HANDMADE BUTTER-cultured butter with cultured buttermilk made by shaking some cream in a mason jar
HTML-код
- Опубликовано: 5 фев 2025
- Mesh Strainers (set of 3) amzn.to/3pcFCPo
Wide Mouth Mason Jars amzn.to/2YXX3sc
My Cast Iron Skillet amzn.to/3liM99i
Intro/Outro music by Eric Rutledge / eric_rutledge
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I just did this. It took about 10 minutes. Then I made biscuits with the buttermilk and butter
Thanks for the timeline!
I thought about it...does that count?
@@cherylanderson3340 You so funny!😆
@@cherylanderson3340 me too...but I did use old milk to make fresco queso (another of his vids)
@@chk3700 This is almost embsrassing, but I can't recall or find what I was commenting about.
I was kidding, but now wish I knew what it was about.
Any help...much appreciated.
We churned butter from fresh milk by hand when I was a kid....I built an electric churn to get around all that shaking. It's amazing what can be done with a windshield wiper motor from an old car.....
Id like to know how you used that motor.
I did the same thing as a kid, though I never made a churn. I thought we used regular whole milk, but maybe it was buttermilk.
@@mem3769 I mounted the windshield wiper motor on a board and attached it to one of the post on the back porch so that it was a couple of feet above the churn. The height was determined by the length of one of the arms that was connected to the motor from the wiper system in the old car. I put a screw through the hole in the end of the arm and into the churn handle an inch or so from the top....with the two screws about a foot apart, a simple piece of cordage joined them
@@flamerollerx01 butter is normally churned from fresh whole milk, never tried churning buttermilk.....
Start a channel and teach us some of the diy you make
You can wash your butter, to remove the butter milk taste. The butter taste will still be there. We make our butter straight from the cream from raw milk. Use a wide mouth canning jar to put raw milk in. Put lid on. Set in refrigerator over night. Cream will be on top. Spoon off cream and start shaking. Love your video.
I also have raw milk and separate the cream. We use a glass jug with a spigot, the cream stays on top while I drain the milk from the bottom such a time saver... Be sure it will fit in the fridge before buying one... ask me how I know LOL
I went through all the stages of the shaking. I am a new man.
What a workout you are getting, making butter!
All I can say is thank you!!! Reminds me of a time with my mom and grandma when we made our own cream butter…please keep these videos coming, so too many people today have forgotten how simple life’s pleasures really are! This is my second video, I’m looking forward to a video to make ricotta cheese! Nothing finer in life than food from scratch
You're welcome!
At one point we had 11 ppl in our home. Bios, in law, grands and fosters. So we used alot of buttermilk, butter, whipped cream and whey for for breads and such. This is exactly what i would do. Fill a mason jar about 70% and start shaking. Hand it off to someone until we got what we needed. Butter for dinner , work out before. Whipped cream for dessert hand the kids the jar while i fixed or got out the stuff. We would make the butter for biscuits and use the whey from the butter making in the biscuits. That was 15 years ago when a quart of whipping cream was 2.50 and you could buy it for less than butter and save money.
THANK YOU for explaining what cultured buttermilk is and how to make it!!! So many recipes call for cultured buttermilk and this was a big mystery for me. I even went to a market to see if they sold cultured butter. Now I am good to go, thanks to you!
Great video ☺️
We had farm week in summer at the learning center where I used to teach.
We'd start after breakfast with the toddlers....
Every class would "shake" the butter 🧈...
With the school age kids finishing it off in time for snack. We had fresh baked french and corn breads with the butter THE WHOLE center made themselves!!! What a blast!
Wonderful. This is the kind of thing that teaches kids and creates fond memories. I have fond memories of making butter as a kid by shaking what I remembered as milk, but it was probably butter milk. Not every child will be inspired by this, but some will and many will come to a higher level of self sufficiency because of it.
