I have seen several videos on making butter and this is the best one. Thank you for taking the time to make it and explaining step by step the process and why you do each step.
That's what I figured. I wasn't culturing the cream, but culturing the buttermilk, after making the butter. I think I'll do it the other way around this time, and I like the idea of using yogurt instead of store-bought cultured buttermilk. Thanks for your help!
I usually do a pint of cream at a time, and I only leave it out for 8 hours or so. Even with the AC on, with these 100 degree days, my house can still get into the upper 70s, & I'm afraid the cream will get TOO warm. Perhaps, I'm not leaving it out long enough, or mixing it long enough. I was starting to think that the batches of cream varied since sometimes it does come out very yellow and thick. Also, do you culture the buttermilk too?
I culture the cream before I make the butter/buttermilk, so the end product is that both butter and buttermilk are cultured. I think you're right - creams can vary greatly.
Thanks fo the very informative tutorial! I just switched to raw milk for my family & I've been trying to find an easy & convenient way to make the butter & buttermilk from the raw cream. I started by using the jar method, but I've since purchased a food processor & tried it in that last night. I find that sometimes when I make the butter, using ANY method, it comes out whitish, wet & very soft and mushy. How do you get yours to have a nice, dry, thick consistency? Do you also culture the liquid?
I culture the cream and leave out at room temperature for 24-36 hours and this makes it thicker. Then I blend it until the buttermilk separates from the butter. Are you sure you're processing it long enough to get all the buttermilk out? And then keep pressing and squeezing by hand until all the buttermilk is out. After that, wash the butter in ice water.
Cream. Will it blend? That is the question.
TommyChapman 2 weeks ago
Good video, kindly let me know whether to use homogenised or non-homogenised cream for butter making at babercr@yahoo.com
bob02able 6 months ago
thxx for the video :D
how long does the butter and buttermilk last??
xmiffy 7 months ago
I have seen several videos on making butter and this is the best one. Thank you for taking the time to make it and explaining step by step the process and why you do each step.
Runswithspatula 8 months ago
Great video. Thanks for posting!!
page60661 11 months ago
Great video
strawalker 1 year ago
nice
MusicWavesMan 1 year ago
That's what I figured. I wasn't culturing the cream, but culturing the buttermilk, after making the butter. I think I'll do it the other way around this time, and I like the idea of using yogurt instead of store-bought cultured buttermilk. Thanks for your help!
beckasiegel 1 year ago
I'm not sure why my last comment appeared twice.
I usually do a pint of cream at a time, and I only leave it out for 8 hours or so. Even with the AC on, with these 100 degree days, my house can still get into the upper 70s, & I'm afraid the cream will get TOO warm. Perhaps, I'm not leaving it out long enough, or mixing it long enough. I was starting to think that the batches of cream varied since sometimes it does come out very yellow and thick. Also, do you culture the buttermilk too?
beckasiegel 1 year ago
@beckasiegel
I culture the cream before I make the butter/buttermilk, so the end product is that both butter and buttermilk are cultured. I think you're right - creams can vary greatly.
KaliLilla 1 year ago
@KaliLilla Great video Kal!!!. Happy Holidays to you and your family.
myleftnutts 2 months ago
Thanks fo the very informative tutorial! I just switched to raw milk for my family & I've been trying to find an easy & convenient way to make the butter & buttermilk from the raw cream. I started by using the jar method, but I've since purchased a food processor & tried it in that last night. I find that sometimes when I make the butter, using ANY method, it comes out whitish, wet & very soft and mushy. How do you get yours to have a nice, dry, thick consistency? Do you also culture the liquid?
beckasiegel 1 year ago
@beckasiegel
I culture the cream and leave out at room temperature for 24-36 hours and this makes it thicker. Then I blend it until the buttermilk separates from the butter. Are you sure you're processing it long enough to get all the buttermilk out? And then keep pressing and squeezing by hand until all the buttermilk is out. After that, wash the butter in ice water.
KaliLilla 1 year ago