How to Make Butter - Homemade Butter Recipe
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- Опубліковано 6 вер 2024
- Learn how to make your own fresh creamy butter! Visit foodwishes.blo... for the recipe! Plus, more info and over 500 additional original video recipes. I hope you enjoy this video for how to make your own fresh, homemade butter!
Check out the recipe: www.allrecipes.com/Recipe/234299/How-to-Make-Homemade-Butter/
Food Wishes you wash the butter under running cold water to remove leftover buttermilk which makes butter last longer
The butter is washed to remove the remnants of buttermilk that are left behind. This is only important when making larger batches of butter that will not be eaten within a few days. When you're just making enough for a meal or two you don't need to worry about it.
Do you have to add salt for flavor he didn't mention.
KatyDelMar You don't have to add salt unless you prefer to do so. Sometimes I do, most times I don't. Just whatever mood hits me that day. :)
Thanks!
how do you wash the butter?
djyxa a you just work the butter (by which I mean, squeeze and knead it)under cool, not cold, but cool, fresh water till there is no more buttermilk coming off...you can tell that because the buttermilk is slightly milky in colour. Better still, work it under a cool running flow from the tap(or faucet for Americans)
1) To clarify, cultured buttermilk is usually made by culturing milk, and no butter is actually produced in the process. Traditional buttermilk is the stuff that separates out when butter is made. The only reason that cultured buttermilk is called buttermilk is because it is slightly sour and made of milk, like buttermilk.
Both traditional and cultured buttermilk are useful for cooking and baking, but only cultured buttermilk is useful for making certain types of cheese, like cheddar or jack. (Cheeses that use a mesophilic starter culture, for those interested). I find that traditional buttermilk tastes pretty good straight, but I don't like cultured buttermilk straight.
Of course, it seems a little more complicated when you realize that there are cultured and sweet cream butters, but it isn't too bad.
So, sweet cream butter just means that no bacterial culture was added to the cream before the cream was turned to butter, and cultured butter had a bacterial culture added before being churned to butter, with some time between the culturing and churning to give the bacteria time to work. Both of these processes produce traditional buttermilk, not cultured buttermilk, even though traditional buttermilk from cultured butter will contain the bacteria used in culturing the cheese.
The term cultured buttermilk is reserved for milk that has had a culture added to it to sour it. Cultured buttermilk is to milk what sour cream is to cream. In fact, you can mix a little cultured buttermilk into cream and let it sit at room temperature for half a day or so to turn the cream into sour cream.
2) Washing the butter keeps the butter cold as you knead it with your warm hands. The process of kneading and washing removes more of the buttermilk, which develops acid over time and spoils the butter faster. So the washing step is primarily a mechanical food preservative. If you are using the butter fast enough, it probably isn't necessary. Kneading is also the time when salt is added, if one is making a salted butter.
Thanks for this exhaustive info, this is what I was looking for!
Thank you!
I think that if ever there merited a response from Chef John, this is it.
@@BeckyMarshallDesign Thank you this was enlightening. In my home we generally drink buttermilk straight, so it always baffled me that in videos people talk about using buttermilk but the liquid is alot thicker, this clears my confusion.
Thank you for clearing up when to salt the butter. I don't remember Chef John say anything about it in the video.
What about creme fraiche? I thought creme fraiche is sour cream but still with live bacteria.
In another vid he makes creme fraiche by adding a couple of spoonfuls of buttermilk to cream.
I've been experimenting with kombuchas and sour dough and made my own buttermilk, so I want to make butter with it now.. I can't follow everything youv'e written as it relates to my 'buttermilk', but I've made creme fraiche with it anyhow.
I'm afraid I'll go blind if I follow this recipe.
no. you will make it.
What an odd comment. why would you go blind?
+Katy Saathoff oh vey
+Katy Saathoff He's joining in with Food John's joke about masturbating. Hope this helps. :)
You'll shoot your eye out!
It takes about 60 seconds if the cream is at room temp. The colder the cream, the longer it takes. You're welcome.
Thank you Ben B.
You rock!
Got it, get a gallon bucket, and go to Lowe's or home Depot to use their paint mixer.
