baked bread with home made butter are some of my best childhood memories
I'm a US child myself, and I remember in school being very confused about "potatos" vs "potatoes"... with an "e" always seemed more correct to me, and my teachers always marked it wrong! Edit: after writing out both versions of the word, "potatoes" still looks more correct...
OMG, I'm drooling! My FAV, is dark yellow butter, esp on a baked potato(e😂) ,baked in hot ashes.Or,as I'm kiwi, Kumara. Mmmm, yum, thick crispy skin, hot melted butter
I made butter from regular cold store bought cream. It took forever to churn in a jar and the flavor was meh. Then I followed your advice for culturing and keeping at room temperature and culturing it (I used a little live culture sour cream I had). It took less than 10 minutes to churn and the flavor was amazing. I'm going to try raw cream next.
Thank you for posting this because I thought I was going to have to buy buttermilk and heavy cream when I already have sour cream in the fridge this is so helpful
you can also use live cultured yogart, set milk out at about 70 to 75 degrees and add 2 tbl yogart pet pint heavy cream when you notice a slight foaming on top and the cream has thickened slightly ( 8 to 12 hrs ) its ready to churn into butter. you may also notice a soft slight sour or tangy aroma as the yogart culture grows. additionally if you can find raw cream good luck unless you can buy direct from farm most states regulate stores cant sell raw milk or cream. if you do buy from store get the heavy cream and look for type that IS NOT ultra-pasteurized they can cause issue making butter. i also took a large diameter rolling pin and made a modified V shape teeth down length to duplicate the old roller grand parents had
My father talked about their cow's milk being so fatty, you had to cut off the natural seal of butter off the top to get to the cream and milk. Thank you for sharing this video. It is making me consider getting the old butter churn repaired. Yes, we still have it.
Making butter was my Saturday chore when we went back to the land as kids in the early 70’s. My Dad rigged one of the big blue water barrels into an old side mounted barrel churn that had an up/down bar handle. It was in the dirt basement and I had my transistor radio playing so that I couldn’t hear the mice. We had a retired purebred Guernsey…that’s a lot of milk and cream for a family of 4. I was thinking last night that Dad would have loved channels like yours. When he died the thing I really wanted was the copy if The Have More Plan. I loved going through that book with him.❤
Homemade butter is great. I'm 82 years old,, I don't remember when I started making my own butter. Right now I'm very lucky, I have a source for raw cream. I'm getting about 1 1/2 lbs. per quart of cream. I don't stop there. When I make butter, I usually make 4 quarts of cream. When I get my butter I put it in a Ceramic clad Cast iron pot and turn it into Ghee. When you make Ghee, you don't have to worry about the butter getting rancid. My butter dish sets on the table all the time. Up to 2 weeks and it is always soft to spread. They say you can keep the Ghee in the fridge for many months, and freeze it for a very long time. Also, when jyou make Ghee, you don't have to be so fussy about washing the butter. The boiling get's rid of the water and the milk solids, That's why you can keep it for so long. Also makes it much better for cooking with.. I eat a lot of fish, and only cook it in butter, or Ghee. Never have to worry about burning the Ghee. like you do with the butter.
My dad was a good ole farm boy & he always called skim milk "blue john" because it had a bluish tint. He grew up during the Great Depression on that farm. He was a little peculiar about butter... he didn't like butter because it could be made at home. He liked margarine because it had to be bought at the grocery store, making it seem special to him. One of his favorite treats was to crumble a slice of cornbread into a cold glass of buttermilk & eat it with a spoon.
My mother was the same way. She grew up on a farm and they would have bread and butter sandwiches with a lot of butter. She would only eat margarine for years because of all of the butter she ate during the great depression.
Thank you! I got a gallon of beautiful raw milk, skimmed the cream off and ended up with 2 pints! It’s sitting in the counter coming up to temp. My first try at homemade butter will happen in just a bit. I’m 61 yrs old, teaching old dogs new tricks isn’t very hard. Thank you again, you’re a wonderful teacher. 🌺
Thank you for the little details. This really makes a difference. So many videos rush the process and take shortcuts. A 30 minute video well worth watching! Blessings to your homestead.
Exactly.....the starting temperature makes ALL the difference. I didn't see that point made the the couple other videos I watched....resulting in my initial attempt being a disaster.
When I pour off my buttermilk from a shaker jar, I repeat the shaking for a couple more minutes and pour off more buttermilk. You will know when to stop shaking. I then pour cool water into the jar and continue to shake. This is my process of kneading, This helps keep the kids working also. Remember, once you add water to the butter, the milk you generate does not go into the buttermilk jar. You are also not using as much water. Great video. Also, remember you can add flavors to the butter when it is still workable. What flavors? Experiment, at the Iowa State Fair, I made everything from Chocolate butter, Root beer butter, Lemon, Onion, Shichimi and others. Once again, great video.
Been there, done that.milking cows. Skimming the cream. Churning butter, making cottage cheese. Then we got modernized and got a hand cranked cream separater and a hand cranked churn. I still have a wooden butter paddle for washing the milk out of the butter and a one pound wooden butter mold.
@@My2up2downCastle it’s trying to get a cost effective deal, however decent butter has gone up to just under £3.50 for about 250g so a saving can be made.
When we were kids, we had my grand mother’s butter churn that was a big crock with a wooden handle. We would take turns churning butter. Mom had grammas wooden butter stamps too so sometimes she’d press it with pretty patterns in the butter.
Helped my Momma churn butter 60 years ago. Our family (10 kids) loved clabbered milk also. Fresh butter and buttermilk are wonderful. Thank you so much.
When the weather was bad, and my kids were stuck inside driving me crazy; I used to put cream in a jar and tell them to shake it until it was butter. If they still had energy, then we made bread, too. Lol. Great memories and a way to get all of their wiggles out when they were bored. ❤
I cultured my cream by leaving it on the counter overnight. next morning, we jarred it, it took about 10 shakes before we had butter!. And it was SO tasty! Had to wait until the bread was done baking before we devoured it!
Wow. Im going to try this. I helped my mama make butter from our cow, when i was 15. Havent done it since. Glad for the refresher course. Thanks so much !.
I recently started buying raw cows milk. It's always refrigerated when I get it. I'm really wanting g to learn how to make cultured buttermilk without a storebought starter. Would leaving the heavy cream set out before making butter leave me with cultured buttermilk?
