Everytime I am making my own butter, i'll use the buttermilk for this bread (makes 2 loafs): 20g Yeast 500gr Buttermilk 75g Sourdough 300g Wheat flour (Type 550 in Germany) 200gr Rye flour (Type 1150 in Germany) 15g Salt Just knead everything together (10 minutes in a kitchen machine) and let it sit for 20-30 minutes. Divide the dough into two, "round the dough" by folding the edges into the middle all the way around. Put the breads onto a baking tray with bakingpaper with their nice round side DOWNWARDS and the closure UPWARDS. This is normally done the other way around for other breads, but here it's going to ensure that the bread breaks open when baking to get a really nice crust Let it sit for 10 more minutes while heating the oven to 200 celsius/390 fahrenheit, put the breads into the oven on a baking tray with bakingpaper and put some water onto the bottom of the oven to get some nice vapour going. Takes about 25 minutes until the breads are done. You can check if they are done by knocking onto the bottom, it has to sound hollow. Extra Tip: putting the breads on a pizzastone will do wonders :)
An easy way to make butter without a stand mixer is to just fill a clean plastic bottle (preferebly with a wider opening) about halfway with the cream and shake it. Half way through when the cream is whipped it will feel like nothing is happening but if you just keep going it will not take to long until it seperates and ist much easier than using a whisk
This reminds me of my grandma's home. How she use to make butter as same but she use to add yogurt into cream and set aside for 1/2 days and when it's ready add ice water into mixture to get faster butter. After separating butter, we left with butter milk. My grandma use to make us very delicious butter-milk drinks, she use to say it will keep you healthy at that time as I was a child I couldn't understand it but now I get it grandma that it is probiotic drink which help in gut related issues. Now I think how genius my grandma was. How she use to make me fool to drink it.
@@valentinoblasina1319 I think they meant the heavy cream used is from Arla which is a Scandinavian (Danish-Swedish) company, hence Scandinavian milk products
Haha I was thinking the same "you can buy Swedish/Danish cream in Korea...?" Maybe it's just the brand name on a local product, but then you'd think they'd have a local brand! I've also seen a Finnish brand of butter in a restaurant in the US and I was thinking "it's just butter, what's so special about it...?" 😂
Better use the actual kefir grains to speed up the fermentation process. The more grains the quicker and kefir fermentation is anaerobik. So, just close the lid but give it 1/4 of space for the gas.
Just a tip whipping cream is higher in fat so it’s hard for kefir to grow quicker so you need second fermentation in order to get it all thick and smelling like kefir does. That’s why when you smelled it, it didn’t have the kefir smell and the bottom was fermenting fine that’s why it was thicker at the bottom during pour out. The fat isn’t bad it just slows fermentation.
I made butter when I was a little kid by shaking cream in a glass jar. My nephews didn't believe me so I made them do it and we got butter after about 8 minutes. lol
You mentioned your KitchenAide being bogged down. Mine was also I found out that the gear grease is supposed to changed regularly. youtube.com/@MrMixer316?si=FvS2rCUN9ThdGBbr
I've been making my own butter for a little while now, beats anything you can buy at the store, and cheaper too. I use my food processor to make my butter, I have a stand mixer and a blender, but the food processor is just much easier to clean and get all the butter scraped out without to much fuss. I also reserve the buttermilk for other cooking related needs, baking, smoothies, soups and marinating.
The first few steps is how i make creme fraiche. Which is what sour cream wishes it was. Rather than kefir, I use cultured buttermilk, has plenty of the right bacteria. Rather than using a paper towel, and half closed lid, I cover it with a coffee filter and rubberband, after staying at room temp for 24h, I have creme fraiche. It stays good in the fridge after that.
Personally, my favourite method of culturing my butter is to wrap it in a beanie and scarf, throw on some eyeglasses it doesn't actually need, and then send it on a soul searching journey around the world. By the end of the trip, the butter can speak 12 languages, knows the recipes for a number of authentic asian dishes, and has strong opinions on western workaholic culture is killing us and eastern spirituality is what we need to be happy. Works every time to culture my butter.
I've been making milk kefir, so I know what you mean by "having a lot" haha. I've made quite a few things with it and def gonna try the butter one day!
I did the same thing. I bought organic cream and organic kefir. I left it on my counter for 2 days. I made mine in the food processor. It got so think and lovely. It’s the best tasting butter I’ve ever had. I made banana bread with my buttermilk best loaf yet
When I was a kid my mom would put the cream in a big glass jar and you just stil with it on your lap and left right leg then left, repeat until you got butter.
