Many years ago I worked at a dairy in the U.S. that made butter, we would take 40,000 pounds of cream and make 20,000 pounds of butter and the same amount of buttermilk. American butter has 2% salt, 80% butterfat, and the balance is "solids" and water. From my understanding European butter has a higher percentage of butterfat than American butter. Butter, whether salted or unsalted, can be frozen for many months with no problems.
EXCELLENT video! Two tips that I haven't seen on anybody else's butter vids: whip your cream/sour cream while cold (and why!), plus salt the butter AFTER it's been formed and pressed free of the butter milk. Great stuff - I'm now a subscriber! Thanks for your work!
Thank you Father! I come from Warszawa Poland 🇵🇱 and live in Orlando Florida now. Our lives are so strange that even with whole modern technology around us we don’t have time (or a will) to cook from scratch. God Bless!
Thank you for your interesting videos. I am from the Southern U.S. and my Grandmother made Euro style butter, as she used curdled cream to make hers. I think a lot of Southern folks did this, but probably didn't realize it was considered European style ha! There is nothing tastier than a big pan of hot, homemade biscuits and serve them up with homemade butter & sorghum syrup or honey! So delicious! Blessings be upon you! Thanks again for sharing this. : )
My mom was from SC but moved to NY as a teen. When we were kids , I remember mom making butter. She would also make syrup from the sugar cane she brought back from one of her trips. Biscuits, homemade butter and syrup were the best!
At the stage when you drain the buttermilk from your mixing bowl, leave the butter in the whisk and add the salt. Then whisk it for another minute or two. So much easier.
I am making butter today. I used homemade milk kefir to sour my heavy cream. So in about two days I will be whipping the mixture and I will have beautiful cultured butter! Thank you for the tutorial.
I remember my mum making butter. After Dad did the milking he would set the milk buckets on the kitchen counter for Mum to pasturize. Before pasturizing the milk she would skim cream off and set it aside a couple of days in order to make butter. I was sometime allowed to turn the churn which was quite fun. Mum, however, didn't salt the butter because for baking unsalted butter is preferable.
Wonderful video! I have always wondered how to make European-style butter! Thanks so much for taking the Time to show us how to make it. Will look for more of your videos, Father Vlad!
thank you so much. I especially enjoyed the tip about salting at the end and the explanation. I appreciate it. I was curious why people just didn't salt ahead during the whipping process.
Thank you for watching! Some of our fans claim that it would make no difference adding salt in the beginning. I guess there is only one way to find out - try doing it.
Wow this is an effective way to make your own butter and know what goes into it. Thank you for your knowledge. I enjoyed the video and will try this method.
I would like to thank Vlad for this tutorial. Here, in Los Angeles, it is rare to find true "fresh" European butter. Though I have seen many ways of making plain American butter, I can not wait to try this version. Thank you again Vlad for taking the time to explain the difference as well as the making of this delicacy! Sincerely, D
DEFINITELY going to try this recipe! My Mom who was born and raised in the "country" always talked about how they used to CHURN to make their own butter. Now that we have modern day appliances it will be MUCH EASIER to do!
I didn’t know why butter was so bad to my taste until 40 years that i live in Canada, even after making my own butter with my friends on farms! I will try it with my daughter tomorrow! You are fantastic!
Thanks for the video, I like the sour cream butter a lot! Did you know that you can get a splash guard for your kitchen aid? It helps with keeping stuff inside the bowl, lol. And you can separate the butter milk from the butter by straining it through a strainer, that way, you can recuperate the butter milk for drinking or baking something. And lastly, you can use iced water to run through the finished butter and clarify it that way. Throw the ice water out and renew the process until the ice water is clear. Then all that is left is just butter!
Even the buttermilk look better than the one we get in the U.S. market. As soon as I heard this man speak I had to subscribe to his chanel. Looking forward to the other recipes. I never owned a stand mixer before, i just bought a compact Bosch kitchen mixer. I had just a hand style mixer, and wanted something I can walk away from while mixing.I don't bake a real lot, but I do at times. I come from a family of bakers and bread makers, so it's in my blood. I can't wait to try it out on pizza dough. My dad would of loved this mixer, he used his hands to make pizza dough, it was so good, plus he had the pans that were used for years, and made the pizza crust crispy. Thanks for a great video, very kind.
Jesus said it's easier for a camel to go through the eye of a needle than for a rich man to enter the kingdom of God and he told the rich young man to sell all his belongings and give it to the poor so that he can have eternal life.You must get to know the real God Jesus Christ. Do you believe in God,? In the last day Jesus would resurrect everyone who ever lived including the good and the bad, and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. today I want to share with you the Gospel of God Jesus Christ who is the only God who came in the flesh and lived among us about 2000 years ago and he was crucified and died for our sins, all men have sinned against God and hence we live in a world full of trouble because the first people named Adam and Eve ate from the tree which God commanded them not to eat from, hence because of their disobedience, Adam and Eve were cast out of Paradise. But God in his love and mercy made a way for us to get back into this paradise so that we can once again live with him for eternity in paradise where we never grow old or die and where there is no pain or suffering for all eternity. Today you can take the first step in this journey by believing in God Jesus Christ and accepting him as God(as he was not just a good teacher) and by repenting of your sins. In the last day Jesus would resurrect everyone who ever lived including the good and the bad and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. Therefore we must repent of our sins today and realize that we are not Gods, neither are we divine, only God is divine. Jesus is God and he taught us how to live when he came to Earth , there are 2 destinations either Heaven or Eternal hell fire, those believe in Jesus Christ and who live according to Jesus Christ would go to Heaven but those wicked people who reject him and choose their own paths would be cast into the lake of fire where they shall be tormented for all eternity, this is just the reality, nonetheless it is not fear that cause me to live for God but rather it is my love for him in that he is a merciful and loving God. Focus on the things of God instead of the things of this world as the things of this world are only temporary but the things of God are eternal. If you would like to know more about this I encourage you to study the ESV and KJV Bible as there is vital knowledge that you must have in there as it explains Gods plan for Humanity and what we must do to please him. Do not delay, tomorrow is not promised.Jesus bless you
The best way to separate butter from buttermilk is take a 2nd bowl, cover it with cheesecloth, and pour your butter/buttermilk through the cheesecloth. The cheesecloth will catch all the butter while allowing the buttermilk to drain through. Then twist the top of your cheesecloth until the butter is a bit "compressed" and wrap it in an absorbent towel and lightly squeeze it dry.
