Are you making butter from refrigerated cream or allowing it to rise to room temperature. The difference is 3 minutes vs 30. (Glad you mentioned ricotta as it was not mentioned within the course outline.)
Easily, have an inflammatory condition effected by dairy 🤣fun fact, cheese and crack work on the same receptors in the brain.
Год назад+16
Next step: Make Ghee, which has a longer shelf-life & higher smoke point (fantastic if you're cooking with cast iron cookware). Plus, you can store ghee in a mason jar. I love your sense of humor, Anne. ❤️
If you have a freeze dryer, you could freeze dry the buttermilk & can it to make it shelf stable. Then use it for your buttermilk flavored biscuits, pancakes & breads. Have a great day 😊.
I grew up on a diary farm where the majority of the cows were holstiens for the volume but we kept 2-4 jersey cows for the cream/fat content. Mom would make butter, buttermilk and cream for the coffee.3 things one did not mess with was Mom's pepsi, bacon grease, and the jersey cows, lol Home made butter is hard to beat. Love this and all your other videos.
I volunteered at The Western Development Museum for many years. We used to have a heritage day every spring. Kids got the chance to turn cream into butter. They were so amazed at this process. Thank you for sharing Anne.
I can't wait to make fresh raw butter from our Mini Jersey Heifer. I'm looking to breed her in the next couple of months. I have done goat butter and store bought cream butter but I have a feeling Jersey butter will be my favorite 😍
I love your channel. Just a quick thought I had while you were rinsing and squeezing. Have you considered giving homeschool classes while your trade school is not yet finished. I can guarantee the kids would learn and you could have that milk turned into cheese very quickly with a group of kids and teens. I had taught our homeschool co-op how to make butter with the jar method one year and had requests for several more years afterward. Plus they paid for the classes.
As I watched this I thought about my homeschooling grandkids in Fayetteville TN and how much they would enjoy your farm and your knowledge. You're a natural teacher. Every thought about a TN/ Fed grant for educational purposes like The Farm over in Pegram?
There is truly nothing-nothing like home churned butter. My grandmother would skim the fresh cream off a crock of milk, the either make butter or put the cream into her coffee. That special fresh butter tang is unforgettable! 🐄
Grandpa Jude farm 1 cow and many chickens. Any of the family visit they always wanted to take some home with them. Homemade isn't the stuff that your groceries store sales and labels "Homemade and Farm raise " I'm stopping by and please have a little extra butter. Thanks 👍
Hi Anne! I have a tip for you, I also use my KitchenAid mixer as my butter churn and used to just hang the towel over it to help contain the mess. But did you know that KitchenAid makes rigid dust covers for their bowls with a cup shaped indent so that you can have the dust cover on while it's being stored on the mixer. I ended up with a couple extra of the dust covers so I cut off the cupped part in the middle and now have a shield that snaps tightly into the bowl while I run the mixer to whisk my cream into butter. This greatly reduces the amount of space that cream or buttermilk droplets can escape. I sometimes will still hang a towel over the mixer too, but having this shield in place has made a big difference to me on the amount of mess I make when I make my butter. If this description doesn't make sense let me know, I can make a video or take a picture.
Another reason they dye butter butter, starting way back when, was that the color changes with the feed/seasons. Dying it to look the same year-round helped sales. Have you ever heard a kid that thought milk with a different color cap tasted "yucky"? Same principle. (I'm going to say "kids", not adults!)...................
Always fun to watch. You're living my dream right now. FYI in the early 1900's they found that they could make cheddar even after removing most of the fat, but the cheese looked pale in color. To "fool" the customer, or hide that it had been made with less fat; they would add other ingredients to make it look as it should. Often the extra ingredients would make consumers sick. This is one of the practices that spurred the creation of the FDA. I would love to site my reference here but I do not recall. Likely came from a program on the History Channel. Still wanting to get out there and make some pizza for you and Adam. Here is a video of what I can do. ruclips.net/video/QXWQ3b3pb4U/видео.html If You don't want to watch the whole thing just start at time 7:50 Thanks again for sharing your life and love and hardships with everyone in a way that is heartwarming and inspiring.
Your butter is like gold! I had no idea how much time and work goes into butter making it like you are. What a wonderful treat it would be to receive a stick of it!!!
@@Joanne_uk Oh, I get it, I have homesteaded on and off over the years. But, dang, it is not cheap, nor is it easy. Finding a decent way to live between the traditional food stream and the present realities is not a straight line imo.
