How To Make REAL BUTTER in a KitchenAid Mixer
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- čas přidán 12. 06. 2013
- You can make Raw or Whole Real Butter in your Kitchen Aid Mixer in less than 10 minutes, and it tastes better than any butter you can buy in the store!
I'm using a 5qt KitchenAid Artisan Series Mixer in an Aqua Sky Color from Amazon: goo.gl/uGhpA
For the full recipe, including ingredients & tools, you can visit my website at alittleinsanity.com/how-to-mak...
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If you will change from the whisk to the paddle when the butter starts to separate from the milk it will be much easier to remove the butter (from the paddle rather than from the whisk) Run the paddle on high speed until butter forms. Pour off the milk, slow the mixer down with the paddle on and it will help "press out" the butter milk. Pour off the milk, add a little ice water and run the mixer on low or press the butter with a spatula to remove more of the milk. Drink or great for making bread
I've been making butter this way for years.
A loaf of fresh baked bread, jar of homemade jam and fresh made butter is a great Holiday gift.
Because it tells people you give a damn. That's why, and you are 100% correct.
OHHHH
That is an EXCELLENT IDEA...
Thank you
What a great idea!!!
If you don't own a splatter guard... I used a paper plate with the middle cut out and taped it to my bowl. One time use but worked great!
Mercy Hoyt This is such a great suggestion... Thanks! =) God Bless! ~Erika
A Little Insanity I noticed if I turned up the speed as it thickens this seemed to make a huge difference in the amount of cream splattering. However once I added the ice water to wash my butter.... WATCH OUT LOL. Hence is why the plate idea is one time use only, but we had fun.
A Little Insanity leave fictional storybook characters out of it.
Kelley M not hate, annoyance. I am constantly annoyed by Christians and it really gets to me after a while. i don't hate anyone, hate is a strong emotion and it takes a lot for me to feel hate. But don't you dare mention fictional story characters and expect me to believe they're real, that is an insult to my intelligence and very much rubs me the wrong way.
Andrew Dahl
I've always been taught there is something for everyone. I bet you look for typos in the newspaper and write the editor. LOL
Lighten up...life is way too short...oh and have a blessed day!
You just showed us how to make whipping cream, buttermilk (plus culture), butter all at once. Thanks! Now I need a wonderful right type of nanny goat.
Done this to make killer buttermilk biscuits. Buttermilk for the dough, butter for after baking.
Xelbiuj Did it turn out great Xel can' t wait starting to bake a lot.Double whammy.
that sounds great!
Can you share your recipe?
Invite me over for dinner? I'll bring cobbler!
You may also use some of that buttermilk to make creme fraiche.
i wonder how the very first person making butter discovered it. "I'm just going to take this milk and SHAKE IT FURIOUSLY for.... yeah, say ten minutes. No reason why."
REKTED (
Pretty sure this was also how cheese was discovered.
I also wonder how the very first person who saw a lobster and said..hmm.. I going to eat that ugly looking creature.
Starvation. The answer is always starvation. (Which certainly explains such things as hakarl and lutefisk.)
@mmmhm: The discovery of butter, eh ? {cracks knuckles)
The evolution of dairy products seems easily reverse engineerable to me. Unpasteurized and unhomogenized milk, straight from a cow, naturally separates into milk and cream in a few short hours. If you do nothing, both will continue to thicken all by themselves via bacterial action into yogurt and sour cream, one floating atop the other.
Before refrigeration existed, both source products (raw milk and fresh cream, both highly perishable) were preserved (prior to natural souring/thickening) by removing the excess liquid - either boiling it down to a fudge-like product, or coagulating (either with rennet from a calf's stomach or acid from citrus or wine vinegar) and straining the results. Both solids (from milk and cream) were usually salted to further protect them - but they invariably continued to mature over time depending on how they were handled/stored, and that's how cheese evolved. As for whipped cream - yogurt from milk thins when you whisk it, whereas if you whisk thickened cream it gets even thicker, and I'm sure some dairy aficianado probably though the latter would taste even better if you whipped it before it soured, and viola ... whipped cream. It's also a human tendency to assume if something is good, more could surely be better, and proceeded to beat their whipped cream until it fell apart and produced butter. The liquid left from butter would then continue to thicken and sour all by itself, just like yogurt (from milk), only this time into buttermilk.
