I absolutely am envious of your sink. It is gorgeous and the corrugated metal great job on your kitchen and thank you for taking the time to share your experience and experiments with us.
Thank you! I love my kitchen, but I will say as awesome as the sink is, it is hard on your back because of the depth if you have a lot of dishes to do. But the positives outnumber the negatives.
I've been looking on how to make heavy cream with just milk. Where I'm from, they are very expensive. This is the best video I found. Thank you very much 👍
This is so cool! How did you come up with this. I know butter is made from cream. I did not know you could recovery it back into cream. How much butter did you get? Is the sour cream to thin for Ranch Dressing? Thank you for the Video.
So you could have answered this- but I have my granddaughter and she’s interrupting my lesson lol, but. Is this cost effective? Like did you get more butter out of this than what was added in to make the heavy cream? It totally looked like it. And if that’s the case- it can be a continuous circle once you make the first batch of butter with store bought butter and continue to make your own butter and use some of that homemade butter to make the next batch of heavy cream then butter and get more butter and keep doing it with the homemade butter and store bought milk and then never have to buy butter again. Lol I hope this makes sense. But the question is- on that large 4x batch- did you get more butter than what was put in the heavy cream recipe? Which would have been 1&1/3 cup. Great video!! I had thought of doing this once I learned the heavy cream recipe but my question regarding amounts of butter in the end is what has kept me from doing so. Cuz I want the butter. Lol after all- it’s cost money (butter)to make money (butter) right? I just saw you stopped making videos and this makes me sad. I will be watching your others for sure. Hoping you see this and wishing you all the best!
Can you use the heavy cream to make ice cream. The price of heavy whipping cream has doubled in my area since January and I having trouble finding it in stores.
That was so cool:) I learned so much from watching you! It takes a really good chef to teach me something new:) Thank you sweetheart 🙏 God bless you🙏 You have a fan for life, your my new go to channel:)
Try straining it through a tight weave pillow case or a micro filter. That will catch the solids. That will make it thicker. The water that is left is fantastic for making bread.
I had to press pause bcuz I just came over from a WikiHow video on making heavy cream using butter and milk. The comment section could be a Saturday Night Live skit. Everyone said it didn't (using a WIDE range of terminologies) work, so I'm excited to watch your experiments!! Good luck. 🤞
I was wondering if you put a spoonful of sour cream as a starter if it would work better. I also wonder if you chilled the metal kitchen aid bowl, if it would work better. This has been very interesting and is getting my mind going. I may try this too! Thank you!
I swear you think like i do. Currently i made your whipping cream recipe and i blended and im putting it in the fridge to see if i can possibly get it down to 50° and make butter now 🤷🏽♀️. I love trials. Question....the sour cream when you put the vingar in does it seperate in the fridge or does it stay whole?
I wonder if the 15 mins was too long and if you had checked on it sooner if it would have been more of a whipped consistency. It looked like it was separating already when you tried it at the fifteen mark.
For the whipping cream you need stabilizers to keep it on the thicker side. For the sour cream you can also culture it and strain it, kind of like greek yogurt. For the butter, did you get more butter than the one you put in?
If I might may a couple suggestions. I would consider using a higher fat butter. European butter would be better. Or Maybe from a diary farmer, getting his cream. Because theses are higher in fat it should make the products thicker. Or google and see what thickening agents you could use.
I love, love, love your video. You sound like me in the kitchen lol. "Oh well, it is what it is." Kudos on your video and thank you for your time sharing with us.
I just watched a video of a girl that used some yogurt culture to make sour cream and it took 24 hours so maybe you could try that with your heavy, whipping cream that you made I’d be curious to know
To make your sour cream like the store bought stuff, you make your heavy cream with the milk and butter on the stove, then add a pinch of xanthan gum, stir that in while the milk and butter are still on the stove, then put it in the blender for 5 min, then poor it into your jar, put your jar in the refrigerator for a few hours, then add your vinegar, blend again for another 5 min, then poor back into your jar, cover it with the cloth and rubber band, let it sit for a day, then hold your cloth tight to the jar, and tip your jar upside down, catch the fluid coming out, into another jar for later use, what remains in your jar with the cloth over it is your thick cream cheese, just like the store sells. Chill and enjoy 🤠🙏💖
We must be sisters from another mother! Lol I tried the same things and have the same overalls and pink kitchenmaid! Awesome job!!! I wonder if you can clabber store bought milk, then go to the sour cream?