Thank you so much for this immensely helpful tutorial! I tried butter making once with terrible results and thought I'd never do it again until I saw this video. Tried again today with beautiful results. Much gratitude ❤
Your videos are so calming and relaxing. I plan to live on my own farm some day soon. Your like a virtual mom teaching me haha, thank you 💖 these videos are so helpful
Carolyn You do such wonderful lessons, I remember when I was a child we was making butter and I got to help shake the jar. Great memories! Thanks again and God Bless
I used to make butter when I worked at a small boutique cheese factory. We used an old agitator washing machine and made large quantities at a time. It worked brilliantly and the butter formed into big 'marbles'. The enamelled bowl was easy to scrub and drain with boiling water to flush and sanitise the whole machine. I was also great for washing the cheese cloths after making quark.
I used to make butter from my dad's Jersey cow by shaking it in a jar. The cat was useful and very eager to help with cleanup by licking my fingers after kneading was finished. Thanks for sharing your insights.
Every time I watch one of your videos I get so excited. As a little girl growing up in England we had a milkman bring us fresh milk daily. Soon as he dropped off our two pints I'd take of the lid and spoon out the cream from the top. So delicious and fresh. Thanks for bringing back good memories
I’ve always shaken butter out in the same half-gallon blue Ball jar since I was growing up on our dairy in Eagle, Idaho, forty years ago, and it always comes out within 15 minutes just fine, regardless of season or temperature. Generally speaking, sweet butter is made in Spring, cultured butters are made in late Summer. When we clabbered milk and cream for culturing, we always left it from Monday to Monday. If your butter is slimy, you have gotten your cream too hot and not pressed it out well enough during washing.
Just saw this when I made butter we didnt have a separator so would scald the better at night and let it cool overnight and then first thing in the morning scimmed the cream off, this way got most of the cream, it made the sweetest butter I ever made, this was about 40 years ago, I gave some to an elderly lady 80yo and she made me the greatest complement saying it was the best butter she had ever tasted,even better than her mother's and grandmother. When scalding the milk you have to watch it carefully and as soom as you see the surface moving, just the start of a simmer, you turn it off and take off heat.
Love your videos! We used to freeze the cream we where going to use for butter. Then thaw to room temperature. Then it would break faster at least that’s what Mom said. We use a old mix master to churn. It tasted great and we loved it. Your family is a Blessing to all of us RUclipsrs.🙏🏻🙏🏻❤️
When I was a child on the farm, my aunt lived about 5 miles away. They had chickens and milk cows. We had pigs and black angus and huge gardens. So we would share back and forth. Every other day she would come by in the evening and drop off a gallon of fresh milk. The next morning Granny had a churn (the old fashion kind with a wooden plunger) set up for me to churn after I ate breakfast and while waiting for the schoolbus. When I got home there was fresh butter for any leftover biscuits or homemade bread to snack on before I started evening chores. I also used to fill up the jar shake it and hand it off to my kids. They loved it and the butter. I also did the jar method with my pre-school class back when I was a teacher. Thanks for the tips. Can't wait to try this in my suburban homestead!
I made my own butter from store-bought cream. I messed up the washing step. XD But I used the buttermilk to make bread and it was the BEST bread I ever made.
That was a great piece on making butter. I've been watching a couple other clips from others but yours gave the different options you covered from beginning to end of the butter making to salting and storing. So good thank you. I'm new to cooking (being freshly retired and love eating, I thought next was to enjoy cooking) but now you've opened my eyes to not only cooking but making my own ingredients! You have a new subscriber (from Australia). Looking forward to watching more of your videos.
Carolyn I enjoy all your videos ! The way you teach us how to do so many things , encouraging us to at least to try preparing butter and all the things is just wonderful. Your knowledge is extensive and I appreciate your dedication and how you think of everything that we should know in order to have success when we go to prepare butter , sour cream , cheeses etc. Thank you so much for all that you do on your channel! Blessings!💕
I have been making my own butter for a couple years. I use my KitchenAid mixer for doing it. I always use the wisk. Never had problem cleaning it. I just tap it on the bowl a couple times and all the butter falls out. I have to use store bought heavy whipping cream as I don't have a cow nor do I know anyone near by that has one. Would love to make butter from fresh cream! Love your videos! You're such a great teacher!!
I must give making my own a shot. My aunt in Ireland used to make it in her own churn using cream from her own cows - she and my uncle had a farm - and send a block to us every now and then here in Sheffield, England. I imagine the flavour of the butter is determined by the grass the cows eat and the soil it grows in so the country or the area of the country. My aunt's butter was the best ever. Thanks. I have a blender and a food processor so can try making it with either or both.
I remember my grandmother making our butter and buttermilk in a large wooden churner. I've made some in the past using my food processor. I'm now planning on using the jar method with my grandson when he visits again. Thanks for the instructions on washing it.
I felt in love with your videos❤ your voice is so pleasant to listen to and is awesome that you don't deviate from the topic. Thank you so much for sharing your knowledge with the public 🎉🎉🎉
Thank you very much! I've made cultured butter for years but my whipping & separating were never consistent. Your tips on the temperature solved that for me. I just finished 2 liters of cream worth, 4 days fermenting behind my wood stove then 4 days tempering in the fridge. I do a lot of curing, fermenting & stuff like that and push the boundaries :)
An, the memories, my dear. I get raw milk from a friend now and still do this, but watching your video is like working in the kitchen with mama when I was young 🙂
What a helpful and informative video! Thank you Carolyn! In the future could you folks do a video on how you handle your relationship with your milk cow in regards to calf-sharing or pulling the calf of permanently, if you bottle feed (etc.)? Thank you for being an encouragement for those living in and pursuing this lifestyle!
❤hi. My family is from Greece,I'm first generation immigrants. I have memories of my family making butter very old school from goats milk in Greece. The methods you are doing are school much easier. Thank you ❤
I use a blender. I found it's the easiest for me. Let it run. Pour off the butter milk. Add water to the blender to wash the butter a couple times. It just depends on how much more butter milk gets spun out. Drain it. Put it in cheese cloth and squeeze out any more. Put it in a plastic container and refrigerate. Butter doesn't last long. Maybe a week.
I’ve been making butter from your instructions but recently I’ve been culturing my cream before I make butter. I add a little of my culture buttermilk and leave on counter overnight. Next morning I make butter. The buttermilk is already cultured. To me it seems like one less step. I’ll rotate my buttermilk to always keep it fresh. The butter is absolutely amazing! I’ll never go back.