I will try this. I’m a home cook and this will be great for baking. I like to use a good butter but it’s expensive and supermarket but is getting pricey but I do question the quality.
Before the advent of widespread pasteurization and the wide availability fo refrigeration, this is also the way American butter was made. Once pasteurization was used, most American dairy companies decided it was too much trouble to reintroduce fermenting bacteria, and the term "sweet cream" butter was used to market the newly innovated butter. It would be interesting to see comparisons of the health properties of cultured vs sweet cream butter; I wonder whether cultured butter carries some of the health properties of yogurts and other fermented foods.
One thing that we notice is that cultured butter doesn't get as soft at a room temperature. I am sure it also contains some pro-biotics from fermentation.
Some people insisting on adding salt from the start. But since salt dissolves in water most of it will be lost with buttermilk. Thank you for watching!
Some of our fans insisting on adding salt right from the start. I guess we will just have to do it and see how effective that would be. Thank you for watching!
love love love the recipe. I've made butter in the past and I've made my own sour cream in the past but never thought that I could make butter from it. i will definitely try this. Where I am in the world I can't get cream higher than 33% fat, so I buy a bottle of devonshire cream to add to it which makes the butter richer in flavour . Thanks again
My grandmother made sweet cream butter when I was young. We used a paddle churn and she had a butter board, (really just a very shallow bowl), and a butter paddle to press the buttermilk out and salt it. She also baked bread once a week, raised 3 different gardens and a separate berry patch, bought 300 straight run chickens every spring which we butchered the cockerals and unproductive layers every fall, planted 100# of eyed seed potatoes and 3 acers of sweet corn that we put up, canned and froze fruit and vegetables, I could go on and on and on but you get the picture. You never complained that you were bored in the house I grew up in. Never.
We have only 9 chickens, but I do bake bread at least once a week or more. Wish we had more property to work with. Scott, thank you so much for watching!
Queensland butter in the can has always been the favorited from old time to present...my mother 💘 it so much...tks for posting, will tried this later. Happy new year and God bless
Enjoy your videos very much, always very interesting. I didn't know the difference between European and North American Butter. I do cooking demos on my channel too and I want to try this. I will start with the store bought sour cream to see if it works as well as your's did. I will be sure to give you credit for the idea and put a link to your video and a little promotion for your channel . I will share your video on my blog and twitter too. Thank you .
Hello, I love your chickens video! I have 5 chickens on my own since May! Already enjoying fresh eggs! Please let us now how did the store purchased sour cream works.
I went to buy sour cream and there were several brands reading the labels they all said they were made with light cream and some other things added so I decided that I will use your method and make my own sour cream.
That is very curious, to be honest we never tried making it with the store bought. I guess now we need to try and see what happens. Let us know how did it work for you.
...I JUST THREW AWAY MY STORE BOUGHT SOUR CREAM... - B4 STUMBLING UPON THIS VIDEO... - HOW DID IT TURN OUT - ? - I JUST BOUGHT SOME HEAVY CREAM - THAT WAS ON SALE - I'LL TRY MAKING MY BUTTER WITH IT...
Thank you very much for your demonstration , very interesting and I have no idea of the difference of European butter and America’s butter. I thought it was just the difference of the grass the cows ate .😁😄🙃🤓thank you so much
When I was younger we used a wooden bowel and a wood paddle (in Arizona) never had a problem with the melting. We used a mason jar to shake cream into butter then we strained it then used cold lice water with ice remove to rince butter by pressing it with paddle on side of bowel. A little longer process but you don't need electric tools. We had great butter.
I throw ice cubes in the butter at the very end of the mixing and the fresh butter quickly “hard clumps” and I have very little buttermilk to have to knead/remove.
If you look in an antique store you can still find a paddle that will remove liquid from the butter and incorporate the salt. I’m sure if you ask around someone can show you what they look like, it’s kind of hard to explain. You might even find one on eBay. The butter molds are really cool too.
I tried to find the sweetened sour cream video that you mentioned but I couldn’t find it. Can you find out how much sugar I would need to add to this amount of sour cream for me please? By the way I had more of your mixture sitting out for 2 days again and put it in the refrigerator to get cold. I’m Getting ready to go whip up more in a few minutes
@@cathyschultz3295 Did I really mention sweetened sourcream? It has been so long I made this video. I think I meant to say just regular heavy cream..... Although this might be worth a try!
@@OrthodoxChristianCookingShow yes you mentioned your wife might make a video on that or know how to do it. I thought you might be able to ask your wife how much sugar to add and if it would be granulated or icing sugar
Father Vlad, this is a wonderful video! I've had a few friends send (internal chilled) packages w/food stuffs from countries they visited & one of my friends worked not only as a tour planner but also as a tour guide. She knew how much I enjoyed foods found abroad so she has sent me lots of local flavors of foods from all over Europe, Middle-East, Spain, Cuba, etc... And yes, I have even had European butter but wasn't sure how it was made; I just knew I loved the flavor and texture when compared to what is available in the US. Sadly, it's becoming much more difficult to find and purchase raw milk, which makes it difficult to make certain foods at home (ie: cheeses, butters, etc...) but this one I'll have to try since both heavy whipping cream and buttermilk are in abundance here. Thanks again for such a wonderful recipe.
This is called Cultured Butter here in California. I've been buying it but with butter prices so high I can now make my own. We have to be careful here because not all buttermilk is cultured. Make sure the buttermilk you buy says Cultured on the label.
Very interesting. I sense a slight German accent. Good presentation. My aunt was a catholic Nun and she lived in a Monestary ( Kloster ) where they backed their own bread and made butter. And connected to it was a Brewery.