Hi , Curtiss . I just found your channel Looking at your recipes , they are great . just wanted to say I was raised on a farm and had many jobs and responsibilities , One of them was to make butter from our milk cow . she had very rich milk out of every quart of milk there would be 3 to 4 inches of cream on top . after your butter is made put in a bowl and use a wood spatula to work any buttermilk out . you could put some salt in at this time too doesn't take long . just thought I'd share this . Great video , stay safe
Best regards
Terry Lembke
Honestly I don't what I loved more, watching him make butter or just watching him work out!
"Just gonna sit here all day and eat butter" 💯 My kind of day
2023.10.09 Just made butter from a liter of 33% whipping cream. I got 335 g of butter or 33.5% butter. This is the third attempt at getting cultured butter. First batch used mesophilic culture, second batch Kiefer probiotic, third batch today used the butter milk from second batch. None of them tasted very cultured. Taste was perrty much just butter. If someone has a suggestion I would like to hear it. I let each batch sit on counter at room tempeture for three to five days.
I make butter all the time and use the buttermilk for the biscuits & pancakes. I have quite the collection of beautiful antique butter molds and some really cool modern silicone ones. It's a lot of fun! 😋😋😋
What a great way to live your hobby!
@SelfServingSkillet once people know you collect something..every gift time I get several. Before our 100% wipe out in Hurricane Harvey #Ihateharvey I had a grand collection of antique copper gelatin molds. 🥺 Our houses ransacket by looters before we were allowed access, I hope people at the flea markets sent them (and all our other stuff,) to appreciative homes. 🙄🙄🙄
I love making stuff from scratch I subscribed just so I can use your technique on making some things I've never made before! Also thank you for what you do, these skills will come in handy with the food shortages we have lingering about and getting worse on us.
“I’m just going to sit here all day and eat butter,” Haha, I would, too, making something that good. Stumbled across you yesterday looking for ricotta cheese how to’s, and now binge watching your channel while my whey is supposed to be turning into cheese-not happening, but doesn’t matter right now, I have a whole new source of entertaining info here! Subscribed and thanks for your channel, I love it!
Thanks, and good luck with the whey conversion!
Hi! I don’t even know your name but I’m hooked on your videos:) I was looking for a video on how to make bolillo rolls and the zero waste cheese video was in the suggestions, needless to say I’m subscribed. I appreciate your explanations in plain English for the common watcher, I’m learning a lot from you. Thank you for being humble, it’s very refreshing.
You're very welcome! I just came off of a pretty off-putting day from my comment section, so to wake up and see this is just the breath of fresh air I needed. Thanks for taking the time!
Was a teen last time Mom , dad and my aunt and her husband did that, they would shake jar till one tired then pass it around, even rolled it across the table back and forth before it started setting up. Me being raised on oleo margarine didn't think it worth the effort, but the four of them loved it.
Awesome to see this scenario of making butter! Reminds me of the time we made butter when I was in 5th grade. My male Teacher made our day when he did this in front of us. There were about 23 of us who lent a hand by each one of us giving about 10 vigorous shakes each!! Results were delicious on crackers 😎
I've made butter 🧈 in my KitchenAid mixer. I wrap a flour sack towel around the entire bowl and mixer because it definitely will splatter everywhere. Do the same things as when making whipped cream, but to make butter you beat it a minute longer until breaks and the butter separates from the buttermilk. Proceed to squeezing, rinsing, etc the butter chunk, and storing the buttermilk.
never thought yogurt and cream left out for 2 days could make butter, might give it a go 1 day, you've inspired me to make my own ricotta already.
I usually do butter with a bottle of thick cream and just shake that up
I love when you do the taste test, your expression tells it all.
I get raw milk from a farmer that has the cream on top. I skim the cream off to make butter, and I use the milk to make yogurt. Sometimes I put blueberries, and other time I use strawberry, and put it in the incubator for about six hours. I then hang the yogurt in a cotton bag to drain off some of the whey.