That's my story, and I'm sticking with it. ;-)
OK! I know I'm late to the party, but this IS insane! I actually made this today and my mind is blown! I know how to make butter!! I followed your instructions but opted to add a little salt for flavoring. Thank you! I feel like Tom Hanks in Castaway when he makes fire for the first time!
I added roasted garlic to one of my batches for lobster or crab, and then blue cheese and thyme to another batch to top my steaks and burgers.....so much you can do after learning this!
TheThrone82 ☺️I felt the same way! Loved your comment!👍🏻
How much salt would you add to the cream beforehand?
yah for real. Im always a diy'er in about everything and grew up cooking and baking with my grandma's and so I should have known about this before but I dont know why I hadnt read about this before. It seems too easy, like Im missing a catch somewhere. lol
I use lots of butter cooking and this would be awesome to create different versions of seasoned butter that is just as I prefer instead of always not being exactly satisfied with the butter I buy and trying different ones all the time.
@@mechasquirrelrise561 1/2 teaspoon per two cups but add it AFTER not before is my adbvice
This worked like a charm!! I'm so excited that I made butter at home! (My grandmother is probably rolling her eyes at me right now). Thank you!
Now u can impress any
MAN ONLY IF I WAS SMART ENOUGH TO LISTEN TO MY GRANDMA WHEN I WAS A VERY YOUNG CHILD AND SHE WAS VERY OLD WHAT A SHAME.LIFE IS VERY HARD THEN YOU GET OLD AND YOUNG PEOPLE HATE FOR THAT.SAD.
Your granny is still here?
I have known for a long time, that whipping whipping cream too far and you get butter. I did not know how much further you had to go to get full on butter. I still need to log it.
A man in the kitchen! I'm coming home to you sir!!!
I love that she explains every step so clear!!!
YES... EXCELLENT VIDEO
This worked awesome. Started Thanksgiving morning by making butter this way. Pulled a couple cups of whip cream off for the Pancakes and pies then used the buttermilk for some pancakes. Used the butter the rest of the day for all the cooking.
Thanks for sharing!
Dan Sheldon how much buttermilk you use in your pankaces! And does it make it better tasting? Thanks
I just watched your video. Before that I watched about 25 others. Yours is the best. Effective, efficient and informative. Thanks for the info. This one I will use.
I have made this butter for years, but I add honey and 2 slices of orange rind with a pinch of salt. Delicious.
When do you mix that all in?
@@kimberlyswensen1061 I just throw it all in at one time. I have a busy speed professor ,so it chops the orange find. And really cold thick cream. It only takes about 5 minutes on high speed. And only about 1 quart of cream.
Oh and about 2 the of honey.
My ants like honey and orange. 😀😀😀😀😀🐜🐜🐜🐜👸🐜🐜🐜🐜🍯🍯🍊🎄🎅🎁🌲
@@lorettadavis7711 You mean "processor?" (the F and C keys are right next to each other)
I just made butter for the first time thanks to you! I added some local virgin honey after the rinse and whipped it a little bit longer and OMG! You rock girl, I saved this vid to me 'recipe book' - totes nom!
I showed my grandma this and she smiled cuz it’s “a faster way of doing it compared to back home”. Haha. Great vid! Btw it worked amazing :)
I know you posted this video years ago but I'm just now discovering it, and I wanted to say THANK YOU for showing each step SO clearly! I've watched/read countless tutorials, and always got super confused at the "rinse the butter" step. I just made my first batch and it's delicious! =)
Rinsing the butter under a faucet just removes all the milk... The butter will stay fresher longer if you rinse. Also after you rinse place butter in a bowl of cold water and ice cubes. Heat of your hands start melting the newly made butter.
You did a great job! Thank you so much for stopping along the way to show us what we should be looking for. Love this and can't wait to try it!