I liked it! I bet if you could find the whole milk with the cream on top...it would work really good. It goes by "Non-homogenized" or "creamline." Only sold in glass bottles. Good job tho.
@@nbhomestead2020 OH! Well you know what I was talking about. I thought it was regular store bought. Knowing me, I probably missed you mentioning that fact. ...yeah..."they" are trying to keep us from nutritious foodstuff.
Perhaps, instead of stirring them, put them in a cheesecloth and let it hang over a bowl overnight instead of in the jar. The left over will be sour cream and the liquid can be used for something else. Just like when making homemade cream cheese
I am trying to figure out how much milk to butter ratio you used to make that big ol jar of homemade cream not the small one on the video. Hope that makes sense? With making the sour cream take some store bought with active cultures in it, and some of your honemade cream, say a qrt jars worth add two heaping spoonfuls of the live active culture sour cream to your homemade cream stir in, cover set out for 24 hours should be great. Kinda like how you make yogurt except, you're using whipping cream, and sour cream culture. Rose red homestead did it that way with powdered milk too it worked good. Then you should be able to make more from your homemade again, I would think? I love that your butter turned out that was awesome. I want to try to make a huge jug like you had,that you were making everything from, but I don't know the milk to butter ratio for that much? Everything has gone up soo much. I love ideas like you had, and I had to laugh because your brain works like mine does. So let me tell you what I just did. I put a little over a pint of milk in my IP heated it to 90° took some leftover sour yogurt I had mixed it into that and am trying to make sour cream that way. Not sure it'll work but, I know I tasted the sour yogurt and to me it tasted kinda like sour cream, so fingers crossed? I was wondering if I should've soured the milk before hand, but I figured since the yogurt already was maybe it'd work? I know some people use yogurt in place of sour cream too. If it doesn't work, I can always make bread with the sour yogurt, or cheese depending on how it turns out, so not a complete waste. I had already made a loaf of bread out of some of that soured yogurt it turned out delicious. But the batches of sour cream you made, I was wondering if you gad taken an immersion blender to it would it have thickened it up just a bit more? Something to think about? Not long just give it a good quick mix.? The ideas you could use the runny sour cream in is homemade dressing, or homemade beef stroganoff, and as rose red said with her runny first batch done with piwdered milk and dry live culture she said she'd use hers with sour cream chicken enchiladas great idea there too. I hope you still answer questions cuz I am curious how much that big jug was, and how much milk and butter you used to get that much? Thank awesome video.
You may want to try making creme freshe from heavy cream and cultured buttermilk. It will give that thick texture your looking for in sour cream but it's just not as sour.
I knew you were the right one to watch within the first 5 seconds of this video. You don't have that weird "UA-cam/tictoc/ lookit me, I have followers and likes" voice thing going on. This is a damn sight cheaper than heavy cream from the market man. And I think if you melt that you have whats called drawn butter. I could be wrong though. Anyways thank you so much. If you ever have any questions about painting you just ask. Im a master painter, in the trade since my junior year of highschool 1987 and can answer pretty much any questions you may have. Im too hip and I gotta go...
Sour cream easy milk add 2tbls lemon juice or vinegar. to each cup of milk mix set in fridge you have sourcream in a few hrs buttermilk same way but 1 tbls
I've made yogurt with store bought milk then poured it in cheese cloth and set in a seive over a bowl in the fridge overnight to get creamy sour cream.
Thats Awesome! have you ever tried taking unflavored yogurt with active culture and placed it in a cheese cloth hang it over a bowl over night to drain and gotten cream cheese. its so spreadable and good.
@@nbhomestead2020yes I love the creaminess of it. It reminds me of the expensive marscapone cheese. I'm going to be making some very soon. Got some milk on sale for $2.50 a gallon. I am going to save the whey from straining the yogurt and try to get some cottage cheese. Not sure if it will work, but I'm thinking I will need to add some vinegar to the whey before heating it on the stove. Anything left from that will feed my plants. LoL It's gonna be a test. :)
I only make unflavored yougurt because then I can use it for several things. I have even dehydrated it, no heat, to hopefully preserve to probiotics. But chocolate covered treats rolled in deydrated yogurt gives a tartness to the sweet treat.