Childhood memories with a milk cow... loved the cream, butter, but not the milk itself...we had a paddle crank churn vs really old school all wood paddle plunger
So! When I was a kid, we did this but in a huge Mayo jar. We past it around till it was done.. add salt before eating. 😎
love this. I've never seen it done with the yogurt. I'm gonna try this 👍
No need to use yogurt if you start a batch with yogurt now you have cultured buttermilk. Just add more of that cultured buttermilk to the next batch of cream a few tablespoons to say 1 pint cream as a starter... that is what the yogurt was in this video a starter. Just have fun...!
Many thanks for demystifying in plain spoken words the art of cheese and butter-making.
Pat
I saw people use a food processor to make butter. It does take a while, but the processor does all the work.
Just gonna sit here all day and eat butter...
What a great line ,I could aspire to do just the same with that fresh home made butter .
Love your work,nd your channel...
when I was in India in 2012 the Ashram I stayed at had their own cows and made their own butter...it was the most amazing, most delicious butter I've ever had in my life, and I've been wanting to learn how to make it myself.
This video makes it look so simple! Thank you!
❤❤❤❤Thank you for this beautiful home made butter recipe. God bless you.
Just made it and AWESOME it's so good!!! I used a food processor to speed it up because my arms wore out in a minute 😂 thank you so much for posting this and I also tried the cheese and was AWESOME too!
Yes, I as a single mom, the girls 👭 realy enjoyed shaking their butter for their pancakes 🥞 😋
Thanks for posting this! I make my own yogurt using heavy cream. One batch didn't quite turn out right and I ended up with something similar to a butter type substance but it was too tart as I incubate my yogurt at 115° for 24 hours. I'm going to try your method and hope it won't end up quite so tart.
One suggestion if you are going to have children shaking the cream - use plastic containers (mayo jars or large peanut butter jars). Don't need to have broken glass all over the kitchen floor, right?! LOL.
Yeah, broken glass is the opposite of good butter. What do you use to incubate your yogurt?
@@SelfServingSkillet I use my oven. I have a 75-watt incandescent light bulb in a trouble light placed in my oven. It keeps the temperature at a steady 115 degrees! I use pint-sized mason jars with plastic screw on lids for the yogurt make 6 jars at a time. When I'm not incubating my yogurt, the oven is where I store my pots and pans.
@@RonnaHarlow wise! 👏
Wow!! Your videos are amazing , especially right now when food prices are astronomical! Thank you so much for sharing how to make butter & butter milk! Also, I enjoyed your other video, making farmers cheese, very clever! I am going to try and do what you did and see how it taste/turns out! lol.🤗🦋💜🦋
Let me know!
Your workout made me appreciate my stand mixer all over again!
That is also my preferred method. I'm going to make a follow up video in the not so distant future
It sad that 15 min of physical moving has people excited seems some people never ride a bike, milk a cow, dig in a garden or use the arms for 15 min straight. He was shaking a jar not jogging with bricks tied to hit arms or body... great video though if you are a single gal.
I just found your channel this morning and these ideas are life changing for me! I cook and I bake a lot, fresh butter for breads… I absolutely love this idea, now to get busy… wish me luck!
Good Luck!
People are gonna think I'm nuts for doing this with buttermilk and for the question I'm gonna ask...but here goes. I buy buttermilk mainly to bake cornbread. It's usually lowfat. I let it sit in the fridge for a long time sometimes before I get around to using it. It will separate in the jug but I shake the daylights out of it to mix it up and make my cornbread anyway. It works and smells the same as when it was a new jug. I'm guessing that one would need to have full fat buttermilk to make the butter. Am I right? And also if it is cultured buttermilk, would you still need to use yogurt cultures? I'm guessing no, but want to make sure. This is all uncharted territory for me. Thanks in advance for you help.