My favorite cultured butter is matsoni/matzoon (Georgian mesophilic yogurt) used with heavy cream to make butter. Matsoni has a really nice almost cream cheese-like mild cheesy flavor, and that translates really well into the butter. Having this butter on some fresh baked sourdough or poolish bread is a real simple pleasure. Because of the cheesy nature, too, you can actually turn the regular yogurt product into a strained, dried, salted cheese-like product. I've never tried it personally, but I do know that it's a thing. If you can't tell, I'm a huge fan of matsoni lol.
When he said "...crazy expensive.."... All i could do, is to start laughing, because i realised the brand of the cream Arla, is Swedish 😂 .... but i continued to laugh because be know the pain of it being expensive. We react almost the same with that disappointing look when we see the prices here in Sweden, Stockholm. 🤣
Yoo I just ordered some Bormioli jars, apparently they are made in Italy and I really like the screw-on lid they have. They seem really robust as well and have a really nice shape
Everytime I am making my own butter, i'll use the buttermilk for this bread (makes 2 loafs):
20g Yeast
500gr Buttermilk
75g Sourdough
300g Wheat flour (Type 550 in Germany)
200gr Rye flour (Type 1150 in Germany)
15g Salt
Just knead everything together (10 minutes in a kitchen machine) and let it sit for 20-30 minutes.
Divide the dough into two, "round the dough" by folding the edges into the middle all the way around.
Put the breads onto a baking tray with bakingpaper with their nice round side DOWNWARDS and the closure UPWARDS.
This is normally done the other way around for other breads, but here it's going to ensure that the bread breaks open when baking to get a really nice crust
Let it sit for 10 more minutes while heating the oven to 200 celsius/390 fahrenheit, put the breads into the oven on a baking tray with bakingpaper and put some water onto the bottom of the oven to get some nice vapour going.
Takes about 25 minutes until the breads are done.
You can check if they are done by knocking onto the bottom, it has to sound hollow.
Extra Tip: putting the breads on a pizzastone will do wonders :)
and then you can use the homemade cultured butter to spread on your homemade cultured buttermilk bread! that's actually awesome
An easy way to make butter without a stand mixer is to just fill a clean plastic bottle (preferebly with a wider opening) about halfway with the cream and shake it. Half way through when the cream is whipped it will feel like nothing is happening but if you just keep going it will not take to long until it seperates and ist much easier than using a whisk
This reminds me of my grandma's home. How she use to make butter as same but she use to add yogurt into cream and set aside for 1/2 days and when it's ready add ice water into mixture to get faster butter. After separating butter, we left with butter milk. My grandma use to make us very delicious butter-milk drinks, she use to say it will keep you healthy at that time as I was a child I couldn't understand it but now I get it grandma that it is probiotic drink which help in gut related issues. Now I think how genius my grandma was. How she use to make me fool to drink it.
Oh wow, Scandinavian milk products made it all the way around the world. Cheers from Denmark, thanks for the videos :)
Kefir based milk products are actually of Caucasian origins, not Scandinavian. But it's still a wonderful probiotic and prebiotic product!
@@valentinoblasina1319 I think they meant the heavy cream used is from Arla which is a Scandinavian (Danish-Swedish) company, hence Scandinavian milk products
Haha I was thinking the same "you can buy Swedish/Danish cream in Korea...?" Maybe it's just the brand name on a local product, but then you'd think they'd have a local brand! I've also seen a Finnish brand of butter in a restaurant in the US and I was thinking "it's just butter, what's so special about it...?" 😂
Yes, that's correct. Scandinavians would use meophilic L. cremoris and L. mesenteroides to culture the butter!@@valentinoblasina1319
@@Greippi10 We do have exceptionally good dairy products in Scandinavia, that is why it is sought after all over the world.
Better use the actual kefir grains to speed up the fermentation process. The more grains the quicker and kefir fermentation is anaerobik. So, just close the lid but give it 1/4 of space for the gas.
the grains are completely unnecessary for this process, just adding the kefir was enough
Nice vid 😊thank you ! 🏴
Just a tip whipping cream is higher in fat so it’s hard for kefir to grow quicker so you need second fermentation in order to get it all thick and smelling like kefir does. That’s why when you smelled it, it didn’t have the kefir smell and the bottom was fermenting fine that’s why it was thicker at the bottom during pour out. The fat isn’t bad it just slows fermentation.
I find your videos very calming, although I must admit I started following you because of Gooey :)
I made butter when I was a little kid by shaking cream in a glass jar. My nephews didn't believe me so I made them do it and we got butter after about 8 minutes. lol
“Let’s give this a quick disinfection, since I just stuck my hand in there” proceeds to stick said hand back into the jar to clean it 😭
That’s what I’m saying! Hopefully he washed them we could only hope
You mentioned your KitchenAide being bogged down. Mine was also I found out that the gear grease is supposed to changed regularly. youtube.com/@MrMixer316?si=FvS2rCUN9ThdGBbr
Ever thought of making skyr?
