Did you ever purchase a container of cream for a recipe and wonder, "what do I do with the rest of this?". Make butter. Salted butter. Honey butter. Compound butter with herbs and garlic. It freezes beautifully.
Hi Stefan, thanks! The video and the channel are great. Maybe you could do a supplemental video to show how to wash the sweet butter (unsalted butter) to make it last longer (it takes away some of the flavor) and how to wash it with salted water to add salt. As an FYI for those that have asked in the comments, you use drinking ice cold water to wash the butter and remove the little drops of buttermilk if you want to just store it for a few days - it will spoil faster if not washed). If you want to make salted butter, you need to saturate the ice cold water with salt (add salt to a couple of liters of water one spoonful at a time and stir it until it dissolves. Keep adding salt and stirring until the salt does not dissolve anymore - this will be the salt saturated water for washing the butter and making salted butter). The salted ice water is then used to wash the butter several times and then you will have salted butter. The water has to be ice cold to avoid melting the butter and you also need to avoid the undisolved salt to go into the butter because you risk making it too salty. In my experience, salt saturated ice water will salt your butter without the risk of over salting it. The procedure for washing the butter is as follows: Put the butter in a bowl, add some of the iced water or salted iced water (there is no risk in using too much water maybe equal ammounts of butter and water each time) and use a fork as if trying to mix the butter with the water (they will not mix but in the case of salted water some of the salt will go into the butter). After doing this a few times you just discard the water used and repeat the procedure (I usually repeat it 8 to 10 times). At the end you discard the water and use wooden spoons like Stefan showed or a good silicone spatula and press the butter over and over until you squeeze out all the water you can. (when using a spatula you can repeatedly press and fold the butter against the side of the bowl). You will see little drops of water oozing out of the butter. When no more water is left that is it! One final tip, to keep your water ice cold you can add little bits of finely crushed ice to the bowl every time you put water in. In the end, the ice will melt and even if there was some inside the butter it will be sqeezed out. Thanks again Stefan, you have a fantastic channel!
Don't throw away that Butter Milk. It is used in all sorts of cake baking recipes. You can freeze it and keep it for a long time and so you will always have some ready. Great video! Thank you!
The excitement of a Frenchman seeing butter being created is palpable and beautiful. And this should completely explain the stress of the Butter Crisis of 2017 in France.
One little point, every time I have eaten butter in France, it has been cultured butter. And the wonderful unpasteurized butter from Isigny Sainte-Mère is in my shopping basket every week, and that is also cultured butter. It is a little more complicated to make because you have to culture the cream first, but it is what makes good butter in France so wonderful!
It worked! We made butter on our first try. Took about 35 minutes with the machine mixer. 2 pints heavy cream turned into 380 grams of butter. Next up, we are going to transform this batch of butter into Ghee.....
I remember making butter in kindergarten. We had the cream in Mason jar and passed it around as each of us shook the jar until it developed a solid. Still today it's a miracle and brings a smile to my face. Thanks.
There were five of us kids. We couldn’t wait till Saturday evening when it was time to help mom make butter. She also used mason jars. We’d take turns passing it around and shaking up until it became butter. Mom would take out a portion and mix in her homemade perseveres. Oh boy. We could hardly wait till the next morning when she would make biscuits and we’d have our own little container of strawberry or peach butter- that we made the day before. Such good times. 😊
I've made butter before by just pouring cream into a mason jar and shaking until it's done. My arms are usually burning after 10 mins or so....quite an workout! I'll save the whey to make ranch dressing.
Hello Stéphane and greetings from Finland. Maybe you’d like to try to take this a little bit futher and add little bit sour flavor by mixing some kind of sour cream (crème aigre, Crème fraîche etc.) into cream (100g/1 liter of cream), heat it up to 40 degree celcius, cover and leave it in room temprature over night. Refrigerate and whisk it to butter.
My parents had a dairy farm until they retired some years ago. I miss the milk. Fresh milk, just cooled down, right from the barn is very different from milk in the supermarket. It has more taste, more body. And the butter we made from the cream was the same - more taste and body then anything you find in a shop.