I just bought the same mixer in red. Can’t wait to use it.
Good video! Straight forward and informative. Clear instructions and pleasant tone to your voice enhanced the viewing experience. I will try this at home. Thanks
Tried this and was so excited when what you showed actually happened and it was sooooo good. Thank you
I love the idea of using your mixer! Super easy instructions! Thank you! I will be trying this!
I had no idea you could make butter so easily. I loved the video and the way you presented the instructions!
awesome! so much easier than others Thank you!
That's the color Kitchenaid I just bought. Love it!
I appreciate all the additional tips you mentioned.
Thank you nice lady!! The best video I have seen so far!!
My son purchased me a Kitchen Aid (HAPPY)
This looks good.
Thank you for sharing.
This video was very helpful! I am now making my own butter at home. The splash guard really helps too.
This is a great tutorial! Thanks for putting it out there. I didn’t have a splatter guard so I put a dish towel over the mixer....Worked great. Delicious!!!!!
Just made butter after seeing this video...so easy! Thank you!
Thank you! I made it today by your instructions (but with food processor) and the result is awesome. Very delicious.
Truly, Thank you for posting this. I made this today and holy cow, it was so good. Great instructions that were easy to follow. I truly appreciate it.
I am loving this channel! I found it from an article on the health benefits of eating saturated fats. I can't wait to binge watch all of your videos!
Using raw cream it seems to take a lot longer than 10 mins to get my butter. I will say that I attach the splatter guard and wrap a tea towel around before I crank on the mixer! Once I get the buttermilk, I attach the dough spatula (the one with the rubber side) on the mixer to help press out all the buttermilk- works pretty good and a lot less dishes. My butter also comes out really fluffy- not sure why, but hubby likes it.
I was using my stand mixer for maybe 5-10 minutes and couldn't get it to separate. Do I need to go longer? I was using heavy whipping cream. Hope it's the right stuff.🤷♂️
Yes, cheese cloth will work very well... I just found that it's overall less hassle and clean-up when I press it in the bowl. =) God Bless! ~Erika
If I wanted salted butter how much salt should I add?
Awesome! I’m excited to try this.
Thank you so much. I love making homemade food and sauces and butters.
I just got a kitchenaid mixer for Christmas! Can't wait to try this. Thanks!
Haha, me too
Cassandra Ridenhour i
I just got one this year and am so excited to make everything in the world HOMEMADE! hahah
I would love to try this, but I don’t have that mixer. All I own is a hand mixer. Would that work?
Amy Thomas It would work with any old mixer that works as it should! I made mine with a hand mixer!
Very helpful. I can't wait to get a KitchenAid and give this a go. They seems like a great kitchen accessory.
I used a hand mixer and it worked out great.
thanks for keeping it simple. enjoyed the demo. will try once i get a mixer
I recently got a Kitchenaid. Love the video and regularly make my own butter. You are right. The flavor is superb to store bought. It is just so good. Thank you for a great video and taking the time to teach you how to make butter
My goal with this channel is to encourage people of all diets to eat healthier by making their own food. I don't feed my own children any dairy products and I rarely eat it myself. However, as a person who enjoys making food, I often make food for others and recognize the benefits of making food from scratch with ingredients sourced from local organic farmers whenever possible. Not everyone choses to eat the same, but everyone does benefit from good food! =) God Bless! ~Erika
I've never used my kitchen aid for making butter but I put it in a jug at holidays with a tight fitting lid (gallon milk jug with screw on top) and let the boys play ball with it to keep them busy while i'm cooking, so their contribution to dinner is fresh made butter!
Love the idea of the jug
The kids did too. Now the grandchildren do it
Thanks for this easy video. I followed your directions and for the first time tonight made butter. Will be doing this again.
I made this today and I m so happy , awesome result. Thanks
I have done this in a magic bullet with the flat blade. I often find discounted cream at the store and buy it and freeze it and make butter with it like this whenever I need it. Little pats of flavored butter look really fancy at parties.