LOL
Hi! I'm sure a ton of people have said this already, but if you fill a larger jar about half full and make several hard shakes rather than little agitations, you get done in less than 5min with a lot less effort (one hard shake, with all your might, making sure the cream hits the side of the jar as hard as possible, quarter turn, do it again). Also, you rinse the buttermilk off the butter to keep it from going rancid. Love your videos!
Such an innocent voice yet such dirty jokes
he must have been watching nigela, nice name btw
Was like...wait what??? Lol love this guy
Lol I had to laugh when he was talking about shaking lol
@@lindablake3262 0:54
@@bunja9101 no... I got it. I was only surprised and taken back. Was not expecting it. Thank you though. Appreciate the time when the joke occurred.
Washing the Butter removes as much milk as possible. Any remaining milk will mold and sour - ruining your butter.
Exactly. I was going to write that!
Just scrape off said mold, dry it, then smoke it.
Teresa Judy I knew that! No I really did, I grew up on a farm and had to milk several cows daily from the age of twelve to 17...Not, what a kid enjoys doing really, but you learn a lot Lol!
samuski36 Growing up, my siblings and I spent our summers out on our Aunt Jo's farm. I always loved being the first one up in the morning. First one up got to help milk the Cows. Our "payment" was a ladle of Fresh Milk straight out of the pail. HEAVEN!
Teresa Judy
Oh I thought milking was great...at first! From then on it was my job rain or shine day in day out every day at 5am. Now I work a desk job, and some day's I would give anything to be back on the farm!
The reason for washing the butter with cold iced water is to draw out the excess buttermilk. Basically use a ladle or a spoon etc to gently massage the butter in the cold water till the water is clear. This is done so as to prevent the butter from getting spoiled. But if you are gonna use the butter straight away, the cold water treatment is not necessary.
LOL "you know what I'm talking about, when you use your Shake Weight!"
I was done 😂😂👌
"Here is your cab fare."
And you know where they got that idea? From people making their own butter!
Or making gravy...
I have an awful visual. Thanks, Chef John.
you wash out as much buttermilk as possible so the butter lasts longer and may help it taste better
I let the cream "ripen" to room temperature. I usually set it out in the morning and make it in the afternoon. It is much faster to seperate and I think it tastes better as well.
We made this in kindergarten when I was a kid. We just passed the jar around the classroom with each student shaking the jar. It was delicious. Amazing the things we remember. Awwww! Thanks, Chef John. You brought back a beautiful memory 💖
I remember doing this too, but I always thought that it was milk. Attempts at trying this with milk never worked out. Didn't figure out it was meant to be cream till a few years ago.
omg i cant believe he made a masturbation joke. lol
I can't believe it's butter lol!
no.... he's obviously talking about the shake weight the people use every day
BlargMonster1245783 obviously
Ginissi obviously
69 likes...lol
I think I watch Chef John for the fantastically funny voice delivery as much as the recipes.
Yes, and I don't even cook..
Dara Wulan I know what you mean-but you should give it a go! It's fun. Cooking, I mean.
+Joseph Charles Yep!! :-D
+Dara Wulan LOL
Joseph Charles watching chef john cooking sure sounds and looks like fun, but when I try it my own it just.. not working..
When you wash the butter in cold water afterwards it's to get as much of the buttermilk out of your butter. It lasts longer because buttermilk makes your butter rancid that much quicker. Thanks for showing this, love it!
washing the butter is required if you plan to keep the butter longer than a few days. washing removes any buttermilk thst has remained. to wash butter you simply ass cold water and squeeze the butter until the water runs clear....just like washing starch off rice ☺
I'm guessing you meant use* if not I really don't think I want to eat butter you made ;) ｡^‿^｡
+Rachel Sweet 😂😂😂😂
+K Darwish I don't have cold ass water
+Rachael sweet I think it was meant to say "add" the s and d are close together on the keyboard, was a typo...
+Katy Saathoff Actually, 'assing' cold water is a culinary technique used in Europe during the late twelfth century. The technique involves squirting water through muslin cloth. Hope this helps. :)
Dear Chef John:
My crush on you continues to grow :) my husband has taken to asking “What’s chef John making us for dinner?”
No jealousy because he loves the dinners I prepare!