Just made the butter today. The most fun I've had all week and it is super easy. Best part is when it instantly turns from thick whipped cream to butter. Mine spun butter milk all over the wall in that instant which made me laugh because it happened so fast. I just used 1 qt + 1 pt of basic heavy cream from Kroger here in the U.S. and it whipped for around 12 min. before the magic happened. The quality is fantastic and it made a surprising amount of butter plus well over a pint of buttermilk. Coming up - There is a small local dairy near my daughters house an hour away, that cream is probably going to be even better. I'd recommend everyone try this, it is fun and produces amazing results. Thanks Stephane!
Butter made from the cream of Jersey (a small island which is near the French coast but part of the UK) dairy cows during the spring (when they are on a diet of grass rather than hay) is rich , golden yellow and incomparable in taste to anything else I have tried. Treat yourself if you ever see it in the shops !
As a child I helped out on a farm. I saw butter being made straight after having milked the cows. Afterwards we drank the heated buttermilk added with brown sugar. There is nothing to top drinking milk straight after having milked the cow. The temperature and texture is beyond compare. 🐄🐄🐄
Thanks for the video! It's even better (and still just as easy) to make cultured butter. It has a beautiful flavor and the cultures are very easy to find.
Brilliant. Just made some butter, didn't realize it's so easy. Actually where I live it's a little cheaper homemade. From 400ml double cream I got around 200g butter. It's good, maybe better than store-bought, but hard to tell really. The other thing is you get the buttermilk too, which is great since I can't find it in store - need a recipe with buttermilk now! I'd say it is worth it if you have a stand mixer, it's super easy.
Im learning to become a chef at old age at 45 ( yes thats me a week ago at picture) and i just love your videos, i have learned so much of your videos. I make myself a spead from 1/3 of each water , olive oil and butter whisk them hard to emusilfy and voila you have healthy spread over bread etc..
My neighbor years ago had a cow, and I got raw milk in gallon jars. I loved making butter. After seeing this, I want to make it again. My homemade butter was of a much better quality than what I could get at the store. I don't have a neighbor with a cow any longer, but I hope I can get the same results from store bought cream.
I love your videos! A few questions: 1. How much butter did you yield from 300 ml of cream? 2. In the US, I'm guessing we should use "heavy cream"? 3. If we want lightly salted butter, at what point would we add the salt?
You can pretty much read the yield off the side of the tub. Cream is an emulsion of fat in water, butter is an emulsion of water in fat. what you'll get is the fat-content of the cream, plus maybe 15% water ( ideally fresh water, from the washing)
We have a specialist equipment in India that a lot of people still use to this day to churn butter. Another technique we use is to take a leather bag and roll it on the ground until the end of times. That's how traditionally lassi was made (for those of you familiar with the beverage)
You can use the buttermilk to made brown soda bread. 500g whole meal flour (or 300g mixed with 200g white of the whole meal is very coarse), 1tsp salt, 1tsp sodium bicarbonate, 450ml buttermilk. Mix quickly and bake at 200°c for about 40 minutes.
It's been my experience that if a store doesn't carry any good quality butter, it certainly isn't carrying any good quality cream. I'm very glad that I can get good butter in my area. I'm happy just buying kerrygold, but there are better ones to be found. Definitely want to see if I can track down some better cream in these stores though.
Fresh butter is best around a holiday when the meal is ready and you made the butter that morning. Family and guests eat the butter on the warm bread and rolls from the oven and they are in seventh heaven. A few times a year a local grocery puts their quarts of heavy cream on sale for $.99. Yes 99 cents. They order too much and right after the holiday is over they mark it down to reduce inventory. Last time I bought it, I bought 12 quarts. I sat there one afternoon and make butter and packed it away in the freezer so I could get it out as needed. I never salt my butter because most recipe's you make always has salt as one of the ingredients. Honey butter is always a fan favorite. I use honey butter and add some frozen orange juice. I mix it up and pour it on top of home made cinnamon rolls. There is never one left.