I have used this recipe several times. Me and my son ❤️ it. I would love to make it again but I can't find heavy cream anywhere, I live right outside of Atlanta ga
I really enjoyed this video. I had no idea butter could be made from a soured cream. Does the butter taste tangy or the same as sweet butter? A trick to keep the bowl from sliding around is to place the bowl on top of a pot holder.
I'm curious to know that, when kneading the salt into the butter, could you just put it back onto the mixer and use the dough hook attachment? Would that not also help to expel more of the buttermilk? Thank you for this video.
Alison Wiebe: I wondered that too. :) Glad to know it's an option. My hands don't do well in cold water b/c of arthritis & multiple (4) autoimmune diseases. Not to mention that I've broken 4-5 fingers over the years. Definitely want to give this a go.
I made a fresh batch this weekend. I used the wisk attachment to get the butter, as usual. Then I poured off the buttermilk, I then switched to the dough hook I was able to "beat" most of the remaining buttermilk out of the butter. I did add it to ice cold water and kneaded the butter and the water remained clear. Fantastic idea!
I’m also making butter from 35% cream and almost same amount that you produced but I never keep in fridge because is getting hard. Instead I’m keeping in plastic container covering with cold water. Just change this water twice a day. That way you have soft butter for almost a week with out to be refrigerated. Try.
The reason the heavy cream was splattering all over the place as you poured it in, is because you were holding the carton upside down. When pouring out of that kind of container, turn it over, with the plastic nozzle on the top. You'll find your pour is smooth, not all splattery.
I just don't know. In the USA, we get a little queasy thinking about leaving dairy products out on the kitchen counter for a few days. Mightn't this shorten our days on this Earth? They will be buttery days, to be sure, but short none the less.
i can cross over in peace now that i've seen everything: an orthodox priest in full dress, wearing a big heavy cross, teaching people how to make european butter! lol. good info though.
Absolutely!! And even better to find someone to love and marry!! More power to this blessed union. (and here's to the sharing of knowledge to those of us who need it)
@Teri G: right? A fully dressed Priest cooking! Amazing! Wearing a heavy cross... Oh my... The cross ☦️ is exactly what he should wear. This is not fashion coming from rappers. Don’t worry. And of course if he pretended to be a naked six colors’ rainbow 🌈 man he would get more subscribers and viewers. Being a traditionalist nowadays is so unpopular and not in “fashion” and a Priest... making a video... cooking... and in his “uniform”... He should hide somewhere and be quiet! Well... I guess he’s one of the courageous ones.
Shell of Orthodox Brpther...it's wonderful to see a cooking video from a Coptic father....do you have other home made cooking videos? Blessing to you..Dian Girgis
I enjoyed your video. For future reference next time you make your butter or whip cream put the metal container and whisk in the freezer. This will help the process. Sharon
you could freeze the butter for longer keeping instead of salting it. i pay a premium here in the UK for unsalted butter because i find the salted version too salty... apart from in porridge... salted butter is brilliant in porridge
Thanks .it is great to see it this process to make butter.l am going to repeat it as you do.l have at home my 2 quoter of heavy cream. This one l do not need to order some supply to make the cheese. I will let how became.
Thank you for a wonderful video. I do hope to make some, as it's not available in stores here. I was able to get some while living in NY..and it was a rare treat to have on rye bread :) My only issue is salting. It adds to the flavor so I may need help to do it. I'm pretty sure I no longer have the strength. I must choose carefully though lol...thinking they may want some of their own...only fair.
Great job Father, but you should have warned them that this butter has a much stronger taste than your average US butter. 😋 It's wonderful stuff, but some won't be prepared for a butter that has "taste" vs unfermented US style butters. Hopefully they will love the taste because it's really quite nice. 🤗🤗🤗
Could you possibly use a cheesecloth to ring the milk out so your hands wouldn't touch the butter and warm it? I would like to try and make this at home, but don't want to try using the cheesecloth and end up destroying the butter. Great video, thank you.
You can probably use a fine strainer to do that. But it if you keep your cream refrigerated up until the time you are ready to make your butter your handling it with your hands for a few seconds will not melt the butter.
You can use your mixer with the paddle to mix in the salt and to get more of the butter milk out. Just run the mixer on low. It saves a Lot of kneading.
Thanks for introducing the difference between European & American butter! I love buttermilk but never knew that it can be used to make butter. I'm going to try this out right away! :)
Orthodox Christian Cooking Show Haha, I got too excited when I saw buttermilk! XD I love watching your videos as they introduced a lot of dishes and food I've never seen before :)
This is a bit misleading. Raw milk contains butterfat. You skim the cream, which is mostly fat and then churn it, which produces butter and buttermilk which is not the same as what you buy in the store. The reason to use commercial buttermilk is to introduce the bacteria that raw milk already has. The difference in taste is because of the buttermilk left in the butter and to me it tastes nasty.
You must get to know the real God Jesus Christ. Do you believe in God,? In the last day Jesus would resurrect everyone who ever lived including the good and the bad, and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. today I want to share with you the Gospel of God Jesus Christ who is the only God who came in the flesh and lived among us about 2000 years ago and he was crucified and died for our sins, all men have sinned against God and hence we live in a world full of trouble because the first people named Adam and Eve ate from the tree which God commanded them not to eat from, hence because of their disobedience, Adam and Even were cast out of Paradise. But God in his love and mercy made a way for us to get back into this paradise so that we can once again live with him for eternity in paradise where we never grow old or die and where there is no pain or suffering for all eternity. Today you can take the first step in this journey by believing in God Jesus Christ and accepting him as God(as he was not just a good teacher) and by repenting of your sins. In the last day Jesus would resurrect everyone who ever lived including the good and the bad and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. Therefore we must repent of our sins today and realize that we are not Gods, neither are we divine, only God is divine. Jesus is God and he taught us how to live when he came to Earth , there are 2 destinations either Heaven or Eternal hell fire, those believe in Jesus Christ and who live according to Jesus Christ would go to Heaven but those wicked people who reject him and choose their own paths would be cast into the lake of fire where they shall be tormented for all eternity, this is just the reality, nonetheless it is not fear that cause me to live for God but rather it is my love for him in that he is a merciful and loving God. Focus on the things of God instead of the things of this world as the things of this world are only temporary but the things of God are eternal. If you would like to know more about this I encourage you to study the ESV and KJV Bible as there is vital knowledge that you must have in there as it explains Gods plan for Humanity and what we must do to please him. Do not delay, tomorrow is not promised.Jesus bless you
I too learned the same 2 recipes. Wonderful video. Thank you. Could I suggest adding salt to the cold sour cream before you begin the mixing process. As the butter emergence from the salted sour cream it will also contain salt cutting one manual step. Could that work?
