How to Make Butter in a Blender from Raw Milk
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- čas přidán 6. 09. 2024
- Raw milk is milk that is straight from the cows tits meaning that it has never been pasteurized or homogenized. Raw milk is filled with probiotics and enzymes. Do you understand the difference between raw and store-bought milk? I use a turkey baister to siphon off the top two pints from one gallon of raw milk that has been sitting undisturbed in the refridge for about 48 hours. That quart then sits and ferments on the kitchen counter at room temperature for about 12 or 13 hours. This will produce about 4 to 6 ounces of butter after about 7 minutes in the blender. The resulting buttermilk is good for our immune systems.
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I drink about 5 gallons of raw milk each week and I feel healthy, strong and light on my feet at 170 pounds ... I can float like a butterfly and sting like a bee because I live on raw milk. It is unfortunate that most states do not permit the retail sale of raw milk to the general public. Pasteurized and homogenized dairy products have a longer shelf life (and therefore more profits) than raw dairy products, but unfortunately the store bought milk contains much much less nutrition than raw milk. Anything pasteurized is difficult to digest because the original raw milk's natural digestive enzymes were destroyed during the heating process. Anything homogenized will clog your arteries so forgetaboutit. Thank God for raw cow's milk. Thank God for women's breasts ... which also produces milk for babies. Anyhow, avoid using any dairy products that are not raw. For more information google "RealRawMilkFacts.com" for God's sakes.
You should have chilled the cultured butter in the fridge at least over night before blending it. You will be able to churn it in two minutes or less in the blender that way and the butter will be more solid making it easier to scoop out and clean afterwards. Then instead of using a colander to separate the butter and buttermilk, just scoop out the butter with a large spoon into a bowl. Then wash the butter in the bowl with cold water so you don't lose anything. I guarantee you will get much more butter next time. I am giving this advice from tons of experience. I make 20 liters of ghee a month and this is my method. Hope this helps you out. :)
Which is cultured butter..plz tell me
Which is cultured butter
That’s how I make mine🙌🏻and I just made some ghee tonight!!!! Love it
Such a kind, soft spoken man. Thank you for your video!
Thanks for your comments Martha. I drink 5 gallons of raw milk each week from which I skim off the top 4 to 5 quarts of cream/half&half before I drink those 5 gallons. At 1,656 calories per quart for cream and 1,256 calories for a quart of half and half, I anticipate that I skim off about 6,000 calories per week. Since a pound of body fat is lost for every 3,500 calories burned, I anticipate saving myself getting about 1 1/2 extra pounds of body fat each week. To feel lighter is better for me.
Right Greg, storebought milk that was pasteurized/homogenized is not RAW MILK. This video is about ONLY raw milk, fresh from the cow... untouched by human machines, never heated, that sits at room temperature for about 12 (not 30) hours. Pasteurized or homogenized milk will not make butter - in my experience. Good luck.
My butter was sour after leaving it out for 30 hours. I added garlic to it to get rid of the rancid taste thereby making garlic butter. The next time I did it I made great tasting butter after leaving it at room temperature for 12 hours.
can u uhelp undestand. he left raw milk out of fridge for 30 hours ten blend and andgot butter?
No bigcatloverbuddy, pasteurized-homogenized milk is rot gut dead stuff and it will not separate the cream from within itself. You need raw (never pasteurized or homogenized) milk straight from the cow.
Actually you can I buy Hartzler brand. Now with that said it is pasturized but not Ultra pasturized wich is x2 I have been making butter this dairy is located in Wooster Ohio I am now in the process because just today I found a website that I can buy Raw milk from thanks for posting the benefits. You know the whole thing is a lie that it is bad for you. C'mon how long has man and babies been using raw milk hundreds if not thousands of years. Thanks for posting.
I agree but that is the closest I can get without buying a cow. Perhaps that will be soon though. I agree the benifits are there and no thanks to the "FDA" and "DOA".
William Ward right, there is NO such thing as pasteurized dairy in third world countries. it all raw, which is why they are so cream and delicious. it taste best when you boil the raw milk (drink it while is warm) and it does not go bad that fast.
I never thought of that. I did live in a third world country for 2 years. Thier standards were awfull.
