How to Make Homemade Butter | Natural Butter from Milk at Home
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- Опубліковано 3 чер 2022
- Homemade Butter
Homemade butter is an ancient recipe that our ancestors perfected. Today we are recreating the recipe with raw milk which is hard to find nowadays. The most important thing is to find milk with high fat content. The rest requires some patience and hard work. The results are worth the effort trust us. Here is our recipe if you try it make sure you share your experiences with us. Enjoy!
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3 L whole milk, preferably raw milk or high in fat content milk, half & half cream would do great as well
Cold water
Ice
• Pour the milk in a pot and simmer it over 70C (160F) for 20 minutes to kill bacteria.
• After it boiled let the milk cool down in room temperature.
• Then collect the top layer of fat that deposits after it cools down. You can collect top of the cream in bowl to make butter, every time when you boil milk that has high fat or make your yoghurt at home. Half &half cream or any cream has around 10% fat content.
• Chill the cream in the refrigerator 2 to 3 hours before you're ready to make the butter.
• For manual method of separating the butter from the cream, add water and ice to the collected cream.
• Shake the cream until separate from milk and have chunks.
• For practical way, add the collected cream in a food processor and add cold water and ice.
• Pulse until a yellowish butter separates from the cream in chunks.
• Put the chunky butter in a large bowl and put more ice on it.
• Press the butter using spatulas. This should separate the buttermilk from the butter. This buttermilk can be used in cooking or making curd cheese.
• Then put into ice bath to further solidify and separate from the milk.
• Shape the strained butter into desired shapes and store in the refrigerator.
• Use it within 2-3 weeks. You can use it for cooking, and you can butter your toasted bread. Bon a petit!
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In Ireland farmers often find butter in their fields from hundreds even thousands of years ago and the butter is perfectly preserved. Some think that the ancient Irish stored butter in bogs to enhance it's flavor and allow fermentation to taste like parmesan. Some butter was forgotten about and left but the method of preservation makes the butter edible even today. However I've smelled and tasted recreated Irish bog butter and it's very earthy and an acquired taste. I love that you're making homemade butter, I actually make it home butter over store bought because the flavor is unbeatable and also I do not use much butter as I tend to lean on olive for my fats.
Irish butter is garbage, I tried Kerry Gold after hearing so much praise heaped on and it turned out to be the blandest thing, this was the salted butter btw. I tried other Irish butters and all are bland. Americans make the best
I wonder of anyone here ask you what did you eat for your fats??😂
Im lactose intolerant. Dont know why I watched this but thank u. Maybe I will need it someday
Me, too! Haha.
☺️💐thank you
Is lactose in goat milk the same as in cow milk?
At my home in India we have been doing it since my childhood days. We make butter with a process similar to that 2nd yayak process that you showed and then collect and shape it using our hands and cold water and then take it one step further by making ghee out of this butter. That ghee lasts us for the entire month. Never had to buy the packaged ghee until I moved to the city.
I love ghee & it would be interesting to see Refika do a video on making it & what she uses it for.
Yes. Most indian homes do it. Check out this video ua-cam.com/video/YSUU6vxXyr4/v-deo.html
I just wanted to let you know that I think you’re an amazing person and chef. I love watching your videos. They are educational and entertaining and at the end, my dinner is ready!
Thank you so much for sharing everything you know. It is an honor to be in the kitchen with you. 💙
Dear Refika! First: LOVE to you and your team from Hungary! Just a little piece of advice: after you first warm up the milk , let it sit in the fridge undisturbed for a day or two! A lot more of the cream will form on the surface, the more you let it sit, the more cream. Try this next time you make butter🤞🏽keep the great content coming!🌈💞
Nice tip! Who doesn't love cream!
I do same and make homemade butter and ghee. Overnight milk in refrigerator gives a thick layer of cream.