Mike, I tried it. The problem is that salt is dissolved by the water and it ends up leaving with the buttermilk. Fat does not dissolve the salt that is why it needs to be added as a last step. czcams.com/video/EWol4yYr1jU/video.html
I think I will have to try that. Never knew one could make European style butter in that fashion. Do you use fat-free buttermilk? Several years ago I saw a recipe for making butter in the food processor. Once the butter was made and the buttermilk poured off, you "washed" the butter in the food processor several times in icy cold water in order to extract all the buttermilk from it. Once you repeated the process several times and the water was clear after processing the butter, it was finished and ready to be salted and refrigerated. I think I processed the salt into the butter as well for a thorough, easy mixing.
I did find some starter (bacterial) designed for sour cream. I bought it as I like to eat sour cream but I don't lie the sour cream I find in stores, even organic ones. I need to buy organic whipping cream (the only one which is pure cream)
I am not sure where do you live, but here in USA you can buy cultured buttermilk, alternatively, you can add a tablespoon or two of kefir to introduce the culture into your heavy cream.
@@OrthodoxChristianCookingShow Thank you for the information. I don't know what types of bacteria are in sour cream, but I know there is a difference between kefir and yogurt, and that's not about the fungus part of kefir. I've never did sour cream but I did a lot of yogurt and kefir at home. That't why I bought this culture from Amazon. I live in Toronto GTA.
Excuse me Father if I say how endearing to see you do this to us viewers, or to me, but I just loved how you explained and your labor for this , but I think it was your humanity of it all, since I hold your selves very high in esteem..
I can’t wait to make the butter, I know it’s going to be different then the American style. I once has butter from Australia while in Hong Kong and have always wished to taste it again, I’m holding my breath this recipe is similar. God bless
Normally they (Orthodox Priest) can be found near or at a local Orthodox Church :-) . Give it a try, the sour ream gives is it a very distinct tang - we love it!
Watching this in south China at 4:45 in the morning, (dog). I can score raw milk but not cream, so would my home made live yogurt be OK to replace buttermilk?
Father Vlad, this recipe is simple enough to follow but.....in my country there is no buttermilk on sale in local supermarkets or vendors of raw milk, so I would have to use the sour cream method? Maybe If I used(as an alternative)natural, unsweetened yoghurt? Thumbs up, thank you for sharing and greetings from Mexico! :)
when kneading my butter, i will put a bag of frozen vegetables under the bowl......It will keep it cold while working it....
Thank you for sharing a great but simple way to make European butter. May God keep you all well. I'm from Oklahoma USA.
Many years ago I worked at a dairy in the U.S. that made butter, we would take 40,000 pounds of cream and make 20,000 pounds of butter and the same amount of buttermilk. American butter has 2% salt, 80% butterfat, and the balance is "solids" and water.
From my understanding European butter has a higher percentage of butterfat than American butter.
Butter, whether salted or unsalted, can be frozen for many months with no problems.
Interesting. Thank you for sharing!
EXCELLENT video! Two tips that I haven't seen on anybody else's butter vids: whip your cream/sour cream while cold (and why!), plus salt the butter AFTER it's been formed and pressed free of the butter milk. Great stuff - I'm now a subscriber!
Thanks for your work!
Thank You so much. Warm greetings from Poland :)
Thank you Father! I come from Warszawa Poland 🇵🇱 and live in Orlando Florida now. Our lives are so strange that even with whole modern technology around us we don’t have time (or a will) to cook from scratch. God Bless!
Thank you so much! How true! We don't cook, but what is worst we don't eat as a family anymore.
I actually learned two recipes in this video. How to make sour cream and how to make European Butter. Thank you for sharing this video. Peace!
Thank you for your interesting videos. I am from the Southern U.S. and my Grandmother made Euro style butter, as she used curdled cream to make hers. I think a lot of Southern folks did this, but probably didn't realize it was considered European style ha! There is nothing tastier than a big pan of hot, homemade biscuits and serve them up with homemade butter & sorghum syrup or honey! So delicious! Blessings be upon you! Thanks again for sharing this. : )
My mom was from SC but moved to NY as a teen. When we were kids , I remember mom making butter. She would also make syrup from the sugar cane she brought back from one of her trips. Biscuits, homemade butter and syrup were the best!
At the stage when you drain the buttermilk from your mixing bowl, leave the butter in the whisk and add the salt. Then whisk it for another minute or two. So much easier.
Thanks for the info!
I am making butter today. I used homemade milk kefir to sour my heavy cream. So in about two days I will be whipping the mixture and I will have beautiful cultured butter! Thank you for the tutorial.
That is how we make our sour cream now. At the time when we filmed this, we did not have homemade kefir.
You have any special way that you get out the kefir grains from the cream mixture.
fantastic. This matches the pure Traditional Indian way of making butter.
What a great video! I had no idea it would be this simple. Gonna try it-European style! Thanks!
Thank you for watching! Let us know how it turns out!
Glad to find this treasure on CZcams.
You can also use the sweet whey drained from homemade Greek style yogurt to culture the cream.
I remember my mum making butter. After Dad did the milking he would set the milk buckets on the kitchen counter for Mum to pasturize. Before pasturizing the milk she would skim cream off and set it aside a couple of days in order to make butter. I was sometime allowed to turn the churn which was quite fun. Mum, however, didn't salt the butter because for baking unsalted butter is preferable.