Wow!, I have a magic bullet, I will have to try this.
If you have a food processor... you can make this same butter in about 4 minutes from start to finish. Just put the cream in and turn on the processor until the butter is all balled up.. .then simply rinse the butter in cold water to clean out the whey.
Thanks for posting this. Never thought of trying this with my mixer.
Very easy to do tastes great .
I am also going to enjoy my buttermilk pancakes tomorrow.
THANKS, A LITTLE INSANITY :)
You made that really easy! I like your rinsing method
Ok, That was cool! That would be great for taking to parties around the holidays, along with some home made breads.
It is cool! I have made butter already once Julia, and the washing part was the part that I didn't get so easily. They just said "wash it in cold water a few times! So I tried her method on my mixer, and oi la! It came out great with a lot less liquid (before I was literally squeezing it with my hands). I use 1/2 raw cream and 1/2 pasteurized, because my family finds the all raw to "gamey." I try to pound those nutrients in where I can!
I love to try stuff like this.
Great video! I made it today & it's marvelous! Thanks for your detailed guide video!
That was a great video. Like the tip on the water rinse and lid.
Made some homemade bread today and thought to myself, "Dang, some homemade butter would be awesome too. Make some killer butter toast!". Thankfully, I had whipping cream in my fridge. I did add some salt after pressing out all the water. Might even start making this on a regular instead of buying a tub at the store. Thanks for sharing this recipe, turned out great!
I didnt realize you can buy a TUB of butter at the store? The only thing that I have ever seen in a tub is margarine.
EXACTLY... and better for you... lots more fresh.
@@america1403
Very Good... YOU are Right... Tub of Margarine...
Which is NOT good for you... Butter is BETTER.
We ALL 'have a life', but some of us prefer making things ourselves, for half the cost as store bought, as well as, controlling what goes into our food.
Laurie Myrick, Let me see your breakdown of the cost to make your own butter. Include the cost of the electricity if you used electrical equipment, cost of the electrical gadget, also the cost of electricity for the lighting, cost of the water for rinsing, cost of the ice cubes (more electricity to run the freezer), cost of the ice cube trays... See where I am going with this?
it's not really about the cost for some people it's about knowing what's in there food
But Laurie Myrick CLEARLY state that it IS about cost, for her. So I am still waiting for her to do the cost analysis. I am confident that it is less costly for her to buy it at the supermarket.
Unsure why you're replying to a 2 year old comment, it's rather futile. Anyway, I make butter at home as I enjoy folding in other flavor elements like herbs and spices. I also enjoy smoking the butter with applewood or cherry smoke. This is real butter, not margarine, which if I purchased in a farm shop here in the UK would cost me around 3 pounds a block. (The majority of supermarket 'butters' are margarine.) Also my homemade butter doesn't contain the food additives that supermarket bought stuff does. In this UK this includes, but is not limited to, aspartame, trans fats, food colourings, emulsifiers and many other e-numbers.
@Thomas Brace. "The majority of supermarket 'butters' are margarine." Well, giving you the benefit of the doubt, apparently, UK has radically different requirements for what constitutes butter than does the USA.
====================================================
For the purposes of the Food and Drug Act of June 30, 1906 (Thirty-fourth Statutes at Large, page 768) “butter” shall be understood to mean the food product usually known as butter, and which is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 per centum by weight of milk fat, all tolerances having been allowed for.
=======================================================
Did you read that carefully? Made from cream and/or milk, with MILK FAT content of at least 80% by weight! Now considering that typical supermarket butter contains about 16% water, that leaves a whopping 4% that could be "margarine fat"! So why don't you check the UK requirement and report back.
Thank you! Your mixer is a gorgeous color.
Great video straight to the point no messing around that’s exactly what I needed, thank you very much…. I’m off to make some butter now
OMG! Thank you for explaining everything in detail, so quickly and efficiently. I just tried making butter from someone else’s recipe and ended up with something between whipped cream and butter because they didn’t explain anything like you did. So thank you 😊. I’ll try again with my mixer ( they said I could do it in a jar) 🙄. I’ll be back to check out your other videos.