@@BiasCookventure now I want to see how to make the butter vs ghee and where I might use one vs the other 🙂
Do you know what some crazy people do in Türkiye? A Plastic drum,big enough to fit in the washing machine, ..filled with milk...I leave the rest to your imagination. (Butter...) 🙂
@@ArchiTechFit 🤣 🤣 not economical but okay 😄
I get raw Jersey cow milk from a local farm. They said their milk tests A2/A2 which, among other benefits, apparently means it may not cause lactose intolerance problems, especially if you make it into yogurt. Jersey milk has super-high fat content. I put the milk in wide-mouth 2-qt mason jars & let it sit still in the fridge for a few days so the cream settles at the top. Then I use a small ladle to skim off the cream for making butter etc.
You can also drink cheese water with sugar or jaggery too and add some ice or refrigerate it. Good for hot weather.
You are such a joy!
Brightens my Saturday! 💕
💐🥰
I probably will never make homemade butter but nevertheless I want to thank you yet again for one of them most entertaining 13 minutes. You and your crew are simply magical. And totally goofy!
That opening fail clip is the best laugh I've had all day. Such joy 😊
This is the method we use in india by using clotted cream on the top of milk , but in my region the more traditional method is to make youghurt with milk first then whip it to get butter and then u also get fermented buttermilk which is very important in my region. Also u can eat butter or make ghee of different types , like some ghee are more cloudy and some are golden and some are cooked a little more and they get a rich toasty flavour as well🙏
Bizi her daim gururlandırdığını bilmeni isterim❤️Türk mutfağını Türk’ten yana olarak hem geçmişimizin hem mutfağımızın değerini bilerek dünyaya anlatman bizi cok onurlandırıyor❤️Her daim yanındayız.Senden öğreneceğimiz çok şey var🙏🏻
Dear I love your country, culture, history and food etc is well.
One day I will come to Turkey, Turkey, Iran both my dream countries 😍💖
I've made LOTS of butter over the years, usually in a quart jar. The easiest thing is to use heavy cream (already separated from the milk and pasturized) and let it sit on the counter to room temperature and then pour into a jar and shake the jar. I've also used a churn. There are jar churns as well in the US. The difference with what you are doing is that after the butter separates from the whey, I pour off the whey and add clean water and shake the jar longer to "wash" the butter. I do this a few times until the water comes clean. I place the butter on a plate and used the paddles to smear the butter back and forth to get all of the water out and then add salt to the butter (preserves it) and smear that in. It does not need to be refrigerated at that point and can be kept on the counter for up to a month...it never lasts that long because it is eaten or used in cooking.
I do this with cream and my food processor. Even though I'm using commercially available cream, it still tastes so much better than store bought butter. Sending you all good mojo!
Hello Refike and team. I make it from 35% whipping cream using the jar and shake technique. Watching from Canada. Love your show!
At preschool our five year olds learn how to make butter by shaking their liquid in small jars. My mother has a jar with a lid which has a paddle, gear, and crank.
The intro! 😂😂😂
I love the green backsplash. It's gorgeous.
Love this! Brings back memories of when my paternal grandmother would make butter using a wooden churn with fresh milk from my grandparents' dairy cow. Thank you so much for this wonderful video! ❤️
I love your channel so much!! So happy I found it. My boyfriend is Turkish so I want to learn how to make his favorite foods. If he asks me what I’m watching (and it’s your channel) I say “Refika is teaching me right now” 😂❤
It is very nice that you transfer the wrong and the right as it is. Thanks refika 💕
My granny was doing “Akıtma” (a kind of salty pancake in Thrace) with the water remain from the curd cheese instead of milk.
I just love how Refika pronunces 'butter' ♥
I don't know what's better: you,your butter or view from Kuzguncuk 😍
Loved the food processor mishap! Lol I use my stand mixer and have cleaned the same type of mess more than once.
My sister made your yogurt and it’s amazing. Love listening to you. Your English is PERFECT…Thank you!
Arrrr my sister is back!!!.. Xx
Refika, I have seen this process of making butter since my Grandmother used to make it from when I used to be a kid. Back in Karachi, Pakistan, we still make it and go one step further in making ghee from butter. Refika, I have a few suggestions for you and all the viewers:
1. We buy fresh buffalo's milk which is a bit thicker than the cow
2. After heating it, we keep it in the refrigerator for cooling. After about 24 hours we take out the milk then a thick layer of cream is formed. Keeping the boiled milk in the refrigerator will enable the cream to get thicker.
