Not at all sponsored, I just want to support local businesses I love and believe in. Check em' out on the gram Isle of Skye Sea Salt: instagram.com/skyeseasaltco I.J. Mellis: instagram.com/mellischeese Company Bakery: instagram.com/companybakery/
Hi @chef studio, does it firms up enough to laminate for croissants? And since I need 82% fat in the butter how does that work starting with a 35% fat cream? Does the fat gets more concentrated at the end of the process since the buttermilk is thrown out? Thanks🙏
@@alexpark3012 the butter becomes a far higher % once the buttermilk is out of the equation. im not sure if it will reach 82% fat but there are ways to process the butter even more to extract as much moisture out as possible. adding salt and kneading can get a lot of moisture out
I actually made my butter yesterday but instead of yogurt I use Kiefer. Came delicious just like I expected. This is only my third time of making cultured butter. It’s so easy I had no idea holy she is a waste of money on store-bought butter. And instead of a mixer, I use my KitchenAid food processor and it’s done faster than a stand mixer. Within a couple of minutes I have butter. And I use organic lightly pasteurized heavy whipping cream. I just thought I’d share that.Your bread looks delicious. I wish we had that in Florida. We don’t have such a good Bread in Florida. We don’t have good water either. No matter which water I use whether it be filtered, distilled water, spring water. The bread doesn’t come good taste horrible.
@@lefthandright01 Salinity is highly subjective too. Any kitchen scale worth its salt (pun intended) will measure single grams of salt though, but you can also buy a proper scale to measure small quantities if you want as well..... for some ingredients to the gram is too coarse.
My local commercial butter producer stopped selling cultured butter & I really miss it. I had no idea it was so easy to make, thank you! Nicely produced video too, by the way.
You are a really good teacher! I truly enjoyed this little spot and immediately subscribed. Looking forward to diving into your other ones now. Cheers for your good work Chef
Thank you very much for sharing the recipe! I'd heard of cultured butter before and was convinced it was a difficult and tedious process, but you have proven me wrong. Also the video quality and editing are amazing as always. Hope you have a nice day!
Just made this as my wife and I love cultured butter. I recently bought packs of buttermilk culture from New England Cheese Making Supply and used that in lieu of yogurt. It turned out great. I ran out of time after draining the butter from the buttermilk and popped the entire thing in the fridge until I came home from work. I took it out and began the washing part after the butter came to room temp with no issues. I salted with Fleur de Sel de Camargue (the fanciest salt I had in the pantry) and your ratio was perfect. Much bread will be consumed with this creamy gold!
Find a product called mexican sour cream or crema aciete i believe, use a spoonful per quart and it will also ferment your cream but tastes much better than yogurt cultures in my opinion
wow!... just a wonderful video start to end... and what lovely looking result...love the added yogurt to the starter and the roll in the wrap to store in fridge or freezer even... well done thank you!
Joining a team of followers and admirers. Following your recipe. I’ve just started. Have no yogurt and heavy Scottish cream here in Montreal. Substituted it with 35% (really…?) from local store and Kefir. Will see. Many thanks for sharing!
Really appreciate your salt formula..I would love if you will share how long and at what speed of standmixer. And did u stop the mixer in between or did the process in one go
Old question, but for anyone reading this in the future: You probably want to allow some flow of air so the fermentation can "breathe," so I wouldn't use plastic or anything air-tight during the culturing step. (You could probably even use a clean T-shirt or paper towel in a pinch.)