Because making butter is one of the simplest things a person can do.
You're from English Heritage right?!
Wkwkkwk
Wkwkwk
Yes😄
lmaooo i clicked on this video thinking "i bet someone commented something about english heritage/mrs crocombe" and then i saw this comment
Yep
I have a different brand of stand mixer and it worked great. Easy, easy and easy. Thank you!
I'm going to try this. Thanks for the video.
I made mine a few minutes ago in my food processor. Turned out wonderful
I like using my processor better. It is faster and less mess.
@@pookierat56 Same here. This is an interesting way to make it but the food processor is much faster. I use my stand mixer to get the butter fluffier to incorporate more air so that it'll spread easier. When mine has sat for a day, it gets very hard
I remember making homemade butter as a kid and I can tell you that was still the best butter I've ever tasted.
thats so sweeeet! wow never knew it was this easy.
I love this .. I can’t wait to make this .
Something to add: For a tangy cultured butter similar to the European style, first turn your creme into creme fraiche, THEN make butter with the creme fraiche instead of normal cream. Works the same way, but the butter will have a far more complex (read amazing) flavor and the buttermilk will be so good you'll want to just pour it into a glass and drink it. I always culture my cream now, before making butter.
How do you make creme fraiche?
How do you make the creme fraiche please? :)
@@ginasmith626 www.seriouseats.com/recipes/2011/02/how-to-make-creme-fraiche-in-1-easy-step.html
I just read your link saying add buttermilk to cream. If you add lemon to milk you get buttermilk so why not cut out the middleman and just add lemon to cream?
@@kelleyspartiatis4776 no, buttermilk is made as a byproduct of making butter. When you add lemon all you're really doing is curdling some of it. You use buttermilk because it's cultured. It has live cultures in it. The live cultures are what sour the cream to make creme fraiche.
Thank you. Very Nice tutorial! I made butter!!! Homemade. Was so nice and delicious and it was fun making as well. Soooo lusciously soft as well. I ate spread some on fresh bread with some homemade strawberry jam.....yum! Making it felt like magic. Feel so proud of myself. Smells divine too. After rinsing out the buttermilk from the butter with water until it runs clear, I would recommend using a cheesecloth to squeeze out all of the water completely from the butter so that it lasts longer, doesn't go rancid. The more water u squeeze out, the better. I'm about to make some homemade scones using part of the butter and the buttermilk I made. Wish me luck. Forgot to say, I used a hand mixer and it worked out ok.
Thank you this was easesr of all be
Cause easy instructions thanks
What a wonderful descriptive explanation of how to make butter. I have seen a good handful.
Sweet! I'm excited to try this. I actually found it while looking for Kitchenaid mixer reviews. I just won a Kitchenaid and it will be arriving next week. I can't wait to give this a go. I remember eating some homemade butter when I was kid and it was amazing.
Thanks for sharing! U r so sweet God bless you too!
Great video!! I tried this just for the experience and it went as expected. It did take quite a bit longer to start separating than I thought it would so I almost thought it was a failure. I hung in there and eventually got a nice little container of butter! I was surprised that it tasted much different than store butter. I am not sure if it's because this is what real butter tastes like or if it is just the result of using heavy whipping cream. I would like to get my hands on farm fresh milk/cream so I can experiment further.
I just tried it with heavy whipping cream and all I got was whipping. How long did you have to whip it up? I think I spent 5 minutes on high and did not see any separation.
Hi, I read thru a lot of comments. Your resembled my question. I’m using a 7qt KA mixer and it’s (still working on it) taking way longer than 3 min. The first 3 was whipped cream. The next 3 was more whipped cream, with hints of separation. I’m approaching 10 at least and it’s starting to sound like a lump is forming.
I’ve done this once before with store bought whipping cream.
Two days ago I scored from a bit to distant dairy farmer a large jar of un homogenized whole milk.
Instead of just drinking it and it being gone I decided to use about 1/3 to have butter which should last awhile and be more enjoyed.