@@belinda5385 For 1 gallon store bought milk I always heat to 180 degrees Fahrenheit and let cool. When its below 110. I add 1/2 to a cup of good cultured yogurt. Homemade or good store bought. And I add a capsule of probiotics (I find this helps make it thicker and possible for "good" bacteria). But not necessary. And then in the dehydrator or oven at 110 degrees for 24 hours. Go less time if you don't want much tangy flavor. And you now have yogurt. If you want sour cream just hang in a cheese cloth with a bowl underneath to collect the whey. Jiggle the sides up n down occasionally to help it start draining again if it stops. After 12 hours or so I put it in a bowl and stir then put into containers. I usually get 1.5 quarts of sour cream yogurt from 1 gallon of store bought milk. Let strain longer for more of a thicker creaminess and sweeten a tad for something similar to whip cream or marscepone cheese. I like to add herbs and seasoning to the sour cream and use it as cracker spread or on baked potatoes etc. Tomatoe powder and dehydrated basil is a great combination also. Couple spoons on a bowl of pasta is yummy. Making my mouth water writing this. :) oh and keep the whey. Blend it with some fruit for a good drink.
So how much actual butter and whole milk did you have to use to make that much butter do you have a basic conversion of how much raw products you need in order to get X amount of butter? Thank you.
When I am able to get back into the kitchen I will do a video to show how to make a small batch of butter with measurements. This particular video I was just showing all the things you can make with store bought milk. You don't have to make all of that to get to just the butter part. I apologize but I'm in the process of healing and injury right now and am unable to use my right arm.
She quadrupled her recipe from her original measurements mentioned. That was ¾ Cup milk and ⅓ of a stick of butter...maybe that was a⅓ of a cup. I'll have to review. So for being by myself and loving heavy cream in my coffee, I'm going to do a small batch using triple the recipe...one stick of butter and 2 ¼ C milk. I think I calculated that right lol.
Actually I have not since I add sugar to the whipped Cream It never crossed my mind to try it. This was just an experiment to show what all you can do from store bought milk. We use raw milk for most of our stuff but I realize not everyone has access to raw milk. I may try it just to see what happens though!
How did you over blend it? When you blend heavy cream the butter becomes solid and the liquid is buttermilk. So I ask only because I'm not understanding? Was the heavy cream hot or did you chill it first?
I just tried to make butter from store bought heavy whipping cream and it looked like it was turning into butter then liquified I did have it going for like 15 minutes so I figured i screwed it up and poured it out. Now I did just follow your heaving cream recipe but do I need to let it refrigerate before trying to make the butter?
@@nbhomestead2020 it was definitely cool to see all the products made with store bought milk for sure. In my area a half gallon of heavy whipping cream has gone up to just under $10, while milk has gone down to $2.96 so I have been looking for ways to stretch the milk even further and your video has been extremely helpful, thank you!
Yes most definitely just pour heavy cream in stand mixer and cover let it go till you hear sloshing and remove butter rinse and kneed under cold water to remove butter milk store in fridge!
Hi, sorry for I watch several time and still don't understand how to make whipped cream from your video, would you please let me know how to simply make whipping cream, Thanks
This was to just show all the things you can make with whole milk. If you just want a quick way to make whipping cream buy some heavy whipping cream and put in the kitchen aid with the beater attachment. add some sugar and dash of vanilla and whip till it has peaks.
I'm not sure how it would work because I make ghee as well. As you know you cook the milk fats out of it and they go to the bottom of the pan for ghee and you need the milk fats for the heavy cream. Now what would be interesting to try is to take the butter at the end and see if you can make ghee......
@@Michael.Moawadghee is so expensive because mostly the volume differentiation of how much butter is used and how much ghee results from that amount of butter. Save your ghee in other words. It has a long shelf life if not opened.
Talking through things as she Experiments, is all she's doing. She's learning still as she shows her expertise. Needing a scapegoat defines you. I loved this video btw.
just a thought for sour cream. no 1/4 c whole milk and add yogurt instead of vinegar.
I absolutely am envious of your sink. It is gorgeous and the corrugated metal great job on your kitchen and thank you for taking the time to share your experience and experiments with us.
Thank you! I love my kitchen, but I will say as awesome as the sink is, it is hard on your back because of the depth if you have a lot of dishes to do. But the positives outnumber the negatives.
