How To Make Your Own Butter | Bon Appétit
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- čas přidán 6. 04. 2022
- Store-bought butter comes in all types, shapes, and sizes but there's something unmistakably satisfying (and delicious) about making your own at home. Flavor scientist Arielle Johnson demonstrates precisely how to make it happen in your own kitchen, explaining in detail each step of turning liquid dairy into flavorful, spreadable butter.
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such a simple, intimate and educational build-up to that simple moment of her spreading the piece of toast and taking a bite. that's awesome. never wanted to make butter before this very moment
Yeh,. shame she described it as "very buttery" though... I mean.. duh.. it's butter
@@JugglesXP buttery is a texture onto itself though and I've bought a lot of butter that isn't buttery, even some spreadable can be chalky and grainy, not giving you that firm yet smooth application that makes a well-worked, and formed hunk of dairy...BUTTER
@@thezachman1 lol
Good video & butter making is fun.
Would have been nice if you'd given some rough times as to length of lactic fermentation & most effective temperatures though? "...a nice long nap somewhere warm..." Doesn't let beginners know whether it should be half an hour, 12 hours or a week!
Making flavoured butters is good too, maybe making various compound butters could be the next video for Arielle?
lactobacilus thrives at around 45 degrees and dies past 50 degrees. If you pasteurized the milk it will not form a curd like in the video, it will be crumbly and technically it would be a yogurt, but if the milk is raw then it will form a proper curd. Say if you used raw whole milk which is 3 to 4 percent fat, the curd form will be jiggly with a consistency like a jello. If cream is used it would be thick and might not fall out of the container like cream cheese. That is when it is considered fully cultured and is able to proceed with churning. The longer you leave it after that the more buttery it will taste, but you will run the risk of developing mold on it.
So funny this video just came out, my grandfather-in-law showed me his process of making butter just last weekend! He had a wooden "dish" sort of thing that he used to wash it, since butter doesn't stick to hard woods. (he did soak it in cold water, too). The dish was designed to knead the butter on one side, while you could run cold water over it and tip the water out the other side. I'm explaining it terribly, but anyway, love the video with the science behind it!!!
@starkat1515 I wish there was a way to see a picture of the dish that you're talkin about. Sounds like it would be really helpful for washing butter. This part of the process is the one I struggle with most.
I know !
Love the in-depth information in this video! More videos like this please I love food science
Bon Apetit has become an absolute disgrace. There is nothing interesting about this video. Let us know when you make your own butter, thanks!
I thought it was poorly presented. Like, I'm not sure what milk to use. The label on the jar said "heavy cream" and she says it's "Fresh raw cream". Like it's good information if you want to know what happens without being able to replicate it. But in order to actually make our own butter, I think it's really poor.
I'm in agreement with VTJake and Doda Exploda. But I can't blame the presenter. The title is at fault - if it had been 'How Butter is Made" rather than 'How to Make Your Own Butter,' we might not feel so robbed of the necessary information to replicate this process. That aside, I am baffled that a flavour scientist can't pronounce diacetyl correctly.
Fun fact: Some wines undergo a secondary lactic acid fermentation and create diacetyl -- this leads to the "buttery" character in some chardonnays, for example.
Now I want some toasted crusty sourdough, with a nice heap of butter... 🤤
Is it wrong that this butter churning process is like the most satisfying thing I’ve witnessed this week?
OMG, y'all hired Arielle Johnson! Awesome.
Wow, really enjoyed this concept!
Please keep them coming, love the in depth look
Loved this video! Please do more like this. I love the scientific aspect to it
One word, YUM!
Fresh butter is amazing and, I agree, magic.
I remember I was trying to make whip cream, I winded up accidentally making butter🤣
metaphysically?
This is great, thank you!
This video was so informative and calming. I need more
Love the scientific approach! So different to other butter videos 😊
So how long is the fermentation process?
X2. It's kinda important!
Butter is magic 💖 awesome video Arielle !
I'm moving to a new house that's near a farm that produces fresh milk in the UK, so I'll definitely try to make my own butter :D
Come back to this video when you eventually get around to it, I’d like to know lol
i doubt you'll ever do this. in fact, i KNOW you will never do this. unless you look like this "butter" lady aka OBESE lady, then you won't do it. thanks for sharing though.
@@kyraap1230 I’ll try to remember!
Super informative, great video! Thank you for sharing.