Awesome little video tutorial you’ve put together here. Question for you? Can I culture my double cream with Kefir grains? I’ve been wanting to make cultured butter for a long time to go with my sourdoughs I make. I’ve really been wanting to try out doing it with an alternative culturing technique. What are your thoughts? Thanks!
thank you so much for all of your skills and talents, you are truly appreciate it. Appreciate your straight to the point talking, and I especially embrace how do you stressed appoint keep things clean, not too many people did Cook do that! If you know what I’m saying, so once again, thank you for your good cleaning ethics! And that bagels really looking good mmmmm good 😊 making me want to go buy one today and I think I will, I do make my butter, but now since I watch your videos, I’m gonna do my cultured butter, as soon as it’s ready Saturday! Thank you once again for your talent in your skills! And your excellent hygiene! lol 😂
I just bought some ghee online but before checkout I came across cultured ghee which is made exactly how you made your butter (from yogurt) but obviously they cooked out the milk fat. I decided to try the cultured ghee instead, but wondering now if I've wasted the extra money it costs. If the milk is removed, leaving behind the fat....does it really matter tgat it was cultured?? Was I scammed? I'm going to try to switch to ghee to see if I have less of a reaction. Even butter, I'm reacting to milk.
It’s about 48% fat. Whipping cream is about 35% which is what is available in most North American stores but it will work just the same! You can def make buttercream with this, I just wouldn’t add in the salt if you wanted to make it specifically for buttercream though :)
What brand of yogurt do you use? I also live in the UK but I haven't been able to find yogurt with active probiotic cultures at the supermarket (I've probably just missed it while looking). Great video! Will definitely make this if I manage to find the right yogurt!
This is interesting; I just saw a different video on making cultured butter but they used sour cream in with the milk. Guess it just depends on where you can get something with an active culture as the base material. Also, have you tried using goat or sheep's milk to make this butter or do you stick to cow's milk and does it need to be raw or unfiltered and unpasteurized or does that not matter? Not to be impertinent; but sounds like an American accent--me, too--moved over 4 years ago and am on the west coast. Thanks for this video!!
I'm in a funny situation where I don't have probiotic yogurt but I do have freeze dried yogurt starter and also lactofermented vegetables. Do you think I'd be able to make cultured butter with those?
Is refrigeration of this butter required? Could I just leave it out on my counter? Currently I purchase butter from my grocer and I don’t refrigerate the stick I am using. The remainder of the carton stays in the fridge
Preferably don’t, if your milk has soured don’t drink or make anything with it, just throw it away. But if you boil milk a lot, collect the skin on top every time and save it until you have enough, then you can make this recipe this person is showing
Don’t have a mixer but was hoping to use already store bought butter and letting it ferment with kefir or yogurt. Would this work to ferment the butter? It seems like it would.
Cream fermented with yoghurt bacteria won't smell buttery, it will smell yoghurt-y. The type of cultures used for butter and yoghurt are different and not interchangeable.
Buying cream is very expensive! This is just not worth the time, physical energy not to mention the electricity to make this butter. All this makes the butter produced so much more expensive in the long run, may have simply bought the butter from the store in the first place!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Not at all sponsored, I just want to support local businesses I love and believe in. Check em' out on the gram Isle of Skye Sea Salt: instagram.com/skyeseasaltco
I.J. Mellis: instagram.com/mellischeese
Company Bakery: instagram.com/companybakery/
Hi @chef studio, does it firms up enough to laminate for croissants? And since I need 82% fat in the butter how does that work starting with a 35% fat cream? Does the fat gets more concentrated at the end of the process since the buttermilk is thrown out? Thanks🙏
@@alexpark3012 the butter becomes a far higher % once the buttermilk is out of the equation. im not sure if it will reach 82% fat but there are ways to process the butter even more to extract as much moisture out as possible. adding salt and kneading can get a lot of moisture out
I actually made my butter yesterday but instead of yogurt I use Kiefer. Came delicious just like I expected. This is only my third time of making cultured butter. It’s so easy I had no idea holy she is a waste of money on store-bought butter. And instead of a mixer, I use my KitchenAid food processor and it’s done faster than a stand mixer. Within a couple of minutes I have butter. And I use organic lightly pasteurized heavy whipping cream. I just thought I’d share that.Your bread looks delicious. I wish we had that in Florida. We don’t have such a good Bread in Florida. We don’t have good water either. No matter which water I use whether it be filtered, distilled water, spring water. The bread doesn’t come good taste horrible.