@@blackdog850 I'm fortunate, my local food system is alive and well. A couple of years ago though, I was selling organically fed local heirloom chicks. My own flock was 50+ free range and organic. I stopped it all when there was no one to buy my little chicks. It is still, even with todays prices, cheaper for most people to just buy the local organic eggs imo. I am not criticizing the lifestyle choices, I believe myself that the quality of life is better on the homestead path, but financially you need to be pretty clever to capitalize on food.
We used to buy raw milk in 1 gallon glass jars from a farmer with a very small herd. Rather than skim the cream, we used a food grade polyethylene tube to siphon the milk from under the cream. Since the jars and hose were both clear, it was very easy to see when to stop. And like you, we made butter with the Kitchenaid, but we used the paddle rather than the whisk.
Great video! If I was your publisher, I'd encourage you to write the "$82 stick of butter". Maybe you've heard of the "$64 Tomato", funny book about how the author 'nearly lost his sanity, spent a fortune and endured an existential crisis". People who only grow turfgrass need to wake up about the costs, labor involved in food production!
the first time i saw butter in America i was so very very confused cause it was so white.. compared to butter here in Aotearoa New Zealand.. the majority of our dairy cows live in paddocks and eat all the grass.. so out butter is quite yellow. :D also great video.. yay. ♥
If you pour the milk into a big sun tea jug with a spout on the bottom, you can then drain most of the milk and leave almost all cream in the jug to use for butter. Or whipped cream or an indulgent cup of coffee.
@@AnneofAllTrades Take it slow and easy. If you do seem to get it mixing you could let it sit for a bit after removing most of the milk. It's not 100% due to the spout being an inch or so from the bottom, but a very gentle tilt of the jug helps. Might be a little easier than scooping. But everyone has different ways to complete the same task. Just sharing an idea.
Popcorn is one that gets me. Butter I can totally get though, because when it’s really cold while I’m milking, butter actually starts to form in the bucket because of the agitation of the spray of the milk against the bucket.
I would be one that would love a gift of butter for any occasion. My dad once in a while would say to me that cost you more than it's worth and it was probably true I always say if you like what your doing and If you enjoy it than it's worth it. I really enjoyed the video
My mom made butter from the cream skimmed off the milk my grandma would give us. When my sons were little, we started a Thanksgiving tradition of a "race" to make butter. I would put about a cup of (store bought) whipping cream into a pint jar. I'd let it get to room temp and then they would shake it until it was butter. Fast forward about 40 years and we are still having that contest, now including our 4 grandkids. About 15 years ago, I decided our sons no longer would want to have that contest, so I didn't buy the cream. There was a huge protest. This last Thanksgiving our older son made butter in about 45 seconds.
Such an interesting video! I read a book called: The 64 Dollar Tomato. The author did a similar calculation (as the one your father did for your butter) for a tomato from his garden (I seem to remember he had a particularly difficult growing season). However, once you have the system set up each pound of butter should get less expensive. May be a graph could illustrate this! And did he discount money saved by cows being very good therapy!
My grand parents had a small dairy in a small village in Wisconsin. They had a dozen or so Jersey cows. My Dad and Mom ran the dairy from 1938 until 1944 when my uncle took over. The milk was highly prized for its gloriously high cream content. I remember the milk being a shade of gold even when still whole. They had a hand cranked separator in the basement of our house which mom cranked everyday before delivering the milk and cream around town. Mom and Dad moved to a farm “out of town” and acquired a larger herd of Holsteins when I was four. The Jersey dairy survived until just after the war when pasturing was mandated. We did have a hand cranked butter churn for our own use during the war when butter was rationed.
Ooh…so excited for this class! I love love love raw milk. Right now-I’m getting the most delicious milk and yogurt from a farmer, but I plan on getting a milking cow next year.
I'm struggling to find words that will express how great this video is. Facts, tips, quality information, quality jokes...it's all fantastic. Thanks for making this. P.S. Thank your dad for the price per pound on the butter. Keeps things real. 😅
Your videos are AMAZING, but I have an unrelated question! What ARE those pants you're wearing? My friend NEEDS them in her life! Please and thank you so much!
