2 Ingredient Cultured Butter

butter is arguably one of the greatest ingredients of all time period but we can make it even better oh yes it's possible and it only takes two ingredients in a food processor so well [Music] the process of making your own butter seems a little bit extra I saved it a lot welcome to my channel the channel of being extra in the kitchen the fresh churned butter is very very different from butter that you just bought at the store unless you're buying really expensive high-quality but it's really hard to get that really nice fresh butter flavor but you know it's fermentation Friday so we're not just gonna do butter we're gonna culture our butter but it's such a simple process you literally just need cream and buttermilk and that's it ironically we're using buttermilk and buttermilk as a by-product what doesn't matter just trust me now let's do this shall we okay guys this one is crazy easy I feel like this is one of those things that your friends praise you for but reality it's actually super easy to make and just don't tell them that okay not really anyway you're gonna start by mixing 1 quart or 946 milliliters of heavy cream with 3.5 tablespoons or 51 milliliters of cultured buttermilk make sure that bish is cultured just make sure to try and get cream that's low temp pasteurized just gonna be way more conducive to fermentation then just mix these two together in a large container i used a 1 quart mason jar and then cover your container with a lid loosely or with cheesecloth tied on as lid you know we make do and then let it sit at room temperature for one to two days you know what's done when it has sort of an acidic tang to it sent and it has thickened a bit then just pour out all that good stuff right into a food processor and then blend it in your food processor until little bits of butter separate from the buttermilk don't over or under process this first it'll sort of hit a whipped-cream stage then once it surpasses that then it'll reach a point where you actually see little beady butter little beady butter loads tongue twister little beady buttery solids separated from its liquid then just strain that through cheesecloth placed over mesh strainer and let it drip off the excess then just place your cute little butter ball and them into a medium-sized bowl and just lightly press on the butter to get it to clump together and then start to expel the excess buttermilk inside of the butter you want to get rid of this stuff now to do that you're gonna fill the bowl with cold water then simply press the butter with the back of a wooden spoon you'll sort of notice a cloudy creamy sort of substance come out of it and that means there's still buttermilk inside the butter so just keep doing that and then drain the water out and then fill it back up with cold water and then just keep repeating that whole expelling process then draining off the liquid and don't worry so much about the butter falling out whenever you drain the liquid out of the bowl it should be stuck to the bowl and you know that you're done whenever the water finally runs clear now once you get to that point press the butter just a bit more to drain any of water that it accumulated during that process and then of course if you want to salt it you can totally add a pinch of fine sea salt here and fold it in but I prefer to leave mine unsalted then just refrigerate it for ten minutes to harden up a bit pull it back out and shape your new butter baby into a rough rectangle or really any shape you want and store it wrapped in wax paper in your fridge and well that's it it's literally that easy now of course I could have stopped there and you know I really probably should have but you know I went the extra mile and smoked my butter as well that's right I smoked it now to do that I actually used a smoke gun which I'll put the link to in the description below so basically just put the butter in a container filled my smoke Goodin with hickory wood chips and then filled that container with smoke close it and let it sit for about eight minutes then remove the lid to aerate it and voila smoked butter now what tell you what to use your butter on but I'm sure you have a pretty firm grasp on that at least I hope you do now one thing I would recommend is obviously to use this butter for literally anything that just needs a simple schmear of good butter or you know just has butter as a pronounced flavor because this is a tasty one but out of all things I would recommend this be [Music] alright guys and that is it so homemade butter yeah dong-gun did it you down Gunz seen it maybe you won't do it lots of people probably are not gonna do this but there's a lot of pride that you can take and making your own butter because if you have a really nice homemade bread that you made or some nice fresh baked biscuits and you put this homemade butter on it it is going to change your entire life maybe maybe not quite that much it's it look it's just delicious alright that's why we do this at the end of the day that's my selling point I hope that it's of Isis I hope that that's of Isis hope that does wonders for you hope it means some you know I mean anyway as an update I'm working on a lot of new videos right now I got a cast-iron restoration and seasoning video coming up just you know just look for those of you who watch the end of this you get to know about this stuff so thank you for watching all the way to this point just want to say thank you I want to see what you guys want so be sure to leave a comment below on any ideas that you want to see or things you want to see me make yeah at this point I'm starting to get really sweaty because my hair is down so I'm just gonna go ahead and say if you enjoyed this video or you learned something leave a like subscribe and I will see you in a couple of days what sounds a little better sounds a little better [Music]

Channel: Joshua Weissman

Views: 1,673,478

Keywords: homemade butter, butter recipe, how to make butter, cultured butter, fermentation recipes, fermented butter, cultured cream, butter out of cream, food processor, without stand mixer, joshua weissman, youtube recipes, cooking series, sat bawl pro, josh weissman, fermenting, fermentation, how to make cultured butter, butter, cultured, cultured butter recipe, cream, how to make, how to

Id: 4RK67gc6Bhw

Length: 5min 33sec (333 seconds)

Published: Fri May 24 2019