If you take the cream off of the top of the milk what's left is skim milk not whole milk. Processors do this then add enough cream back to make it 3.5% or so butterfat to create modern whole milk (or 2% or 1% for low-fat). The rest of the cream can then be used for other purposes; butter, cream, half and half, etc. Different breeds of cow, cows, feed, and other conditions produce whole milk with different ratios of cream to skim, that's why the producers take the cream out then add some back, for consistency (and profit).
Finding unpasteurised milk or cream here in the UK is extremely difficult. I have heard that butter made with this is beautiful, much better than using pasteurised. He has an advantage too as French bread is superb. Butter apart who couldn't just listen to this man forever? Amazing accent!
not having such a fine mixing gadget, I just shake it in a bottle. yes, it takes a bit of time .. resting a bit now and then... but no more than, say, ten minutes. SO delicious.
I made butter by accident in my high school cooking class (1972). In an attempt to make whipped cream, I found that ONE SECOND in which whipped cream turns to butter. Talk about a “thin line”!
Real French butter 🧈 is sweet & creamy.. you can literally just eat the butter! 🥰 Full fat, grass feed, pure cream & sweet mild salt flakes... wash butterfat well under cold water, use butter paddles get as much water left in butterfat & then add the salt flakes & work into the butter pat. Give the butter & salt time to sit & meld... sweet creamy deliciousness, that melts in your mouth... perfection table butter! 💛 It’s all in your salt flakes... although real butter from Normandy or Brittany can’t be beaten! 😊... you really should at lest once taste the real stuff if you can source it somewhere.
Hey Stefan, I am very happy that I have found that great video about butter and also YOU and your chanal ;) I am from Germany and I started watching a lot of video since started with home office in march but it is not so easy to understand ALL what is spoken in these videos if they are in a foreign speach :( Although you are speaking a little bit too fast for me it was more or less understandable directly for me, THANKS :) It was the second video of your chanel but I will have a look at many more in the next days, weeks, months ;) Please proceed doing these great videos with helpful facts and this sympatic cook ... have a nice evening and stay healthy :)))
Hello That was great. I was told you need to rinse the butter at least 3 times in ice water to get the buttermilk out otherwise the butter becomes rancid quickly. Is this true?
Wow thanks I just was thinking of mixing my fennel with some dill into store bought butter but now I’m determined to make my own butter and add it to that 😁 I add the fennel butter to fish it’s very good but my fennel is spoiling so I’ll freeze it
Brings back memories of grade school when our teacher poured cream into a jar and we passed the jar around the room with each student shaking the jar 10 times. The fat coalesced and we had ... butter.
Thank you for demonstrating the stages as the cream changes. You made unsalted butter, but in Australia the main type is salted, because it keeps longer. When french recipes call for butter, is it understood that it is always unsalted? Buttermilk itself can be used in making muffins. What uses do french cooks have for buttermilk?
"When french recipes call for butter, is it understood that it is always unsalted?" yes, and the only time you should use salted butter is, when it specifically calls for it. Otherwise butter= unsalted butter
having lived in Europe and North-America, I can tell you that North-American salted butter is between non-salted and salted butter in Europe. In other words, European unsalted butter is much less salted that N-A salted butter but European salted butter is WAY more salted than N-A salted butter. I typically use salted butter in everything when I'm in N-A.
I grew up on a farm/ranch, and we drank raw milk from our milk cow. We also churned butter, of course. When I was in first grade, I brought a jar of cream from home, and our class made butter. I couldn’t believe my boyfriend didn’t know where butter comes from. There is a remarkable video on UA-cam made in a French butter factory. I couldn’t believe the amount of water they got from their butter.
What do we look for in the store when buying butter? On the ingredients list? Anything we should watch out for? Thanks, great video as always very informative.
That is just to say it is made with pure cream that is just beaten and the butter is then worked by hand afterwards. It is not a "cultured butter"with live bacteria like most modern butter you will find in supermarket and other shops are. 👍
@@FrenchCookingAcademy I believe also because the taste of French style butter is different (and much better) due to the small ammount of buttermilk left in it?.