Thanks for commenting...
/s/
Will
+William Ward So very True! On the other hand, there are many places that wont buy from us because of all of the crap we put in our food.
Nice demo. First off after making butter Use cheese cloth to strain the milk butter mixture. I never let my milk set out. After the milk settled we skimmed the cream from the top. Put it in a mason jar and shook it by hand. Different cows Produce different amounts of cream in their milk. Jersey cows are one of the best for cream while Holstein has a much lower cream in their milk.
I used to visit my uncle's farm in LA when I was little. The taste of raw milk is ought of this world! I live in England now snd there is a company called Hook and Son that I can order raw milk from...I am doing it today for the fist time snd so looking forward to it
You have a soothing voice Grandpa...God Bless
thank you for posting, buttermilk is so healthy, it helped me with neuritis
+luciacindy I know how a heat turns a healthy raw milk to a poison. Please tell me that this is not the case with butter milk (found in ordinary supermarket), as it seems the process does not involve heating.
Thank you for posting this video! I am thinking of joining a CSA program that offers raw milk as part of its shares. I normally don't drink milk but consume other dairy products. This would be great to do to make ensure I don't waste raw milk!
FYI, recent research is showing that this kind of dietary fat (saturated, unpasteurized/non-hydrogenated from hormone/antibiotic-free grass-fed cows) does NOT make us fat - and is best for brain function. Carbohydrates like lactose (milk sugar) are higher in low-fat, pasteurized milk products. The hip fat, of your wife's and friends' battleships, is a much lower cardiac risk factor than belly fat. The cow's milk protein (casein) however, is a significant problem for many people.
in the old days I used to watch my grandmother making butter, she had a goat skin dried and knitted making it like a leather bag of the same shape, she used to milk the goats and pour the milk inside the goat skin then shake it for nearly half hour, then pour it in a pot, the buttermilk and large chunks of yellow mustard colour butter that was absolutely divine. 100% natural and 100% organic with zero artificials and zero additives.
*Don't use strainer for filter butter milk. All the butter stick with strainer. Just clean your hands and squeeze butter with bare hands and butter milk will come out from butter. This is the real method.*
The strainer took most of the butter. I would just squeeze the butter in my hand, make a ball out of it, rinse the remaining buttermilk out of it or use a cheesecloth to squeeze the buttermilk of the butter. As shown in other youtube videos, more butter was made from a half pint of heavy cream, though.
You are so right. I thought exactly the same think. He should listen your advice.
Mannamomo I know nothing about curds and whey other than what Little Miss Muffet was doing with with them.
for people complaining about washing the butter, ypu need to do that if you want butter that won't go off really quickly. he was doing a really quick video to show you the method. obviously if you do it for longer you'll get a greater yield. Christ.
Anna G TAP water though? Why not distilled.
Kevinbuddy, Yes, the top cream is used to make butter. I remove the cream because it contains too many calories which make me fat. I do not eat much of the butter but I do give it away to my wife and her friends who have "hips like battleships".
Obviously if your wife and her friends look like you describe them, you're nothing to look at either. I know lots of gorgeous women, who happen to eat butter.
@@inigopetersen2486 wtf does this comment mean
@@CZcamsr1045my comment was in response to the person posting that women who eat butter are fat.
Interesting and fascinating for those in a rush, but i think ill stick to the mason jar and a little soured milk to get that special flavor. Excellent video production and prep!
Fortunately, I live in CA, where raw milk is legal for sale. Unfortunately, most grocery stores don't carry it. There is a delivery system here in the SF Bay Area, so I am able to get raw milk automatically delivered weekly to a drop-off / pick-up location only about a mile from my home. It's not cheap ($18/gal), but to me, it's worth it. Now, I know how to turn my organic, grass-fed milk into butter.
$18 a gallon WOW, i get mine from PA since in NJ is illegal still, for $7 a gallon..
Organic milk is readily available around here for about $6-7 / gal. Grass fed is harder to find and usually $12 or more per gallon. I haven't yet found organic, grass fed, raw milk in any stores near me, so I opted for the delivery service. I only use about a half gallon a week. That little bit isn't enough to skim off the cream to make butter, unfortunately.