However, I made the absolute best memory with my 5 year old grandson today making butter. We shook until our arms fell off and then we shook some more! We laughed and made a race to see who would get to “butter” first!
Thank you for making these videos. I am not being “over dramatic” when I say they have improved my life. I have always loved to cook but over the years I had lost my muse. Well, I have found YOU! And I am not letting go!!
Ha ha! No restraining order needed, I swear!!
Thanks again
MzGiggles
You have to wash the butter in wated or else it will spoil a lot faster since its drenched in buttermilk after shaking. :)
This is a great little project to do with your kids, when one get tired of shaking give it to another kid, also a good science lesson in transforming a fat-in-water emulsion (milk) to a water-in-fat emulsion (butter).
It works with milk, too? Not just heavy cream?
In theory yes. Milk contains the same type of fat as heavy cream, so in theory you could separate it out into butter... However whole milk is only 4% fat whereas heavy cream is around 36% fat meaning it would take 9x as much milk as it would heavy cream to yield the same amount of butter....
The only reason to 'wash' it is to remove any leftover buttermilk left in pockets... You can slice thru it a few times if you're that worried. I did because we did this process with a gallon at a time...
LOVE your sense of humor my friend... I'm a fan for life!!
My 4th grade teacher had us do this (way) back in the day. Possibly because I grew up in Wisconsin? I've never forgotten-so fun!
ok so i shake the "jar" until the white stuff comes out :)
+Axel Haglund yes, the white stuff is buttermilk and if theres any buttermilk in your butter, it will spoil it.
oh ok thanks :)
no problem. it was really fun making butter.
+unicornkhh Hello i am a food lover and just start making videos about how to cook in eassiest way . I just post my second video so check my channel to watch it and subscribe for more if you like it thnx ;)
ok i will
I recently had my 35 girl brownie troop make this butter. They were "thrilled" to take this home to show their parents. THANK YOU
so wrong
That masturbation joke tho ...
Hahahaha! Rim shot!
I had absolutely no idea that making butter was so easy! Cool vid
easy. really, my arms really hurt now :)
MadCapMonster get more practice by moving up and down ur hands more regularly
I make butter in a blender, then I use a cold water rinse.. to wash the butter, it eliminates all the excess "milk" so it has a normal fridge life... nothing better than toast with home made butter .. especially dipped in a nice runny yolk... mmm mmm good.
I remember doing this with my son when he was about 5 or 6. Had a lot of fun doing it. :o)
I’ve been making butter this way for many years! Glad to see someone sharing this with others! I subscribed and really enjoy your wonderful recipes!
washing the butter removes the remaining butter milk thereby extending the life of butter before going rancid...keep washing in cold water and kneading/squeezing the butter until the water runs clear.....thanks for all your videos i just love watching them and have learnt so much from you....
I've found that it takes several draining the buttermilk and reprocessing (I use a food processor, works really fast) before enough liquid is removed from the butterfat. If you wash the butterfat with cold water also helps to remove the remaining buttermilk from the butter solids. It should be sort of waxy. Otherwise, the butter will become sort of hard/grainy in the fridge and if at room temp it goes rancid quicker.
as a kid we did this in gallon jars, took forever! probably not forever but we were young. a family of nine on a farm was a huge money savings and tasted so fresh
It's fumny how I got a "Can't Believe It's Not Butter!" Ad before the video
Hi John. So many comments so not sure if it's here but having grown up on a farm and activities like making our own butter from fresh cows milk. Once you get the butter out of the crock rinsing it under cold water and molding it while rinsing is to make sure that you get out all the "buttermilk" and do this until the water is clear, especially if making large amounts that should rest in fridge a few days before using. It was a good project for us as kids. ☺
This is the way I've made butter my whole life (except I use half gallon jars, and culture my cream on the counter overnight)! Yay!
And you wash your butter to expell any remaining whey, which extends it's shelf life, and keeps it from tasting rancid after a while.
