Making Butter

[chrisrusso100]

First question is used a hand mixer and when I did this project I could tell when the butter fat separated from the butter milk. On the other hand how do you know when to stop mixing? Second is my butter is white as a ghost not yellow in color at all. Why is that? Last two is should I rinse my butter or how can I make it clean and get out all the buttermilk?liquid? Last is my butter is not hard like yours? How do I give it a firmer consistency I used Gold Meadow Grade A Ultra Pasteurized Cream?

[annerxoxo]

So u saw about 2 to 3 tablespoons yogurt per cup of cream?

[annerxoxo]

@annerxoxo i mean Say*

[legourmettv]

@annerxoxo about that, and you need to use yogourt with active cultures.

[doublelloyd]

Great. I can't find a butter that doesn't contain "Natural Flavoring" anywhere but Whole Foods or a farmers market.

[KaosV1983]

Thanks for the vid. Heading to the store now!

[alextilson]

What rubbish, you need a good mixer a kenwood chef and just beat cream untill the wey seperates and after a few minuets you have butter

[TheProphetNabob]

The only reason butter is cheap and plentiful is because OIL is currently cheap and plentiful. When oil goes into decline, a helluva lot more people will be making things at home.

[cmiller8789]

@TheProphetNabob the fuck does oil have to do with something that comes from milk god damn idiot

[adadaryll123]

can i use half and half cream?

[legourmettv]

@adadaryll123 No you need the full fat content (at least 35%).

[jigger358]

Thanks so much for this video. It really explains how to squeeze and wash the butter. Nice job.

[soulsoul56]

excellent!

[seasonticket101]

This is sweet

[093325]

just put heavy whipping cream in a jar and shake it for 5 min and then you got butter

[soulsoul56]

@093325

shaking in a jar by hand.... well it's probably a joke~~ I had tried twice for over 20 min but it didn't work!

legourmet's method is good & fast. and putting yoghart to cream then left overnight came out great and taste good.