Have you tried making sourdough out of your kefir milk?
Finally...someone who measures their salt via percentage of weight. I am not the only one.
Hahaha when it works it works.
Many recipes don’t because you need a very accurate scale to measure finite amounts of spices.
@@LowHangingFruitForest Whats that got to with salt? Salt is not spice. There is a optimum amount of salt that isn't subjective. Spice is subjective.
@@lefthandright01 Salinity is highly subjective too. Any kitchen scale worth its salt (pun intended) will measure single grams of salt though, but you can also buy a proper scale to measure small quantities if you want as well..... for some ingredients to the gram is too coarse.
I go by flavor.
My local commercial butter producer stopped selling cultured butter & I really miss it. I had no idea it was so easy to make, thank you! Nicely produced video too, by the way.
Really good video. Quality production, straight to the point. I'll be back for more 😁
Finally someone who actually makes cultured butter so that we can make real ghee.. thank you ❤
You are a really good teacher! I truly enjoyed this little spot and immediately subscribed. Looking forward to diving into your other ones now. Cheers for your good work Chef
Thank you very much for sharing the recipe! I'd heard of cultured butter before and was convinced it was a difficult and tedious process, but you have proven me wrong. Also the video quality and editing are amazing as always. Hope you have a nice day!
Just made this as my wife and I love cultured butter. I recently bought packs of buttermilk culture from New England Cheese Making Supply and used that in lieu of yogurt. It turned out great. I ran out of time after draining the butter from the buttermilk and popped the entire thing in the fridge until I came home from work. I took it out and began the washing part after the butter came to room temp with no issues. I salted with Fleur de Sel de Camargue (the fanciest salt I had in the pantry) and your ratio was perfect. Much bread will be consumed with this creamy gold!
Find a product called mexican sour cream or crema aciete i believe, use a spoonful per quart and it will also ferment your cream but tastes much better than yogurt cultures in my opinion
Beautiful ❤
First time seeing yoghurt being added to the cream. How to calculate for the salt useful too.
Inspired to try this🎉
THANK YOU 🙏
Thanks for the info on how to add salt properl. I really prefer salted butter.
wow!... just a wonderful video start to end... and what lovely looking result...love the added yogurt to the starter and the roll in the wrap to store in fridge or freezer even... well done thank you!
That mixer looks so fricken cool
Joining a team of followers and admirers. Following your recipe. I’ve just started. Have no yogurt and heavy Scottish cream here in Montreal. Substituted it with 35% (really…?) from local store and Kefir. Will see. Many thanks for sharing!
Outstanding video! Thank you 🙏
How to add garlic to make garlic butter? Does the garlic need any processing?
Amazing video..very well explained .. thanks ☺
First, I am making this!! Second, that is a very fancy mixer!
Hi Chef! I just wondering how long the left over buttermilk can be stored in the fridge?
I shall try this over the weekend. Yum.
Making this tomorrow, a little nervous about it for so reason. All I have is a hand mixer so I'm hoping that works.
When you add the salt to the butter near the end, what else could you add? Some chopped up roasted garlic? Parsley? Chuli flakes?
Yep for sure! Add any flavouring you'd like, chopped herbs, garlic, even dried cranberries. It's your party :p
Chef Studio great thank you! Easy and simple recipe too btw great job :)
Your video photos are very elegant ❤
Nice. Gonna try this in a few weeks. I really like how that mixer spins around and not in the same area.
This video totally buttered me up!
Such a dork 🤓😂❤️
What kind of mixer is that? Love the design how it can get the sides.
I followed your instructions exactly but my fermented end product is white not yellow. What might I have done wrong
Really appreciate your salt formula..I would love if you will share how long and at what speed of standmixer. And did u stop the mixer in between or did the process in one go
I shall definitely try your recipe...looks great! What mixer are you using please?
This is very cool I'm definitely going to try this! Thanks Chef🍷❤
Hi great videos in general. Very well explained. Can I use instead of a towel plastic wrap?