You knead the butter in cold water to get out the excess buttermilk so that it doesn't go rancid as fast
HEY UA-cam! So I followed this video and it worked! I got butter using 35% whipping cream. I guess we don't actually have "heavy cream" in Canada. I used Lactantia 35% whipping cream and got the desired result. I washed and sterilized everything and the butter is in my fridge cooling off as we speak! The first time I got whipping cream and it didn't work. Keep shaking after you don't feel movement in the jar! My advice: keep turning the jar over, shake hard, repeat until you get butter!
you rinse the whey or butter milk out of the butter to preserve the butter for longer it won't go rancid if you keep rinsing until the water is clear then spoon out the butter mix a little salt in the butter and work it good and shape it you are done..
I can't tell you how much I love Chef John. He is the greatest cooking teacher ever!! And so funny!! Love you, John!!
The washing step is to get any residual buttermilk out of the butter so it doesn't go bad as quickly :)
My mom used to make her own butter, except she waited until the heavy cream was just turning sour, because it gave the butter a really tangy taste that she really liked. She added salt to it too. It's something you should try, next time you make butter, just wait until the cream is just turning sour, then make the butter from it
Majik Dust The way your mother made Butter, is the way my Family made Butter for over 400 years. Despite my name, I am of European Lineage. 100 years ago, the Swiss Dairy Farmers, on the Central California Coast, betwixt San Luis Obispo and North to San Francisco, made this ''Cheesy'' tart butter from ''just'' sour fresh cream. It made the Wagon trip North, to San Francisco without spoiling. In San Francisco''s cool weather it kept very well and was a sought after product. This is how the Italian Swiss/German Farmers, in my Family, made ''Butter''...in the days of old.
I really need a video for the toasted bread and the butter recipe. Thanks
Oh the nostalgia! When I was in elementary school, I was taken to an "Old Time Village" where they let you make your own butter. This was the exact same method we used.
I think you wash it in cold water so you take off all the buttermilk and the butter will last longer... It has to be cold so it won't melt :)
Just did it, turned out great! There was a "shortage of butter" in Israel (not really though, the gov wanted the dairies to lower prices which they couldn't afford to so they exported their products instead) long story short, I couldn't find good butter so I was looking for alternatives that weren't margarine. So thank you for this!
To answer you're question you wash the butter with water only if you want to make it last longer and put it in the refrigerator but you don't have to
This is great. I have made butter before just to be able to say, “I’ve made butter before.” I think it tastes better than store butter, but that could be me wanting to justify my efforts! I love this guy; he is so entertaining and informative. Amazing!
You wash the butter (pour in ice water and manipulate the butter with a spatula, pour off, repeat) to remove the embedded buttermilk. if you don't, the buttermilk WILL sour and make your butter go rancid, even in the icebox.
I just made some in my stand mixer took about the same amount of time cuz i did it slowly. i have mine in cheese cloth straining (in a mesh strainer obviously) over a bowl to get the excess liquid off of it. I'm pretty proud of it.
it will last longer maybe up to two weeks in the fridge if you rinse it in water
Good Morning Chef John -- I watched John Kirkwood's (a Scottish chef) instructional video about making butter; he taught that if you do not wash/rinse the new butter properly that it will not go rancid as quickly if you leave it out on the counter. I followed his instructions exactly, washing the butter as instructed with great success. Then, as I normally do, started experimenting different techniques and even not washing the butter and it did go rancid, really nasty. Actually, I was making your Pecan Sour Cream Coffee Cake and was about to add the dry ingredients and noticed a smell but I could not locate it (I even lifted my arms to check). I went to the other side of the kitchen with the wet ingredients and then noticed the smell emulating from the bowl. I checked backward and found the butter was bad. I threw the wet ingredients out (I had just poured in the pecans, a waste) and started over and used Creme Fraiche (I got extra points) and it was the best cake I have ever made. My family requested I make it for my own birthday, it was that good. Thanks for all of your posts, you have changed my cooking in every way for the better. When I get into an odd situation and not sure what to do I immediately think "what would John do?". You are an awesome mentor!!! Mitchell Newsome
this is a good idea for when you have leftover heavy cream from a recipe
I believe you wash the butter in iced water to remove the remaining traces of butter milk to extend the shelf life of the butter in the fridge, awesome videos and loving the jokes x
Chef John....Can you do an episode on how to make clarified butter? There are a lot of UA-cam vids on the subject, but there seems to be a major difference of opinion in the technique used. Some, making "Ghee", actually bring the butter to a boil and do a long simmer...up to an hour....with multiple skimming of the whey foam and then separate the butter from the milk solids by pouring through a filter. Others, not making "Ghee" but just "clarified butter" simply melt the butter, skim the foam once, allow the butter to cool and separate in the pan and skim the butter fat off the top of the milk solids into a separate container without straining.