Chris Miller
No its the best Organic Raw grass fed milk, the best i could find and i check many farms in NY/CT and PA, this is Amish farm and has the best organic i ever drank.. its called www yourfamilyfarmer (dot)com
If u use cheese cloth it will be more effective than using strainer.
Chase, if the raw milk is fresh it will not begin to sour until it has been at room temperature for less than 14 hours. Good luck.
Ahh how nice it is that here in Malaysia we can still get raw milk from the Indian vendors....
Jessie Chelliah Indians deliver milk to Malaysia? you meant to say you get milk from Malaysians. Indian is not an ethnicity.
partha1331 rephrase your wording for better understanding. Thanks
That's good to know
Yes cream contains good nutrients but cream also contains about 50 calories PER TABLESPOON. I choose to reduce my calorie intake because the lighter I am the better I feel. Its all about "feeling healthy".
wow! that milk looks so rich and creamy...where is it from? wish that i could get some...
i usually just put the cream in a sealed cup amd shake it for like 15 minutes then drink the buttermilk and then i have a good amount of butter
wouldn't it been easier to to use double cream
Great video sir!! Thank you very much, looking forward to making butter from raw milk
I made curds and whey this week and wondered if I might be able to make butter from the curds. I tried with the hand mixer unsuccessfully, but I think I will go back and try it in my Vitamix!
You made it so easy and simple that's all I was asking.
Saw a video by where they used half a container of heavy cream,beat in a food processor for 3 mins. Add some very cold water continue beating and in 5 mins you have butter.
how long does the milk need to stay in the jar for making goat butter?
mustcvids - My question, exactly. Those milk separators are expensive!
I like how the milk looks, how yummy
A lot of work for such a little amount of butter.
+FarmGirl Goo 16 ounces of cream gives me about 1/2 pound of butter.
Thats why we eat shit in the market
Imagine thinking that's a lot of work.
You talk of "reduced calories" milk as if that's a good thing. The milk fat is not the thing that puts on body fat, it is the carbohydrates, the lactose. If you want to eat less fattening dairy, then make kefir out of the milk which removes much of the lactose.
What is really funny is my doctor said, "butter over margarine." Butter is an easy process like cheese making. I prefer raw over pasteurized. Hard to find if you live in a state that is unable to sell it. Heavy cream at the local grocery store is so expensive as well. Thank you for your comment :)
Wait... so calves don't put weight on? Where do they get their fat from then?
You need a finer sift and find a wooden spoon for scooping. Thanks for the demonstration.
raw milk use to make me vomit, I remember at the farm.. I'll have to try it again
his way is perfect
4:43 that's the worst way possible
It makes me wonder how much work it would have been back in the day of wagons. You had your cow just a-sitten there and you've got to make som-butter. They must have used a hand crank blender of sorts but my god that took 5 min in an electric blender? How long would they be hand cranking the hand mixer doo-hika-ma-boob-a-jingy?
The easiest thing in this world is *critiscizing* which many of you guyz are doing
It's awesome to have raw milk if u know who ur buying from - that is if ur sure that farm n everything that comes in contact w/ that diary has a clean bill of health. Simple.
Don't let others put you down. 😓
Thats it, I'm going to Italy where they REALLY know how to make butter. Actually, if you do not wash off the buttermilk then the butter will become sour faster.
That's because it has more nutrients in it. Try it and you may not need salt.
It lasts shorter, but I can manage to produce less...
I think this milk already had the cream taken off before he got the milk.We would have 3 inches of cream on top,you cant even see the cream on his,but we had Jersey cows
The time is 8 and a half minutes... plus 30 hours! It looks wonderful, I'm jealous. What about the buttermilk at the end? I know there is lots to use it for but I'm curious how long it keeps and what your fav uses are.
I'm druling over this video!!!!!
I'm going to try this. Thanks!
It may just be a little bit of butter, but at least it’s enough to butter a bread slice or two.
so for all that effort and washing up and milk you end up with enough butter to put on your toast?
You should have blended for far longer than 5-7 minutes. You could probably get 2-3 times as much butter as you ended up with.
Meatwaggon Once it separates that's all you will get. I get at least a pound from a quart of cream. He hardly got anything.