That’s a great question
Old question, but for anyone reading this in the future: You probably want to allow some flow of air so the fermentation can "breathe," so I wouldn't use plastic or anything air-tight during the culturing step.
(You could probably even use a clean T-shirt or paper towel in a pinch.)
Este es el mejor video de mantequilla cultivada de todo youtube. En serio
Great job and beautifully done video 🎉
Love your channel.
thank you, really easy to follow
Thanks so much for the comment and glad to hear! ☺️💚
Could you start with sour cream (like Daisy brand in US) instead of whipping cream + culture?
Awesome little video tutorial you’ve put together here. Question for you? Can I culture my double cream with Kefir grains? I’ve been wanting to make cultured butter for a long time to go with my sourdoughs I make. I’ve really been wanting to try out doing it with an alternative culturing technique. What are your thoughts? Thanks!
a nice recipe
Thank you ❤
Can i use the butter milk from making the butter for a culture start for making more butter?
thank you so much for all of your skills and talents, you are truly appreciate it. Appreciate your straight to the point talking, and I especially embrace how do you stressed appoint keep things clean, not too many people did Cook do that! If you know what I’m saying, so once again, thank you for your good cleaning ethics! And that bagels really looking good mmmmm good 😊 making me want to go buy one today and I think I will, I do make my butter, but now since I watch your videos, I’m gonna do my cultured butter, as soon as it’s ready Saturday! Thank you once again for your talent in your skills! And your excellent hygiene! lol 😂
Nice video! Can we leave this on the counter after using or do we need to refrigerate it?
Question:
Is the salting for taste, or acts as a preservative? I tend to go for unsalted butter, just curious!
Can kefir be used instead?I only use raw milk, but don't have yougurt,just kefir.I don't want pasteurized dairy of any kind.
Love your videos! thank u so much. Im inspired
Thank you Chef you're awesome.
Thanks for watching :)
Is Greek style yoghurt okay for this recipe? Thanks!
I love 😍 this video, definitely gonna try this out!
If I'm going to add safflower or annatto for color, when do I do that?
I was wondering if we could use greek yogurt. Would it be the same?
I just bought some ghee online but before checkout I came across cultured ghee which is made exactly how you made your butter (from yogurt) but obviously they cooked out the milk fat. I decided to try the cultured ghee instead, but wondering now if I've wasted the extra money it costs. If the milk is removed, leaving behind the fat....does it really matter tgat it was cultured?? Was I scammed? I'm going to try to switch to ghee to see if I have less of a reaction. Even butter, I'm reacting to milk.
Hey, any yogurt brand you would recommend for live culture?
Is double cream same as heavy cream? Also can I make buttercream from this butter?
It’s about 48% fat. Whipping cream is about 35% which is what is available in most North American stores but it will work just the same! You can def make buttercream with this, I just wouldn’t add in the salt if you wanted to make it specifically for buttercream though :)
Awesome video! Thank you
How long will this butter keep? Will it remain soft and spreadable in the fridge?
For howlong do you think we can store it in the fridge ? Super nice video, I m definitely doing it !
About a week or two! Just depends on how fresh the cream was when you bought it. Use your judgement :)
What brand of yogurt do you use? I also live in the UK but I haven't been able to find yogurt with active probiotic cultures at the supermarket (I've probably just missed it while looking). Great video! Will definitely make this if I manage to find the right yogurt!
I use The Collective plain live yogurt or Skyr. Just check the labels closely (i had too at first it’s written small) and you’ll find one!
I use The Collective plain live yogurt or Skyr. Just check the labels closely (i had too at first it’s written small) and you’ll find one!
@@ChefStudioChannel thank you!! I'll look for it next time I'm at the supermarket!
@@ChefStudioChannel Any idea if Actimel/Yakult would work? They seem to be widely available products, however in tiny shot-sized bottles! :')
What is live culture. Can i find this in a pasturised yoghurt type thing?
