@GettingThereGreen Absolutely, it works- my 5th grade class did this. It's important that you start out with room-temperature cream when using the jar/marble method.
Planning on trying your method tomorrow since I don't have a fancy Kitchenaid stand mixer like other Youtubers do. Quick question: do you have any idea why it's recommended to salt the butter after it solidifies, instead of simply salting the cream at the beginning of the process? Everywhere I've looked gives the instruction, but doesn't provide the reason for the salting sequence.
@thejordanriggs You don't need to salt it! Unsalted butter sold in grocery stores is more expensive, and it's also what is recommended over and over again in better cookbooks, for baking. Why would you salt it? For the process - JUST USE A REGULAR ELECTRIC WHIPPER, YOU DON'T HAVE TO HAVE A FOOD PROCESSOR!! Bowl + beaters + plus enough time - whip until it thickens, then go past the whipped cream stage and advance to butter. Separate, and use.
@universalradio Did it ever occur to you that I would be making two separate batches of butter, one unsalted for my breads and desserts, and salted for my morning toast and savory dishes? I don't know what kind of supermarket you frequent, but both types of butter are the same price at my grocer. And yes, I ended up using a handheld mixer, and it worked just fine. No need to visit other people's videos and blast your condescension in all caps and presumptuous questions.
@thejordanriggs How is it going to "occur" to me if you haven't said so explicitly? A) I'm not a mind reader, and B) I don't believe you. And C) unsalted butter is ALWAYS more expensive, because salt is a preservative. I also don't believe that you used a handheld mixer, I just gave you the idea. If you don't like the heat, bucko - get out of the kitchen. People are going to visit your stupid video, the idea you stole from someone else by the way - and they're going to comment. Grow up, idiot.
@thejordanriggs Yes, as mentioned already, you do not have to use a processor like we used, you can in fact just use a jar with a marble in it too... as for the salt, that is totally up to you. This is a good solution if you run out of butter and just have cream, I would not want to do this as part of a regular routine to get butter... just sayin' - Randy
@GettingThereGreen My food processor apparently was cracked (I rarely used it and it somehow was damaged without my knowing), so I ended up using an electric hand mixer. I used room-temperature cream in a cylindrical container (as opposed to a deep bowl). I first started off with the balloon whisk attachment; once the cream turned to stiff peak stage, I switched to the beaters. I had butter in two minutes flat! Thanks for posting your video and providing inspiration to home cooks like me! :)
Great vid! I was going to do a vid about making butter too! Love that. We have been using a butter bell for about 2 years now and would never be without it. We got ours from a website butter bell dot com. reasonable prices. thanks for sharing! Noreen.
Hmm, interesting. The Butter that I buy has only cream in it (and salt) BUT the Whipped Cream that i can buy, but i do not because it contains also Carrageenan. So the homemade version of butter would contain more chemicals then the store bought ones.
Where do you get Whipped Cream with out Carrageenan?
@goneways you raise a good point. I'll pay more attention to the labels next time and see what I can find. If I find a good cream without added chemicals like that, I'll let you know. ~Amanda
@GettingThereGreen Thank you Amanda! It is not easy to avoid chemical additives in Food. The 18% Table Cream is with out additives, I use that one for making sour cream, since the store bought sour cream is loaded with additives, but i do not think you can make butter with the 18% one. I am just thankful that i still can buy butter with out additives. Well preferably i would like to have raw milk, and make everything out of it, but since we are in Canada ...
@goneways Of course you can't use diluted cream, and don't need any additives, including salt. Cream rises to the top of milk that comes out of the cow - that's what cream is; butter fat that floats to the top. No milk in it, or anything else. This series of videos makes me wonder how many people have seen a cow, or know where milk comes from.
@universalradio you comment made me smile :). Yes i do know what a cow is and yes growing up i used to milk one!!! But that is not what i was talking about in my comment. Anyways you right, we should have more cows and more real milk, but for now, it is not allowed in this country :(.
@goneways I just did a big search through shopwell dot com's site to find cream without carrageenan, and finally found organicvalley dot coop (not com, but coop is the last part of the address) doesn't have carrageenan in their REGULAR pasteurized cream, but their ULTRA pasteurized cream DOES have carrageenan - I read that in the comments section of their regular pasteurized product page.
@goneways You just buy straight cream for whipping. Why would they put salt in whipping cream? Unsalted butter as sold, is better for cooking than salted butter. If you're buying already whipped cream, that's not what you want. Butter is equal to or less fattening than margarine, and definitely healthier.
@jwlrymkr I absolutely 100% agree with you. butter is just a nice natural product. just need to learn to eat it in moderation. that's my point of view anyway. ~Amanda
@GettingThereGreen sounds good
rocingmannyj499 6 months ago
on a scal 1-10 how good was it
rocingmannyj499 6 months ago
@rocingmannyj499 As a backup if you run out of butter... I thought it was an 8/10. -Randy
GettingThereGreen 6 months ago
A JAR WITH A MARBLE IN IT??? LMAO!!!
universalradio 6 months ago
@universalradio It works... takes a long time but it does. -Randy
GettingThereGreen 6 months ago
@GettingThereGreen Absolutely, it works- my 5th grade class did this. It's important that you start out with room-temperature cream when using the jar/marble method.