Thank you for sharing your unique life to all of us out here on the world wide web. It's definitely appealing and satisfying to see you making it work for you. I just bought my first lathe and am also rehabilitating my 1st home. You inspire me to keep going. Thank you and best regards ✌🏼♥️☯️
I will be 63 this year. As a child, I lived on a farm & milked cows everyday, we had four cow. I never like butter milk, but love butter milk biscuits. It drive me wild to watch people milk cows wrong, almost as bad as a salute, which is never done correctly. We had our own eggs from free range chickens, before it was a thing. We sold all our skim milk & butter, some eggs, never sold honey.
Wow. I have wanted homemade butter from milk that is fresh. I haven’t had it in 40 years. The closest I’ve found is Amish butter from the grocery store
Anne if I have a party and obviously you'd be invited would you bring me some of your butter to try??? If you say yes I shall have a party 🥳, but I have to say I'm over In the UK but I'm sure you will be fine and able to make it. As always Anne 💯% 👍 🇬🇧.
Depending on how much space and time you have left, the buttermilk and whey can be cultured like yogurt to make some tasty stuff. Its the only non-yucky use for skimmed milk. I agree completely that its otherwise undrinkable.
Do you have a hand mailing tutorial? It looks like you milk differently. I have a cow with small teats so I’m trying to find different ways to milk her😅
Wax wrapping is just more more practical in my experience- the vacuum sealer bags are too big for just one a stick at a time but I generally don’t make enough all at once to warrant getting it out.
You should get a paint shaker from Northern tool or Harbor Freight. You can do a gallon at a time. It will save the wear and tear on your nice mixer. You'll need shop air, but most farmers have at least one air compressor sitting around.
I tried to make butter last week...skimmed a few gallons we had from our shorthorn girl, about a quart of cream. I borrowed a Swedish churner "Milky" from a friend and read that the cream must also be at 62°F or warmer, or it takes longer.
I've tried making butter from store bought cream (38% fat, higher % can probably be bought, but haven't seen it yet.), I just can't for whatever reason get all the liquid out and it doesn't taste like butter, but more like a mild whipped cream..
✨Anne✨This is one awesome video! You pointed out every detail in a very Professional manner in the process of making BUTTER! Thanks for sharing your valuable time in creating this video for us to enjoy!! You made my day a more enjoyable one….
If you showed up to our house with butter, Mary would invite you back again and again. (Coming back to Washington anytime soon?) Such a nice piece. Thank you!
Lol with your Dad figuring out the $82.15 butter! Cute! Well, when I make it to the schoolhouse (I want to make it back to Nashville for the music anyways) I'll BUY some of that $82.15 butter for my RV, just for the break-even principle!!! Aside from this, really, REALLY fascinating to see that transformation (AND THAT COLOR) in your kitchen aid AND the science behind it! So yeah! I'll pay that for many different interesting reasons! Well done Anne! Thanks always for sharing!
@@AnneofAllTrades my husband does that cost analysis on EVERYTHING! 😛. I guess he’s used to doing it for his customers to see payoff time for equipment. But it sure is annoying for him to tell me I’m never saving money by doing/growing things myself. I’m glad I’m not the only one who has someone like that in my life. Thanks for sharing & for all the humor!
I actually really appreciate knowing the cost of things, and funnily, I was the one who provided Dad with that data, because I was really curious. Knowing what things cost is just another data point we can use to decide whether or not something is "worth it" to keep doing. For me, the routine the cows provide for me is far more valuable than the butter I could ever make, because it's part of what helps me show up to work and be my best self and actually be able to make the money it takes to keep everything around here going, including keeping the cows fed. But running a cost analysis for selling eggs gave me easy data to say it wasn't worth it to sell the eggs the way I was doing it, because I hate chickens, so having extra chickens just so I could sell eggs, when the eggs weren't making enough money to make it worth the trouble of the extra chickens? Easy decision.
Would a 2 gal. glass beverage dispenser (sun tea jar) work in removing most of the skim milk first from the container? I know they leave about an inch of liquid under the spout but I think then you could control how much milk you are getting into the mixing bowl.
I watched this video twice. You made a comment at 7:20, you were going to “form it, salt it…”. I think you kind of skipped the salting part, which I was very interested to see. Did I just miss it?
Hi Anne I know you moved from seattle to tennessee, my wife and I are thinking of moving within an hr of Nashville, out in the country much like you did. My wife I are curious are you guys liking tennessee? You have a a great channel keep up the great content
Your father is making the assumption that your infrastructure would need to be put in place for each pound of butter. Your price will decrease because you won’t have to buy a tractor or transport cows each time. You will have fixed expenses but the other expenses go away. And, you cannot put a price on real, homemade butter.