I thoroughly enjoyed this video. Lots of information. I remember my mom talking about her mom making butter and then they drank the buttermilk. She loved it. My only question is - when washing the butter, instead of putting all the water/buttermilk down the drain, why not collect it all and feed it to the animals?
Hellooo H.Family,God bless you all,i learning so much with you,i just want to tell you "thank you",i wished one day my family and i can get farm off grid.Thanks again.
THE FATAL BUTTER A report out on the butter making today: I was way up in the garden today planting a shootload of strawberries, tomatoes, and peppers. The wife, V. was busy vacuum sealing flour....and making butter. By pre-arrangement she was to turn on the garden water to my long and ancient piping when I gave her a call. Eventually I called. She was yelling THE BUTTER IS *EVIL!* Well, that was certainly different. Following the advice of H Family I had put a new quart of Some Value cream and yesterday's non butter whipped cream out to warm at room temp a bit. She dumped the whole thing into the bowl. As you recall yesterday the fridge temp stuff just wouldn't make after much stirrings with the Kitchen Aid. So today, V started the process, watched it for 5 minutes and then wandered off to hang up a couple of shirts. That was a mistake. When she came back to the kitchen she said the mixer didn't sound like it did before. Aha! In her absence the butter made. Poof! Butter! The mixer, being ignorant, kept spinning that new magic glob around sloshing buttermilk everywhere! V was not pleased. But she did eventually turn the water on for me. (I really didn't want to be anywhere near the kitchen anyway.) Takeaway is...butter is evil. Evil works in darkness. Keep your eye on the cream. Always. Epilogue: That butter tasted mighty good on a piece of bread a few minutes ago!
You are an inspiration! So glad I found you! Thank you for keeping and teaching these simple, yet simply forgotten skills alive for us! A National treasure, that’s what you are! ❤️🇺🇸❤️
I did exactly as instructed with the mason jar and WOW 🤩 it was so much fun watching it turn. It was 10000 x more delicious than i thought it would be! AMAZING! I added sea salt, maybe just a tad to much but i love the taste of salted butter. I also donned non-latex exam gloves to knead the butter under pretty cold water to keep my hands from getting too oily. I added soured milk the day of production and it came out fine. I also use the soured milk with maple syrup and fruit as a delicious snack. Im now on my third batch of butter. I intend to do more cooking with it and making enough to store. I belong to a Cow-Co-op and thats where I get my raw milk and cream. Right off the top of the gallon jugs. Its thick and creamy. Half of the cream goes to making butter and the other half as cream for my coffee. I try not to waste a drop because it ain’t cheap but it makes me some delicious food. Its also very good for your immune system. Thanks for all this coaching and wonderful techniques. Love the channel!
Blessed to be getting raw milk here in Michigan. I have two quarts cream in frig right now getting out to warm to room temp fir butter!! Love, love, love the milk...as I milked by hand, starting when I was 11 y.o.
You sure explain things so well. My brother in law gives us cow milk and I’ve been trying my hand at pasteurizing to butter and cheese. It’s not been anything we want to eat yet, but I keep plugging along. My chickens eat what we can’t 😊
I love the majic when the butter milk let's go of the butter and turn into two different things 🤔😛 I'm 58 yo ,in the fifth grade the teacher handed the class 1 jar we passed it around the from kid to the next , NO one dropped the Ball jar and we All had butter on crackers AND no home work that day 🙏 because she said we all worked together for dinner, something I'll never forget I just wish school was still like that 🇺🇸
🇨🇦🐄 New subscriber here! ✋🏼 10 years ago I cut out all dairy after a blood allergy test showed sensitivity to both whey and casein. 😭 I had developed leaky gut from chronic stress, & have avoided trigger foods & stress as much as I can (no thanks to C-V-D 👎🏼). My gut has healed a lot in 10 years, so I decided it was time to try raw fermented milk kefir. (It’s illegal to sell raw milk where I live, but you can always find a way if you know someone with a cow. 😉) I began consuming raw milk from a friend’s grass-fed dairy cow, and have had zero observable issues! 🎉 I made most of it into kefir to further break it down for digestion & provide beneficial bacteria, but have also had the milk & cream without any culturing. The last gallon of milk I got was about 1/3 cream (!) so I’m making butter 🧈 from it! Thank you for the clear, detailed explanation & tips! I’ve watched several of your videos and am hooked! May the Lord bless you, your family & your channel. 💞
I still have my grandmother's butter mold. I helped her churn with the old muscles in a churn. When we put the butter in the mold, the rest of the buttermilk/liquid out at the bottom. We drank raw milk all the time. It took some getting used to but I know it had to be good for us. Thank you for showing people this video! We kept our butter and milk in our spring house. Yum! I want to try goat's milk. Easier and cheaper to feed than a cow I'm guessing. Bless you!.💕
As a child I spent hours shaking the jar to make butter which I didn't eat because Mom always used a "sour" cream that had set out several hours! When I make butter as an adult I always make sweet cream butter which I love! I have an old antique hand crank churn like my grandmother used. Yes, it's very important to carefully wash the butter.
grandparents farm also has a serrated roller the butter was run under folded and run under again until as grandma would say you can here the butter singing / talking to you salted and run again until it was molded into a butter press. the roller was a very very old process that was used in Europe for ages to get the water out and to make the butter a silky smooth texture. one additional hint for those wanting to store some butter loner .... clarified butter the process of making it removes water but also as you skim it and pour it off it removes the milk solids left behind during the making of butter. Clarified butter does not go rancid the way regular butter can plus it does not burn and smoke in pan while cooking until a much higher heat 486F for clarified versus regular butter at 325 to 375F so is better to use to sauteed with then normal butter . and because the milk solids are removed It has negligible amounts of lactose and casein and is, therefore, acceptable to most who have a lactose intolerance or milk allergy
I haven't made butter since I was a kid at summer camp, but this definitely makes me want to try it, again. Think I will wait until the cream is better...for the record, I didn't know there was a season for that. but it definitely stands to reason. Thanks so much for posting this inspiring and detailed 'how-to'!!!
Thank you! We just made our first tiny trial batch of butter 🧈, all taking turns shaking the jar. My eldest requested to make a ball of butter, Laura Ingalls style… we got very excited!