In Turkey we make butter from yogurt. You beat yogurt and water VIGOROUSLY and voilà. The upside is the taste is better, down side is the yield is not as good as cream bc yogurt is not as fat, so it’s worth making it that way if you have access to full fat fresh milk from a cow, preferably a Jersey cow 😋 and make the yogurt your self.
hey there! thanks a lot for this video. made it this week-end with my kids. It's really great for educational purpose, to teach them where stuff come from and so one... and it's easy to make with them. keep going ! :)
@@Marcel_Audubon - When I have made butter, using a hand crank , after the fat globules clump together, you would let water run over the butter while you used the paddles to fold it over and as your doing it, the water will wash away any excess buttermilk out of the butter. Then you can work in a touch of salt ( or not) and then put it in the crock. I was very happy to see be you spread it on the bread- due to the pandemic, more and more people have started making their own breads. Now, if they discover how to create butter to use on a good crusty bread..well, the sky's the limit!
Did you ever purchase a container of cream for a recipe and wonder, "what do I do with the rest of this?". Make butter. Salted butter. Honey butter. Compound butter with herbs and garlic. It freezes beautifully.
wow that was easy. didnt know it before. thankyou my grandkids are in for a huge surprise tonight. from south australia
Freeze butter 😕 Butter doesn’t hang around long enough to need freezing in this house 🤤
You can legit add anything, and call it (whatever you add) butter.it's amazing!
I used to rarely purchase cream except for whipped cream, but I admit that this channel has caused me to buy A LOT more cream than usual!
You can also add a cacao powder and you will get a chocolate butter.
Hi Stefan, thanks! The video and the channel are great. Maybe you could do a supplemental video to show how to wash the sweet butter (unsalted butter) to make it last longer (it takes away some of the flavor) and how to wash it with salted water to add salt.
As an FYI for those that have asked in the comments, you use drinking ice cold water to wash the butter and remove the little drops of buttermilk if you want to just store it for a few days - it will spoil faster if not washed). If you want to make salted butter, you need to saturate the ice cold water with salt (add salt to a couple of liters of water one spoonful at a time and stir it until it dissolves. Keep adding salt and stirring until the salt does not dissolve anymore - this will be the salt saturated water for washing the butter and making salted butter).
The salted ice water is then used to wash the butter several times and then you will have salted butter. The water has to be ice cold to avoid melting the butter and you also need to avoid the undisolved salt to go into the butter because you risk making it too salty. In my experience, salt saturated ice water will salt your butter without the risk of over salting it.
The procedure for washing the butter is as follows: Put the butter in a bowl, add some of the iced water or salted iced water (there is no risk in using too much water maybe equal ammounts of butter and water each time) and use a fork as if trying to mix the butter with the water (they will not mix but in the case of salted water some of the salt will go into the butter). After doing this a few times you just discard the water used and repeat the procedure (I usually repeat it 8 to 10 times). At the end you discard the water and use wooden spoons like Stefan showed or a good silicone spatula and press the butter over and over until you squeeze out all the water you can. (when using a spatula you can repeatedly press and fold the butter against the side of the bowl). You will see little drops of water oozing out of the butter. When no more water is left that is it!
One final tip, to keep your water ice cold you can add little bits of finely crushed ice to the bowl every time you put water in. In the end, the ice will melt and even if there was some inside the butter it will be sqeezed out.
Thanks again Stefan, you have a fantastic channel!
Thanks for that AG
A G l Thank you! You wrote it, so I didn't have to!
Wow thank you! You can buy those little butter "paddles" too, wooden ones. I always wondered how they were used.
Thanks, hope Stephane pins your comment.
Thanks A G, was wondering about the salty option. How long does it last in the fridge salted?
Don't throw away that Butter Milk. It is used in all sorts of cake baking recipes. You can freeze it and keep it for a long time and so you will always have some ready. Great video! Thank you!
The excitement of a Frenchman seeing butter being created is palpable and beautiful.
And this should completely explain the stress of the Butter Crisis of 2017 in France.
Great
Lived on my grandfathers dairy in the late 60’s; we had to make butter old world style with a butter churn. Great video, Sir
Was se* more common those days or is it more common nowadays?