❤
Thanks for sharing! I almost bought a butter churn, but now i know see I can use my mixer. And its much faster than shaking a jar :)
Wonderful video! I have always wondered how to make European-style butter! Thanks so much for taking the
Time to show us how to make it. Will look for more of your videos, Father Vlad!
thank you so much. I especially enjoyed the tip about salting at the end and the explanation. I appreciate it. I was curious why people just didn't salt ahead during the whipping process.
Thank you for watching! Some of our fans claim that it would make no difference adding salt in the beginning. I guess there is only one way to find out - try doing it.
Wow this is an effective way to make your own butter and know what goes into it. Thank you for your knowledge. I enjoyed the video and will try this method.
Thank you for watching!
Yes you are great. Thank you kindly for showing this European style butter. this is so neat!
I would like to thank Vlad for this tutorial. Here, in Los Angeles, it is rare to find true "fresh" European butter.
Though I have seen many ways of making plain American butter, I can not wait to try this version.
Thank you again Vlad for taking the time to explain the difference as well as the making of this delicacy! Sincerely, D
Thanks for watching!
DEFINITELY going to try this recipe! My Mom who was born and raised in the "country" always talked about how they used to CHURN to make their own butter. Now that we have modern day appliances it will be MUCH EASIER to do!
I've been looking for weeks for a recipe like this...thank you...
Thank you have been waiting for these recipes. God bless
I didn’t know why butter was so bad to my taste until 40 years that i live in Canada, even after making my own butter with my friends on farms! I will try it with my daughter tomorrow! You are fantastic!
Thanks for the video, I like the sour cream butter a lot!
Did you know that you can get a splash guard for your kitchen aid? It helps with keeping stuff inside the bowl, lol.
And you can separate the butter milk from the butter by straining it through a strainer, that way, you can recuperate the butter milk for drinking or baking something. And lastly, you can use iced water to run through the finished butter and clarify it that way. Throw the ice water out and renew the process until the ice water is clear. Then all that is left is just butter!
I'm learning some good stuff! Thank you! ♥
Thank you for watching!
Even the buttermilk look better than the one we get in the U.S. market. As soon as I heard this man speak I had to subscribe to his chanel. Looking forward to the other recipes. I never owned a stand mixer before, i just bought a compact Bosch kitchen mixer. I had just a hand style mixer, and wanted something I can walk away from while mixing.I don't bake a real lot, but I do at times. I come from a family of bakers and bread makers, so it's in my blood. I can't wait to try it out on pizza dough. My dad would of loved this mixer, he used his hands to make pizza dough, it was so good, plus he had the pans that were used for years, and made the pizza crust crispy. Thanks for a great video, very kind.
Jesus said it's easier for a camel to go through the eye of a needle than for a rich man to enter the kingdom of God and he told the rich young man to sell all his belongings and give it to the poor so that he can have eternal life.You must get to know the real God Jesus Christ. Do you believe in God,? In the last day Jesus would resurrect everyone who ever lived including the good and the bad, and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. today I want to share with you the Gospel of God Jesus Christ who is the only God who came in the flesh and lived among us about 2000 years ago and he was crucified and died for our sins, all men have sinned against God and hence we live in a world full of trouble because the first people named Adam and Eve ate from the tree which God commanded them not to eat from, hence because of their disobedience, Adam and Eve were cast out of Paradise. But God in his love and mercy made a way for us to get back into this paradise so that we can once again live with him for eternity in paradise where we never grow old or die and where there is no pain or suffering for all eternity. Today you can take the first step in this journey by believing in God Jesus Christ and accepting him as God(as he was not just a good teacher) and by repenting of your sins. In the last day Jesus would resurrect everyone who ever lived including the good and the bad and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. Therefore we must repent of our sins today and realize that we are not Gods, neither are we divine, only God is divine. Jesus is God and he taught us how to live when he came to Earth , there are 2 destinations either Heaven or Eternal hell fire, those believe in Jesus Christ and who live according to Jesus Christ would go to Heaven but those wicked people who reject him and choose their own paths would be cast into the lake of fire where they shall be tormented for all eternity, this is just the reality, nonetheless it is not fear that cause me to live for God but rather it is my love for him in that he is a merciful and loving God. Focus on the things of God instead of the things of this world as the things of this world are only temporary but the things of God are eternal. If you would like to know more about this I encourage you to study the ESV and KJV Bible as there is vital knowledge that you must have in there as it explains Gods plan for Humanity and what we must do to please him. Do not delay, tomorrow is not promised.Jesus bless you
The best way to separate butter from buttermilk is take a 2nd bowl, cover it with cheesecloth, and pour your butter/buttermilk through the cheesecloth. The cheesecloth will catch all the butter while allowing the buttermilk to drain through. Then twist the top of your cheesecloth until the butter is a bit "compressed" and wrap it in an absorbent towel and lightly squeeze it dry.
I will try this. I’m a home cook and this will be great for baking. I like to use a good butter but it’s expensive and supermarket but is getting pricey but I do question the quality.
Before the advent of widespread pasteurization and the wide availability fo refrigeration, this is also the way American butter was made. Once pasteurization was used, most American dairy companies decided it was too much trouble to reintroduce fermenting bacteria, and the term "sweet cream" butter was used to market the newly innovated butter. It would be interesting to see comparisons of the health properties of cultured vs sweet cream butter; I wonder whether cultured butter carries some of the health properties of yogurts and other fermented foods.
One thing that we notice is that cultured butter doesn't get as soft at a room temperature. I am sure it also contains some pro-biotics from fermentation.
@Orthodox Christian Cooking Show - That sounds like good news to me!
Thank you Father. I learned something new!
Thank you for watching Barbara!
Good note at the end regarding the salt. I was thinking about adding it earlier. 😊
Some people insisting on adding salt from the start. But since salt dissolves in water most of it will be lost with buttermilk. Thank you for watching!
Thanks for explaining why the butter got salted at the end rather than salting the cream ahead of time! Good info.