3. To store this cream for a suitable period we could then keep it in the freezer.
4. It's better using your hands to take out butter after taking it out from the blender.
5. While making ghee you put 2 or 3 rounds of flour in the pan to avoid getting a strange smell in the whole house, infact there will be a better smell just like a cake or cookie freshly baked from the oven.
Aloha, thank you for this great video. I appreciate the no-waste approach, even with the remaining whey. Also, thank you for the beautiful shots of the Bosphorus River!
Love how you show your mistakes. You are great
Thank you for your videos 🥰
You can make Norwegian brown cheese called "brunsost" from the whey. The whey is boiled and milk and cream from cows, goats or a mix is added. It contains 35-40% milk sugar (lactose). The mixture is then cooked further by evaporating the water on slow heat until the dry matter content in the cheese becomes so high that it becomes firm and sliceable.
The final cooking on slow heat itself can take up to 1.5 hours and it is the long cooking time that gives the brown cheese its colour when the sugar caramelize
Thanks So much, love your content ❤️🇿🇦
I’m not sure if I will ever make my own butter, but your video was very educational and funny and I learn so much. Love watching you, your videos and your team/ family.
When I have money I want to visit Turkey 🇹🇷 . Lovefrom 🇮🇳
I enjoyed this video very much… I have made butter before but only from double cream, simply whisk by hand until the solid butter “appears”… then collect the solid, rinse with water and add a little salt to taste… but I’ve never tried collecting the cream and butter from milk 👌
Thank you for sharing this recipe. Will surely try it . Love the way you explained the whole process. 🙏
The whey is also great to use as the liquid in bread or crepes.
I’ve been doing this for years. I use heavy whipping cream and my stand mixer. You can add salt, lemon, honey, etc… whatever you desire 😊
I’ll spend a few hours making batches and freeze blocks so I can pull out a stick when I run out.
My mum always does this. When double cream is on offer in the stores she makes butter from it and then some of that she separates and makes ghee with it! Very delicious! Also love the new haircut refika ❤️
Refika we love your videos so much!!! We have been watching them and have been trying lots of recipes from your channels.. The kids love your recipe.. we now make our own lavash, hummus, kebabs, shish all thanks to you! Thank you so, so much to you and your team for your amazing work!!
This is such a great video!!! I had no idea you could make butter from yogurt. And I’m a foodie. Ironically I made your lentil soup today it’s so yummy. Sending you love from Chicago. ❤️
You're awesome!! Just loved the way you did it 😇
Thanks. Really appreciate your hard joyful work
Not only you are amazing cook, you are funny too 😂. Love your channel!
omg this is amazing! thank you for sharing 😍❤️
Thank you so much for sharing this recipe, God bless you 🙏
Great post, the process is fascinating.
Hi, the best about you is that you don’t waste anything. I do enjoying watching your videos. Lots of love.
Oh big YES, I enjoyed this video especially seeing and learning about making butter for the first time. Great class and subject, thank you for sharing this with us all 👍. Stay blessed in God's grace. Peace ✌️and love ❤️.
Refika, you are looking fabulous! Will try this! You are not supposed to wear it. 😉 😂
Thank you again. You look great!!!
Thanks. Used whipping cream. It turned out nice. ❤
Love your channel - I use a kitchen aid mixer to make butter as well with the whisk. And we use the shaking method or churning of better with the large plunger in history. I am learning as I should be moving there in next year! I fell hard in love with Turkey - will plan on settling in Mersin but have friends in Istanbul too and love it there too!
Refika, please excuse my responses to a person who did not like my comment about your pronunciation of the English V. She thought my comment was backhanded, but I do like the pronunciation. Namaste!
You are a great ambassadors of how foods are made for tourism in Turkey
Thank you so much,
Clear explanation
Watching from 🇱🇰 Sri Lanka
Türkçe alt yazı olsada burdaki tarifleri de zevkle izleyebilsek🥰
Can you please make a video on salad dressings and easy-delicious salad recipes.
Love all your videos 😍...from Malaysia
Wow, thanks for sharing Refika.
Nummy! Heading to the kitchen now. Cheers from Canader eh!