Even with the towel it looks like it’s making a mess.
At about 11 min full speed I’m getting close.
It tastes awsome at this point.
This is so cool I can't wait to try it. Thanks for sharing!
💚💚💚
Thanks for making the recipe clear and precise!
Thank you so much for doing this video for us! You did an excellent job!
Some people add salt to their butter. At what stage would you add the salt? And how much salt and what kind of salt would you add?
Can I use this butter for baking recipes?
Thank you for your time!
+Nibbler800 believe it or not, no I have not received an answer.please let me know if you find out! I'll do the same!
My mom adds the salt after the last rinse so the salt stays how much is by taste start out with a little I hope this help !!!
Julie Nolan You add the salt after the rinsing the butter milk off the butter and the reason is for Taste as well as it lasts longer in the refrigerator.
1 teaspoon per pound of butter. Add after your squeeze out the water from the final rinse. Knead in the salt well.
How many batches do you think makes 1 lb?
Smooth like butter like a criminal undercover 🧈
@@Iris-py4hn oh when I look in the mirror I’ll melt your heart into two
@@Gangnamstyle524 i got that superstar glow so ooohohohohooh
@@tysontran side step right left to my beat high like the moon dance with me baby
Awesome. I received my KitchenAid mixer for Christmas and I am excited to get to work on this. Thank you.
Thank you for posting this recipe. I received my Kitchenaid Standmixer today and this was the first thing I used it for. It worked perfectly and your video was so easy to follow, thank you.
TIP: You don’t have to go high power on the mixer as she’s doing. It will take a few mins longer but the benefit is that you won’t destroy you kitchen with splattered heavy cream. It’s okay... A little calm goes a long way.
Ty
I have done this thing a dozen times but at least 3 times including the last one after 45 min I had warm mayonnaise WHY ? Any answers nick
@@22julip you using heavy cream? I've made butter with just a handheld mixer. If you're mixing enough to make whipped cream then you're doing it right. Once it passes whipped cream it start to separate. If you're using the right cream then you're not whisking fast or hard enough. In the UK we call it double cream
Kelley Spartiatis thank you like I said I use a kitchen aid stand mixer I used to make butter a lot once in a while it would not separate but the last 4-5 times all I get is whipped cream. It starts to separate but it only clumps about half then it turns to whipped cream. I’m afraid to try it again because heavy cream is expensive.it was humid in the house that’s all I can think of . I know it works because one time it did turn to butter but the next time nothing. I guess I’ll never know
@@22julip very odd! I heard that you can whip the butter back to cream if you whip for long enough. Don't know how true that is. I need to investigate this and will come back to you. My curiosity has won out!
Wow, I really like this video. I have a KitchenAid stand up mixer and smart enough to know that if I had a Hamilton Beach, I could still use this technique. The comments on this got way off track and really unnecessary. I'm not religious but I respect those that are. Unless someone is preaching their beliefs, why not just accept the kindness of a little GB instead of being so rude and inflict us with your hateful spew? +Andrew Dahl. Your inappropriate bitching was way more offensive than a few GB. Got Friends?
I can't wait to try this. Thank you for taking the time to show us.
Any comment section on youtube gets out of hand and off subject. I have learned to ignore it. The people who do this are called Internet trolls and they bassically bully people over a computer screen, if you don't bite they will stop.
Making It Easy with Liz to
Tyler Coulombe just trolled. No one responded. He stopped.
Learned something new. Never know when I may need this skill. I can see me using it to make honey butter for fresh biscuits.
you rock! I'm going to try that this weekend. I've got a fabulous Kitchen Aid and I want to really put it through it's paces and what a better gift to give than homemade butter - my dad will be REALLY excited
Dangit... I need the splash guard now!
Right!??? I just went onto Kitchenaid's website as my kitchen appliances are this color - I don't have that splash guard, which would be lovely on some of the recipes I use it to make - though a draped over clean dishtowel works wonders too.
Awww GOD Bless u 2 💜
This is great, thank you...yet another use for these wonderful Kitchen Aid Mixers
Just made my very first butter! I can't believe it was that easy. Thanks!