Some of our fans insisting on adding salt right from the start. I guess we will just have to do it and see how effective that would be. Thank you for watching!
love love love the recipe. I've made butter in the past and I've made my own sour cream in the past but never thought that I could make butter from it. i will definitely try this. Where I am in the world I can't get cream higher than 33% fat, so I buy a bottle of devonshire cream to add to it which makes the butter richer in flavour . Thanks again
My grandmother made sweet cream butter when I was young. We used a paddle churn and she had a butter board, (really just a very shallow bowl), and a butter paddle to press the buttermilk out and salt it. She also baked bread once a week, raised 3 different gardens and a separate berry patch, bought 300 straight run chickens every spring which we butchered the cockerals and unproductive layers every fall, planted 100# of eyed seed potatoes and 3 acers of sweet corn that we put up, canned and froze fruit and vegetables, I could go on and on and on but you get the picture. You never complained that you were bored in the house I grew up in. Never.
We have only 9 chickens, but I do bake bread at least once a week or more. Wish we had more property to work with. Scott, thank you so much for watching!
Dang. Are we kin? I have tried to teach canning process to my kiddos. They think I am a magician when I make jelly...lol
Turned out wonderfully...thank you so much!
You are most welcomed and thank you for watching!
Looks amazing! I can't wait to get my goats and cow soon!
Queensland butter in the can has always been the favorited from old time to present...my mother 💘 it so much...tks for posting, will tried this later. Happy new year and God bless
Thank you for watching! Let us know how it turns out if you make it!
Enjoy your videos very much, always very interesting. I didn't know the difference between European and North American Butter. I do cooking demos on my channel too and I want to try this. I will start with the store bought sour cream to see if it works as well as your's did. I will be sure to give you credit for the idea and put a link to your video and a little promotion for your channel . I will share your video on my blog and twitter too. Thank you .
Hello, I love your chickens video! I have 5 chickens on my own since May! Already enjoying fresh eggs! Please let us now how did the store purchased sour cream works.
I went to buy sour cream and there were several brands reading the labels they all said they were made with light cream and some other things added so I decided that I will use your method and make my own sour cream.
That is very curious, to be honest we never tried making it with the store bought. I guess now we need to try and see what happens. Let us know how did it work for you.
Store bought sour creme is made from gelatin not bacteria so that is why he is using the buttermilk. .
...I JUST THREW AWAY MY STORE BOUGHT SOUR CREAM... - B4 STUMBLING UPON THIS VIDEO... - HOW DID IT TURN OUT - ? - I JUST BOUGHT SOME HEAVY CREAM - THAT WAS ON SALE - I'LL TRY MAKING MY BUTTER WITH IT...
Thank you very much for your demonstration , very interesting and I have no idea of the difference of European butter and America’s butter. I thought it was just the difference of the grass the cows ate .😁😄🙃🤓thank you so much
This is very educational and nice to see a priest taking time out for this recipe. 😘🥕🥝
When I was younger we used a wooden bowel and a wood paddle (in Arizona) never had a problem with the melting. We used a mason jar to shake cream into butter then we strained it then used cold lice water with ice remove to rince butter by pressing it with paddle on side of bowel. A little longer process but you don't need electric tools. We had great butter.
I throw ice cubes in the butter at the very end of the mixing and the fresh butter quickly “hard clumps” and I have very little buttermilk to have to knead/remove.
That is great idea! Thank you! We will try it next time.
If you look in an antique store you can still find a paddle that will remove liquid from the butter and incorporate the salt. I’m sure if you ask around someone can show you what they look like, it’s kind of hard to explain. You might even find one on eBay. The butter molds are really cool too.
Thank you very much for such informative and helpful video!
Love this idea and video! Thanks you...gonna try this real soon.
Thank you very much!
I made your butter recipe the other day and it’s delicious. Thank you for the recipe
I am so happy you tried it!
I tried to find the sweetened sour cream video that you mentioned but I couldn’t find it. Can you find out how much sugar I would need to add to this amount of sour cream for me please? By the way I had more of your mixture sitting out for 2 days again and put it in the refrigerator to get cold. I’m Getting ready to go whip up more in a few minutes
@@cathyschultz3295 Did I really mention sweetened sourcream? It has been so long I made this video. I think I meant to say just regular heavy cream..... Although this might be worth a try!
@@OrthodoxChristianCookingShow yes you mentioned your wife might make a video on that or know how to do it. I thought you might be able to ask your wife how much sugar to add and if it would be granulated or icing sugar
I store my butter in the freezer. I have stored for month and tastes fresh and good.
first time that I see you video it's awesome thanks
Such a wonderful video ...
Thank You!
Aloha I like your butter dish nice presentation
Thank you hugs from Hawaii
We know how to make butter here. It is called "cultured " butter. Not the kind in stores, the kind one makes at home
Yes!
Father Vlad, this is a wonderful video! I've had a few friends send (internal chilled) packages w/food stuffs from countries they visited & one of my friends worked not only as a tour planner but also as a tour guide. She knew how much I enjoyed foods found abroad so she has sent me lots of local flavors of foods from all over Europe, Middle-East, Spain, Cuba, etc... And yes, I have even had European butter but wasn't sure how it was made; I just knew I loved the flavor and texture when compared to what is available in the US. Sadly, it's becoming much more difficult to find and purchase raw milk, which makes it difficult to make certain foods at home (ie: cheeses, butters, etc...) but this one I'll have to try since both heavy whipping cream and buttermilk are in abundance here. Thanks again for such a wonderful recipe.
This is called Cultured Butter here in California. I've been buying it but with butter prices so high I can now make my own.
We have to be careful here because not all buttermilk is cultured. Make sure the buttermilk you buy says Cultured on the label.
We actually make our own milk kefir and use a table spoon of kefir to get the process started.
@@OrthodoxChristianCookingShow Thank you, that's good to know.
Very interesting. I sense a slight German accent. Good presentation. My aunt was a catholic Nun and she lived in a Monestary ( Kloster ) where they backed their own bread and made butter. And connected to it was a Brewery.
Thanks for sharing! And thanks for watching!
Thank you! Where did u get that necklace!?
