HOW TO MAKE BUTTER - THREE DIFFERENT WAYS!

hey you guys it's carolyn from homesteading family and today i'm really excited to share with you how to make homemade butter from your raw cream look at the color of this homemade butter it almost looks like cheese it is so amazing but if you've ever worked with raw cream before you'll know that there are a lot of nuances to getting butter that turns out just right and stores well in your fridge while still tasting great so i'm going to show you all the tips and tricks today [Music] all right now when you're making homemade butter from raw cream or even if you're using store-bought heavy cream there are some things that you need to be aware of in order to get your butter just right and to make it not take long to turn into butter now butter making changes throughout the season especially if you're dealing with raw milk that is coming straight off of your own farm dairy animal or from a local farmer the reason for this is that as the seasons change as the food changes that the cow's eating the milk and the cream changes also that means at one point of the season making butter can take five minutes and another part of the season you can really struggle to ever get your cream to turn into butter it's just really important to remember that when you're working with these live things straight out of the animal you're really needing to work with the seasons and it's very different than just buying a homogenized you know very produced and carefully created product that comes from a box in the grocery store so you're gonna have to have a little bit of patience and a little bit of flexibility when you're making butter from raw cream now the important things to know is that there's three aspects to getting your raw cream to turn into butter successfully and quickly that's right these things can make a real difference you can take either a short amount of time making butter or you can take a really long amount of time to make butter with the same cream depending on your technique now the first of those things is temperature your cream should ideally be at about 62 to 63 degrees when you start trying to turn it into butter this is super super important because if it is off if it is too cold it can take much much longer if it's too warm the butter that you're going to produce is going to have kind of a melty slimy quality to it that's hard to recover and you really don't want that so you want to aim it starting at about 62 degrees that means that your cream needs to come out of the refrigerator and come up to temperature this takes several hours if you have a cool kitchen the best way to do that is just to pull it out the night before and let it sit to come up to temperature overnight now you have to be careful because again you don't want it to go too high and anything above 65 is really too high to make good quality butter now the second thing that you need to think about for your cream is culturing it sweet cream does not make butter as easily as a slightly cultured cream so there are a few ways to go about this you could leave your cream out longer and let it naturally start to ferment over a day or two and have a slight sour cream or the easier way to do this while controlling the flavors is to put a little bit of a starter liquid into it the ideal being a live buttermilk just about a teaspoon of a live buttermilk put into your cream even why it's cool the night before you as you're taking this out of the refrigerator or just a few hours before can give it just enough culture to not really change the flavor very much but to help the butter turn into cream much better now that is exactly what i've done with this cream that's sitting right here it has come up to temperature of about 62 degrees and it's had a little bit of buttermilk culture in it for the last about four hours um the third thing that really affects butter turning in or cream turning into butter is the volume in the container that you're going to use to turn to churn your butter i'm going to be showing you three different ways to do butter today we're going to just do the old-fashioned method of shaking it in a jar i'm going to show you how to do it in the kitchen aid which would go for any really any kitchen appliance you can do the same in a blender you can do it in a food processor i've done it in a bosch mixer the same thing really applies so i'm going to show you that but then i'm also going to show you a special butter churn electric butter churn that i use because i can do a lot of butter really quickly in it so i'm going to show you all those but for every single type of machine or method that you use it is very important that you never fill your container more than halfway filled with cream this is so that it has room to expand but it also has room to slosh the sloshing movement of that cream is what's going to turn it into butter so it's really important that you never get over halfway full in any vessel at all okay once you get those things you're ready to actually start making butter so we're going to start here with the with the jar now i have you can see i forgot that was in there i have the plastic lid but i also have the metal lid on the inside of it because these plastic lids are not airtight so you could just use the two part ring on this today we have the plastic lid with the metal lid inside okay and i'm gonna take my butter that's come up to temperature sorry i'm gonna take my cream that's come up to temperature and this is really full so i'll try not to spill you can see how thick that is it's already starting to thicken up a bit if you left this cream long enough it would start thickening even more at the top so the longer you can leave your cream while it's still sweet the better it's gonna be okay now i have my jar halfway filled and i have the lid on very tightly otherwise this is gonna spray everywhere and all you do to make this is just to shake now this is a great thing to get your children involved in in fact mine love making butter this way even though we make butter every single week in our other methods of doing it they still enjoy this one great way to do this is to start a jar and just pass it around the table during a meal time just let everybody take 30 seconds shaking and then pass it on to somebody else if you have your temperature and your culture right this can take as little as five minutes