How to make butter in 3 minutes
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600ml of pure cream (40% fat)
In the first chemistry class I took, we spent a week learning about weights and measures. One thing I remember was the saying, "A pint is a pound, the World around." So, I figure to get about a pound (454g) of solid butter, subtracting the whey liquid, 600ml of heavy cream would be pretty close. Thank you for this very interesting, practical video!
That’s funny, I use to make real home made butter with my grandmother and mom, and it was never ever yellow, it was always white. Then you had to add salt to make it taste like butter.
Unsalted natural butter has a bland taste.
I have to call bogus on this guy.
Before electric refrigerators were the norm ... butter was often kept in a bowl inside an inverted and cold water soaked terracotta plant pot. This would keep the butter cool and fresh. That is where the idea of butter bells came from . I would never be without mine as it allows me to keep my butter on the counter throughout the year.... always soft but not oily. Butter will spoil in excessively hot and humid temperatures ... it must be kept reasonably cool hence the brilliance yet simplicity of a butter bell. I'm curious to know what the weight of the butter was that was made here... I bet it was just wonderful so I'll definitely make it at least once to taste the difference.
Hmm that won't last 2 weeks because you still have a lot of buttermilk left. Once you have the butter you need to rinse it with cold water or leave in z bowel and add iced water and leave it for 30 to 40 mins to make sure all your buttermilk is out then it will last. One I've got to this stage I use butter paddles it's like a mini pizza paddle but has groves on one side I work my butter for 10 mins maybe little longer and you will see it goes alot creamer and the dregs of buttermilk leave. Form it into designers shape, you can get butter moulds if you want to be fancy. But the best thing about making your own butter is that buttermilk , turn on your oven before you start making butter , then once you've collected that butter milk add 170g white flour 170g wholemeal flour 1/2 teaspoon salt 1/2 teaspoon bicarbonate of soda finally 290ml of your fresh homemade buttermilk, put everything into bowl and form a dough just tacky to the touch tip out onto floured kitchen bench a knead briefly form a ball and place onto floured baking sheet . With a sharp knife of hobby craft razor blade cut a cross into the top and cut just below halfway place into oven gas6 200c or 400f for 30 mins it should sound hollow when you tap the bottom of your bread. Nothing beats fresh butter and fresh Irish soda bread
I'm in texas and never done this before but I'm wonderin if this is more money than just buying it although I get the point of doin it yourself so it's made without all the chemicals just don't know if it's cost effective great video subscribed
Ye Gods! Some of the comments below....is it not possible even to talk about butter without calling each other names, swearing at each other and getting so angry. There is no hope for this world. None at all.
My fridge actually comes with butter, bought a new Fridge 3 weeks ago, later on that night went to check to see if it was working & when i opens the door it was full of food, egg's & Butter. the thing is when it runs down it automatically tops it self up, tolled the wife but for whatever reason she wasn't as impressed as me
I don't know where you're from but in France, heavy cream is 30% fat and in the USA is 35% - 38%. I am an American and recipes calling for 35% fat sometimes hard to achieve with lesser fat content. The raw milk butter I buy here cost 2.09€ for 250 gr and heavy cream cost 2.35 - 2.65€ for 50cl. I guess I'll continue buying eventhough I love making things on my own. Thank you all the same for sharing! :)
Confused on the cream, can't recall ever seeing just plain cream in store. Have seen light or heavy cream, but never just "cream". Will have another look at stores. Thank you. Nice video, no junk in it.
just made some last night from heavy cream. 1 quart yielded maybe 3-4 sticks worth and a couple of pints of fresh buttermilk. so for 6 bucks for a quart of heavy cream we got buttermilk(5 bucks worth) and butter(another 5 bucks worth) my only regret is not putting enough salt in it. but hey, salt is so bad for us all anyway. all that does is extend its life a bit by somewhat preserving it. but its the freshest creamiest butter ive ever had. may just do this next time butter isn't on sale at the store. we don't pay more than 3 bucks a pound for butter. if its not on sale we don't buy it. 6 bucks a pound is a bit much. was it worth it?? I think so. at least by new York prices. we got 2 things that together cost 6 bucks each. for just 6 bucks. not bad. a whole gallon of plain milk is only 4 bucks here. perhaps next time ill try it with regular to save even more money.
Me and mi kids have fun doing it though l use mason jars with plastic lids add the heavy wipping cream and we pas the jar between shaking it. They think it's funny, l use the leftover liquid for recipe that need buttermilk like for example fried onions. Thumbs up to you
When I was a girl, that was my job to make the butter, after I had walked across the fields to the farm house to buy two gallons of fresh milk from the cow. We didn't have an electric mixer in those days, but we had grandma's old fashioned egg beater. It took much more time and a lot of arm muscle to whip the cream which had to be separated from the milk. Mother did have the cream separator which made life easier, but to a ten year old girl I just took everything in stride and did my butter task for the week. Oh that butter on the home made bread, and those fresh potatoes from the "'tater garden" and the freshly killed chicken from the coop...fried in a black cast iron frying pan with two inches of butter and lard...nothin' like that taste on the planet. That was back when we ate what we thought was good, and we never heard about cholesterol...same for pie crust...half butter/half lard. Cheers...March 14, 2018.
The way I was taught was to put the cream into a Maison jar with a lid and just shake the jar for a few min. That is something you can get your kids to do to keep them out of your hair while you cook dinner.