Fantastic video and makes it very clear what to do. I have made some shaking in a bottle many years ago and luckily we ate it straight away as I cannot remember doing the washing and rinsing.
I have a family butter paddle that's over 100 years old that I shape my butter with! My grandmother gave it to me this past year. I love it! I can't wait to be able to use raw milk! We can't buy it in KY.
Thank you Carolyn! I've never been exposed to butter making, and after watching your RUclips video on how to make it, feel motivated and inspired to begin making my own butter. I'm even motivated for making my own electric butter maker. I've looked into what motor specs are necessary for a smaller electric butter maker in researching how to build one myself; yet, I'd appreciate it if you can share the motor specs for the larger electric butter maker that you purchased. Thank you!
I made one for my wife. All I had to do was drill a hole in the lid for a mason jar large enough to fit the shank of a beater for a hand held mixer through and use the jar/lid combo to churn the butter.
Wow that cream is so yellow!! I'm so envious, thanks for all these tips we planned to make butter this year with our kids as part of homeschool. I would love to see a video on keeping a cow, all the info on it. We are planning to get one next year and I would love to see yalls daily schedule of milking the cow, how you do it, as well as what you feed, and all the ins and out of keeping a dairy cow! That video would be Invaluable!
In today’s world we need more Carolyn’s and less Kardashians! I love how much I learn from your videos. Thank you for sharing your knowledge!
Here here!!
It's up to the public to choose to watch this instead of the Kardashians.
When I was little, the milk man came via horse-drawn carriage. Raw milk with cream on the top. The horse knew the route & timing of deliveries. If the milk man got chatty at any house, the horse would move to the next without him. LOL
My nan had a motorized jar for butter making.
Cute story! Thanks for sharing!
One thing when churning the cream in the butter churner...do not ever open the lid while still churning...sepecially in your father's humungeous impeccablly organised workshop! Disaster...when they sold the property 15 years later...the jolly wooden walls were still oily ...and lumpy...!
I grew up in East Orange, NJ and a man would come with milk cream and eggs. Wow things where so different then.
That's so awesome! Thanks for sharing!
That reminds me of a Andy Griffith episode lol
My grandmother milked her cow every morning and evening. A bit after the morning milking ( she cooked breakfast for the hands)she gathered the cream from the night before and the morning ( separating it from the milk) and made butter in her wooden churn, she usually added some salt according to how much cream she had, and it didn’t seem like it took very long at all to make, then she washed the butter in cool water, put it and the “buttermilk” in the fridge to cool. This was an every day event, even before church on Sunday. She canned her family’s vegetables and fruits, dried what was feasible, kept chickens in heavily salted butter in the 34degree water in the spring house, it stayed good all through till the following early summer and was delicious. My grandfather slaughtered and butchered hogs and steers in the fall. Salting followed by smoking for the pork, while ageing the beef for 10 days before cutting it and freezing (he got a freezer in 1957, before that he dried all the beef that we couldn’t use fresh.)
When I was a young wife I was making whipped cream when my mixer died. I decided my blender should work just fine for it. I got instant butter! I hadn’t put any sugar in yet, so I mixed a bit of salt in and it was great! 2 seconds in the blender and butter! I was amazed, and immediately thought how great it would have seemed to my grandmother!
I always made butter really easily back when the kids were young. I'd milk the cow twice a day...then put the milk in the fridge for 2 days, to allow the cream to come to the top, and make butter what the old fashioned hand whisk, the one with the ballbearings on the round thing. It would be ready to wash in a few mins, then I'd get the sliced bread out of the freezer, spread the freshly made butter on it, make the kids school lunches and then if there was any butter left...I'd keep on buttering bread and put it back in the freezer. Then on the weekends, I'd use all the cream to make extra butter for use during the week, on veggies etc.
I'm from Morocco and my granma used to do the same 😍
Same with my experience growing up on my grandparents farm in rural Maine. Looking for plans to make a wooden butter churn like Grammy used. 👍😊
I wish you'd write a book about your grandmother and even your own life. Fascinating to those of us who are interested in these methods and life styles.
What a nice story! Thank you for sharing! I am curious how was the beef cured for ten days without refrigeration? Sounds like a plentiful farm and fond memories.
The appreciation for our great, great grandparents who toiled every day doing these things.
Because people don’t have a clue what hard work really is, and wouldn’t bother bc they love their convenience with modern technology, I always giggle at the people who are opposed to butchering who say ‘just buy your meat at the store’ 😳
Probably kept them productive and out of trouble.
Once as a teen I made butter when my mother was gone. I took a large plastic gallon jug of cream and tied it securely to our wringer washer agitator. Put clean cold water and a bag of ice in the tub just to level of cream. Made sure the lid was on securely and ABOVE the water line, then turned it on. After about 30 minutes it was solid and beautiful. My mother was shocked but when I showed her what I’d done exactly she laughed and hugged me.
My grandma used to make butter with a ceramic crock and a wooden dasher. She'd do far more washings until the water was crystal clear. Then, she'd roll it out super thin and sprinkle far more salt than you used. I asked her once about all that salt. She said salt was the most important part because it got all of the water out. From there, she kneaded the butter for what seemed like hours to me (as a small child). I remember being amazed at how much liquid poured out. When she was done, the butter was twice to three times the yellow of margarine or butter you see in the store...almost a canary yellow. It was the best stuff! And, nothing beat the biscuits and cornbread cooked with that buttermilk!
Growing up on a dairy farm we always made our own butter. Most of the milk cows were holsteins for volume but we also kept a few jerseys for cream. The holsteins were machine milked but we hand milked the jerseys and poured the pail into a De'laval hand crank cream separator. Sadly these ingenious machines are mostly gathering rust as lawn art nowadays. The cream was then hand churned in a butter crock, salted to taste. In summer we kept it in a milk can lowered into a hand dug 20 ft. well to keep it cool. New potatoes ( yes in Canada we spell it with an e ) right out of the garden or fresh baked bread with home made butter are some of my best childhood memories
I'm a US child myself, and I remember in school being very confused about "potatos" vs "potatoes"... with an "e" always seemed more correct to me, and my teachers always marked it wrong!
Edit: after writing out both versions of the word, "potatoes" still looks more correct...