maybe as winter comes on and the cow's feed is changing it can go up to 15 to maybe even 20 minutes but you're gonna be you know it's always going to be the shorter end of the spectrum if you have your temperature your volume and your culture just right okay i'm going to pass this on to a child to keep going here now we're going to look at the kitchenaid now the kitchenaid is a great way to go in the kitchen most people have a stand-up mixer of some sort and it can be really really easy to use i like to start with the wire whisk until we get to the whipped cream point and then i go ahead and switch out to a paddle because those wire whisks are a little hard to clean when you get clumps of butter in them so same thing on this you're just going to fill your container no more than halfway and in fact for something like a stand mixer i would go to about the third mark instead of even halfway just so that you don't end up with cream all over your counter now you see that that's not going to hold a whole lot of cream that was what about you know less than two quarts so about a quart and a half that i just got into here so that's not going to hold a whole lot of cream that's great if you're just doing a small amount every week but if you have gallons coming in like we do you're going to want a bigger option we'll talk about that in just a moment so we want to start this on low take it to the whipped cream stage and then we're going to switch out those paddles this is going to be a little loud okay so justin is an example you can see how that gets started i'll finish that up in just a moment here but i want to introduce you before we start anymore to this handy little machine i'll put the link on where you can find this thank you i got caught up in court there we go i'll put the link to where you can find this in the description i am absolutely in love with this and this is an electric butter churn it's nice and quiet and i can do um a gallon and a half of cream at a time so when you fill this up it hits about the gallon and half mark and this just really makes your butter making simple because i don't need to do multiple batches like i do in the kitchen aid i can just do one big batch once or twice a week to use up all my cream and turn it into butter but the process is exactly the same as everything else you just take your cream and you're gonna put it into this it has the nice agitator down here we're going to go ahead and put it right in of course we're working with raw cream here so if you watch my raw milk video you're going to know the importance of working very cleanly so all of these appliances all of these utensils have been washed immediately before use even though they were clean when they were on the counter we gave them another good wash because you always want to work extra cleanly when you're working with this good raw milk remember raw milk and raw cream is very healthy as it comes out of the cow but if you're not working cleanly you can introduce contaminants that can cause problems so just like everything else whatever you're working with in your kitchen you want to work really cleanly wow look at how thick this cream is right here this is amazing okay the thickest cream always rises to the top so there's almost a layer of this super thick cream at the top of course if you wanted you could scoop that out to put over berries and have strawberries and cream right there oh so delicious okay so this is only about a gallon that i just put in here now but it can hold up to about a gallon and a half and then all you do is you screw the lid back on and then you plug it on in to get started and you can see that's really turning and sloshing around i love this machine it's so much quieter than having a mixer running in your kitchen for any amount of time and again you can see how well it's handling this full gallon of cream does the same for that gallon and a half all right i'm going to turn these machines on let them work for a while and we'll be back when we start forming butter okay so this has been going for a couple of minutes now we've also been working on the jar by hand and you can see that at this point we're kind of at the thin whipped cream stage right here you know another minute or two and you could add some powdered sugar and vanilla and you'd have a delicious whipped cream right there but of course we're going past whipped cream we're going for butter so right now i'm going to go ahead and switch this out [Music] and put the paddle on you can see that the jar itself we've been shaking that and that's actually moving along a little faster that's really getting very close to turning to butter it's like a thick grainy whipped cream so you can see that doing the jar can actually go a little faster but of course you have way less in it now this over here is at that heavy whipped cream stage two and so it's just humming along for having a gallon done but i don't need to do anything different to it i don't need to change anything so i'm just going to let it keep on working okay turning it back on all right so this has been churning for a few more minutes here and you can see that we've moved past the nice light whipped cream stage and now we're at a really heavy this is almost like a really melted ice cream stage but it's kind of grainy you can see it's lost that smooth quality so we're just a few minutes here away from the cream breaking or the butter coming is the old-fashioned term for it and this is where all of a sudden you're going to go from something that looks like one product one homogenized cream that's kind of fluffy to a a thick yellow grain of butter floating in buttermilk which is going to be fairly clear to kind of whitish maybe with a little bit of a bluish hint as we're pulling all the cream out of that buttermilk we're pulling out all of the fats from that cream and we're going to leave a very non-fat product that's going to look kind of clear bluish maybe a little greenish and that's going to be true buttermilk now you can see in this jar that we've been shaking it's just one stage further along it's really grainy now it's just about to completely break and have just buttermilk and butter in there this one is still moving along it's a little bit hard to tell from looking at how far along it is but it's really close to the same stage as this one at this moment okay back on all right so we have our