His calculations are based on a seven year amortization schedule, so you are correct, eventually it will get “cheaper” but I think it’s a really good thing to show, because most folks don’t think about all these less than obvious costs when thinking about getting into homesteading.
Yes!!! Making butter brings back so many memories. Growing up we had a Jersey cow that < as you know, gives half-and half. We fed our "skim" milk to the chickens (after it clabbered). With five kids my parents didn't waste much. Every time I was to make whipped cream, for cream puffs or whatever, I made butter with the first batch! Real butter is sssooo gooood on homemade bread with homemade jam! Actually, it is good on just about anything! You bring back fond memories of yesteryear to this 78 year old man. Thanks!!!
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Get my how to... EVERYTHING milk course here: anneofalltrades.squarespace.com/downloadable-classes/how-to-using-raw-milk-digital-course
Are you making butter from refrigerated cream or allowing it to rise to room temperature. The difference is 3 minutes vs 30. (Glad you mentioned ricotta as it was not mentioned within the course outline.)
@@benjaminbrewer2154 I mentioned in the video that it's important to wait until the butter comes up to room temperature for that very reason ;)
Showing up with a slab of butter gets you invited back and often!
No doubt😁
"How can you possibly be depressed while eating butter?" 😂 Great point
Probably the truest thing I’ve ever said
Easily, have an inflammatory condition effected by dairy 🤣fun fact, cheese and crack work on the same receptors in the brain.
Next step: Make Ghee, which has a longer shelf-life & higher smoke point (fantastic if you're cooking with cast iron cookware). Plus, you can store ghee in a mason jar.
I love your sense of humor, Anne. ❤️
Be sure to add the "waste" to your skim milk before making cheese.
If you have a freeze dryer, you could freeze dry the buttermilk & can it to make it shelf stable. Then use it for your buttermilk flavored biscuits, pancakes & breads. Have a great day 😊.
Larry Parrish the Harvest Right freeze dryer is expensive
@@artsteadman2230 I know, it's terrible. But I doubt that they will be getting cheaper in the future.
I grew up on a diary farm where the majority of the cows were holstiens for the volume but we kept 2-4 jersey cows for the cream/fat content. Mom would make butter, buttermilk and cream for the coffee.3 things one did not mess with was Mom's pepsi, bacon grease, and the jersey cows, lol Home made butter is hard to beat. Love this and all your other videos.
I loved this video! You are so funny while being informative! Thank you for making my day! I love your farm!
I volunteered at The Western Development Museum for many years. We used to have a heritage day every spring. Kids got the chance to turn cream into butter. They were so amazed at this process. Thank you for sharing Anne.
I can't wait to make fresh raw butter from our Mini Jersey Heifer. I'm looking to breed her in the next couple of months. I have done goat butter and store bought cream butter but I have a feeling Jersey butter will be my favorite 😍
Amazing info about what is added to commercial butter/milk and why. Especially the Vitamin D from the sun to the grass to the cow to the milk! 🤯
I love your channel. Just a quick thought I had while you were rinsing and squeezing. Have you considered giving homeschool classes while your trade school is not yet finished. I can guarantee the kids would learn and you could have that milk turned into cheese very quickly with a group of kids and teens. I had taught our homeschool co-op how to make butter with the jar method one year and had requests for several more years afterward. Plus they paid for the classes.
As I watched this I thought about my homeschooling grandkids in Fayetteville TN and how much they would enjoy your farm and your knowledge. You're a natural teacher. Every thought about a TN/ Fed grant for educational purposes like The Farm over in Pegram?
There is truly nothing-nothing like home churned butter. My grandmother would skim the fresh cream off a crock of milk, the either make butter or put the cream into her coffee. That special fresh butter tang is unforgettable! 🐄
Grandpa Jude farm 1 cow and many chickens.
Any of the family visit they always wanted to take some home with them.
Homemade isn't the stuff that your groceries store sales and labels "Homemade and Farm raise "
I'm stopping by and please have a little extra butter.
Thanks 👍
Fun to see you actually bought Henry Stephen's "The Book of the Farm". BBC Victorian Farm in action.