How long do you set it aside? In the fridge or counter?
This was great, more please!
I’m sitting here watching this and I’m having a baked potato with butter and sour cream. So enjoyable!!
Great explanation and demonstration of making butter and the science behind it!
I liked this video, though it could have used more detail. Telling how long to ferment the cream would have been helpful, and also demonstrating how to wash the butter would have also been helpful. My understanding is that it requires more kneading than shown in order to get the buttermilk out.
@tipreed Yes, that's exactly why I'm looking through the comments to see if I could find how long to culture the cream.
It’s about 1-5 days at room temp depending on how sour you want the butter. You should see it sort of bubble or grow.
@@suzanx Thanks SO much!!
As for washing, the more buttermilk you get out, the longer it will last because buttermilk is what spoils the butter and makes the shelf life shorter. I would wash until the water runs mostly clear. If the butter is too stiff after washing out all the buttermilk, I usually whip the butter (I use my kitchen aid) and drizzle a little olive oil so I get a more spreadable butter.
Amazing. I love butter!!!
Loved watching this video😊
I loved this so much
This was soothing to watch
This is exactly how I learned to make Butter working in a restaurant. Thank you for the scientific approach!
This is so fun! Great episode
I like this person! More please! This is dope and makes me actually wanna try making my own butter!
I once made butter accidentally while whipping cream for a pastry. I walked away and came back frantically and there was perfect butter with fresh buttermilk. Of course, I told everyone that I did it on purpose.
Very informative, great video.
I could really use some right now on slices of rye or sourdough 🤤
Great to see Arielle! She reps fermentation and flavor science so well!
Meh tbh she's a noob
This is such a magical process that I need to do myself one day!
you are amazing, thanks.
Just to be clear... there's no actual regular whole milk in this even though it says milk is one of the raw ingredients. I feel like it should really say Heavy Cream and Buttermilk as the raw ingredients at 0:58
There’s a difference between raw milk and heavy cream, which is the fat percentage. In this case she used raw milk
@@anttesoriero well the label says Heavy Cream... so it's still misleading even if that was raw milk.
Also no mention as to how long you put it in the fridge :(
How long do I leave Cream/Buttermilk mixture. I know "The longer, the better" but how long on average? An hour, a day, a week? Do I leave it out or in the fridge? Covered on uncovered? Thanks.
Great video! 🧈
I liked this and loved sciencey Arielle. More of this please.
I don't have buttermilk, but I do have different cultures for my cheese making...I have C21 marked Buttermilk...how long do I let it sit before whipping?
So about how long did you let that cream set to ferment before churning?
how long was the hot nap & at what temp?
I subscribed solely because of this video. Wholesome! This is exactly what the internet was made for
Calling someone a “backslopping butter maker” is my new favorite way of passive aggressively calling someone thrifty
Just awesome!
I need more of this
Great info - proportions? timing? mixer speed? Some specifics would be helpful Bon Appetit...
❤️❤️❤️❤️thank you
Smooth like butter
How long to ferment and is this done in the fridge.
Growing up a farmboy, I hand churned pounds of butter out by shaking gallon jars of cream. Miss both the butter and buttermilk that resulted. Thanks for this video, I want to give it a try your way... with a mixer!
Flavour Scientists is su a cool job title
its bs though, it's a made up title.
More food science please 😋
I wonder where in town I would get the supplies to make that butter? I want to make this for sure...
Uhh I’d try the grocery store.
Most states do not allow the sale of raw milk. You may be able to buy a cow share though. It won’t be on any grocery shelf, at least where I live.
@@schnibbyy No kidding!! However, not everything she used is available at my local grocery store. I don't know why people have this urgent desire to disrespect or intimidate any question they perceive as less than their IQ standards. It would be much better if they would just STFU!!! Have a nice day!
You can buy cream (usually labeled as heavy whipping cream, or liquid cream) and buttermilk at most grocery stores
@@nobbie01 Thank You so much for your help. I truly appreciate it!
yo editor, good job bro... good job.
I love her.
How long do you ferment?
nice video and i like the music
I saw that paper title and I must say thank you, Arielle! 12 fascinating pages of dialectic analysis of food culture... I love when my interests overlap!
