How to Make Homemade Butter in a Blender
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- Опубліковано 13 тра 2024
- Butter made from raw, summertime cream is shockingly yellow. Every time I run another batch down to the basement freezer, it's like I'm tucking away little cubes of sunshine...
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CHAPTERS
00:00 How to make butter
00:17 Fresh Butter vs Soured Butter
00:50 Fresh cream is NOT best
01:14 Handcranked butter fail
01:40 It's easier to make butter with cold cream
01:50 Consider your churn
02:33 The thicker the cream, the better
02:57 Step One: Churning the butter
06:56 A Study in Two Creams: Holstein vs Jersey
07:35 Skimming Cream
08:44 Step Two: Draining the butter
10:08 Buttermilk
10:21 Step Three: Washing the butter
12:36 Happy Hour: Fizzy Cherry Bounce
13:25 Step Four: Salting the butter
14:16 Step Five: Packaging and freezing the butter
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I remember my nanny churning butter the old fashion way, was a labor of love. Best butter I ever had.
Homemade butter is the best!! Much better than store bought. Thanks for this GREAT video!
Best demo I've found w blender!
This woman is just a genius for everything
I make butter 3 days a week. We use a daisy butter churn that was my husbands great grandmothers. I allow my cream to come to room temperature and it takes my girls 15 minutes to whip it into butter (hand crank).
The one time I made butter, I used my immersion blender; nearly burned out the motor on the thing.
Yes, a throw away comment to help the algorithm.
Great video. Thanks for sharing.
Thanks
Ahh I love your technique. I have been trying to figure out what works best for me and I like your style. I have a Dexey and I’m currently getting a gallon a day, though she is only one month into lactation and is increasing every day. Her cream line is somewhere in between your girls.
Thank you! I covet your cream!
I have no problem with my hand churned. Takes about 15 minutes no matter the temp of the cream.
I will have to do cow sharing so that i can get. the raw milk. looking forward to making some butter yogurt, kefir and possibly cheese from the milk.
I skimmed off goat milk cream (which takes forever to get something worth whipping 😂) but after a week sealed in the fridge it now smells soured....happy to know I can still make butter. I think i need a cow 😂
What causes the butter to liquefy after 15 mins. Is it too high of speed or what. It started making butter and stopped. Now it's buttermilk only and won't get thick.
The agitation causes the butter molecules to clump together --- once that happens, you've got butter and whey, so it's liquidy with butter chunks.
I do mine of a high speed, so it's not that. I churn (whip) mine until it separates, pulse it a couple more times to be sure, and then stop. Could be that you made the butter and then took it too far and it incorporated back into the whey?
Also, if the cream is too warm, that could also cause problems...
Good luck --- I hope you figure it out!
Thank you foe your response. I did figure it out. My Ninja was on too high. I removed the insert piece and just used the whipping without it, and it worked. I was able to get it formed, rinse a few time, and I have Butter!!
@@brendaj.carpenter7516 Whoo-hoo! You did it! (And I forgot to mention that I use a plastic blade, not the cutting one, when I make butter, so that might make a difference, too.)
Jennifer, I know that different breeds yield different amounts of cream but in your experience, roughly how many gallons of milk does it take to yield a gallon of cream?
If I'm thoroughly skimming the milk, then five gallons of milk would probably yield approximately 1 gallon of cream.
Thanks, Jennifer. If I thoroughly skim the cream does the remaining milk yield good cheese?
@@PeterBallW It will be less, but the cheese should be fine.
Some really good cheeses are made from partially/fully skimmed milk, like mozzarella, Romano, Parm, etc. Keep in mind that skimmed milk will make a harder cheese.
Good very good
Have you used a food processor?
No, because the lid isn't tight and liquid sloshes out of my food processor.
Alright, my cow is giving me poverty cream 🤣 our cream is so thin compared to yours! I mean it still makes tasty butter but it explains why my whipped cream separates so fast! My girl is a jersey cross (previous owner didn’t know what she was crossed with though).
Poverty cream! 😂 I love it!
Are you calf sharing? That can reduce the amount of cream --- but if we're calf sharing and still getting more than you, I don't know!
Why dont you make ghee from this ? Its easier and can be stores outside the fridge.
Ghee isn't a regular part of our diet and butter is, so I stick with butter for that reason. Maybe I'll eventually branch out, though --- I hear lots of good things about ghee!