three different methods of making butter here and the first one to be done is the jar we've been shaking this and you can see that as that cream breaks that buttermilk separates out and you end up with a lump of butter now one of the major mistakes that beginning butter makers make is not to continue shaking long enough when your butter starts to turn into butter and that it starts to separate out it's kind of disorganized and all in just little tiny clumps so you want to keep shaking until you end up with one big clump or if it's in a mixer you want to keep going until it starts to clump together into larger clumps now you can see that we are very close in this mixer so i'm going to turn this back on but you've got to make sure when you're dealing with something like a stand mixer to keep stopping and scraping down the sides otherwise you'll end up with a bunch of whipped cream at the top of your bowl and you'll end up with butter and buttermilk in the bowl and this one over here is a little bit further along i'll pull this up so you can see how we're starting to get little bits of grains of butter on there it's getting very close but it's not there quite yet now in a container like this or even in the jar it can be very challenging to know what's going on inside the jar without stopping and opening and looking but you can be sure that when you actually turn to butter the liquid is going to change substantially you're going to go from something that you can't see through that is very creamy to something that all of a sudden the jar gets completely clean and you can see into the jar it's also going to sound very different because you have a big solid lump in there with thin liquid rather than having that thick cream in there now one thing that's important to notice is or to note is that while one mistake people can make is to not keep shaking it or churning it long enough another is to continue churning it way too long that often happens if you're using something like a mixer and you walk away and you forget about it and what can happen is that the buttermilk can actually the butter can be broken back up into the buttermilk and you can end up going past the nice chunk stage and into a place where you have a hard time getting your butter out of your buttermilk so you do need to watch it closely when it starts to get to any of these stages right here all right now while these other machines are going to have to keep working i'm going to show you how to handle your butter and your butter milk now the first stage to getting a usable butter is to separate out that butter milk now this is really important for the sake of your butter we're going to talk about that in a moment but first let's talk about this buttermilk this buttermilk is not what you would go to the store and buy listed as buttermilk that is a cultured milk product and often it has the whole milk fat in it meaning that it's much thicker and it's usually made from a whole milk not from an actual butter milk that comes as the process the byproduct of making butter so this is going to have a different flavor to it than what you would be used to if you drink buttermilk from the store that said this is a very very useful product some people like drinking it plain some of my children like buttermilk like this but it's wonderful in baking it's a wonderful product in baking so make sure you save your buttermilk if your kids don't want to drink it if you don't want to drink it put it in some baking and if you don't have any baking you're getting done then generally the animals will love getting a treat of some buttermilk okay so now we have butter that has little bits of buttermilk in it i want to point out right now that that pint of cream has made us probably about maybe a cup of butter that's going to be half a pound of butter that that just made and you know that's a pretty good return it's very hard to calculate how much butter you're going to get out of a cream because that's going to change seasonally along with that cow's feed just like the cream changes so sometimes it's going to be a really high percentage sometimes not so much this is a pretty good percentage here right now though this buttermilk is all mixed in to the butter and the thing about buttermilk is as soon as you remove that butter from it and it turns into buttermilk it goes bad rather quickly it goes sour really quickly and it'll make all of your butter go sour too so for the longevity of your butter it's really really important that you wash this butter the best way i've found to do it is to go ahead and put it under sink with running water and let you need to wash it while working the butter generally i do it with my hands until that water runs completely clear if you don't get that buttermilk out your butter will go bad really quickly now if you're planning on consuming this you know within the next few hours you don't need to be too meticulate meticulous about it you can just drain off that buttermilk and go ahead and eat your butter like that but we're going to go on up to the sink and take the next step okay so now we have our butter and it has a little bit of that butter milk still in it so it's really important to get that buttermilk out of the butter otherwise your butter is going to go bad really quickly now if you're going to use this butter in about the next 24 hours you don't need to worry about this step too much you can just drain that buttermilk off but if you want to store it in your refrigerator or in your freezer for longer you really need to wash this out very thoroughly so that your butter doesn't go bad so we want to use room temperature water this is really important if you use cold water your butter is going to get so hard that it will be very hard to wash all the buttermilk out of it and if you use hot water it will start to melt so you really want to go for about room temperature butter somewhere water somewhere in you know high 60s is kind of what you're looking for mid to high 60s and you're going to want to wash it out until it runs completely clear as you work with it now historically they would use wooden butter paddles something that was kind of like this a couple of them and this just still has some cream on it and they would work it without their hands so that their hands didn't heat the butter up this was often because they didn't have a way to chill things very efficiently