I love this channel!
not sure if we can get raw milk in the UK but our full fat/blue top milk makes your cream cheese well (made it a dozen or more times since the video) so I may try it with that.
Hello Refika. Loved your video on making butter. Did you miss adding salt to this recipe? Can it be added to make salted butter?
Looking great Rafika! Since we are living in the Middle East…will try this with camel milk. Grew up on homemade butter in Pakistan.
Love from Pakistan
Nice hair cut
Excellent cooking skills 👌 😋 👏 👍
SALAM....MEM ITS SO NICE WAY YOU HAVE SHOWN YOUR VIDEO ....MEANS ....YOU KNOW MORE FROM OTHERS ....REALLY GOOD .WE KNEW OLD WAY OF THAT....THANK YOU
I love this I will try it
Astonishing!
U r looking gorgeous today. . Thanks for sharing this nice tricks n tips abt. d milk products. 👍👍
I love you show , you are such a beautiful person and all your crew. Tell us about yourself. And please show us your beautiful home and kitchen
It's wonderful ❤
You can also use the kitchen aid with the paddle.
Refika! Oh no!! Such a lovely summery outfit and it became covered in milk! At least it wasn't a tomato recipe!! Love you and your magnificent crew of characters. Be well and stay safe!!
Reminds me of my mom's butter making process. Love from Pakistan
Use cream….whipping cream is also good….just find organic ones….also use whey….its the main component of the whey protein people buy…..for smoothies…and shakes….also butter was traditionally made by churning….I saw some companies selling hand churning machines…..on amazon…..that will give you best
are you seriously trying to teach the master chef her own job
@@akoc__ Yes I am....giving ideas how to get better results....one should never be too proud to learn.........
Also, a stand mixer is better suited than a food processor....if you have.....over whipping of cream will separate butter and whey
Ok, so here's my question, for how long I can keep the cream that I collected in my fridge without going bad?
Thank you dear Refika, but having considered the arduous process I guess I would buy butter from supermarket.
👍 Great 💞 thank you 🤗 🍀 💕
Your new hairstyle is so flattering Refika! You look gorgeous
Rafiqa it's incredible taste 😋I know
Refinance I hope you and your family is are safe and doing well. My heart goes out for the people affected by the earthquake
Lots of love for u guys
Beautiful video 👍
In India in my house it is every morning routine.
My Armenian grandma, displaced due to the genocide, made butter from a cow they had in town. My mother and her siblings loved it.
I made the same way with the same mixer, I use heavy cream simple and easy, 1 liter heavy cream, mix about 10 min it will separate the water and fat, (you will see butter chunks) than add cup of cold water or ice
drain well by hands and store in fridge! I hope it helps..
that‘s the perfect activity while training for the beach body.
you only must not eat the finally product or you will destroy your gains again :)
you can use thermomix to shake at a moderate pace to avoid accidents
in the uk, clotted cream from cornwall has a minimum fat content of 55% and is a solid. absolutely delicious though horrendously rich! it is customarily used for cream teas (scone with jam and clotted cream + fresh tea in a pot). what kind of butter would that make? could you even, given that is is already a solid?
Never knew about the trick with water and ice
I love making my own butter
Im fortunate to taste Turkish butter is very good i love pilafs and Turkish dishes do you do clarified one and one with herbs and spices for dishes in your cuisine Refika?
Love from Gilgit 🇵🇰.
When you say you can collect the cream for a few weeks, how long can you keep it in rhe fridge before it goes off?
Refika where can we find your recipe for butter made from yoghurt?
I love how you do the Lor cheese i hope you show what you do with it in Turkish cuisine do you know çökelek cheese?
Whey can also be used as a full water replacement with the lye in soap making 😊
Love your shirt or blouse! Makes you look lighter, more beautiful. Yiu have such soulful eyes!
as it is acidic i use the whey instead of buttermilk in order to make Irish bread that does not need yeast but an acidic liquid plus baking soda .💐
Any wipping cream will separate and make butter, wipping cream not cooking cream
Thanks Refika. I made this butter (just like 200gr) and then cooked it with kannab1s to make funny brownies. The whole family got high af! Love you!