Great question, but no. Buttermilk is the product of making butter, so you can't get butter out of it. The yogurt is unnecessary to the process unless you want cultured butter/buttermilk. We want the cultures because that is what is sour and interacts with baking soda/powder and makes ranch dressing taste so good. Once you have the cultured buttermilk, you can use that to inoculate more cream to make more cultured butter/buttermilk.
@@SelfServingSkillet thank you for your answer, I understand it much better now!
You can't have cultured butter without first culturing the cream. You can make butter with low fat or full fat it up to you what you want the end results to be. The yogurt is used as a starter. You can do this once and then you have a starter to use the next time. BUT it sounds like you don't make the cornbread often so it might not be the type of commitment you can deal with... if you where to make cornbread each week to 10 days then consider having a supply of cultured buttermilk reserved from the last batch as the starter... I hope this is not confusing to you. Another words have a culture you made in the fridge and use within 5 to 10 days no yogurt is needed. Many youtube videos on this... like Mary's Nest she make it easy to understand.
i like to use that brand of yogurt to start up my own yogurt culture. making your own yogurt is really easy, and i think these bacteria yield a very nice tangy yogurt
Mom made us shake butter while we we're watching TV after supper, passing it around the living room. I use my whip in mixmaster now, although I sometimes shake just for kicks. Never knew before what cultured butter was, I'll try it.
You are funny, stay here and eat butter all day🤣🤣👍🏾
I just tried my hand at making cheese per your video, its draining now🥂
Love the vibe, love the music, love the content! 🥳❤😊
♥️ Whoa ! Thank you for this video!! You’re gonna have some strong arms 😂
I love this video 🙏
Glad you liked it!!
you are so wonderful ! i am gonna try to make homemade butter , i have access to so much wasted buttermilk , i hate the thought of this going down the drain , so much need and hunger even in America . it doesn't need to be this way . but i think with how much need is out there this wasted butter milk will too become scarce like the day old bread that is hard to get now .
Love your cultured butter and buttermilk method using yogurt. If you take a cup of that cultured buttermilk, add it to 3 cups nonfat milk made with the powder, let it sit in a quart jar 2 days, then pour into a glass bowl and microwave it on high for 7 minutes, stirring gently every minute, you will get cottage cheese when whey separates from curd. Drain, saving whey for bread liquid or pancake liquid, and add salt, and store in frig for up to 3 weeks if using in lasagna recipe, or add to a jello or fruit salad. I make a starter usually from cultured buttermilk adding to powdered nonfat milk, but will try yogurt next time I need more starter. I make big half gallon jars of buttermilk, always saving at least a pint for new starter, for large batches of cottage cheese needed. I get over a cup of lowfat cottage cheese from a quart of homemade lowfat buttermilk. I have been using heavy cream for my butter, but just drinking the sweet milk left over. I will try using it for the buttermilk, too, by culturing it for a couple of days. This is much fun!
ThankU 4 making ur videos short & detailed informative
My great grandmother, from Forest Hill Louisiana, used to make her buttermilk. I was very young and this was the 60s. She put her milk or cream from her own milk cow, in a mason jar and set it on the counter for a few days. Of course I’m not sure of the entire process but it was tasty. I still remember her butter, buttermilk and sour dough biscuits.
Sour dough biscuits sound amazing!
Thank you for showing me how to make cheese and cultured butter. I've made butter before but not cultured so I was pretty impressed 👍
Thanks!
You must be a beast on a shake-weight. Knowing my ability to drop things I'd probably opt for a plastic container for the shaking stage just in case there are any drops or slips.
been doin this w/the goats. Lotta fun. Experiment (w/knowledge). Renet, spices, etc.
Good stuff!
Use a thermos for incubator for yoghurt. In my 1970's hippy dippy days. Yummy❤️🇨🇦🇨🇦
Thanks
In effect you are churning butter! My aunt used to make all of us churn the butter each night.