Hi Anne! I have a tip for you, I also use my KitchenAid mixer as my butter churn and used to just hang the towel over it to help contain the mess. But did you know that KitchenAid makes rigid dust covers for their bowls with a cup shaped indent so that you can have the dust cover on while it's being stored on the mixer. I ended up with a couple extra of the dust covers so I cut off the cupped part in the middle and now have a shield that snaps tightly into the bowl while I run the mixer to whisk my cream into butter. This greatly reduces the amount of space that cream or buttermilk droplets can escape. I sometimes will still hang a towel over the mixer too, but having this shield in place has made a big difference to me on the amount of mess I make when I make my butter. If this description doesn't make sense let me know, I can make a video or take a picture.
I learned so much from this!! I knew how to make butter but never thought about all the neat facts you shared! Thank you!
Great video, I'll never have cows ,probably, but I love learning about this. Way to go girl!
Growing upon a very small farm, 4.25 acres, we had a Jersey dairy cow and made butter into 1 lbs blocks. We had a separator to process the milk.
You are a sweet old soul !!! Your time, thoughtfulness and hard work is Greatly Appreciated I bet !!!!
I LOVE this! ❤️🧈🤣❤️🧈🤣❤️ $82.15/lb ❤️🤣❤️vitamin D butter therapy!!! YESSSSSS!
🙌☀️🧈❤️
Another reason they dye butter butter, starting way back when, was that the color changes with the feed/seasons. Dying it to look the same year-round helped sales. Have you ever heard a kid that thought milk with a different color cap tasted "yucky"? Same principle. (I'm going to say "kids", not adults!)...................
That makes sense!!
Look delicious!
As Ron Swanson said, "There's only one thing I hate more than lying: skim milk. Milk, which is water that's lying about being milk."
Always fun to watch. You're living my dream right now.
FYI in the early 1900's they found that they could make cheddar even after removing most of the fat, but the cheese looked pale in color. To "fool" the customer, or hide that it had been made with less fat; they would add other ingredients to make it look as it should. Often the extra ingredients would make consumers sick. This is one of the practices that spurred the creation of the FDA. I would love to site my reference here but I do not recall. Likely came from a program on the History Channel.
Still wanting to get out there and make some pizza for you and Adam. Here is a video of what I can do. ruclips.net/video/QXWQ3b3pb4U/видео.html If You don't want to watch the whole thing just start at time 7:50
Thanks again for sharing your life and love and hardships with everyone in a way that is heartwarming and inspiring.
Maybe a couple small square of Velcro stuck to the top of the mixer would keep the towel in place? (Just the hook side should do the job.)
I love it! Great idea.
Good idea.
I’m having a party next week. It’s just you and I…but who needs people when we have butter??? 🎉🎉
sorry, Anne.... $82.15/lb for butter is too expensive for me.... 😮😮
Your butter is like gold! I had no idea how much time and work goes into butter making it like you are. What a wonderful treat it would be to receive a stick of it!!!
I don't think I could afford your butter so I guess I'll invite you to dinner 🙂
I had a hard time justifying chickens financially and eventually gave them up, I can not imagine a dairy cow and butter. I'm in your Dad's camp...
Great video BTW
It’s not about money. It’s about eating as clean as possible. There’s a very unhealthy reason why dairy & meat etc are cheaper at supermarkets…
Although the chickens for the eggs IS tempting lately! Lol!
@@Joanne_uk Oh, I get it, I have homesteaded on and off over the years. But, dang, it is not cheap, nor is it easy. Finding a decent way to live between the traditional food stream and the present realities is not a straight line imo.
@@blackdog850 I'm fortunate, my local food system is alive and well. A couple of years ago though, I was selling organically fed local heirloom chicks. My own flock was 50+ free range and organic. I stopped it all when there was no one to buy my little chicks. It is still, even with todays prices, cheaper for most people to just buy the local organic eggs imo. I am not criticizing the lifestyle choices, I believe myself that the quality of life is better on the homestead path, but financially you need to be pretty clever to capitalize on food.
We used to buy raw milk in 1 gallon glass jars from a farmer with a very small herd. Rather than skim the cream, we used a food grade polyethylene tube to siphon the milk from under the cream. Since the jars and hose were both clear, it was very easy to see when to stop. And like you, we made butter with the Kitchenaid, but we used the paddle rather than the whisk.
I love the thousands of egg cartons on top of your refrigerator. We must have the same decorator! LOL
Hahahaha the pile would be smaller if those dang chickens would GET TO WORK
Awesome video!