Melt the butter in a clear jar, you can microwave it, use the top layer of clear butter, not the solids towards the bottom.
I did this in elementary school and I've been looking to see how to do it!! I was to young to remember the ingredients, all I remembered was the shaking & the butter tasting great! Yummm thx
Lmao this dudes got jokes. glad I subbed
I made this and it works although it's more like 20/30 mins. shaking but I was so impressed I made it twice! It's not something I would make regularly because it's definitely works out more expensive than shop bought and it doesn't taste any nicer but as a food project it's fun!
"I know what you're thinking 'I can't use my arm like that for extended periods of time.' Sure you can, I'm sure you do. You do it everyday"
I'm doing it now
Thank you for the quick and easy instructions. The commentary added welcome humor. Thanks again
if u dont rinse it in cold water its goin to spoil very fast within a day or so
I've never laughed out loud during a video recipe before - you rock! "I like to slice bread, toast it, then put butter on it. Learned that recipe from my mom. Try it, you'll like it!"
Kudos for the Shake Weight product placement - I'm sure they appreciated it!
I make butter a lot and it seems if you don't rinse it well with cold water it doesn't keep as long. Just my experience.
me too! you need to wash your hands aswell! people can tell otherwise
Do you add salt for flavor?
I add salt if it will be table butter but if it's going to be for baking I don't add any salt.
Butter is washed to remove the whey, which quickly turns rancid if not removed.
The best way to wash butter is place some ice in a large bowl, and put the butter in smaller bowl that’s placed on top the ice. Then add very cold water to the butter and squeeze it with a silicon scraper. When the water turns milky, dump it out, add more cold water, and repeat. Once the water becomes clear, you’ll know all the whey has been removed.
It’s a very quick process because butter is hydrophobic, which means the water soon separates out of the butter.
you need to wash it to drain out the buttermilk! Stays longer that way! :)
Awesome, I used organic heavy cream, and I also like to add ice cubes and cold water over the round because it squeezes the excess milk which makes the butter last about 7 days oppose to 1.
My Grandmother said that, if u rince it with cold water it will make the butter freeze a bit to mold/shape before storing it, sry for bad english
i was bored so i tried this ...... it turned to whipped cream after 10 min and it turned into butter after 20 ! SOOOOOO GREAT !
I'm gonna do this with my kids!
You gonna shake your kids??
No, we followed the recipe and made our own butter. It was a fun project.
I was kidding!! I'm glad you make your kids participate. Awesome!!
I just made this today! I used a larger jar so it only took like five minutes to make butter! That was so cool!
Hi You wash the butter to make it last longer the butter milk left behind after draining will spoil the butter faster. Also you have to get cheese cloth so you can pat dry the butter and roll out any leftover buttermilk in it.
LOL that sexual innuendo... Food wishes I am baffled!
That's the forbidden fruit side.
I've even done this with my kids, which is a lot of fun for them.
I'm on a diet and i'm looking up ways to make butter... what the fuck is wrong with me
I do the exact same thing :D It's called dietary masochism. It's marvelous. You should try yoyomax12 :D
Hahaha. Patrick's on a diet? Never thought I'd see that coming.
butter is good:-)
Butter is included in the Atkins diet... the only diet I lost weight with. And quite quickly and steadily. I wouldn't use a substitute for butter.
We made this when I was in elementary school. We took a day trip to a one room school house, learned how to make fires using only a flint and steel, and made & ate butter.
warmer heavy cream works better and faster like 3-5 minutes
Hi John,
In India we use ghee in most recipes, its clarified butter, so once u get butter its washed in water and then boiled until ghee is formed. Most women do this at home
You could take it to a paint store and they can shake it for you! :P
Actually, I do feel homemade butter tastes a lot better and even more richer then store bought. I believe the reason, the butter is washed in coldwater, and I do that by hand to squeeze it, is to make sure the milk and solids are out so that it doesn't go bad.
oh my god. the shake weight joke killed me
You can also add flavoring too! Like if you want say garlic, add minced garlic and Italian seasoning to the heavy cream before you shake it. But if you want it sweet enough to put french toast with strawberries, you can also add honey. It's very versatile!