Lmao i wanted to hurl when i saw it
But i still finished the video
Awesome vid
having flavor scientist as a job sounds cool
I'd love to watch a video of her showing us what she does in that profession :D
This was scarcely... unhelpful if you wanted to follow this to make your own butter. The reason I say so is because it wasn't made clear what she used. She first showed us a bottle of heavy cream, then proceeds to say fresh raw cream. Raw cream AND heavy cream are two completely different things, and I have no idea which she used (but I have not seen heavy cream that thick before). Next up, the 'fermentation' process. She proceeds to say "give a warm nap", and "the longer the fermentation goes". So, WTF is that supposed to mean? At what temperature? And for how long? Different produce have a different range of temperature for their fermentation process. Stating 'warm' is simply inadequate as warm could be anything between 18 C to 40 ++ C. And don't even get me started on the duration of the entire fermentation process, as I can't even fathom how 'long' is considered long in their minds. We (viewers) aren't professionals, so what might seem to be a common knowledge to them might not be so for the rest of the viewers.
I just scientifically explained the F outta this...
But it’s magic
Yessss
I love this. More Arielle and videos like this would be appreciated
How long did we let the cream ferment ?
Gotta love BA miss the whole crew!!! Thank god brad is still with us
GOD 🤗
Sounds great but heavy cream is $5.50 a pint and I can get a pound of butter for $4.00. But when it comes to butter, really there's no bad.
incomparable
How many days should i ferment the cream
Really interesting video.
Watching this video brought back memories of watching Marlon Brando in Last Tango in Paris. 😂😂😂😂😂
I LOVE BUTTER!!!
4:43 pro tip, once you’ve reached the whipped cream stage, replace the whisk attachment with the regular mixer paddle. It’s far easier to get the butter off!
You're AWESOME
See now, if I were to make this I'd turn into an absolut glutton -- a greedy glutton. I'd likely eat it all before sharing it with anyone!
Ha, "likely" -- who am I kidding!
Great video. Love the details, so simply presented.
C'est trop bien, bravo
I thought it was funny when she said food scientists I was like you mean a chef? but then I was impressed by the scientific knowledge included in the video. I take it back.
As a chemist I love this so much! Learned a lot.
do you need the buttermilk if you have non-pasteurized milk?
Great video and if this becomes it's own serie it'd be great. I know it might not be possible but it was hard for me to understand her, maybe because I'm not a native speaker, and if her videos could improve the clarity of pronunciation would be very appreciated. Otherwise it's an awesome video and topic.
No, you're correct it was difficult to follow.
It will help if you turn on captions in English: Click on the image, and then click on the little box with a "cc" on it, in the upper right of the screen.
Great video BA, very cool, but why the vaguely 70s theme?
Credible AF
How long does it ferment for?
Probably over night.
If I wanted to make a flavored Rosemary butter, when would I add something to it? Should I use and Rosemary oil, or fresh Rosemary or dried rosemary? And finally, how much do I use?
maybe heat a little bit of it with fresh rosemary and then cool that,and incorporate it later
You can use either dry or fresh. And you would fold it into the butter after pressing all the water out.
what kind of cheesecloth are you using?
In Italy is almost impossible to find buttermilk. Can be replaced with yogurt?
Yes, plain yogurt or creme fresh as well. Just need a fermented milk product to inoculate the cream.
This would have made a good It’s Alive episode.
It did xD
how long do you let it ferment?
I've made butter and creme fraiche many times. In my experience, you can see and taste a difference after only, say, 24 hours on a kitchen counter. It gets thicker and tangier. I generally make butter at about the 48 hour mark or move it to the fridge to slow down the fermentation process to keep it for creme fraiche. It's really up to you.
havent been watching bon apetit since the whole shablaam big oops, now im back, i think. i like this woman
flavor scientist? You definitely ate all the flavors you could find
is it basically creme fraiche?
The cultured cream is, yes. Then it's beat until the fat molecules clump together.
More of this please. I was an avid watcher of this channel, but after the great purge, not so much. I will come back for content like this.
me too, i love her wit, please more of someone like her
I've never seen cream this thick and wouldn't even know where to get it to attempt to make my own butter.
Listen for a mooing sound. Follow that until you find the source and you will find it.
@TheLizzifer a dairy farm might be a good place to start😜
The word butter is starting to sound really weird after she’s said it like a hundred times lol
I didn’t think I’d find a new word to dislike but ‘backslopping’ wins.
You don't like backslopping? You don't like saving fluid to backslop another batch?
i would use that amount within a week.