Were you playing the WoodWrights Shop song?
Great video! If I was your publisher, I'd encourage you to write the "$82 stick of butter". Maybe you've heard of the "$64 Tomato", funny book about how the author 'nearly lost his sanity, spent a fortune and endured an existential crisis". People who only grow turfgrass need to wake up about the costs, labor involved in food production!
I have been working on writing my own version of that book for a while. It’s true of so many aspects of farming.
You broke RUclips with that amazing thumbnail! 🏆 Love your work, Anne, keep it coming!
Love the video, as always! Pro KitchenAid Tip: Use earth magnets (or any strong magnet) to make sure your drape towel stays put!
the first time i saw butter in America i was so very very confused cause it was so white.. compared to butter here in Aotearoa New Zealand.. the majority of our dairy cows live in paddocks and eat all the grass.. so out butter is quite yellow. :D
also great video.. yay. ♥
The only country I've been that had as much grass, and as much animals grazing it, as New Zealand is Ireland.
If you pour the milk into a big sun tea jug with a spout on the bottom, you can then drain most of the milk and leave almost all cream in the jug to use for butter. Or whipped cream or an indulgent cup of coffee.
Interesting. That doesn’t create a whirlpool effect when draining and mix the fat with the milk above?
@@AnneofAllTrades Take it slow and easy. If you do seem to get it mixing you could let it sit for a bit after removing most of the milk. It's not 100% due to the spout being an inch or so from the bottom, but a very gentle tilt of the jug helps. Might be a little easier than scooping. But everyone has different ways to complete the same task. Just sharing an idea.
Great idea!
I always think about the first person that accomplished these tasks. Baffling.
Popcorn is one that gets me. Butter I can totally get though, because when it’s really cold while I’m milking, butter actually starts to form in the bucket because of the agitation of the spray of the milk against the bucket.
This video brought back fond memories of my childhood. We would take a Cuban cracker, dip it in the fresh butter and eat it, nothing better.
Fresh butter on anything is the best thing ever!
I would be one that would love a gift of butter for any occasion. My dad once in a while would say to me that cost you more than it's worth and it was probably true I always say if you like what your doing and If you enjoy it than it's worth it.
I really enjoyed the video
Hear hear! Thanks so much for watching!
My mom made butter from the cream skimmed off the milk my grandma would give us. When my sons were little, we started a Thanksgiving tradition of a "race" to make butter. I would put about a cup of (store bought) whipping cream into a pint jar. I'd let it get to room temp and then they would shake it until it was butter. Fast forward about 40 years and we are still having that contest, now including our 4 grandkids. About 15 years ago, I decided our sons no longer would want to have that contest, so I didn't buy the cream. There was a huge protest. This last Thanksgiving our older son made butter in about 45 seconds.
Such an interesting video! I read a book called: The 64 Dollar Tomato. The author did a similar calculation (as the one your father did for your butter) for a tomato from his garden (I seem to remember he had a particularly difficult growing season). However, once you have the system set up each pound of butter should get less expensive. May be a graph could illustrate this! And did he discount money saved by cows being very good therapy!
Whip it! Whip it good!
Epic.
My grand parents had a small dairy in a small village in Wisconsin. They had a dozen or so Jersey cows. My Dad and Mom ran the dairy from 1938 until 1944 when my uncle took over. The milk was highly prized for its gloriously high cream content. I remember the milk being a shade of gold even when still whole. They had a hand cranked separator in the basement of our house which mom cranked everyday before delivering the milk and cream around town. Mom and Dad moved to a farm “out of town” and acquired a larger herd of Holsteins when I was four. The Jersey dairy survived until just after the war when pasturing was mandated. We did have a hand cranked butter churn for our own use during the war when butter was rationed.
Should say “pasteurizing”
Ha ha, Reba Milk-entire, I love that.
She’s the best ❤️❤️
Ooh…so excited for this class! I love love love raw milk. Right now-I’m getting the most delicious milk and yogurt from a farmer, but I plan on getting a milking cow next year.
I'm struggling to find words that will express how great this video is. Facts, tips, quality information, quality jokes...it's all fantastic. Thanks for making this.
P.S. Thank your dad for the price per pound on the butter. Keeps things real. 😅
This is exactly why we make videos and the best feedback we could possibly receive. Thanks for taking the time to watch and for making my day.
You could make best friends with some eggs these days 😂
Haha ain’t that the truth
Butter as treatment for depression is my new favorite thing!