I have used this recipe several times. Me and my son ❤️ it. I would love to make it again but I can't find heavy cream anywhere, I live right outside of Atlanta ga
It is strange how some products disappear - I hope the heavy cream is back in stores near you.
I really enjoyed this video. I had no idea butter could be made from a soured cream. Does the butter taste tangy or the same as sweet butter? A trick to keep the bowl from sliding around is to place the bowl on top of a pot holder.
Merry Christmas , Father! I tried the recipe for sour cream and I love it ! It costs less and tastes better :)
Did you make your own sour cream? I am glad you liked the recipe.
I did , Father, and it came out delicious :) I will try next the sour dough .
Catalina Catoi
I'm curious to know that, when kneading the salt into the butter, could you just put it back onto the mixer and use the dough hook attachment? Would that not also help to expel more of the buttermilk? Thank you for this video.
Alison Wiebe
I like that idea. I'm going to give it a try.
This is is a great idea Alison, dough hook or a batter peddle.
Alison Wiebe: I wondered that too. :) Glad to know it's an option. My hands don't do well in cold water b/c of arthritis & multiple (4) autoimmune diseases. Not to mention that I've broken 4-5 fingers over the years. Definitely want to give this a go.
I made a fresh batch this weekend.
I used the wisk attachment to get the butter, as usual.
Then I poured off the buttermilk, I then switched to the dough hook I was able to "beat" most of the remaining buttermilk out of the butter.
I did add it to ice cold water and kneaded the butter and the water remained clear.
Fantastic idea!
Cool video - I never knew how to make sour cream, let alone sour cream butter! AWESOME!!!!!
I’m also making butter from 35% cream and almost same amount that you produced but I never keep in fridge because is getting hard. Instead I’m keeping in plastic container covering with cold water. Just change this water twice a day. That way you have soft butter for almost a week with out to be refrigerated. Try.
That is true, refrigerating it makes it real hard. Thank you for stopping by our channel!
The reason the heavy cream was splattering all over the place as you poured it in, is because you were holding the carton upside down. When pouring out of that kind of container, turn it over, with the plastic nozzle on the top. You'll find your pour is smooth, not all splattery.
I just don't know. In the USA, we get a little queasy thinking about leaving dairy products out on the kitchen counter for a few days. Mightn't this shorten our days on this Earth? They will be buttery days, to be sure, but short none the less.
You need to do that in order for the good bacteria to do their job!
You could use a cheese cloth to strain it. thank you I enjoy your video.
i can cross over in peace now that i've seen everything: an orthodox priest in full dress, wearing a big heavy cross, teaching people how to make european butter! lol. good info though.
Teri G and wearing a wedding ring
@@wmcovington1041 it's better to marry and do legal what is good, then sin and doing anything illegal as a single.
May GOD BLESS HIM
Absolutely!! And even better to find someone to love and marry!! More power to this blessed union. (and here's to the sharing of knowledge to those of us who need it)
@Wm Covington: he is an Orthodox Priest. He is allowed to get married. A Catholic Priest isn’t.
@Teri G: right? A fully dressed Priest cooking! Amazing! Wearing a heavy cross... Oh my... The cross ☦️ is exactly what he should wear. This is not fashion coming from rappers. Don’t worry. And of course if he pretended to be a naked six colors’ rainbow 🌈 man he would get more subscribers and viewers. Being a traditionalist nowadays is so unpopular and not in “fashion” and a Priest... making a video... cooking... and in his “uniform”... He should hide somewhere and be quiet! Well... I guess he’s one of the courageous ones.
Shell of Orthodox Brpther...it's wonderful to see a cooking video from a Coptic father....do you have other home made cooking videos? Blessing to you..Dian Girgis
From what our parents made, I would have thought what you made initially to be greek yogurt rather than sour cream.
Thank you for the tip about adding the salt at the end. How about if I want to include an herb, like rosemary? When should I add it?
Thank you for sharing this!
Thank you for watching!
I enjoyed your video. For future reference next time you make your butter or whip cream put the metal container and whisk in the freezer. This will help the process. Sharon
How did they butter in hot months before refrigeration? Did basement pantries get cool enough?
copperhouse farm - thank you for the tips (:
you could freeze the butter for longer keeping instead of salting it. i pay a premium here in the UK for unsalted butter because i find the salted version too salty... apart from in porridge... salted butter is brilliant in porridge
Thank you for the upload. :)
Brilliant! Thank you!
Thanks .it is great to see it this process to make butter.l am going to repeat it as you do.l have at home my 2 quoter of heavy cream. This one l do not need to order some supply to make the cheese. I will let how became.
Thank you for watching! How did it turn out?
Thank you very much for the video. :)
the sour cream you made I call creme fraiche.
Buttermilk pancakes, the best.
Well you answered my question at the end ,why not ad salt while in the mixer. Interesting thanks.
Thank you for a wonderful video. I do hope to make some, as it's not available in stores here. I was able to get some while living in NY..and it was a rare treat to have on rye bread :) My only issue is salting. It adds to the flavor so I may need help to do it. I'm pretty sure I no longer have the strength. I must choose carefully though lol...thinking they may want some of their own...only fair.
Thank you for watching Terry. This is our favorite butter. It takes few extra steps but the end result is wonderful!
Thank you for sharing going to try it
Great job Father, but you should have warned them that this butter has a much stronger taste than your average US butter. 😋 It's wonderful stuff, but some won't be prepared for a butter that has "taste" vs unfermented US style butters. Hopefully they will love the taste because it's really quite nice. 🤗🤗🤗
Could you possibly use a cheesecloth to ring the milk out so your hands wouldn't touch the butter and warm it? I would like to try and make this at home, but don't want to try using the cheesecloth and end up destroying the butter. Great video, thank you.
You can probably use a fine strainer to do that. But it if you keep your cream refrigerated up until the time you are ready to make your butter your handling it with your hands for a few seconds will not melt the butter.
You can use your mixer with the paddle to mix in the salt and to get more of the butter milk out. Just run the mixer on low. It saves a Lot of kneading.
