Lovely video, Amanda! Sometimes having a special tool for the job is worth it, thank you for sharing your experience and review of this butterchurn. Love your shirt, I saw the full quote at one point in the video and it made me giggle! 💚
I started making my own butter a cpl months ago and usually turn half of what I make into compound butters for cooking. You now have me excited to deep dive into making my own buttermilk! Also very much interested in this butter churn. Seems way easier if a cleanup then my kitchen aid mixer.
i love butter milk i wish i could make some of the things that you do but it is just me so i have to think about that i am going to look into some of the cheeses cus if they turn out my sister would love them also i have no access to raw milk as yet but i am looking into it will see if i can find some leagle in AZ going to try yogurt soon got a table for my dehydrater almost all set up will let you know keep on keeping on
Just wanted to share a tip with you for your various jars...I use a sharpie and write on the jar what is in it. It washes off easily when you clean your jars.
Thank you for the review! Quick question on something I’m confused about. Once you make cultured butter and save the buttermilk from that, how long will the buttermilk last in the fridge? Would you keep adding more buttermilk to it from successive batches of butter, or toss the older buttermilk and replace it with the new to have on hand for recipes/culturing the next batch of butter? I feel like I’m ready to tackle cultured butter but just stuck on this detail. Just keep the newest batch of buttermilk on hand?
It can last a while....it will just continue to culture slowly. I just add some of that cultured buttermilk to the next cream batch, and let it sit overnight on the counter to culture before churning in the morning. I try to use all that I have before getting a new batch...rather than adding to it. I have found lately that the cultured buttermilk is really delicious to just drink...kind of like a plain kefir. I also use it in smoothies and popsicles.
I like this lady. Funny and smart. Well done video. Heck, I learned something too.
The first time I cultured my cream for making butter was mind blowing!!! I'll never make butter again without culturing the cream. SO MUCH BETTER!
Lovely video, Amanda! Sometimes having a special tool for the job is worth it, thank you for sharing your experience and review of this butterchurn. Love your shirt, I saw the full quote at one point in the video and it made me giggle! 💚
I started making my own butter a cpl months ago and usually turn half of what I make into compound butters for cooking. You now have me excited to deep dive into making my own buttermilk! Also very much interested in this butter churn. Seems way easier if a cleanup then my kitchen aid mixer.
i love butter milk i wish i could make some of the things that you do but it is just me so i have to think about that i am going to look into some of the cheeses cus if they turn out my sister would love them also i have no access to raw milk as yet but i am looking into it will see if i can find some leagle in AZ going to try yogurt soon got a table for my dehydrater almost all set up will let you know keep on keeping on
Just wanted to share a tip with you for your various jars...I use a sharpie and write on the jar what is in it. It washes off easily when you clean your jars.
Buttermilk is such a good thing to drink when you have am upset stomach.
I'm really loving drinking it as a post workout drink!
Great video!!! How much raw milk did you have to get that much cream? I’d love to make butter every week!
I used 2 gallons of milk, ans skimmed off the cream from those. Right now the cream line I'm getting is about 1/4 of the jug, maybe a bit more.
Thank you for the review! Quick question on something I’m confused about. Once you make cultured butter and save the buttermilk from that, how long will the buttermilk last in the fridge? Would you keep adding more buttermilk to it from successive batches of butter, or toss the older buttermilk and replace it with the new to have on hand for recipes/culturing the next batch of butter? I feel like I’m ready to tackle cultured butter but just stuck on this detail. Just keep the newest batch of buttermilk on hand?
It can last a while....it will just continue to culture slowly. I just add some of that cultured buttermilk to the next cream batch, and let it sit overnight on the counter to culture before churning in the morning. I try to use all that I have before getting a new batch...rather than adding to it. I have found lately that the cultured buttermilk is really delicious to just drink...kind of like a plain kefir. I also use it in smoothies and popsicles.
Cool churn. So does the cultured butter have a tang or different taste? Val C ❤️🙏🏻
Have you ever had European butter? It's that. US butter is called sweet cream butter. Cultured butter is delicious.
It does have a slight tang.....but it's sooooooooooooooooo good!!
"I did a thing" should be your t shirt!
Where did you get the T-shirt you are wearing?
I like your thinking! "I did a thing" is something I say a lot. :) Here's the link for the shirts...thehappyhomestead.bigcartel.com/category/apparel