Me too :)
Milkentire love it!
Is it possible to just have 1 dairy cow? And if so, would that cost 50k?
Your videos are AMAZING, but I have an unrelated question! What ARE those pants you're wearing? My friend NEEDS them in her life! Please and thank you so much!
Thank you for sharing your unique life to all of us out here on the world wide web. It's definitely appealing and satisfying to see you making it work for you.
I just bought my first lathe and am also rehabilitating my 1st home. You inspire me to keep going.
Thank you and best regards
✌🏼♥️☯️
I will be 63 this year. As a child, I lived on a farm & milked cows everyday, we had four cow. I never like butter milk, but love butter milk biscuits.
It drive me wild to watch people milk cows wrong, almost as bad as a salute, which is never done correctly.
We had our own eggs from free range chickens, before it was a thing. We sold all our skim milk & butter, some eggs, never sold honey.
Wow. I have wanted homemade butter from milk that is fresh. I haven’t had it in 40 years. The closest I’ve found is Amish butter from the grocery store
Girl you need a KitchenAid splash guard. Less than $20, it's a bowl cover you can use while mixing
Anne if I have a party and obviously you'd be invited would you bring me some of your butter to try??? If you say yes I shall have a party 🥳, but I have to say I'm over In the UK but I'm sure you will be fine and able to make it. As always Anne 💯% 👍 🇬🇧.
Anne, you are so talented - I am humbled in your presence. After watching your videos, I am also worn out and need to take a nap.
Depending on how much space and time you have left, the buttermilk and whey can be cultured like yogurt to make some tasty stuff. Its the only non-yucky use for skimmed milk. I agree completely that its otherwise undrinkable.
"Skim milk is gross" hah! I agree...also, I would gladly take a slab of butter over wine at any house party!
Do you have a hand mailing tutorial? It looks like you milk differently. I have a cow with small teats so I’m trying to find different ways to milk her😅
Why not vacuum seal and freeze the butter?
Wax wrapping is just more more practical in my experience- the vacuum sealer bags are too big for just one a stick at a time but I generally don’t make enough all at once to warrant getting it out.
$82 for a pound of butter! Omg, hopefully you'll breakeven at some point soon.
SOOOO many cows!!!!!!!!! We love Anne of All Trades!!!!! So cow friendly!!! :=8D
You should get a paint shaker from Northern tool or Harbor Freight. You can do a gallon at a time. It will save the wear and tear on your nice mixer. You'll need shop air, but most farmers have at least one air compressor sitting around.
I tried to make butter last week...skimmed a few gallons we had from our shorthorn girl, about a quart of cream. I borrowed a Swedish churner "Milky" from a friend and read that the cream must also be at 62°F or warmer, or it takes longer.
It does take longer if you don’t let it get up to room temperature first, but it will eventually work regardless ;)
I've tried making butter from store bought cream (38% fat, higher % can probably be bought, but haven't seen it yet.), I just can't for whatever reason get all the liquid out and it doesn't taste like butter, but more like a mild whipped cream..
I make butter in my truck ( Peterbilt 389 ). I don’t rinse my butter , because I eat it too fast for it to go rancid.
Anne I do agree I love my kitchenaid mixer but it ts a big mess maker!
I grew up on fresh whole milk !
Used to churn it sitting on my grandma‘s porch when I was a kid 😂 homemade butter n cornbread n fresh molasses damn fine eating
✨Anne✨This is one awesome video! You pointed out every detail in a very Professional manner in the process of making BUTTER! Thanks for sharing your valuable time in creating this video for us to enjoy!! You made my day a more enjoyable one….
That’s the goal with every video, thank you for taking the time to watch!!!
Grass fed, does that mean your butter, cheese ect will have vitamin K2. 😋
If you showed up to our house with butter, Mary would invite you back again and again. (Coming back to Washington anytime soon?) Such a nice piece. Thank you!
I do need to come for a visit… I haven’t been back since we moved!
@@AnneofAllTrades Hey, if you're ever near Allyn. (I mentioned Mary loves butter, right?)
@@michaelmcdermott2178 that’s funny. I have family there.
@@AnneofAllTrades We retired here to get out of Bellevue, which had become too, too full of itself. Anyway, be well and keep on keeping on.