I've been going back to basics and making my own things from scratch. This is very helpful!!! Thank you.
Maybe instead of stirring the sour cream, you drain it. Use the liquid like buttermilk. Definitely trying everything.😍
I've been looking on how to make heavy cream with just milk. Where I'm from, they are very expensive. This is the best video I found. Thank you very much 👍
Thank you for watching
This is so cool! How did you come up with this. I know butter is made from cream. I did not know you could recovery it back into cream. How much butter did you get? Is the sour cream to thin for Ranch Dressing? Thank you for the Video.
I did not know you could reconvert it back to cream.
So you could have answered this- but I have my granddaughter and she’s interrupting my lesson lol, but. Is this cost effective? Like did you get more butter out of this than what was added in to make the heavy cream? It totally looked like it. And if that’s the case- it can be a continuous circle once you make the first batch of butter with store bought butter and continue to make your own butter and use some of that homemade butter to make the next batch of heavy cream then butter and get more butter and keep doing it with the homemade butter and store bought milk and then never have to buy butter again. Lol I hope this makes sense. But the question is- on that large 4x batch- did you get more butter than what was put in the heavy cream recipe? Which would have been 1&1/3 cup.
Great video!! I had thought of doing this once I learned the heavy cream recipe but my question regarding amounts of butter in the end is what has kept me from doing so. Cuz I want the butter. Lol after all- it’s cost money (butter)to make money (butter) right?
I just saw you stopped making videos and this makes me sad. I will be watching your others for sure. Hoping you see this and wishing you all the best!
Can you use the heavy cream to make ice cream. The price of heavy whipping cream has doubled in my area since January and I having trouble finding it in stores.
Do 3/4 heavy cream and 1/4 milk
Yes
Yes you can . I never used homemade cream. This is how I make my ice cream. 3 c cream. And 1 and a 1/2 cup of half and half it's rich.
Thank you. You think like me. Secret scientist. Love this idea! That chicken, lol. Thank you for helping it! I would do the same!
That was so cool:)
I learned so much from watching you!
It takes a really good chef to teach me something new:)
Thank you sweetheart 🙏
God bless you🙏
You have a fan for life, your my new go to channel:)
This is exactly what I was looking for. Thanks.
Thank you for watching
Thank you for your video, this was informative. I don't hear a chicken in the back ground, but I hear what sounds like a cat purring. Lol.
Would it be possible to whip the cream, and then add vinegar to that, in order to make sour cream?
Yes! Let it sit for at least 24 hours after. Thank you for watching!
Try straining it through a tight weave pillow case or a micro filter. That will catch the solids. That will make it thicker. The water that is left is fantastic for making bread.
Thank you for the tip!!! Going to try it as soon as I can!
I had to press pause bcuz I just came over from a WikiHow video on making heavy cream using butter and milk. The comment section could be a Saturday Night Live skit. Everyone said it didn't (using a WIDE range of terminologies) work, so I'm excited to watch your experiments!! Good luck. 🤞
I am out of white vinegar. Will apple cider vinegar or lemon juice work! I have those.
New Subscriber 💗
Thanks For This Video.
You really Helped Save the day.
I was wondering if you put a spoonful of sour cream as a starter if it would work better. I also wonder if you chilled the metal kitchen aid bowl, if it would work better. This has been very interesting and is getting my mind going. I may try this too! Thank you!
The spoonful of sour cream would work.
I’ve been whipping sour cream for an hour and nothing, using daisy sour cream so just plain and still nothing.
How long did you wait before whipping? The active culture in the sour cream needs some time to grow.
I can see how happy and proud of yourself you are having made butter from store bought milk. I’m proud of you too.
Thank you for watching
The question I have is did you end up with more butter out of it than what you put into it
Do you start with room temp milk?
I swear you think like i do. Currently i made your whipping cream recipe and i blended and im putting it in the fridge to see if i can possibly get it down to 50° and make butter now 🤷🏽♀️. I love trials. Question....the sour cream when you put the vingar in does it seperate in the fridge or does it stay whole?
I wonder if the 15 mins was too long and if you had checked on it sooner if it would have been more of a whipped consistency. It looked like it was separating already when you tried it at the fifteen mark.
For the whipping cream you need stabilizers to keep it on the thicker side. For the sour cream you can also culture it and strain it, kind of like greek yogurt. For the butter, did you get more butter than the one you put in?