One little point, every time I have eaten butter in France, it has been cultured butter. And the wonderful unpasteurized butter from Isigny Sainte-Mère is in my shopping basket every week, and that is also cultured butter. It is a little more complicated to make because you have to culture the cream first, but it is what makes good butter in France so wonderful!
It worked! We made butter on our first try. Took about 35 minutes with the machine mixer. 2 pints heavy cream turned into 380 grams of butter. Next up, we are going to transform this batch of butter into Ghee.....
I remember making butter in kindergarten. We had the cream in Mason jar and passed it around as each of us shook the jar until it developed a solid. Still today it's a miracle and brings a smile to my face. Thanks.
There were five of us kids. We couldn’t wait till Saturday evening when it was time to help mom make butter. She also used mason jars. We’d take turns passing it around and shaking up until it became butter. Mom would take out a portion and mix in her homemade perseveres. Oh boy. We could hardly wait till the next morning when she would make biscuits and we’d have our own little container of strawberry or peach butter- that we made the day before. Such good times. 😊
I've made butter before by just pouring cream into a mason jar and shaking until it's done. My arms are usually burning after 10 mins or so....quite an workout! I'll save the whey to make ranch dressing.
Hello Stéphane and greetings from Finland. Maybe you’d like to try to take this a little bit futher and add little bit sour flavor by mixing some kind of sour cream (crème aigre, Crème fraîche etc.) into cream (100g/1 liter of cream), heat it up to 40 degree celcius, cover and leave it in room temprature over night. Refrigerate and whisk it to butter.
My parents had a dairy farm until they retired some years ago. I miss the milk. Fresh milk, just cooled down, right from the barn is very different from milk in the supermarket. It has more taste, more body. And the butter we made from the cream was the same - more taste and body then anything you find in a shop.
Just made the butter today. The most fun I've had all week and it is super easy. Best part is when it instantly turns from thick whipped cream to butter. Mine spun butter milk all over the wall in that instant which made me laugh because it happened so fast. I just used 1 qt + 1 pt of basic heavy cream from Kroger here in the U.S. and it whipped for around 12 min. before the magic happened. The quality is fantastic and it made a surprising amount of butter plus well over a pint of buttermilk. Coming up - There is a small local dairy near my daughters house an hour away, that cream is probably going to be even better. I'd recommend everyone try this, it is fun and produces amazing results. Thanks Stephane!
Thank-you posting. I’m on the keto diet and before I go broke I’m going to try this. I love all your videos!!!
Butter made from the cream of Jersey (a small island which is near the French coast but part of the UK) dairy cows during the spring (when they are on a diet of grass rather than hay) is rich , golden yellow and incomparable in taste to anything else I have tried. Treat yourself if you ever see it in the shops !
I agree. Jersey butter is the most delicious butter you can get!
As a child I helped out on a farm. I saw butter being made straight after having milked the cows. Afterwards we drank the heated buttermilk added with brown sugar. There is nothing to top drinking milk straight after having milked the cow. The temperature and texture is beyond compare. 🐄🐄🐄
I really appreciate you teaching classic cooking! It's super useful.
Looks Marv, I'm going to give it a try......Thanks so Much!
that point of separation is really cool to look at
Thanks for the video! It's even better (and still just as easy) to make cultured butter. It has a beautiful flavor and the cultures are very easy to find.
...OMG if this doesn’t make you wanna churn out fresh butter; ideal for when we got lots of cream but have run outa butter; Merci!
yeah great for left over cream in the fridge
Brilliant. Just made some butter, didn't realize it's so easy. Actually where I live it's a little cheaper homemade. From 400ml double cream I got around 200g butter. It's good, maybe better than store-bought, but hard to tell really. The other thing is you get the buttermilk too, which is great since I can't find it in store - need a recipe with buttermilk now! I'd say it is worth it if you have a stand mixer, it's super easy.
Im learning to become a chef at old age at 45 ( yes thats me a week ago at picture) and i just love your videos, i have learned so much of your videos. I make myself a spead from 1/3 of each water , olive oil and butter whisk them hard to emusilfy and voila you have healthy spread over bread etc..
