How to Make Cultured Butter at Home

we'll get a Kurd nerds today we're gonna be learning how to make cultured butter [Music] now cultured butter is very popular throughout Europe not so much here in Australia that's for sure we can really find it on the supermarket shelves anyway so what we're going to be doing is we're gonna be using some cream I'm going to be using the mad Millie cultured butter kit just because it's fairly easy it's got a jar and it's got a little ball in there that'll help me turn the butter I'll turn the cream into butter but yet very simple and all we have to do basically is culture it and then shake the jar and not shake it too much or the butter will go greasy anyway let's get on and see how we make cultured butter so first of all let's have a look what's in the jar kit first of all you get some mesophilic starter culture and that's a five pack it's about an eighth of a teaspoon in each sachet so we'll be using one of those also the little metal ball so I've got a some how-to at the liquor band off buying so we go that's what we're gonna use to make the cream turn into butter so it's going to help churn it it's a little middle ball so just put that on there [Applause] boss I got some paper for later on so why not 50 grams of salt I don't know if we're gonna use all that but we'll see what happens some stickers for the butter just some advertising stuff another advertising stuff right one jar so jar holds about that's a leader so one quart and then you've got your instruction sheet on how to make culture butter so I'm going to read through the instructions and figure out how to make it so we're going to use about 500 milliliters which is half a quart of cream and the cream that I've got today I'll show that a second when we start getting it's from England off dairy and I'll just grab that so we've got some cream there it's a thirty five point five percent fat it's fresh as of long as it made its mate on Wednesday so only two days old from what I'm filming this video here on Good Friday so we're gonna be using this cream it hasn't got any thickeners it's just cream so this is fantastic and I'm going to use this today to make our butter which is gonna be fantastic anyway let's get on with it [Music] [Music] [Music] [Music] [Music] [Music] so I paid of my I've heated the cream to about 25 degrees Celsius and then I'm going to add in the starter culture which is just a simple mesophilic culture and I'll just put not the whole packet but I'm going to put 1/32 of a teaspoon the whole sachet contains an eighth of a teaspoon but this whole sachet would do culture four liters of milk so I'm not going to put all that in so I'm using a smidgen which is 1/32 of a teaspoon so I'm just sprinkling that over the top so this is the starter culture to put a bit of zing I suppose is the word I'm looking for so we'll do that and we'll get our steel ball there it is so our steel ball and just that right now steel ball what I'm just going to plop that in there and we'll get our lid and just give it a little bit of a shake this is just to mix the culture in we're not actually making butter right now anyway so I'm going to leave that like that at room temperature for 12 to 24 hours so we'll come back in 1224 hours and hopefully that the cream is set a little bit and a little bit of acid development has happened within the butter so we'll come back to that so you can see here that the cream has karna gone solid ish it's certainly within the jar it has cultured and set which is fantastic it's what we're after so what all I have to do now is shake it for between 10 and 15 minutes anyway I'll get on with it so it's shaking time which might be difficult because it's set quite hard right now there we go we got some movement this is between 5 and 15 minutes any money I'll just keep doing this until we have some butter so what's interesting this is I've only taken about three or four minutes and it started to form a big blob so it's coming away from the sides of the glass jar so the big it hasn't really separated into butter and oh butter and buttermilk but shouldn't take too much longer out starting to now so there's some buttermilk down the bottom and you can hear it oh yeah you can see yellow blobs of God or butter show you that so you can see there the that butter has with a cream separated into butter and buttermilk and that's only after about five minutes of shaking tops so a lot faster than what I remember when I was a kid when I've done this but yeah it says on the instruction sheet you shouldn't proceed any further than this because if you shake it too much the butter becomes greasy not the butter isn't greasy already but anyway let's let's go to the next step it's going to shake it a little bit longer it hasn't completely separated out into butter and buttermilk snow yay Oh Roddy I think we're done nearly okay well good so what I'm doing here I'm gonna pour it out and pull the whole lot into one bowl away in there no ego all right so that I light it now I'll extract a little ball I'd help churn that up so fast this is a this is a godsend oh really it's because I remember it taking it a lot longer than this maybe because it's cultured he'll probably helped as well but yeah this little ball it certainly has helped put that back in the jar will clean that later okay I'll do is just pour off the buttermilk best I can and you can see that the beautiful buttermilk that will be full of mesophilic culture but you can see that the butter itself is oozing buttermilk and we're trying to get that out at the moment just by gently kneading I don't want it too warm because the butter will become too greasy I've got to use some cold water in a minute to rescue the butter I do remember as a kid