especially their water but make sure you have clean hands and i recommend just going ahead and using your hands now you can see as you start to work with it it does start to get cloudy that's because you're just going to knead all the buttermilk out of that now this does take a minute or two to do properly and to get it completely clear but this is one of the most important steps of butter making right here is properly washing your butter now in the old days they would wash their butter very very carefully and salt it down for a little bit of preservation sake and then they could keep it out in a cool basement or a cellar of some sort they didn't even refrigerate it and this washing process was one of the keys to making sure that that butter lasted really well without refrigeration okay now when you get your water all filled with buttermilk like that you want to dump it out and add in some clean water now this often takes about three changes of water sometimes longer to get this if you're working with a large amount of butter it might take quite a bit you can see we're getting really close to clear here already so i'm just going to do a little bit with this dump that and do one final rinsing make sure it's running pretty clear and just continue working with it if your butter starts to get a little soft because of your hands you can always drop the temperature of your water just a little bit to help it maintain coolness okay so we have a nice clear water there very clean so we're going to drain that off really well okay now the next step is to salt it okay so now we have our butter and it's nice and clean but we do still have a little bit of water coming out of it so this is the next stage in getting your butter to last well that's going to be salting it and then draining it off now when we're salting our butter we're not just flavoring it we're putting that salt in there because it's going to help to draw off any extra liquid it's those pockets of liquid that really just keep it from being nice in the refrigerator even if it's not going bad from the buttermilk you don't want to take your butter out and set it on the counter to soft and have a bunch of liquid come off of it that's not a nice way to go so we need to salt to salt down our butter um salt the standard ratio for salt to butter has to do with how much cream you started with for a gallon of cream you would be using a teaspoon of salt so for a half gallon of cream you'd use a half teaspoon of salt for a quart you'd be using a quarter teaspoon this was a pint that we started with if you remember in that jar that we hand shook so we'll only be using an eighth of a teaspoon so i'm just gonna give it a nice little sprinkle for that eighth teaspoon now you don't want butter that tastes salty to the taste but you want it to have a good flavor and have enough salt in there to draw that liquid out you can use any salt that you normally use in your kitchen you don't need to use any fancy or expensive cheese salts or anything like that now we're just going to knead this in really well make sure it's really well mixed as i'm doing that there is liquid coming out so i'm kind of trying to keep the butter out of that liquid the faster we can get that butter drained the sooner we can get it put up in the fridge or the freezer or wherever we're going to keep it okay so i have a little bit of liquid i'm just gonna pour that off and right now i'm gonna go ahead and kind of thin this out for just a few minutes just get it nice and thin and i'm gonna let it sit here for just a few minutes to let the liquid pull out of it i'm going to go ahead and put a towel under one edge so that i can keep it tipped just a little bit to let that liquid drain off about five minutes is really all you need for this process and then you'll have a little pool of water on one side that we're going to drain off okay so the salt has pulled out a bit more liquid here so i'm going to go ahead and pour that off and we're ready to package our butter now obviously if you're going to use this right away you can just go ahead and put this into your fridge and you know use it just as is if you are going to use it within a few days you're going to want to package it so that it's not exposed to all the air in your fridge for long amount of time so the best way that i found to do that is just with a little bit of plastic wrap now generally if i'm doing large amounts of butter i weigh this and weigh out a half pound of butter in each package a half pound of butter equals one cup of butter and so it's really easy to know exactly how much you have in a package if you've weighed it so you just want to wrap this up nice and tight and it stacks better if it's in kind of a rectangular disk it also defrosts more quickly if you have it in the freezer if it's in a thin disk so i like to aim for a shape about like that now look at that beautiful butter look at that color that is all of those vitamins that you are not getting from store-bought butter that comes back white this is the color that butter really should be this or even more yellow in some cases now let's talk about storing this this is going to last just fine in your refrigerator for several weeks but if you're wanting to store it longer than that the best place to put it is in your freezer and it can store there for quite a long time up to a year i tend to make large batches of butter and put them what i'm going to use for one week into the refrigerator put the rest into the freezer and then we store up in the freezer for winter when the cow is dry use off of that and then get back to fresh butter in the spring guys if you haven't made fresh butter i really really recommend you try it it is so delicious it is such a different thing it is it's like luxury in your refrigerator rather than having the store-bought stuff which just isn't quite the same try making your own even if you just have to go to the grocery store and get some heavy cream and make it that way but if you can get your hands on some fresh raw cream this stuff is amazing take care you guys you

Channel: Homesteading Family

Views: 380,826

Keywords: Homesteading, Homesteading Family, Food Preservation, how to, homemade butter, how to make butter, butter recipe, how to make, butter (ingredient), home made, how to make buttermilk

Id: RT6AzTkA5FM

Length: 29min 28sec (1768 seconds)

Published: Sat Aug 08 2020