Super simple & beautiful 🤩
Proverbial saying just changed to “the only thing better than butter is more butter... homemade”
Merci ;)
Ma always said 'more butter, more better'
My neighbor years ago had a cow, and I got raw milk in gallon jars. I loved making butter. After seeing this, I want to make it again. My homemade butter was of a much better quality than what I could get at the store. I don't have a neighbor with a cow any longer, but I hope I can get the same results from store bought cream.
I’ve made butter quite a few times. I still watched the video and thoroughly enjoyed it.
My young granddaughter is visiting and we had decided to bake bread tomorrow. Now we’ll be making butter too. Thank you Stefan.
For the love of all things adorable, make sure to keep the buttermilk to use to make pancakes.
Great idea!
When I was in France we bought butter with small lumps of salt in it brilliant.
You are a genius, you learn too much on this channel, keep it up
OMG! I'm so going to make this! Thank you for sharing this simple technique.
At last I made my own better! And it's all because of your video here.
Thanks, chef!
Wow man just did this with heavy whipping cream and it totally worked. Super cool I never knew butter was just cream
I love your enthusiasm for the breaking point
always the best i love the transformation 🙂👨🏻🍳
@@FrenchCookingAcademy I tried making butter just now following your video. I was so excited when it worked! Thank you so much.
I love your videos! A few questions:
1. How much butter did you yield from 300 ml of cream?
2. In the US, I'm guessing we should use "heavy cream"?
3. If we want lightly salted butter, at what point would we add the salt?
I just asked the same thing- lol!
@@ryanfitzgerald9995 thanks Ryan! At the end... after it's become butter?
@@ryanfitzgerald9995 thanks for all the great info Ryan. How much butter do you yield from, say, 2 cups/16 ounces of cream?
thanks for all the helping answers 👍👍
You can pretty much read the yield off the side of the tub. Cream is an emulsion of fat in water, butter is an emulsion of water in fat. what you'll get is the fat-content of the cream, plus maybe 15% water ( ideally fresh water, from the washing)
We have a specialist equipment in India that a lot of people still use to this day to churn butter. Another technique we use is to take a leather bag and roll it on the ground until the end of times. That's how traditionally lassi was made (for those of you familiar with the beverage)
You can use the buttermilk to made brown soda bread. 500g whole meal flour (or 300g mixed with 200g white of the whole meal is very coarse), 1tsp salt, 1tsp sodium bicarbonate, 450ml buttermilk. Mix quickly and bake at 200°c for about 40 minutes.
It's been my experience that if a store doesn't carry any good quality butter, it certainly isn't carrying any good quality cream.
I'm very glad that I can get good butter in my area. I'm happy just buying kerrygold, but there are better ones to be found. Definitely want to see if I can track down some better cream in these stores though.
Fresh butter is best around a holiday when the meal is ready and you made the butter that morning. Family and guests eat the butter on the warm bread and rolls from the oven and they are in seventh heaven. A few times a year a local grocery puts their quarts of heavy cream on sale for $.99. Yes 99 cents. They order too much and right after the holiday is over they mark it down to reduce inventory. Last time I bought it, I bought 12 quarts. I sat there one afternoon and make butter and packed it away in the freezer so I could get it out as needed. I never salt my butter because most recipe's you make always has salt as one of the ingredients.
Honey butter is always a fan favorite. I use honey butter and add some frozen orange juice. I mix it up and pour it on top of home made cinnamon rolls. There is never one left.
If you take the cream off of the top of the milk what's left is skim milk not whole milk. Processors do this then add enough cream back to make it 3.5% or so butterfat to create modern whole milk (or 2% or 1% for low-fat). The rest of the cream can then be used for other purposes; butter, cream, half and half, etc. Different breeds of cow, cows, feed, and other conditions produce whole milk with different ratios of cream to skim, that's why the producers take the cream out then add some back, for consistency (and profit).
Finding unpasteurised milk or cream here in the UK is extremely difficult. I have heard that butter made with this is beautiful, much better than using pasteurised. He has an advantage too as French bread is superb. Butter apart who couldn't just listen to this man forever? Amazing accent!
I made it today! It was fast easy and fun!