Out of all that cream u got 1 tbs butter😒
That's what I thought. That's a lot of cream and work for just that small amount of butter!
Agree. To get enough butter to make one's time worth it, you'd have a heck of a lot of milk left to drink!
70sShows
ha obtenido poquita manteca porque eso no es crema!! eso es leche, "leche cruda", lo dice claramente en el título del video...
Shadima Lpz raw milk is unprocessed milk, meaning it came directly from the cow and still has the cream to make butter. However, I have seen people use less cream and get more butter. So I am thinking he just did not do it long enough to let it solidify.
very long time.preparation. what happen the butter?nothing..you drain and drain with water..the result is small amount..its better to buy in super market
Can thus be made with raw goat milk
Boil raw milk for 15 minutes in a pot, let it cool to room temperature and put it in refrigerator for 3-4 hrs, then gently collect the cream film from the milk surface, whisk collected cream to homogenize, then gently rinse it in a 'bowl' 3-4 times till rinsing water becomes quite clear, add some salt. Voila, your 'pasteurised' butter and milk at the same time.
Ch4wl Boiling it kills all the good probiotics in it. Why pay more for raw just to kill it?
If you don't pasteurise, you'll probably have either one, or few, or all of the listeria monocytogenes, salmonella spp., escherichia coli, staphylococcus aureus or clostridium spp. pathogens in your raw milk. What's more, almost all probiotics (means live bacteria) die during digestion. To increase good bacteria in your guts you should eat 'prebiotics' to feed them, not live probiotics which will die during digestion. If you really want probiotics, you can always eat yogurt but not raw milk which is really a cultivator for pathogens.
Ch4wl sound reasonable!
+Lavi Sangha at all....if they r all killed during digestion than why do ppl get infections from food/poinsoning?bks they dont all die....duh
+florea ana not all but most of them dies but pathogens are generslly more resistant to stomach acids, thus it is always better to pasteurize.
just asking do you have to boil the milk? because after the milk is being milked from the cow we have to boil it before we consume it
That butter looked yummy!!!
You are washing the butter, you are contaminating the butter
he just washed away like half of the butter
good mate
but that's terrible, 10 gram butter came out 10 Liter of milk ???
you can buy heavy whipping cream and get a lot more butter out of it
I used to shake the milk inside a Mason Jar until the butter was separated. Arms got tired as hell
Why we need to wash the butter
Wow, so it takes 3 quarts of cream to make a pound of butter? No wonder butter is so expensive. Can you make cheese with the remaining reduced fat milk, and do you know how much cheese you can make from that leftover milk? I am just curious how much I can make from that full jug of raw milk. Thanks!
B Charron You can get a good pound out of a quart. I don't know why he got so little except that he must have siphoned off a lot of milk with the cream. Also I only let mine sit out a few hours because it gets a strong taste if it's cultured that long.
In europe we call this plugra....and we don't rinse it
I was actually kind of shocked that I got butter and buttermilk from Ultra-Pasteurized heavy whipping cream.
What if you used milk that's raw whit 3-5% fat whit no separation? I mean i want to make butter but don't know where to buy that thing that makes milk with more fat separate in another bowl...
+Jakov Dolic You have to buy milk that hasn't been pasteurized so it will separate or you can just buy cream to begin with.
Where do I start.....😲. Why would wash the butter......all the flavour just disappeared!!!
can we use Buffalo milk for ghee preparation
Wait, you actually think the fat in the milk is unhealthy?
I think I misunderstood you. You used the cream on top to make the butter?
I have only access to raw milk from a vending machine where you can bring your own container. How do i get it to separate into cream and milk? How long do i need to stay still?
How does it not go bad sitting at room temperature for that long?
you just washed most of your butter down the drain. all you need to do was drain it.
+fusionstar916 lot of butter is stuck in the strainer too.......it should just be scooped from the top of the churned milk. Thats the right way.
+fusionstar916 Seems like it could have been easily melted out.
fusionstar916 no ypu should wash the excess butter milk off as well for a longer lasting butter.
hot vidio
he could have used muslin cloth - i see lot of wastage and also million vessels to clean after math!
Kalmia, you are abosolutely right that the sale of raw milk is prohibited in many states.