Yes you can do that. We tried and it's actually easier than doing it by hand.
Thanks for introducing the difference between European & American butter! I love buttermilk but never knew that it can be used to make butter. I'm going to try this out right away! :)
NOOOOO, Not the buttermilk. :-) You cannot make butter from buttermilk. You need a little bit of the buttermilk to make the sour cream.
Orthodox Christian Cooking Show Haha, I got too excited when I saw buttermilk! XD
I love watching your videos as they introduced a lot of dishes and food I've never seen before :)
We don’t use sour cream to make butter in Europe! Maybe in some areas but definitely not in England! Europe is a very big place!
This is a bit misleading. Raw milk contains butterfat. You skim the cream, which is mostly fat and then churn it, which produces butter and buttermilk which is not the same as what you buy in the store. The reason to use commercial buttermilk is to introduce the bacteria that raw milk already has. The difference in taste is because of the buttermilk left in the butter and to me it tastes nasty.
You must get to know the real God Jesus Christ. Do you believe in God,? In the last day Jesus would resurrect everyone who ever lived including the good and the bad, and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. today I want to share with you the Gospel of God Jesus Christ who is the only God who came in the flesh and lived among us about 2000 years ago and he was crucified and died for our sins, all men have sinned against God and hence we live in a world full of trouble because the first people named Adam and Eve ate from the tree which God commanded them not to eat from, hence because of their disobedience, Adam and Even were cast out of Paradise. But God in his love and mercy made a way for us to get back into this paradise so that we can once again live with him for eternity in paradise where we never grow old or die and where there is no pain or suffering for all eternity. Today you can take the first step in this journey by believing in God Jesus Christ and accepting him as God(as he was not just a good teacher) and by repenting of your sins. In the last day Jesus would resurrect everyone who ever lived including the good and the bad and the good would go to heaven while the bad would perish and be tormented in Hell for all eternity, there is no reincarnating into another species, that is a lie, you only have this life to get right with God. Therefore we must repent of our sins today and realize that we are not Gods, neither are we divine, only God is divine. Jesus is God and he taught us how to live when he came to Earth , there are 2 destinations either Heaven or Eternal hell fire, those believe in Jesus Christ and who live according to Jesus Christ would go to Heaven but those wicked people who reject him and choose their own paths would be cast into the lake of fire where they shall be tormented for all eternity, this is just the reality, nonetheless it is not fear that cause me to live for God but rather it is my love for him in that he is a merciful and loving God. Focus on the things of God instead of the things of this world as the things of this world are only temporary but the things of God are eternal. If you would like to know more about this I encourage you to study the ESV and KJV Bible as there is vital knowledge that you must have in there as it explains Gods plan for Humanity and what we must do to please him. Do not delay, tomorrow is not promised.Jesus bless you
Thank you for sharing these recipes - buttermilk and butter! :-)
I too learned the same 2 recipes. Wonderful video. Thank you. Could I suggest adding salt to the cold sour cream before you begin the mixing process. As the butter emergence from the salted sour cream it will also contain salt cutting one manual step. Could that work?
Mike, I tried it. The problem is that salt is dissolved by the water and it ends up leaving with the buttermilk. Fat does not dissolve the salt that is why it needs to be added as a last step. czcams.com/video/EWol4yYr1jU/video.html
I think I will have to try that. Never knew one could make European style butter in that fashion. Do you use fat-free buttermilk? Several years ago I saw a recipe for making butter in the food processor. Once the butter was made and the buttermilk poured off, you "washed" the butter in the food processor several times in icy cold water in order to extract all the buttermilk from it. Once you repeated the process several times and the water was clear after processing the butter, it was finished and ready to be salted and refrigerated. I think I processed the salt into the butter as well for a thorough, easy mixing.
Use your kitchen aid to whip it with the paddle attachment while adding the salt
Wonderful! We like the idea of using the paddle attachment when adding salt into the butter! Thanks for sharing!
When you are mixing the cream, add your salt, much easier way..ty
We tried it! Unfortunately it's not as easy as it sounds. Here is what we found - czcams.com/video/EWol4yYr1jU/video.html
Excellent! Thank you!
I did find some starter (bacterial) designed for sour cream. I bought it as I like to eat sour cream but I don't lie the sour cream I find in stores, even organic ones. I need to buy organic whipping cream (the only one which is pure cream)
I am not sure where do you live, but here in USA you can buy cultured buttermilk, alternatively, you can add a tablespoon or two of kefir to introduce the culture into your heavy cream.
@@OrthodoxChristianCookingShow Thank you for the information. I don't know what types of bacteria are in sour cream, but I know there is a difference between kefir and yogurt, and that's not about the fungus part of kefir. I've never did sour cream but I did a lot of yogurt and kefir at home. That't why I bought this culture from Amazon. I live in Toronto GTA.
Excuse me Father if I say how endearing to see you do this to us viewers, or to me, but I just loved how you explained and your labor for this , but I think it was your humanity of it all, since I hold your selves very high in esteem..
Thank you for watching and subscribing to our channel! God bless you!
I can’t wait to make the butter, I know it’s going to be different then the American style. I once has butter from Australia while in Hong Kong and have always wished to taste it again, I’m holding my breath this recipe is similar. God bless
I have never met an Orthodox Christian priest.
Nice.
I did not know that European butter was different.
I will have to try this!
Thanks for sharing!
Normally they (Orthodox Priest) can be found near or at a local Orthodox Church :-) . Give it a try, the sour ream gives is it a very distinct tang - we love it!
Thank you very much for sharing.
Danielle A Thank you for watching.
Thank you for watching Danielle!
Watching this in south China at 4:45 in the morning, (dog). I can score raw milk but not cream, so would my home made live yogurt be OK to replace buttermilk?
Father Vlad, this recipe is simple enough to follow but.....in my country there is no buttermilk on sale in local supermarkets or vendors of raw milk, so I would have to use the sour cream method? Maybe If I used(as an alternative)natural, unsweetened yoghurt? Thumbs up, thank you for sharing and greetings from Mexico! :)
How did it come out?