If I might may a couple suggestions. I would consider using a higher fat butter. European butter would be better. Or Maybe from a diary farmer, getting his cream. Because theses are higher in fat it should make the products thicker. Or google and see what thickening agents you could use.
I have a pound of European butter and I was thinking the very same thing because it does have a higher fat content - which is why it taste so good!!
This was a very interesting and necessary video thank you so much
I love, love, love your video. You sound like me in the kitchen lol. "Oh well, it is what it is." Kudos on your video and thank you for your time sharing with us.
Thank you for watching!!
I just watched a video of a girl that used some yogurt culture to make sour cream and it took 24 hours so maybe you could try that with your heavy, whipping cream that you made I’d be curious to know
To make your sour cream like the store bought stuff, you make your heavy cream with the milk and butter on the stove, then add a pinch of xanthan gum, stir that in while the milk and butter are still on the stove, then put it in the blender for 5 min, then poor it into your jar, put your jar in the refrigerator for a few hours, then add your vinegar, blend again for another 5 min, then poor back into your jar, cover it with the cloth and rubber band, let it sit for a day, then hold your cloth tight to the jar, and tip your jar upside down, catch the fluid coming out, into another jar for later use, what remains in your jar with the cloth over it is your thick cream cheese, just like the store sells.
Chill and enjoy 🤠🙏💖
We must be sisters from another mother! Lol
I tried the same things and have the same overalls and pink kitchenmaid!
Awesome job!!!
I wonder if you can clabber store bought milk, then go to the sour cream?
For what u made sourcream to thicken add 1 to 2 tbls lemonjuice or vinegar leave in fride for a few hrs
I liked it! I bet if you could find the whole milk with the cream on top...it would work really good. It goes by "Non-homogenized" or "creamline." Only sold in glass bottles. Good job tho.
We use raw milk I just did this experiment for those that don't have access to raw milk. In some counties its illegal to sell.
@@nbhomestead2020 OH! Well you know what I was talking about. I thought it was regular store bought. Knowing me, I probably missed you mentioning that fact. ...yeah..."they" are trying to keep us from nutritious foodstuff.
Perhaps, instead of stirring them, put them in a cheesecloth and let it hang over a bowl overnight instead of in the jar. The left over will be sour cream and the liquid can be used for something else. Just like when making homemade cream cheese
This was great. Thank you
I am trying to figure out how much milk to butter ratio you used to make that big ol jar of homemade cream not the small one on the video. Hope that makes sense? With making the sour cream take some store bought with active cultures in it, and some of your honemade cream, say a qrt jars worth add two heaping spoonfuls of the live active culture sour cream to your homemade cream stir in, cover set out for 24 hours should be great. Kinda like how you make yogurt except, you're using whipping cream, and sour cream culture. Rose red homestead did it that way with powdered milk too it worked good. Then you should be able to make more from your homemade again, I would think? I love that your butter turned out that was awesome. I want to try to make a huge jug like you had,that you were making everything from, but I don't know the milk to butter ratio for that much? Everything has gone up soo much. I love ideas like you had, and I had to laugh because your brain works like mine does. So let me tell you what I just did. I put a little over a pint of milk in my IP heated it to 90° took some leftover sour yogurt I had mixed it into that and am trying to make sour cream that way. Not sure it'll work but, I know I tasted the sour yogurt and to me it tasted kinda like sour cream, so fingers crossed? I was wondering if I should've soured the milk before hand, but I figured since the yogurt already was maybe it'd work? I know some people use yogurt in place of sour cream too. If it doesn't work, I can always make bread with the sour yogurt, or cheese depending on how it turns out, so not a complete waste. I had already made a loaf of bread out of some of that soured yogurt it turned out delicious. But the batches of sour cream you made, I was wondering if you gad taken an immersion blender to it would it have thickened it up just a bit more? Something to think about? Not long just give it a good quick mix.? The ideas you could use the runny sour cream in is homemade dressing, or homemade beef stroganoff, and as rose red said with her runny first batch done with piwdered milk and dry live culture she said she'd use hers with sour cream chicken enchiladas great idea there too. I hope you still answer questions cuz I am curious how much that big jug was, and how much milk and butter you used to get that much? Thank awesome video.