Hallo Anne und danke für deine Nachricht und tschüß aus Düsseldorf Germany 🥳 🥳 🇩🇪 🇩🇪 🇲🇽 😎
Lol with your Dad figuring out the $82.15 butter! Cute! Well, when I make it to the schoolhouse (I want to make it back to Nashville for the music anyways) I'll BUY some of that $82.15 butter for my RV, just for the break-even principle!!! Aside from this, really, REALLY fascinating to see that transformation (AND THAT COLOR) in your kitchen aid AND the science behind it! So yeah! I'll pay that for many different interesting reasons! Well done Anne! Thanks always for sharing!
So glad you liked the video! It was such a fun one to make
@@AnneofAllTrades my husband does that cost analysis on EVERYTHING! 😛. I guess he’s used to doing it for his customers to see payoff time for equipment. But it sure is annoying for him to tell me I’m never saving money by doing/growing things myself. I’m glad I’m not the only one who has someone like that in my life. Thanks for sharing & for all the humor!
I actually really appreciate knowing the cost of things, and funnily, I was the one who provided Dad with that data, because I was really curious. Knowing what things cost is just another data point we can use to decide whether or not something is "worth it" to keep doing. For me, the routine the cows provide for me is far more valuable than the butter I could ever make, because it's part of what helps me show up to work and be my best self and actually be able to make the money it takes to keep everything around here going, including keeping the cows fed. But running a cost analysis for selling eggs gave me easy data to say it wasn't worth it to sell the eggs the way I was doing it, because I hate chickens, so having extra chickens just so I could sell eggs, when the eggs weren't making enough money to make it worth the trouble of the extra chickens? Easy decision.
Reba MilkEntire. 😂🤣😆🤣😂
This kind of content is great. Shorter videos like this makes it also nicer.
You show up with any raw dairy at my place and I won’t let you leave.
there is a plastic shield that you can get in. It also helps you to pour ingredients in
I just love your videos! Keep up the great work! 😊
Thank you so much!
Could be a rounding error? 8 bucks a lb? Or 800!😊
"It's a normal amount." I'm still laughing about that. 🤣
This woman is impossibly cute.
Would a 2 gal. glass beverage dispenser (sun tea jar) work in removing most of the skim milk first from the container? I know they leave about an inch of liquid under the spout but I think then you could control how much milk you are getting into the mixing bowl.
It would, but things like that just aren’t practical when in full swing with milking because there’s just such a huge volume of milk every day.
Skim milk is gross😂😂😂😂😂😂😂😂😂
True that!
Awesome stuff Anne! 😃👍🏻🧈👊🏻
I watched this video twice. You made a comment at 7:20, you were going to “form it, salt it…”. I think you kind of skipped the salting part, which I was very interested to see. Did I just miss it?
The squirrels in my brain took over and I, indeed, forgot to salt it.
We LOVED the Sawzall episode🤣
Hi Anne
I know you moved from seattle to tennessee, my wife and I are thinking of moving within an hr of Nashville, out in the country much like you did.
My wife I are curious are you guys liking tennessee?
You have a a great channel keep up the great content
Best move we’ve ever made
Your father is making the assumption that your infrastructure would need to be put in place for each pound of butter. Your price will decrease because you won’t have to buy a tractor or transport cows each time. You will have fixed expenses but the other expenses go away. And, you cannot put a price on real, homemade butter.
His calculations are based on a seven year amortization schedule, so you are correct, eventually it will get “cheaper” but I think it’s a really good thing to show, because most folks don’t think about all these less than obvious costs when thinking about getting into homesteading.
Loved this video and explanation
Wonderful. Thank you.
Reba Milkentire 😂 great name
Just in case it is helpful, the second thumbnail was way better and got me to click ASAP
That is indeed very helpful!
Hwhip it, Hwhip it good Brian!
Totally a normal amount of butter!😍
Wow!! You are amazing!!
Right on. Nicely done. : )
You are amazing!!! Thank you for all you do, how you do it and sharing!!!
Thank you so much! It’s my pleasure
Yes!!! Making butter brings back so many memories. Growing up we had a Jersey cow that < as you know, gives half-and half. We fed our "skim" milk to the chickens (after it clabbered). With five kids my parents didn't waste much. Every time I was to make whipped cream, for cream puffs or whatever, I made butter with the first batch! Real butter is sssooo gooood on homemade bread with homemade jam! Actually, it is good on just about anything! You bring back fond memories of yesteryear to this 78 year old man. Thanks!!!