View those states here: www.realrawmilkfacts.com/raw-milk-regulations
Good luck.
+Magali Portugal That's not true Magali. Also it's completely pointless to drink adulterated milk. Raw goats milk is especially yummy on the tummy.
+Magali Portugal In the state I live in (Georgia) my local farmer's market sells raw milk but it's labelled "not for human consumption" probably a requirement.
What diseases?
The "disease" of not forking over your hard earned money to the Factory Dairy Farms.
R Robins Very true. Anybody want my goat milk veleeta cheese recipe? Email me on yahoo. I have to brag, it's the best. Took months to perfect it. Got some mozzarella working (resting)
now, using somebody else's recipe. Life is good.
The Video is Great. BUT you need to pay better attention to the Audio. Half the time when I really want to hear what you are saying you must get to far from the Mic to hear you...
Why let the milk stand for 30 hours at room temp.?
+neogovernment Because it cultures the cream, making it more healthy.
Cyndiann Phillips
So is this cultured butter
Thanks .. your a gem
Not true the2wheelcowboy you can make butter from heavy whipping cream that you buy from the store as well. If you leave the cream set overnight and then whip it with a stand mixer or hand blender you will get whipped cream, if you keep going you will get butter.
Do you leave the cream sit at room temperature.?
Thats it?? Thats all u got from that jar of milk?
my mom did when i was young but she will go out & milk the cow get the cream put in a jar let set for a 2 or 4 days then shack it up add salt to it there is no butter better then that yummy good old Jersey milk cow
I need to know the speed that you used on the Vitamix please, to make the butter.
You made one tablespoon out of all that and looks like it was over washed just use heavy cream you will get 20 times more.
how long can you keep that butter in the fridge?
Wow! So thats how to make butter!
Is the salt to make it last longer
Good sir,
Would you be so kind to name the instrument you use to extract the fatty part of the milk?
The syringe like thing.
A dirty turkey baster. No way to clean it. Don't follow this guys instructions.
No way to clean it? You can't be serious ...
Unintentional ASMR!!!
I use raw cream. Unfortunately where I live you can get raw milk but no longer can the producers make products from raw milk so the cream has been pasteurized (wrecked) - not homogenized though..phew. There are places where you get completely raw..Anywho.. I use 1 tsp of himalayan salt for every 16 ounces of cream. Sounds like a lot of salt but when the water is poured off the perfect touch of salt is left in the butter. So I pour the cream into the little processor, add the salt and let it rip. Doesn't take long. Pour off the water, roll the butter up in cheese clothe or paper towel to grab the left over moisture and done. It's hard as a rock. (Will not be as stiff with regular cream) The Butter from raw cream has a higher smoke point then butter from the store or butter made from regular cream which has additives.
lovethe1wolves
I tried this in my vitamix. All I got was really hot cream.
Sir, what was the process to make it raw?.. please?
@Mr Guy thank you.
I watch things like this to learn things. This seems so wrong for one thing the cream no matter what, from raw milk is the best part to make butter from. The fat from it is good for you. Then I watch him rinse it with tap water ? That has chlorine and fluoride in it OMG then he adds salt , what kind of salt ? Table salt ? OMG !! You would do better buying store processed butter.He toke out every part of the wholesome raw milk and destroyed it.
Kenneth lowrance I had the same reaction
Retail Sale of Raw Milk Allowed? not allowed in tx
I buy raw milk in Texas. I can drive to the farm, which I do, plus they have deliveries in several surrounding towns and cities. They've been in business 50 years. Just do an internet search for raw milk dairies.
did you pasteurize the raw milk before you started this whole process. if not can you do that?
Why would you want to destroy milk, it gives you health problems if you pasteurize it
I enjoyed this video
Where did you purchase that baster/siphon?
Hi it would be easier if you use a piece of clean clothes this is how the bid bedouins do in the desert to it is much better much and easier to squeeze out the buttermilk from the butter.
So milk is butter juice.
What is wrong with me you ask?
Everything :')
Love home made butter.
Hi, 2WC, would you please tell me what kind of turkey baster that is with the measurements? Thank you!
Mary Margaret
Mary Margaret
Thank you! So kind of you to share this.