Dunno what you mean by "active probiotic cultures". We've got kefir milk, mostly pasteurized, here so does that count?
you are amazing 😍 as always ❤️❤️
This is interesting; I just saw a different video on making cultured butter but they used sour cream in with the milk. Guess it just depends on where you can get something with an active culture as the base material. Also, have you tried using goat or sheep's milk to make this butter or do you stick to cow's milk and does it need to be raw or unfiltered and unpasteurized or does that not matter? Not to be impertinent; but sounds like an American accent--me, too--moved over 4 years ago and am on the west coast. Thanks for this video!!
I'm in a funny situation where I don't have probiotic yogurt but I do have freeze dried yogurt starter and also lactofermented vegetables. Do you think I'd be able to make cultured butter with those?
Haha the yogurt culture in the freeze dried starter should work just fine!
@@ChefStudioChannel thank you :)
Could you use sour dough starter to incubate the bacteria / yeast for the cream instead of yoghurt?
Great question. I don’t think it’s the same bacteria so my guess would be no but have a quick google to see! Thanks for the comment.
as far as I know, you can use buttermilk and kefir instead of yogurt
@@IfSoGirl88 Keir would work because it has lactic acid bacteria capable of fermenting the cream.
Does this kind of butter contain the good enzymes?
Is refrigeration of this butter required? Could I just leave it out on my counter? Currently I purchase butter from my grocer and I don’t refrigerate the stick I am using. The remainder of the carton stays in the fridge
can we use this butter for making another pastries?
Yes but id cut down the salt!
If butter is mostly fat, why would the fermentation of the lactose make the taste of the fat different?
I just love butter
We don't have double cream. What can I use?
love it.....
Does the cream have to be pasteurized?
Yum! I want this now haha
What mixer is that?
That’s a vintage Kenwood I think. Looks like my mum’s old mixer.
Mmmmm old towel tang! 😋
I feel like kitchen towels always smell like.. that funky weird milk smell... ya know? It is not nice hahah
What mixer do you use?
Can you just use spoiled heavy cream?
Trying this out, got to say I’m concerned leaving cream out for 24 hours while it’s hot.
Lovely baguette,
I am artisan baker,😊
OMG! This I must try
Can I use a blender. Huge mixer are so expensive where am from
I have been dairy intolerant for the last 40 years. Then I tried cultured butter. No sensitivity! True.
My ancestors were from Edinburgh. Their name was Robertson. They came to America in the 17th Century.
What’s double cream?
Is it possible to do this with soured milk?
Preferably don’t, if your milk has soured don’t drink or make anything with it, just throw it away. But if you boil milk a lot, collect the skin on top every time and save it until you have enough, then you can make this recipe this person is showing
1 liter cream ganda? Whats the meaning in indonesia? Milk?
And from here (skip the salt) you can also continue to make cultured ghee
I'm surprised the salt is not added to it while it is still in its heavy cream form.
Don’t have a mixer but was hoping to use already store bought butter and letting it ferment with kefir or yogurt. Would this work to ferment the butter?
It seems like it would.
The only thing that would make this video better is if were done in a really thick Scottish accent. LOL!
Help I can’t seem to separate the butter and water …. I whisk for long time
Same here... Did you figure it out?
Cream fermented with yoghurt bacteria won't smell buttery, it will smell yoghurt-y. The type of cultures used for butter and yoghurt are different and not interchangeable.
@michaelkragh92 Then… what culture/bacteria would you use…?
💛💛💛🤎💛
I added too much yogurt :( it turned out more watery
❤❤❤💋💋💋
Lush!
🥰🥰
Buying cream is very expensive! This is just not worth the time, physical energy not to mention the electricity to make this butter. All this makes the butter produced so much more expensive in the long run, may have simply bought the butter from the store in the first place!
Your accent doesn't seem Scottish,?
Wrong culture. It needs buttermilk bacteria, not yoghurt. And yes, they're different.