I use in pastas, fish, chicken..... The nori one is always gone before I can even cook with it because the family uses it up on their bread haha! I have videos coming up where I use them!
That was so cool! Couple of questions. Is there a difference between heavy cream and heavy whipping cream? And is it possible to do with a electric hand mixer/blender?
I got the containers a long time ago at some kitchen store. I haven't been able to find a set quite like them, but here is one that is pretty close. They come in different colors, just not assorted colors. amzn.to/46nfVhi And here is a link for the butter paddles amzn.to/3PUtpvJ I also added them to my amazon store under kitchen gadgets. Thanks!
Great demo, but you said a quart of cream, that looked like about two cups. I'm wondering, because I'm trying to figure out the salt quantity, and don't want to have a big mess if starting with too much cream. Is a quart too much at once for a standard kitchenaid? I see you have the pro model. Thanks for the demo.
I used two cups in the video, but the recipe is based off of 1 qt. I made a few batches of the butter and had a ton when I filmed this. You can always add less salt and once the cream breaks, taste it and see if you want to add more salt. You should be fine with 1qt in a standard kitchen aid mixer.
It's not always necessary. You add ice water if the butter gets too soft and you cant squeeze out the buttermilk. I made this video during the fall when it was cool inside my house. If I were to make it in the summer, odds are I would need to cool the butter down before I squeezed out the buttermilk. Hope that helps!
@@achefandhisspoon thank u for replying so quickly i was just about to make the butter. Do i keep the heavy cream at room temperature? TYI! U got a subscriber.
I have a question! I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want? I have a UA-cam video called "How to make Cultured Butter easily. " I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream? Thank you for visiting and replying on my UA-cam page.
First time I tried to make butter in my kitchenaid, buttermilk splashed absolutely everywhere out of the mixer. Still trying to figure out where I went wrong! Should I tip it out the instant it begins to pool in the bowl?
I TRIED TO DO THIS WITH HEAVY WHIPPING CREAM. YOU SAID IT DIDN'T TAKE LONG. HOW LONG IS LONG. I RAN THE MIXER FOR A GOOD 15 MINUTES AND STILL HAD HEAVY WHIPPED CREAM. NO BUTTER!
Thanks for the recipe! :) I have been wanting to make butter for such a long time and now, I finally can!
You are so welcome!
Thank you, Sir. I’m now obsessed with my garlic pimiento butter. 🙏
It's so good!
Making it look so easy!
It is easy!
Sesame and seaweed, gotta try that!
Thanks for the Video!
It's one of my favorites!
@achefandhisspoon now it's mine too! I added some powdered black truffle, MSG and Grey sea salt.
My crackers and I thank you!
Yummy!! I’m not sure which one is my favorite!
Making this now!!!! Thanks!!!
Enjoy!
Yum! Roll recipe, please.
Coming soon!
Looks so good. Any recommendations on favorite ways to use the different flavors?
I use in pastas, fish, chicken..... The nori one is always gone before I can even cook with it because the family uses it up on their bread haha! I have videos coming up where I use them!
@@achefandhisspoon awesome! ill be looking forward to that video. thanks for the reply
Look delicious! What would help is if you told us ways to use each one other than morning toast like you said in your comments.
I have some videos coming up where I used the butter :)
That was so cool! Couple of questions. Is there a difference between heavy cream and heavy whipping cream? And is it possible to do with a electric hand mixer/blender?
Not much. Both are about 36%-38% fat
Where did you get the butter containers and the paddles? Loved them, didn’t see them in your Amazon store
I got the containers a long time ago at some kitchen store. I haven't been able to find a set quite like them, but here is one that is pretty close. They come in different colors, just not assorted colors.
amzn.to/46nfVhi
And here is a link for the butter paddles
amzn.to/3PUtpvJ
I also added them to my amazon store under kitchen gadgets.
Thanks!
Can you please tell me where you found the dishes It's a perfect size. Thanks
I got them years ago and don't remember where I found them, but these are about the same size
amzn.to/3TMsM6z
Is that a food processor with a glass bowl? Please tell me the name of this!
It is! It's a Wolfgang Puck food processor that I have had forever. I'm not sure if they still make the glass ones anymore.
@@achefandhisspoon awesome! I didn’t know such a thing existed :)
Great demo, but you said a quart of cream, that looked like about two cups. I'm wondering, because I'm trying to figure out the salt quantity, and don't want to have a big mess if starting with too much cream.
Is a quart too much at once for a standard kitchenaid? I see you have the pro model.
Thanks for the demo.
I used two cups in the video, but the recipe is based off of 1 qt. I made a few batches of the butter and had a ton when I filmed this. You can always add less salt and once the cream breaks, taste it and see if you want to add more salt. You should be fine with 1qt in a standard kitchen aid mixer.
Would it work just using the paddle from the start?
It wlll work, it will just take a lot longer.
Would roasted garlic be okay to blend in this recipe?
Yes, absolutely!
@@achefandhisspoon kool
Hi you dont add ice water to seperate buttermilk ?
It's not always necessary. You add ice water if the butter gets too soft and you cant squeeze out the buttermilk. I made this video during the fall when it was cool inside my house. If I were to make it in the summer, odds are I would need to cool the butter down before I squeezed out the buttermilk. Hope that helps!
@@achefandhisspoon thank u for replying so quickly i was just about to make the butter. Do i keep the heavy cream at room temperature? TYI! U got a subscriber.
I have a question!
I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want?
I have a UA-cam video called "How to make Cultured Butter easily. "
I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream? Thank you for visiting and replying on my UA-cam page.
I don't know if it is safe to mix the two, so I can't give you a definite answer. If you are not sure than i wouldn't do it.
First time I tried to make butter in my kitchenaid, buttermilk splashed absolutely everywhere out of the mixer. Still trying to figure out where I went wrong! Should I tip it out the instant it begins to pool in the bowl?
You can drain out the buttermilk once it separates.
I TRIED TO DO THIS WITH HEAVY WHIPPING CREAM. YOU SAID IT DIDN'T TAKE LONG. HOW LONG IS LONG. I RAN THE MIXER FOR A GOOD 15 MINUTES AND STILL HAD HEAVY WHIPPED CREAM. NO BUTTER!
That’s odd. It should whip to whipped cream then break.
And what do normal people without butter paddles use?