OMG, I'm drooling! My FAV, is dark yellow butter, esp on a baked potato(e😂) ,baked in hot ashes.Or,as I'm kiwi, Kumara. Mmmm, yum, thick crispy skin, hot melted butter
I made butter from regular cold store bought cream. It took forever to churn in a jar and the flavor was meh. Then I followed your advice for culturing and keeping at room temperature and culturing it (I used a little live culture sour cream I had). It took less than 10 minutes to churn and the flavor was amazing. I'm going to try raw cream next.
Thank you for posting this because I thought I was going to have to buy buttermilk and heavy cream when I already have sour cream in the fridge this is so helpful
you can also use live cultured yogart, set milk out at about 70 to 75 degrees and add 2 tbl yogart pet pint heavy cream when you notice a slight foaming on top and the cream has thickened slightly ( 8 to 12 hrs ) its ready to churn into butter. you may also notice a soft slight sour or tangy aroma as the yogart culture grows. additionally if you can find raw cream good luck unless you can buy direct from farm most states regulate stores cant sell raw milk or cream. if you do buy from store get the heavy cream and look for type that IS NOT ultra-pasteurized they can cause issue making butter. i also took a large diameter rolling pin and made a modified V shape teeth down length to duplicate the old roller grand parents had
@@amandacallaway9426
,
Can't purchase raw. Not FDA approved... 😩
@@ford5652 Yes but if a person gets a pimple they are there with the solution so everyone does not catch it. Time to kick them to the curb.
My father talked about their cow's milk being so fatty, you had to cut off the natural seal of butter off the top to get to the cream and milk. Thank you for sharing this video. It is making me consider getting the old butter churn repaired. Yes, we still have it.
Making butter was my Saturday chore when we went back to the land as kids in the early 70’s. My Dad rigged one of the big blue water barrels into an old side mounted barrel churn that had an up/down bar handle. It was in the dirt basement and I had my transistor radio playing so that I couldn’t hear the mice. We had a retired purebred Guernsey…that’s a lot of milk and cream for a family of 4. I was thinking last night that Dad would have loved channels like yours. When he died the thing I really wanted was the copy if The Have More Plan. I loved going through that book with him.❤
Homemade butter is great. I'm 82 years old,, I don't remember when I started making my own butter. Right now I'm very lucky, I have a source for raw cream. I'm getting about 1 1/2 lbs. per quart of cream. I don't stop there. When I make butter, I usually make 4 quarts of cream. When I get my butter I put it in a Ceramic clad Cast iron pot and turn it into Ghee. When you make Ghee, you don't have to worry about the butter getting rancid. My butter dish sets on the table all the time. Up to 2 weeks and it is always soft to spread. They say you can keep the Ghee in the fridge for many months, and freeze it for a very long time.
Also, when jyou make Ghee, you don't have to be so fussy about washing the butter. The boiling get's rid of the water and the milk solids, That's why you can keep it for so long. Also makes it much better for cooking with.. I eat a lot of fish, and only cook it in butter, or Ghee. Never have to worry about burning the Ghee. like you do with the butter.
My dad was a good ole farm boy & he always called skim milk "blue john" because it had a bluish tint. He grew up during the Great Depression on that farm. He was a little peculiar about butter... he didn't like butter because it could be made at home. He liked margarine because it had to be bought at the grocery store, making it seem special to him. One of his favorite treats was to crumble a slice of cornbread into a cold glass of buttermilk & eat it with a spoon.
Oh lord I just remembered my dad used to do that but with a little sugar too...thanks for bringing back that memory
My dad who was a coal miner loved this also!
My dad and mom were both kids, during the great depression, and they also referred to skim milk as "blue-john".
My grandparent ate cornbread and buttermilk every night while watching the news.
My mother was the same way. She grew up on a farm and they would have bread and butter sandwiches with a lot of butter. She would only eat margarine for years because of all of the butter she ate during the great depression.
Thank you Carolyn for sharing all your knowledge, I just adore you Josh and your family
Thank you! I got a gallon of beautiful raw milk, skimmed the cream off and ended up with 2 pints! It’s sitting in the counter coming up to temp. My first try at homemade butter will happen in just a bit. I’m 61 yrs old, teaching old dogs new tricks isn’t very hard. Thank you again, you’re a wonderful teacher. 🌺
Sounds great!
You missed out! I grew up with my great grandmother doing all of this. Home preserving is a dying art that I'm trying to pass on to my grandkids.
I’ve been making butter for years with my KitchenAid mixer, your little tips today totally sped up the process, thank you
Is your recipe different than hers?
I want to do this with my kitchen aid too! That thing has become like my right arm in the kitchen I cant live without it.
Thank you for the little details. This really makes a difference. So many videos rush the process and take shortcuts. A 30 minute video well worth watching! Blessings to your homestead.
Yes, yes I agree, the time of how long the video is of no matter when you're learning.
Exactly.....the starting temperature makes ALL the difference. I didn't see that point made the the couple other videos I watched....resulting in my initial attempt being a disaster.
When I pour off my buttermilk from a shaker jar, I repeat the shaking for a couple more minutes and pour off more buttermilk. You will know when to stop shaking. I then pour cool water into the jar and continue to shake. This is my process of kneading, This helps keep the kids working also. Remember, once you add water to the butter, the milk you generate does not go into the buttermilk jar. You are also not using as much water. Great video. Also, remember you can add flavors to the butter when it is still workable. What flavors? Experiment, at the Iowa State Fair, I made everything from Chocolate butter, Root beer butter, Lemon, Onion, Shichimi and others. Once again, great video.
Been there, done that.milking cows. Skimming the cream. Churning butter, making cottage cheese. Then we got modernized and got a hand cranked cream separater and a hand cranked churn. I still have a wooden butter paddle for washing the milk out of the butter and a one pound wooden butter mold.
I make my own butter with store bought double cream, I love it. I make in a Kenwood mixer, wash it and slap it in to shape, lovely!
My late husband's description of his grandma shaping the churned butter on the round butter dish to look like a turtle was pleasant to hear..
Exactly the same as me!... I watch for cream being yellow stickered and reduced in price... and use my Kenwood achef to make butter
@@My2up2downCastle it’s trying to get a cost effective deal, however decent butter has gone up to just under £3.50 for about 250g so a saving can be made.
When we were kids, we had my grand mother’s butter churn that was a big crock with a wooden handle. We would take turns churning butter. Mom had grammas wooden butter stamps too so sometimes she’d press it with pretty patterns in the butter.