Do it on a regular basis ? xD xD
we did it in 3rd grade...and we made home made bread. One of my best grade school memories
When i shake it, i just get whip cream, what am i doing wrong!
Basically, you need to shake it longer. It will whip as you experienced, but then the whipped cream will eventually collapse and separate as you keep going.
@@kellyvaters1689 can i just use a mixer?
@@MrAlexmercer94
If you want whipped cream. Still, at some point the whipped cream will become yellowish which means its on the verge of butter and why you stop whipping.
So, I guess you can try. At worse you'll have whipped cream. Which isn't a bad thing at all!
Hey Chef not sure if you ever got your question answered, but yes you should wash butter in cold water to remove the Lactic Acid separated during shaking. The butter acts like a sponge and its easier to do if you make a larger amount and then wash it in a salad bowl turning it over in cold water while kneading it like dough and do it until the water comes out clear then your done. The difference in this step is producing a high quality butter vs a low quality butter. Hope this helps
love your voice :D
The cold water rinse at the end is to remove the "buttermilk" from the actual butter. Love your video's chef
No Salt?
I use 1/2 gallon of cream, purchased our big,"Box store", trying to find the one with the best date on the container. Bring it home, put it into a larger container, add plain yogurt with live ingredient bacteria. Let it set for 12 to 24 hours at room temp. Put it back in the refrigerator until it is about 58' F. Then I use my counter top mixer. I have butter in about 17 minutes. I use cold water and wash at least 2 times. Washing will help the butter many ways, but the real reason is to help the butter last longer. Any remaining whey or butter milk will cause the butter to spoil sooner. John, keep doing your great videos, and be sure to include the humor. Blessings.
I'm never making butter again Lol!
We did this when I was in 6th grade. Best butter I've ever had.
I grew up using olive oil and vegetable oil, so what's the best store bought butter?
Kevin Hagler kerrygold! Irish butter is amazing.
Kimberly Holt thanks!
He just told you how to make butter and your going to buy it! For shame! lol
There's a good French brand called President available at my grocery store too. I alternate between that and Kerrygold. Those cows must eat good in Europe, I tell you what.
Land o lakes my fren. Or if you're in WI get westby
Made butter this way for the first time, actually made butter for the first time ever. Was really surprisingly good and wasn't really that hard. Slightly sore arms today, but completely worth.
Learned to do this as a class project in first grade! It was sublime and still a delicious, haunting memory. About washing/rinsing the butter; if you don't do it, the milk solids clinging to it will go rancid and your butter will spoil in a matter of days.. I know because it's happened to me. Unless you're going to use it all up right away, you have to press all the liquid out of it (with a wooden spoon) and drain it off. Do this until it exudes no more milky substance, then rinse and store. If you omit this final step, you know what spoiled, sour milk tastes like? That's what you'll get. Got some in the fridge right now and it can't be used for anything. Gotta throw it out.
because you ug washing the butter washes away the inpurities and helps hold the butter together for large batches as it can begin to melt once outside the container
Electric whisk works very well :-) esp for large portions. Washing in cold water is to remove as much residue butter milk from the butter as its so they say causes the butter to go rancid.
You only wash butter with water when it's made in large amounts with a churner. You do this because when the butter gets churned, it doesn't come out in one solid piece like you see in this video, so you wash it to get the rest of the buttermilk off so that it doesn't leak.
It is my understanding that the cold water shock is to help further leach water from the butter, and with light pressure from a spoon, make a more concentrated butter solid.
Use a cloth with a decent concentrated threading, white handkerchief works best, to help drain the butter.
Hope this helps
i saw this website where an applachian woman was demonstrating making butter. Simple. i tried it a few times. Lovley butter..about the same as above
Washing and pressing the butter in cold water makes sure that as much buttermilk possible is separated from the butter. Which improves the quality and longevity of the butter.