I believe she said, 4 batches of the milk and butter mixture is what filled that jug she had it in.
You may want to try making creme freshe from heavy cream and cultured buttermilk. It will give that thick texture your looking for in sour cream but it's just not as sour.
Or you can use it in stroganoff:)
Refrigerator which one?
Deep Freezer or the Normal Freezer
I ❤ you for sharing this video. Thank you so much!!
I knew you were the right one to watch within the first 5 seconds of this video. You don't have that weird "UA-cam/tictoc/ lookit me, I have followers and likes" voice thing going on. This is a damn sight cheaper than heavy cream from the market man. And I think if you melt that you have whats called drawn butter. I could be wrong though. Anyways thank you so much. If you ever have any questions about painting you just ask. Im a master painter, in the trade since my junior year of highschool 1987 and can answer pretty much any questions you may have.
Im too hip and I gotta go...
Sour cream easy milk add 2tbls lemon juice or vinegar. to each cup of milk mix set in fridge you have sourcream in a few hrs buttermilk same way but 1 tbls
I've made yogurt with store bought milk then poured it in cheese cloth and set in a seive over a bowl in the fridge overnight to get creamy sour cream.
Thats Awesome! have you ever tried taking unflavored yogurt with active culture and placed it in a cheese cloth hang it over a bowl over night to drain and gotten cream cheese. its so spreadable and good.
@@nbhomestead2020yes I love the creaminess of it. It reminds me of the expensive marscapone cheese. I'm going to be making some very soon. Got some milk on sale for $2.50 a gallon. I am going to save the whey from straining the yogurt and try to get some cottage cheese. Not sure if it will work, but I'm thinking I will need to add some vinegar to the whey before heating it on the stove. Anything left from that will feed my plants. LoL It's gonna be a test. :)
I only make unflavored yougurt because then I can use it for several things. I have even dehydrated it, no heat, to hopefully preserve to probiotics. But chocolate covered treats rolled in deydrated yogurt gives a tartness to the sweet treat.
Could you please share your recipe
@@belinda5385 For 1 gallon store bought milk I always heat to 180 degrees Fahrenheit and let cool. When its below 110. I add 1/2 to a cup of good cultured yogurt. Homemade or good store bought. And I add a capsule of probiotics (I find this helps make it thicker and possible for "good" bacteria). But not necessary. And then in the dehydrator or oven at 110 degrees for 24 hours. Go less time if you don't want much tangy flavor. And you now have yogurt. If you want sour cream just hang in a cheese cloth with a bowl underneath to collect the whey. Jiggle the sides up n down occasionally to help it start draining again if it stops. After 12 hours or so I put it in a bowl and stir then put into containers. I usually get 1.5 quarts of sour cream yogurt from 1 gallon of store bought milk. Let strain longer for more of a thicker creaminess and sweeten a tad for something similar to whip cream or marscepone cheese. I like to add herbs and seasoning to the sour cream and use it as cracker spread or on baked potatoes etc. Tomatoe powder and dehydrated basil is a great combination also. Couple spoons on a bowl of pasta is yummy. Making my mouth water writing this. :) oh and keep the whey. Blend it with some fruit for a good drink.
To make the sour cream, maybe use lemon or white vinegar. 1 teaspoon
What is the ounce yield of butter….you started with five tbs. Times four plus what butter came from the whole milk…..but how does that match up?
I don't understand. My butter keeps separating from the milk. How did yours not separate? Or does yours separate?
You might want to dehydrate it a bit to get rid of some of the liquid.
what was the purpose of putting a few spoons of butter to the glass of milk, then putting the contents of that glass to the pot of melted butter?
She was tempering the two
Great video! Thank You! 😘
Awesome Video
I like sour cream on black beans so that being thin may work for that since its about adding that flavor and having less dry beans
That sounds yummy I will have to try that!!
@@nbhomestead2020 sour cream on black beans is amazing.
Living this!
So how much actual butter and whole milk did you have to use to make that much butter do you have a basic conversion of how much raw products you need in order to get X amount of butter? Thank you.
When I am able to get back into the kitchen I will do a video to show how to make a small batch of butter with measurements. This particular video I was just showing all the things you can make with store bought milk. You don't have to make all of that to get to just the butter part. I apologize but I'm in the process of healing and injury right now and am unable to use my right arm.