How much salt do you recommend for that amount of butter?
With 2 cups of whipping cream how much butter milk does it yeld?
2 cups whipping cream should yield 1 cup of buttermilk & 1 cup of butter. :) Hope that helps. God Bless! ~Erika
What's the cost of making your own vs buying it?
AmuckPVP here cheap butter is almost 4 usd. Buttermilk is 350ish
depends how cheap butter is and how cheap cream is. If you can get the giant, cheap, jugs of cream at a restaurant supply store, or costco, its possible to make butter cheaper than buying it. But you'd have to make a lot of butter to save any money...and it would be dimes and nickels.
Can you use heavy cream or does it have to be whooping cream?
We just made fresh butter! Thanks for the video. Easy to follow with a delicious ending.
Thanks for sharing, it's the best way I have seen to make butter and the rinsing process, makes for an easier way to have a perfect fresh butter. Thanks again.
I was thinking about how much work my grandmother did when she had to churn butter I'm a wooden butter churner. With a family of 13 it likely did not last long.
i just put my butter in a strainer and rinsed it
Thanks! Great tutorial!
So HAPPY I found your video on making butter in a stand mixer! We get our milk from a Jersey cow and so we have great cream. Thank you!
This is the right procedure but there is no way that this takes less than 10 minutes. You won't even have whipped cream after 10 minutes. I think it's important to set people's expectations properly.
I was thinking the same. Takes me 10 to make whipped cream.
You can see where there are edit cuts. The title doesn't imply it takes less than 10 min. I didn't watch it intro because I just wanted to see what I looks like when you stop beating it.
@@ck8191 The title doesn't imply less than 10 minutes, but the intro and description do.
Ugh, I just made it tonight and in about 3 mins it was whipped cream, then butter in about 8-10. It was surprisingly quick.
I agree! I did mine and it took forever!!! On high and watch....must be like a pot if water
My mixer has been going for 45 minutes and the butter has still not clung to the balloon whisk attachment. Very very concerned with the contents of the bottle of "cream"!
By far this is the BEST video online for making butter! Well done, thanks so much. Loved your clear tutorial!!
Nice demo!
I am so glad I can buy butter in a store.
***** If in fact that is what you're actually getting. In this day and age you never know what's in the package anymore. Did you know that if you go to the store and buy a jar of honey, you may be getting a jar of corn syrup with a little honey added for taste? Seems that the Chinese have learned we like our honey and they are selling tons of fake honey to distributors here in the US and they are repackaging it as real honey.
***** Yes, but you have to make butter from milk or cream which you usually buy from a supermarket, too. So you cannot be absolutely sure that this is 100% pure milk or cream.
Whatever you do, you cannot be sure to make butter from scratch as you do not know what might have been added to the milk or cream.
I would not do this on a regular basis, but I'd do it once in a while for fun or for teaching kids what butter actually is and how it is made.
A nice idea is then to give each kid an opportunity to season their own butter and let them taste each other's butter afterwards.
Anyway, this is certainly one justification to buy a kitchen machine (if people need one ;-)) because doing this with a hand mixer would be rather - exhausting, I guess.
***** Yea and it's actually cheaper than making it yourself too lol
+Dave Casey (dgcasey) speaking of the chinese, a few years back they had a problem with baby formula. there were factories that were making fake formula that was engineered to past tests to determine the fake from the real.i am not for sure but i think they did the same with milk. but i have noticed one thing, i am lactose intolerant, and i can go to the store and drink whole and 2% with no problem. i wonder . . . . . . . . . .
+Byron Lumley Much better than plastic margarine.
I think I'll use king of random's instructions :D
LOL! =) Grant is a lot buffer than I am... But, all that shaking might be good for my arms!
Brilliant!! I was not aware butter could be made this way.
Thank you! I just got a KitchenAid Mixer and this was so simple to make.
Grant Thompson's way is better and more fun.
+anil patel What? I had no idea the King made butter... I hope this will be as good as I'm imagining it to be :)