Helped my Momma churn butter 60 years ago. Our family (10 kids) loved clabbered milk also. Fresh butter and buttermilk are wonderful. Thank you so much.
When the weather was bad, and my kids were stuck inside driving me crazy; I used to put cream in a jar and tell them to shake it until it was butter. If they still had energy, then we made bread, too. Lol. Great memories and a way to get all of their wiggles out when they were bored. ❤
Thanks for sharing!!
I cultured my cream by leaving it on the counter overnight. next morning, we jarred it, it took about 10 shakes before we had butter!. And it was SO tasty! Had to wait until the bread was done baking before we devoured it!
Wow. Im going to try this. I helped my mama make butter from our cow, when i was 15. Havent done it since. Glad for the refresher course. Thanks so much !.
I recently started buying raw cows milk. It's always refrigerated when I get it. I'm really wanting g to learn how to make cultured buttermilk without a storebought starter. Would leaving the heavy cream set out before making butter leave me with cultured buttermilk?
Girl, you need to be teaching classes on this. I learned SO MUCH!! Thank you, thank you, thank you!
Glad it was helpful!
Thank you so much for this immensely helpful tutorial! I tried butter making once with terrible results and thought I'd never do it again until I saw this video. Tried again today with beautiful results. Much gratitude ❤
Thank you so much for this lesson, the kneading it in water till it runs clear clear is important.
Your videos are so calming and relaxing. I plan to live on my own farm some day soon. Your like a virtual mom teaching me haha, thank you 💖 these videos are so helpful
Carolyn You do such wonderful lessons, I remember when I was a child we was making butter and I got to help shake the jar. Great memories! Thanks again and God Bless
I used to make butter when I worked at a small boutique cheese factory. We used an old agitator washing machine and made large quantities at a time. It worked brilliantly and the butter formed into big 'marbles'. The enamelled bowl was easy to scrub and drain with boiling water to flush and sanitise the whole machine. I was also great for washing the cheese cloths after making quark.
I used to make butter from my dad's Jersey cow by shaking it in a jar. The cat was useful and very eager to help with cleanup by licking my fingers after kneading was finished. Thanks for sharing your insights.
Shaking the cow?
Just kidding 😂
Jerseys give the best cream, freshians the best milk imo.
@@marykater.7169 lolol
@@marykater.7169 yeah, that's what I thought also 😂
Every time I watch one of your videos I get so excited. As a little girl growing up in England we had a milkman bring us fresh milk daily. Soon as he dropped off our two pints I'd take of the lid and spoon out the cream from the top. So delicious and fresh. Thanks for bringing back good memories
I’ve always shaken butter out in the same half-gallon blue Ball jar since I was growing up on our dairy in Eagle, Idaho, forty years ago, and it always comes out within 15 minutes just fine, regardless of season or temperature. Generally speaking, sweet butter is made in Spring, cultured butters are made in late Summer. When we clabbered milk and cream for culturing, we always left it from Monday to Monday.
If your butter is slimy, you have gotten your cream too hot and not pressed it out well enough during washing.
What is clabbered milk?
@@jessicacanfield5408 Clabbered is when the milk, or cream in the jar has grown bubbles throughout.
My momma used chilled water to wash the final butter to remove the buttermilk from the remaining "chunk"
I just want to command you of your genorosity. It is not everyday that you find such a helpful instructional on youtube. Thank you for sharing.
Glad it was helpful!
Just saw this when I made butter we didnt have a separator so would scald the better at night and let it cool overnight and then first thing in the morning scimmed the cream off, this way got most of the cream, it made the sweetest butter I ever made, this was about 40 years ago, I gave some to an elderly lady 80yo and she made me the greatest complement saying it was the best butter she had ever tasted,even better than her mother's and grandmother. When scalding the milk you have to watch it carefully and as soom as you see the surface moving, just the start of a simmer, you turn it off and take off heat.
Love your videos! We used to freeze the cream we where going to use for butter. Then thaw to room temperature. Then it would break faster at least that’s what Mom said. We use a old mix master to churn. It tasted great and we loved it.
Your family is a Blessing to all of us RUclipsrs.🙏🏻🙏🏻❤️
You're So right about the taste! I'm homesick for home churned butter!
When I was a child on the farm, my aunt lived about 5 miles away. They had chickens and milk cows. We had pigs and black angus and huge gardens. So we would share back and forth. Every other day she would come by in the evening and drop off a gallon of fresh milk. The next morning Granny had a churn (the old fashion kind with a wooden plunger) set up for me to churn after I ate breakfast and while waiting for the schoolbus. When I got home there was fresh butter for any leftover biscuits or homemade bread to snack on before I started evening chores.
I also used to fill up the jar shake it and hand it off to my kids. They loved it and the butter. I also did the jar method with my pre-school class back when I was a teacher.
Thanks for the tips. Can't wait to try this in my suburban homestead!
mmmmm cleaning a wire whisk of whipped cream or pre-butter is easy! You have a ready made tool for that, it's called a tongue 😁
And if one doesn't want to do that (idk why they wouldn't) hot water works great!
My daughter sent me a card that read ‘good moms let you lick the beaters, great moms turn off the mixer first’ 😂
@@tional5266 🤣🤣
@@tional5266😂😂 😂
I made my own butter from store-bought cream. I messed up the washing step. XD But I used the buttermilk to make bread and it was the BEST bread I ever made.
That was a great piece on making butter. I've been watching a couple other clips from others but yours gave the different options you covered from beginning to end of the butter making to salting and storing. So good thank you.
I'm new to cooking (being freshly retired and love eating, I thought next was to enjoy cooking) but now you've opened my eyes to not only cooking but making my own ingredients! You have a new subscriber (from Australia). Looking forward to watching more of your videos.
Carolyn I enjoy all your videos ! The way you teach us how to do so many things , encouraging us to at least to try preparing butter and all the things is just wonderful. Your knowledge is extensive and I appreciate your dedication and how you think of everything that we should know in order to have success when we go to prepare butter , sour cream , cheeses etc. Thank you so much for all that you do on your channel! Blessings!💕
I have been making my own butter for a couple years. I use my KitchenAid mixer for doing it. I always use the wisk. Never had problem cleaning it. I just tap it on the bowl a couple times and all the butter falls out. I have to use store bought heavy whipping cream as I don't have a cow nor do I know anyone near by that has one. Would love to make butter from fresh cream! Love your videos! You're such a great teacher!!