I like my butter wild, savage, and uncultured.
When you use whole milk from the udder you get a kefir in the milk and the cream on top
I make cheese with my kefir, now I have a new recipe to try, thank you
I've been making my own butter for a little while now, beats anything you can buy at the store, and cheaper too. I use my food processor to make my butter, I have a stand mixer and a blender, but the food processor is just much easier to clean and get all the butter scraped out without to much fuss. I also reserve the buttermilk for other cooking related needs, baking, smoothies, soups and marinating.
I'm staring at that parchment paper box like.. Why does it have a finnish flag..?? 😂
Pretty interesting. I've never made my own butter, but this is a good recipe. Cool content. Keep the good work 🎉
The first few steps is how i make creme fraiche. Which is what sour cream wishes it was. Rather than kefir, I use cultured buttermilk, has plenty of the right bacteria.
Rather than using a paper towel, and half closed lid, I cover it with a coffee filter and rubberband, after staying at room temp for 24h, I have creme fraiche. It stays good in the fridge after that.
What did you use to disinfect your jar?
I made a kefir cream facial nutrient
Kefir butter
Great channel, Johnny!
gooey guest star ❤
I've made kefir butter
Personally, my favourite method of culturing my butter is to wrap it in a beanie and scarf, throw on some eyeglasses it doesn't actually need, and then send it on a soul searching journey around the world. By the end of the trip, the butter can speak 12 languages, knows the recipes for a number of authentic asian dishes, and has strong opinions on western workaholic culture is killing us and eastern spirituality is what we need to be happy.
Works every time to culture my butter.
Well, I've never thought of making my own butter......till now.
I used whole milk
I've been making milk kefir, so I know what you mean by "having a lot" haha. I've made quite a few things with it and def gonna try the butter one day!
I did the same thing. I bought organic cream and organic kefir. I left it on my counter for 2 days. I made mine in the food processor. It got so think and lovely. It’s the best tasting butter I’ve ever had. I made banana bread with my buttermilk best loaf yet
Lots of whey protein in that buttermilk - gonna make the most beautiful Maillard brown bread
Doesnt korea have a fluffy milk bread? You should do that next 😎
When I was a kid my mom would put the cream in a big glass jar and you just stil with it on your lap and left right leg then left, repeat until you got butter.
You didn’t need to us a nut bag. You made the process a bit more complicated.but it worked in the end
As a kid we used to get heavy cream and put them in jars, give it a good shake for a while. It actually works faster.
Make Japanese milk bread with the buttermilk
Bro somehow look different without glasses
Ah Man i love kefir Those who have never tried it should definitely give it a shot
My favorite cultured butter is matsoni/matzoon (Georgian mesophilic yogurt) used with heavy cream to make butter. Matsoni has a really nice almost cream cheese-like mild cheesy flavor, and that translates really well into the butter. Having this butter on some fresh baked sourdough or poolish bread is a real simple pleasure. Because of the cheesy nature, too, you can actually turn the regular yogurt product into a strained, dried, salted cheese-like product. I've never tried it personally, but I do know that it's a thing.
If you can't tell, I'm a huge fan of matsoni lol.
Poolish heh
Hi you can by Mason jars in most stores by robert
Danish cream I see :D Hi from Denmark!
Impressive- and sounds very delicious 👌👌👌🙌
lol I like the unfiltered energy of this vid
When he said "...crazy expensive.."... All i could do, is to start laughing, because i realised the brand of the cream Arla, is Swedish 😂 .... but i continued to laugh because be know the pain of it being expensive. We react almost the same with that disappointing look when we see the prices here in Sweden, Stockholm. 🤣
that's the real Stockholm syndrome (btw I don't know if you noticed but standard English has places listed small to large so country would be last)
@@kaziered ... Didn't know the placement. Thank you for telling me. 🙂
Awesome! Very cool!
I wanna see the cheese
wonder if sour cream would make a good butter. or creme fraiche
I use creme fraiche.... delish !
in my country we eat it regularly and it's really delicious! It was interesting to see how you cook it! everything is just great!😋
Which country?
Ukraine@@YuruCampSupermacy
I can't wait to try this
Interesting ❤
looks good.
Easy way to shape your butter is the guga method. I use it to make butter coins for all recipes.
what's the guga method?
butta
I was hoping gooey would appear 😻
5:32 - Gooey photobomb!
Yoo I just ordered some Bormioli jars, apparently they are made in Italy and I really like the screw-on lid they have. They seem really robust as well and have a really nice shape
I've had problems with rust before, but that was long term pickles
Stick to car detailing.