Did you add salt? If so, how much, please?
@@keeptrying5962 FWIW I do not like salted better. I like unsalted then as I cook with it I can better judge the seasoning. So I did not add any.
thank you you are the man with your French speaking self
not having such a fine mixing gadget, I just shake it in a bottle.
yes, it takes a bit of time .. resting a bit now and then... but no more than, say, ten minutes.
SO delicious.
Do you add salt and if so, how much? I want to try this today. Thank you.
This was awesome ! Thank you my son wants to try this now 🙂
Absolutely beautiful! Loved this video and cannot wait to make my own butter!
Butter, eggs, and bread are the most perfect foods. They're ancient and unchanged.
I made butter by accident in my high school cooking class (1972). In an attempt to make whipped cream, I found that ONE SECOND in which whipped cream turns to butter. Talk about a “thin line”!
EVERYONE I know is getting homemade butter.... MERCI!!!!❤
Lol! I'm really amazed on the process and how easy it is to make butter.
Real French butter 🧈 is sweet & creamy.. you can literally just eat the butter! 🥰
Full fat, grass feed, pure cream & sweet mild salt flakes... wash butterfat well under cold water, use butter paddles get as much water left in butterfat & then add the salt flakes & work into the butter pat.
Give the butter & salt time to sit & meld...
sweet creamy deliciousness, that melts in your mouth... perfection table butter! 💛
It’s all in your salt flakes... although real butter from Normandy or Brittany can’t be beaten! 😊... you really should at lest once taste the real stuff if you can source it somewhere.
Can you use the butter milk for pancake? Or need to discard it?
Hey Stefan, I am very happy that I have found that great video about butter and also YOU and your chanal ;) I am from Germany and I started watching a lot of video since started with home office in march but it is not so easy to understand ALL what is spoken in these videos if they are in a foreign speach :( Although you are speaking a little bit too fast for me it was more or less understandable directly for me, THANKS :) It was the second video of your chanel but I will have a look at many more in the next days, weeks, months ;) Please proceed doing these great videos with helpful facts and this sympatic cook ... have a nice evening and stay healthy :)))
I love the enthusiasm.
When I was in 2nd grade, we made our own butter in a blender. It was wonderful.
Merci Beaucoup Stefan 👌💙💙💙🇺🇲🦅🇲🇺🦤
this information was amazing for us who live far from farm,, thanks a lot sir!!
Hello
That was great. I was told you need to rinse the butter at least 3 times in ice water to get the buttermilk out otherwise the butter becomes rancid quickly. Is this true?
Wow thanks I just was thinking of mixing my fennel with some dill into store bought butter but now I’m determined to make my own butter and add it to that 😁 I add the fennel butter to fish it’s very good but my fennel is spoiling so I’ll freeze it
Great and simple video! Can tell me when you would add salt and also herbs, and is it better to add fresh or dried herbs? Greetings from NYC! 🤗❤️🌷
I made the butter and it’s delicious! Wondering what percentage butterfat should the cream have?
Thanks!
40 % or higher. Heavy whipping cream.
French butter rocks!!
is always nice to speak English with France Accent... tres bien...
Brings back memories of grade school when our teacher poured cream into a jar and we passed the jar around the room with each student shaking the jar 10 times. The fat coalesced and we had ... butter.
How long will it last if you store it in the fridge?
At home Years Ago my mother used to make her own butter for her cakes and more
absolutely brilliant! Why don't we do this more often? LOVE IT!
Thank you for demonstrating the stages as the cream changes. You made unsalted butter, but in Australia the main type is salted, because it keeps longer. When french recipes call for butter, is it understood that it is always unsalted? Buttermilk itself can be used in making muffins. What uses do french cooks have for buttermilk?
"When french recipes call for butter, is it understood that it is always unsalted?" yes, and the only time you should use salted butter is, when it specifically calls for it. Otherwise butter= unsalted butter
having lived in Europe and North-America, I can tell you that North-American salted butter is between non-salted and salted butter in Europe. In other words, European unsalted butter is much less salted that N-A salted butter but European salted butter is WAY more salted than N-A salted butter. I typically use salted butter in everything when I'm in N-A.