I must give making my own a shot. My aunt in Ireland used to make it in her own churn using cream from her own cows - she and my uncle had a farm - and send a block to us every now and then here in Sheffield, England. I imagine the flavour of the butter is determined by the grass the cows eat and the soil it grows in so the country or the area of the country. My aunt's butter was the best ever. Thanks. I have a blender and a food processor so can try making it with either or both.
Well I'm smarter than I was an hour ago. I just didn't know there was so much to know about butter. Thank you
Listening to you and watching the whole process makes the world look a bit more normal again :)
I remember my grandmother making our butter and buttermilk in a large wooden churner. I've made some in the past using my food processor. I'm now planning on using the jar method with my grandson when he visits again. Thanks for the instructions on washing it.
I felt in love with your videos❤ your voice is so pleasant to listen to and is awesome that you don't deviate from the topic. Thank you so much for sharing your knowledge with the public 🎉🎉🎉
Thank you very much! I've made cultured butter for years but my whipping & separating were never consistent. Your tips on the temperature solved that for me.
I just finished 2 liters of cream worth, 4 days fermenting behind my wood stove then 4 days tempering in the fridge. I do a lot of curing, fermenting & stuff like that and push the boundaries :)
An, the memories, my dear. I get raw milk from a friend now and still do this, but watching your video is like working in the kitchen with mama when I was young 🙂
What a helpful and informative video! Thank you Carolyn!
In the future could you folks do a video on how you handle your relationship with your milk cow in regards to calf-sharing or pulling the calf of permanently, if you bottle feed (etc.)?
Thank you for being an encouragement for those living in and pursuing this lifestyle!
❤hi. My family is from Greece,I'm first generation immigrants. I have memories of my family making butter very old school from goats milk in Greece. The methods you are doing are school much easier. Thank you ❤
I use a blender. I found it's the easiest for me. Let it run. Pour off the butter milk. Add water to the blender to wash the butter a couple times. It just depends on how much more butter milk gets spun out. Drain it. Put it in cheese cloth and squeeze out any more. Put it in a plastic container and refrigerate. Butter doesn't last long. Maybe a week.
Thank you and God bless you for the inspiration....
Now I know the rules hopefully next time my butter will come out nice....
I’m so glad I found this channel thank you for being on RUclips love this ! Can’t wait to see more
I’ve been making butter from your instructions but recently I’ve been culturing my cream before I make butter. I add a little of my culture buttermilk and leave on counter overnight. Next morning I make butter. The buttermilk is already cultured. To me it seems like one less step. I’ll rotate my buttermilk to always keep it fresh. The butter is absolutely amazing! I’ll never go back.
That transferring of the leave propagation from a shallow plate is such a great idea! Less work & less stress for the plant. Love your videos!
I thoroughly enjoyed this video. Lots of information. I remember my mom talking about her mom making butter and then they drank the buttermilk. She loved it. My only question is - when washing the butter, instead of putting all the water/buttermilk down the drain, why not collect it all and feed it to the animals?
Hellooo H.Family,God bless you all,i learning so much with you,i just want to tell you "thank you",i wished one day my family and i can get farm off grid.Thanks again.
👏
Bought fresh organic milk from grassfeed- happy cows yesterday and just made my first butter😍- yummieee! Thank you💞
Sounds great!
THE FATAL BUTTER A report out on the butter making today: I was way up in the garden today planting a shootload of strawberries, tomatoes, and peppers. The wife, V. was busy vacuum sealing flour....and making butter. By pre-arrangement she was to turn on the garden water to my long and ancient piping when I gave her a call. Eventually I called. She was yelling THE BUTTER IS *EVIL!* Well, that was certainly different.
Following the advice of H Family I had put a new quart of Some Value cream and yesterday's non butter whipped cream out to warm at room temp a bit. She dumped the whole thing into the bowl. As you recall yesterday the fridge temp stuff just wouldn't make after much stirrings with the Kitchen Aid. So today, V started the process, watched it for 5 minutes and then wandered off to hang up a couple of shirts. That was a mistake. When she came back to the kitchen she said the mixer didn't sound like it did before. Aha! In her absence the butter made. Poof! Butter! The mixer, being ignorant, kept spinning that new magic glob around sloshing buttermilk everywhere! V was not pleased. But she did eventually turn the water on for me. (I really didn't want to be anywhere near the kitchen anyway.) Takeaway is...butter is evil. Evil works in darkness. Keep your eye on the cream. Always.
Epilogue: That butter tasted mighty good on a piece of bread a few minutes ago!
i love your story, it's hard to find people with an imagination these days 😀
I admire your storytelling skills XD
Best thing I've red all day! 😂 I could invision it all!
Thanks.. since its hard getting raw fresh milk, I use whipping cream. 10mins done. ❤
You are an inspiration!
So glad I found you!
Thank you for keeping and teaching these simple, yet simply forgotten skills alive for us! A National treasure, that’s what you are! ❤️🇺🇸❤️
I love your channel! I'm enjoying the refresher of what I learned from my mama when I was young.
Me too!
I make it with heavy whipping cream from the grocery store and it is awesome I use a kitchenaid mixer
I did exactly as instructed with the mason jar and WOW 🤩 it was so much fun watching it turn. It was 10000 x more delicious than i thought it would be! AMAZING! I added sea salt, maybe just a tad to much but i love the taste of salted butter. I also donned non-latex exam gloves to knead the butter under pretty cold water to keep my hands from getting too oily. I added soured milk the day of production and it came out fine. I also use the soured milk with maple syrup and fruit as a delicious snack. Im now on my third batch of butter. I intend to do more cooking with it and making enough to store. I belong to a Cow-Co-op and thats where I get my raw milk and cream. Right off the top of the gallon jugs. Its thick and creamy. Half of the cream goes to making butter and the other half as cream for my coffee. I try not to waste a drop because it ain’t cheap but it makes me some delicious food. Its also very good for your immune system. Thanks for all this coaching and wonderful techniques. Love the channel!
Blessed to be getting raw milk here in Michigan. I have two quarts cream in frig right now getting out to warm to room temp fir butter!! Love, love, love the milk...as I milked by hand, starting when I was 11 y.o.