Love the way you pronounced the ingredients- sounds just like me
Love the how and why’s of your videos! Thank you
Good exercise too
Thank you for explaining how to start from the begin process like no heavy cream and how to get it from milk just fantastic.
Just to be clear, I did start with heavy cream. If you want to start from milk, you'll need non homogenized milk, or creamline milk and wait for it to separate to skim the cream off the top. Either way, you make the butter from cream.
Seems you where not listening he said NOT TO USE half and half YOU WANT HEAVY CREAM that what butter is CREAM from MILK!
It’s a good Project for Children to share in The Making. Taking terns shaking and Snacking after done.
Now you just have to buy a milking cow!
@@lindawaniandy3299 That would Help Kidds nowadays. Builds good Character
Oh yes!
Ive made butter lots of time from fresh cold whipping cream but never lined the jar with yogurt and set or for a few days... Intresting...
It is optional to culture your butter.
Wow. Going to make some this weekend!
Wish I could send a picture
I would wash the butter after draining it. Just add cold water and shake it some more. Pour off the cloudy water and add fresh, until it stays mostly clear. That will help the butter last longer. I’ve done this, not with yoghurt, but with daisy brand sour cream. Just add a big spoonful to the whipping cream. I use that brand because there are no additives. It is just cultured cream.
AWESOME yes a different culture starter great tip for those that don't have plain yogurt int he house 🙂
We had to churn butter growing up & it was so good!! The cream off the top of the milk would be so thick & yummy, & the buttermilk was thick & glumpy so yummy 😋
I like the word glumpy
Looks delish and so easy to make.
I am so looking forward to making homemade butter
Pronouncing those cultures sounded like you were summoning Cthulhu
Who's to say I wasn't
V infro. n practical & humourous. Tks 4 showin us how 2 mak butter. Gbu🙂
You're welcome!
Thank you so much for sharing!
Omg ..you're so cool...love watching
😎
Looks fun to make
Fun I like to clean it as well!
Im bingeing on your videos
Awesomely good 😋😛
Add a few ice cubes to the jar. It help mix and it keeps it cold while shaking
That's a great idea. Does it affect the buttermilk?
You can also make butter in like 20 min . by using heavy cream and a pinch of salt and shake the jar until it sets up as butter .
And I cover that. It's only if you want "cultured" butter/buttermilk that you need to culture it
He mentioned that did you not watch the video ;-)
Going to try this recipe. I'm in the process of shaking my jar of cream into butter but have not heard of adding yogurt to ferment. I do make my own yogurt from raw milk.
I'll let you know how it goes/tastes.
Thanks Skillet!
Hope you enjoy
Cool dude, u just showed me how to do something I've always wanted to do
Awesome!
On the dairy ranch, we shook the gallon jar of cream on our lap (between our legs on our lap) 'til butter separated out, [rocked the jar on our lap while we watched TV] then poured off the Buttermilk, then we washed the butter under running water, then sea salted to taste
I have used a mixer too
Surprised you don’t wash the butter. I come from a dairy family and we wash it (knead it in a bowl of water) to slow spoiliage. That said, I have butter envy watching you put it on a biscuit!
I actually didn't hear about washing it until a few weeks after I made this video. I understand washing away all the buttermilk, and I understand firming it up with cold water to form it. However, I've done it like this for ages, and never had the butter go bad on me. I do tend to go through it pretty quickly though.
Do you think he still needs to ‘wash’ his home made butter,even though he got all of his ingredients from a grocery store where it was all sealed and not raw?
Wouldn't you also add the salt at the same time?
True. But I don't bother because it doesn't ever last long
I was also confused. Definitely want to be washing that if it's gonna be sitting long. Probably not a big deal if you can use a pound in a few days.
Well done, thanks for sharing.
G.D Bless
Great post I personally don’t like American butter I buy grass fed from Europe or New Zealand but I will try your recipe with the yogurt,thanks
Let me know what you think.