When French influences southern U.S cooking which it often does. It is a beautiful marriage.
the best product result comes of course by using the best ingredients , in this case use SPRING time cream !!!!!!
That butter looks great. This would be fun to teach kids about the process of making butter from cream. The buttermilk has culinary uses too. Cheers!
Buenisimo!!! como todos sus videos. Gracias
Outstanding.
I grew up on a farm/ranch, and we drank raw milk from our milk cow. We also churned butter, of course. When I was in first grade, I brought a jar of cream from home, and our class made butter. I couldn’t believe my boyfriend didn’t know where butter comes from. There is a remarkable video on UA-cam made in a French butter factory. I couldn’t believe the amount of water they got from their butter.
What do we look for in the store when buying butter? On the ingredients list? Anything we should watch out for? Thanks, great video as always very informative.
Love making my own butter.... my favorite part is right before it breaks too!
What a great useful recipe. Thank you very much.
Wow. So simple, I will never buy butter again. I'll make my own
Butter is life. Mille fois merci...et vu que ma maison est en Breizh, on ajoute le sel quand donc?
You can use that butter milk to make scones, x
I am always impressed by simple things that make life so good. Thx
Thank you. Didnt know we can make our own butter tht easy
How simple and looks delicious.
So love this video many Thanks!
Thank you for the amazing video and explanation! I was able to make my own butter!!!
I don’t have a stand mixer yet so I use my food processor. It works great for making butter too 👌
You got a vid for that bread? Looks just as good as that butter.
I'm going to make it for croissant♥️
I really love it, Stephan thanks for the video.
This is great! How long will I be able to keep this butter before it goes bad?
thanks chef i got yours idea to make butter .
Such a cool video. I can’t wait
To try making some
can i use this to make Croissants?? great video chef!!
Can not find pure cream in indonesia.can we make butter from fresh milk ?
Question - what is it that makes this "French style"?
I need to see if I can find my gran's old butter bell.
That is just to say it is made with pure cream that is just beaten and the butter is then worked by hand afterwards. It is not a "cultured butter"with live bacteria like most modern butter you will find in supermarket and other shops are. 👍
@@FrenchCookingAcademy good information, as i was watching the vid, i was wondering about the difference. Thank you!
@@FrenchCookingAcademy Most butter in the supermarket is not cultured, at least in the Americas.
@@FrenchCookingAcademy I believe also because the taste of French style butter is different (and much better) due to the small ammount of buttermilk left in it?.
Thank you Stefan.
In Turkey we make butter from yogurt. You beat yogurt and water VIGOROUSLY and voilà. The upside is the taste is better, down side is the yield is not as good as cream bc yogurt is not as fat, so it’s worth making it that way if you have access to full fat fresh milk from a cow, preferably a Jersey cow 😋 and make the yogurt your self.
How long does it keep on fridge for ...love the channel thank you
hey there! thanks a lot for this video. made it this week-end with my kids. It's really great for educational purpose, to teach them where stuff come from and so one... and it's easy to make with them. keep going ! :)
How long can this stay in the fridge before going rancid? This is amazing. Thank you
I suprised- you didn't show how to "wash" the butter or when to add salt ( if wanted)..but thank you for showing this!!
why don't you tell us instead, Claire?
please explain the washing process - why is it needed? how do you do it? Thanks, Claire
Yes that kinda surprised me too, it’s a pretty important step getting all the buttermilk out, and I’m not sure how/when to add salt. Help please?
@@Marcel_Audubon - When I have made butter, using a hand crank , after the fat globules clump together, you would let water run over the butter while you used the paddles to fold it over and as your doing it, the water will wash away any excess buttermilk out of the butter. Then you can work in a touch of salt ( or not) and then put it in the crock. I was very happy to see be you spread it on the bread- due to the pandemic, more and more people have started making their own breads. Now, if they discover how to create butter to use on a good crusty bread..well, the sky's the limit!
@@clairewyndham1971 Thank you, Claire! I'll try it
Fun video! At what point in the process would one salt the butter if one wanted salted butter?