thejordanriggs 6 months ago
got to love folgers haha ,
rocingmannyj499 7 months ago
Planning on trying your method tomorrow since I don't have a fancy Kitchenaid stand mixer like other Youtubers do. Quick question: do you have any idea why it's recommended to salt the butter after it solidifies, instead of simply salting the cream at the beginning of the process? Everywhere I've looked gives the instruction, but doesn't provide the reason for the salting sequence.
thejordanriggs 8 months ago
@thejordanriggs You don't need to salt it! Unsalted butter sold in grocery stores is more expensive, and it's also what is recommended over and over again in better cookbooks, for baking. Why would you salt it? For the process - JUST USE A REGULAR ELECTRIC WHIPPER, YOU DON'T HAVE TO HAVE A FOOD PROCESSOR!! Bowl + beaters + plus enough time - whip until it thickens, then go past the whipped cream stage and advance to butter. Separate, and use.
universalradio 6 months ago
@universalradio Did it ever occur to you that I would be making two separate batches of butter, one unsalted for my breads and desserts, and salted for my morning toast and savory dishes? I don't know what kind of supermarket you frequent, but both types of butter are the same price at my grocer. And yes, I ended up using a handheld mixer, and it worked just fine. No need to visit other people's videos and blast your condescension in all caps and presumptuous questions.
thejordanriggs 6 months ago
@thejordanriggs How is it going to "occur" to me if you haven't said so explicitly? A) I'm not a mind reader, and B) I don't believe you. And C) unsalted butter is ALWAYS more expensive, because salt is a preservative. I also don't believe that you used a handheld mixer, I just gave you the idea. If you don't like the heat, bucko - get out of the kitchen. People are going to visit your stupid video, the idea you stole from someone else by the way - and they're going to comment. Grow up, idiot.
universalradio 6 months ago
@thejordanriggs Butter salted and unsalted in our area are the same price. -Randy
GettingThereGreen 6 months ago
@thejordanriggs Yes, as mentioned already, you do not have to use a processor like we used, you can in fact just use a jar with a marble in it too... as for the salt, that is totally up to you. This is a good solution if you run out of butter and just have cream, I would not want to do this as part of a regular routine to get butter... just sayin' - Randy
GettingThereGreen 6 months ago
@GettingThereGreen My food processor apparently was cracked (I rarely used it and it somehow was damaged without my knowing), so I ended up using an electric hand mixer. I used room-temperature cream in a cylindrical container (as opposed to a deep bowl). I first started off with the balloon whisk attachment; once the cream turned to stiff peak stage, I switched to the beaters. I had butter in two minutes flat! Thanks for posting your video and providing inspiration to home cooks like me! :)
thejordanriggs 6 months ago
I want to do this for sure , very cool and easy..
dianemummvideos 11 months ago
Hey you have a mini food processor too!!
Works well eh?
jihadacadien 11 months ago
Great vid! I was going to do a vid about making butter too! Love that. We have been using a butter bell for about 2 years now and would never be without it. We got ours from a website butter bell dot com. reasonable prices. thanks for sharing! Noreen.
atticus9799 11 months ago
Hmm, interesting. The Butter that I buy has only cream in it (and salt) BUT the Whipped Cream that i can buy, but i do not because it contains also Carrageenan. So the homemade version of butter would contain more chemicals then the store bought ones.
Where do you get Whipped Cream with out Carrageenan?
goneways 11 months ago
@goneways you raise a good point. I'll pay more attention to the labels next time and see what I can find. If I find a good cream without added chemicals like that, I'll let you know. ~Amanda
GettingThereGreen 11 months ago
@GettingThereGreen Thank you Amanda! It is not easy to avoid chemical additives in Food. The 18% Table Cream is with out additives, I use that one for making sour cream, since the store bought sour cream is loaded with additives, but i do not think you can make butter with the 18% one. I am just thankful that i still can buy butter with out additives. Well preferably i would like to have raw milk, and make everything out of it, but since we are in Canada ...
goneways 11 months ago
@goneways Of course you can't use diluted cream, and don't need any additives, including salt. Cream rises to the top of milk that comes out of the cow - that's what cream is; butter fat that floats to the top. No milk in it, or anything else. This series of videos makes me wonder how many people have seen a cow, or know where milk comes from.
universalradio 6 months ago
@universalradio you comment made me smile :). Yes i do know what a cow is and yes growing up i used to milk one!!! But that is not what i was talking about in my comment. Anyways you right, we should have more cows and more real milk, but for now, it is not allowed in this country :(.
goneways 6 months ago
@goneways I just did a big search through shopwell dot com's site to find cream without carrageenan, and finally found organicvalley dot coop (not com, but coop is the last part of the address) doesn't have carrageenan in their REGULAR pasteurized cream, but their ULTRA pasteurized cream DOES have carrageenan - I read that in the comments section of their regular pasteurized product page.
Shreelar 9 months ago
@goneways You just buy straight cream for whipping. Why would they put salt in whipping cream? Unsalted butter as sold, is better for cooking than salted butter. If you're buying already whipped cream, that's not what you want. Butter is equal to or less fattening than margarine, and definitely healthier.
universalradio 6 months ago
Yum! Fresh butter beat margarine any day!
jwlrymkr 11 months ago
@jwlrymkr I absolutely 100% agree with you. butter is just a nice natural product. just need to learn to eat it in moderation. that's my point of view anyway. ~Amanda
GettingThereGreen 11 months ago