She quadrupled her recipe from her original measurements mentioned. That was ¾ Cup milk and ⅓ of a stick of butter...maybe that was a⅓ of a cup. I'll have to review.
So for being by myself and loving heavy cream in my coffee, I'm going to do a small batch using triple the recipe...one stick of butter and 2 ¼ C milk. I think I calculated that right lol.
Have you tried making sour creme from whipped cream?
Actually I have not since I add sugar to the whipped Cream It never crossed my mind to try it. This was just an experiment to show what all you can do from store bought milk. We use raw milk for most of our stuff but I realize not everyone has access to raw milk. I may try it just to see what happens though!
Can salted butter be used?
yes I am just not able to eat salt so I don't use it. I'm not sure how the salt will taste with whip cream.
did you get more butter out of the heavy whipping cream then you put into making it?
I didn't measure it but it did seem like more
Great job!
Thank you I have more videos coming out I'm just behind on edits with all the spring chores lol
Hey if I over blend my heavy cream to make butter for can I just pour the milk back in container and put in refrigerator and do again next day
How did you over blend it? When you blend heavy cream the butter becomes solid and the liquid is buttermilk. So I ask only because I'm not understanding? Was the heavy cream hot or did you chill it first?
I just tried to make butter from store bought heavy whipping cream and it looked like it was turning into butter then liquified I did have it going for like 15 minutes so I figured i screwed it up and poured it out. Now I did just follow your heaving cream recipe but do I need to let it refrigerate before trying to make the butter?
Can someone tell me in grams for butter and milk. I am really confused with 1/3 and 3/4 as we don't have that kind of measuring cups here
So now you can make more heavy cream from your homemade butter!!!!
I think with the sour cream you probably could've whipped it into more of a solid and chilled again.
Very true, we usually do this with raw milk but it was cool to see it was possible with store bought pasteurized milk. Thank you for watching.
@@nbhomestead2020 it was definitely cool to see all the products made with store bought milk for sure. In my area a half gallon of heavy whipping cream has gone up to just under $10, while milk has gone down to $2.96 so I have been looking for ways to stretch the milk even further and your video has been extremely helpful, thank you!
Can I make butter with that heavy cream
Yes most definitely just pour heavy cream in stand mixer and cover let it go till you hear sloshing and remove butter rinse and kneed under cold water to remove butter milk store in fridge!
Kitty wants some cream 😹
Wanted to watch, but I need closed captioning; is it possible to turn on?
I dont know let me try and see if I can figure out how to do that. I will message you when I figure it out.
I think I got it will you check and see. If you tap the video CC should show up and you should be able to tap it
Great information Thk u
Hi, sorry for I watch several time and still don't understand how to make whipped cream from your video,
would you please let me know how to simply make whipping cream, Thanks
This was to just show all the things you can make with whole milk. If you just want a quick way to make whipping cream buy some heavy whipping cream and put in the kitchen aid with the beater attachment. add some sugar and dash of vanilla and whip till it has peaks.
@@nbhomestead2020 Thanks for your reply n I will try as what you teach.
Can u still make butter
From heavy cream?
Actually it takes 3 days to make sour cream
I just try to make butter and milk for heavy cream is not work
Why add the milk after? it's already in there.. Can you not add it?
It was an experiment using store bought milk. I normally use raw milk and make them individually but wanted to see if it could be done from each step.
What if I use ghee instead of butter because I convert butter to ghee at home because the butter comes to me salty?
I'm not sure how it would work because I make ghee as well. As you know you cook the milk fats out of it and they go to the bottom of the pan for ghee and you need the milk fats for the heavy cream. Now what would be interesting to try is to take the butter at the end and see if you can make ghee......
@@nbhomestead2020 Ashley I mean make heavy cream from ghee and milk that i asked for.
@@Michael.Moawad iv never tried it with Ghee instead of butter but it would be worth a try
@@Michael.Moawadghee is so expensive because mostly the volume differentiation of how much butter is used and how much ghee results from that amount of butter. Save your ghee in other words. It has a long shelf life if not opened.
Why do you drag it on and ask the same question over and over? I just got tired of hearing the same thing over and over!
Im sorry you didnt enjoy the video. Have a blessed day
Talking through things as she Experiments, is all she's doing. She's learning still as she shows her expertise. Needing a scapegoat defines you. I loved this video btw.