How to make butter in 3 minutes
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600ml of pure cream (40% fat)
I buy butter made with olive oil now from the store and like the flavor on toasted french bread. when making butter like this can I add a few tablespoons of virgin olive oil? if so would it be better to add it at the start or near the end? thank you for your time and responses :-)
Looking at the butter I usually buy I saw: Only Sweet Cream, Canola Oil and Salt... so this brought me to look for a DIY video... so if I want to add canola oil and salt to my homemade butter it is before putting it in the mixer? Am I right?
Imagine that! I always get a gallon of milk from by boyfriend's friend and I always gave most or all of it away instead of telling him that I don't want it. I'll ask him for a gallon this week then use it to make cream cheese and butter. Can't wait!!
To extend the fridge life of the butter, after you have squeezed the butter milk out of the butter drop it into a bowl of cold water and swish about to wash off the remaining buttermilk . Then pat it dry and you are done. It will last twice as long. PS Don't forget to add salt if you like salted butter.
Mine DID become whipped cream. Did I use the wrong stuff? I live in the U.S. and I used what’s called “heavy whipping cream,” AFTER I made a bowl of TOUGH whipping cream, I looked and the fat content was 9% (not nearly enough I know) any suggestions as to what I can look for? Thank you 😊
If you had bothered to wash and salt it when you were expressing the whey, your butter would last a hell of a lot longer than two weeks. Also, keeping it in glass is better; metal and plastic are reactive. Tip from a lifeling butter maker (shaken, not stirred): culturing your milk for a day on the kitchen counter yields a more durable, healthy product.