@@SelfServingSkillet Just so you know, butter is made this exact same way everywhere, maybe the molds (like, in the US you see it in sticks or round-ish shape which you'll never see where I live) and cultures are different (for example, I know the Irish have their own cultured butter).
Historically the churns looked different too but that doesn't matter.
This guy is super likeable.
Holding a biscuit and trying to remember a possible use for buttermilk is totally something I would do.
I was wondering if anyone would catch that
This Video is so helpful in the times of now., Never in a Million year I would have Thought I would be doing this., Not feeling good right now, but when I build some strength I will try. I am not a Milk person @ all., Thanks For Sharing 6-7-2022👍🏽👍🏽♥️
Using a stand mixer is easier, but I did it this way to show you don't need equipment. If you go that route, be careful of splashing when the butter and buttermilk finally separate.
This is great!
I noticed you didn’t wash your butter. Is there a reason why you would not wash your butter?
I have 6 quarts of whole cream ready to make butter and I may just save some aside and go get some yogurt from the store!
Enjoyed watching!! 😂
Thank you!
Maybe you could do a garlic herb compound butter and then use that buttermilk to make buttermilk ranch dressing
TY!
Can you boil the water out and can? Boil the milk before you start or after the butter is done? I want to preserve by canning.
I'm not sure if you can can butter. I think a better bet for butter is freezing.
@@SelfServingSkillet there must be a way. They sell canned butter on Amazon.
Great video!
So if you used a processor
You could just take the heavy whipping cream and just keep going and going. And it will separate on the sun without having to leave the cream on the counter, correct?
WOW now I know how to make butter. I am on the way to make "Ricotta" cheese! what I know is "ricotta" mean Goat, in Italian!? but maybe I'm wrong? but I love Ricotta.
I know that Goat in Italian is Capra. Not sure if ricotta translates to anything, or if it just means the cheese. Happy Cheesing!
Yo! Your videos are awesome , I gotta go make me some Farmers cheese now 😋.
Hope you enjoy
Hey man thanks for sharing. I make my own yogurt using Fairlife whole milk, a can of sweetened condensed milk, vanilla and sometimes the leftover yogurt from before or sometimes Fagé 2% plain yogurt in my Crockpot Express. Do you think I could make this butter using my homemade yogurt? I'm sure it would be a bit sweet. The yogurt is the same consistency as Greek yogurt. Again thanks for these videos. I've made the Farmers cheese a few times and have made a blueberry compote ontop of the cheese and as I write this I'm making another batch of farmers cheese and making a cranberry-peach compote/relish to top one of the balls. Take care
Great job…! I could use 2 or 3 of them for my home office … I would buy them from you… what state do you live in? I live in Texas…👍
Definitely subscribed! You're amazing! Great job! Glad youtube suggested you. My husband loves butter, and we have a big container of live culture, expensive yogurt that we don't want to waste! So thank you! BTW, could I add salt? And it gets pretty warm in our house once the air is turned off, we're in Southern California, in the desert. Will it spoil the buttermilk, yogurt mixture? And could I use a food processor? If so, how many minutes? Thanks again! Great videos! Great Channel! 🧈 🌞 😎 🌴 ❤ ☮
Yes you could salt it at the end, but I like to leave it as is for cooking purposes. Also, the culture adds a ton of flavor. I've had buttermilk keep in my fridge for months. On the counter, just make sure everything is clean and that you're checking it regularly. Once it smells like the culture, it's time to refrigerate. You could probably also culture in the fridge, but it might take a week or so. Any constant agitation will work
The best part was the entire biscuit disappearing in one bite
Nice
Thanks
I wondered if u could use processed milk.
You really get an arm workout making butter and/or whipped cream.
Halfway through shaking, I realized I was supposed to meet a buddy at the gym.
I love cream tea, but can never get clotted cream. Can you share a way to make it, please??!!