You sure explain things so well. My brother in law gives us cow milk and I’ve been trying my hand at pasteurizing to butter and cheese. It’s not been anything we want to eat yet, but I keep plugging along. My chickens eat what we can’t 😊
My goat milk butter is delicious! But one difference is it is whiter. Lots of good things in it even though it isn't yellow!
Thank you so much for your video's. Much appreciated and greetings from Holland 🇳🇱
Picking up my first 2 gallons of raw milk today. I've been waiting for a cow share a long time. So excited to get started.
Great video, totally from the heart ❤, butter is a super food 🙂
Good Knowledge, Enjoyable Sharing, I like it, keep it up
As a kid, we made some in an old wooden churn and ate it on crackers. Absolutely delicious
I love the majic when the butter milk let's go of the butter and turn into two different things 🤔😛 I'm 58 yo ,in the fifth grade the teacher handed the class 1 jar we passed it around the from kid to the next , NO one dropped the Ball jar and we All had butter on crackers AND no home work that day 🙏 because she said we all worked together for dinner, something I'll never forget I just wish school was still like that 🇺🇸
🇨🇦🐄 New subscriber here! ✋🏼 10 years ago I cut out all dairy after a blood allergy test showed sensitivity to both whey and casein. 😭 I had developed leaky gut from chronic stress, & have avoided trigger foods & stress as much as I can (no thanks to C-V-D 👎🏼).
My gut has healed a lot in 10 years, so I decided it was time to try raw fermented milk kefir. (It’s illegal to sell raw milk where I live, but you can always find a way if you know someone with a cow. 😉)
I began consuming raw milk from a friend’s grass-fed dairy cow, and have had zero observable issues! 🎉 I made most of it into kefir to further break it down for digestion & provide beneficial bacteria, but have also had the milk & cream without any culturing.
The last gallon of milk I got was about 1/3 cream (!) so I’m making butter 🧈 from it! Thank you for the clear, detailed explanation & tips! I’ve watched several of your videos and am hooked! May the Lord bless you, your family & your channel. 💞
I still have my grandmother's butter mold. I helped her churn with the old muscles in a churn. When we put the butter in the mold, the rest of the buttermilk/liquid out at the bottom. We drank raw milk all the time. It took some getting used to but I know it had to be good for us. Thank you for showing people this video! We kept our butter and milk in our spring house. Yum! I want to try goat's milk. Easier and cheaper to feed than a cow I'm guessing. Bless you!.💕
As a child I spent hours shaking the jar to make butter which I didn't eat because Mom always used a "sour" cream that had set out several hours! When I make butter as an adult I always make sweet cream butter which I love! I have an old antique hand crank churn like my grandmother used.
Yes, it's very important to carefully wash the butter.
grandparents farm also has a serrated roller the butter was run under folded and run under again until as grandma would say you can here the butter singing / talking to you salted and run again until it was molded into a butter press. the roller was a very very old process that was used in Europe for ages to get the water out and to make the butter a silky smooth texture. one additional hint for those wanting to store some butter loner .... clarified butter the process of making it removes water but also as you skim it and pour it off it removes the milk solids left behind during the making of butter. Clarified butter does not go rancid the way regular butter can plus it does not burn and smoke in pan while cooking until a much higher heat 486F for clarified versus regular butter at 325 to 375F so is better to use to sauteed with then normal butter . and because the milk solids are removed It has negligible amounts of lactose and casein and is, therefore, acceptable to most who have a lactose intolerance or milk allergy
Long video but full of useful info you can’t skip. Watched it till the end.
Excellent presentation. Thank you.
I had to click on this! Brings back pleasant memories of my family time on our farm in the 1970's
62-67F are roughly 16-18°C so a cold room temperature
That's super cold. I'd have to be making butter in Winter in Australia 🤣
@@kazzagreen84 That's what I was thinking. Or chill it in the fridge and start making it straight away. No "leave on the counter and wander off".
I haven't made butter since I was a kid at summer camp, but this definitely makes me want to try it, again. Think I will wait until the cream is better...for the record, I didn't know there was a season for that. but it definitely stands to reason. Thanks so much for posting this inspiring and detailed 'how-to'!!!
superb! appreciate the clear and specific instructions, best I've seen in English...
Carolyn this was just a great video... Thank you so much!
Thank you! We just made our first tiny trial batch of butter 🧈, all taking turns shaking the jar. My eldest requested to make a ball of butter, Laura Ingalls style… we got very excited!
We're getting out first Jersey girl soon. So excited to make our own butter!
I can taste that fresh homemade butter. Thank you for all the tips on making it :)
Fantastic video and makes it very clear what to do. I have made some shaking in a bottle many years ago and luckily we ate it straight away as I cannot remember doing the washing and rinsing.
I have a family butter paddle that's over 100 years old that I shape my butter with! My grandmother gave it to me this past year. I love it! I can't wait to be able to use raw milk! We can't buy it in KY.
Thank you Carolyn! I've never been exposed to butter making, and after watching your RUclips video on how to make it, feel motivated and inspired to begin making my own butter. I'm even motivated for making my own electric butter maker. I've looked into what motor specs are necessary for a smaller electric butter maker in researching how to build one myself; yet, I'd appreciate it if you can share the motor specs for the larger electric butter maker that you purchased. Thank you!
You cannot find it on Amazon. The specs in the description should have the motor info you're looking for.
I made one for my wife. All I had to do was drill a hole in the lid for a mason jar large enough to fit the shank of a beater for a hand held mixer through and use the jar/lid combo to churn the butter.
When I make my butter, I freeze ½ of it, and make Ghee with the other ½.
awesome video. We just got our first Jersey cows 6 months ago. I can't wait till we can start milking them and try this out
Oh wow this😮 is easy! Thanks for sharing
Thank you. You are a blessing, your love for family shows.
Wow, that butter is so bright!
Wow that cream is so yellow!! I'm so envious, thanks for all these tips we planned to make butter this year with our kids as part of homeschool. I would love to see a video on keeping a cow, all the info on it. We are planning to get one next year and I would love to see yalls daily schedule of milking the cow, how you do it, as well as what you feed, and all the ins and out of keeping a dairy cow! That video would be Invaluable!
I agree!
This is the best butter making video I've seen. Thank you so much for the information!!!
Thank you, I learned so much. I’m a beginner and had my butter go bad and I couldn’t figure out why.
So brilliant, I was so chuffed to get my butter. Thank you
You are a fantastic teacher!
Thank you! 😃
Thanks for the training! Will make it!