doing this on a very cold day and it kind of holds its shape so the purpose of this bit is to get as much of the buttermilk out as you can out of the fat that's left behind which is essentially the butter but we certainly don't throw that away because what we can do with the buttermilk here is make some amazing pancakes with a buttermilk we can also use it as a mesophilic mother culture for other cheeses because it's full of mesophilic culture when you do cultured butter that's for sure okay so that's about as much as I'm going to get out doing this without my fingers starting to go greasy so we've got a cool ways down I don't kind of do that's a bit as much buttermilk cuz I'm gonna get out of it I think there's a lot in there still but the next part of the process we'll get that out all right butter buttermilk so essentially what I'm gonna do is make up some iced water to get rid of the buttermilk now I've got to make because if I handle it anymore what would happen is the the butter will start going soft and regard on my fingers and just become a grease we don't want that to happen so I've got to cool it down in some ice water so just luckily you're Kim keeps a bag of ice and II mean about that much [Applause] let's go put that a white okay let's make some ice water smooth that at the light [Music] all right so it's fairly cold on there so I looking to dump the butter into the ice water and you can see it flows so basically what I'm doing at the moment it's probably a couple of ways you can do it I've seen it done through a sieve but this is holding its shape very well and the ice is freezing bloody cold so I'm watching the butters going solid which is a good sign oh that's cold [Music] so you can see all the buttermilk is going into the water oh let's put that clean tea towel away without getting ice cubes stuck in the bottom see it's warming up too much and starts to stick to your fingers so you put it back in the cold water beautiful color isn't Aristo it's not much more coming out of this at all I suppose what I could do is change the water and if the water stays clear I'd know that no more butter fats coming out of buttermilk sorry no butter fat but to me it doesn't look like there's any more liquid in the butter itself so this is the very hands-on way to do what I suppose is other ways you can put it in your mixer that sort of stuff but I'm using the kit I'm following the kit instructions and to me that looks like pretty good butter anyway I think that will do so that flight there in a minute and I'll just clean this off so I got my big pat of butter you just get rid of size for water so got my scissors I've got the salt that came with the kit this doesn't have any iodine or anything but the thing is the bags not resealable so I'll have to put them in a resealable bag afterwards very fine dairy salt so it smells like salt so it recommends your port quarter of a teaspoon to start with so quarter of a teaspoon is 1.25 mil millon milliliters in volume so I'm going to be putting that on top and I'll fold that in there so that's just salt so let's just fold the salt through there's a bit there I missed the salt also acts as a preservative as we know from cheese making here we go now I'm just gonna taste a little bit maybe that bit on my finger there yeah that probably is salty enough try a little bit more very hard to pick up butter now a little bit more a little bit more so I'm going for at an eighth of a teaspoon this time I don't add too much so that's half of a quarter of a teaspoon of course so just fold that in and you can see it's no buttermilk coming out any more so that washing process worked fine worked very well very simple I never thought of doing something like that that often my hands are still fairly cold so that's why it's not melting all right drove it now mmm that's delicious so I'm going to form that up I'll get some paper here's some of the wax proof paper they came with the kit I'm gonna try to form that into some sort of block I'm sure like bitten oh my go I don't know how they do it Bernie I'm the worst folder you would have seen from my camembert videos that I'm the worst folder anyway so that's kinda butter shaped supposed to put a sticker on top but I did it so the sticker will not stick to that but I'm just gonna set that on a plate in the fridge for that to firm up a bit and then we'll do a taste test later there we go that's some butter so before I move on though and do the taste test I'm just gonna try a little bit of the the buttermilk it's using a clean spoon so this is fairly solid stuff hopefully insooni me it's really sour it's it tastes a bit like a really runny yogurt so yeah I'm gonna use this as a starter culture tomorrow for um for a cheese so I'm gonna have to put it in some sterile containers anyway before I do I'm going to fill up my Chi soul container with the salt that kind of the butter which is just non-iodized salt and that's what I use for my cheese's [Applause] oh goodness anyway just sort of show you that so here we are this it's on filming after dinner they are padded more dinner and we've been out this afternoon and we've got some lovely scones these are from our friend Emma she make them herself forgot some bait scones here and we've got some herb to spawn a scones so chilling as cheese and chives anyway so the butter is now well it's firm it's not rock hard cuz I've had it out of the fridge for about 30 minutes and now it's ready to spread on my scones for our taste test and what better way to have a taste test for homemade butter is with homemade scones I reckon anyway anyway so let me just open this up oh oh so buttery [Applause] that's so good I have to go and tell your picture anyway I'm back again so let's get on with this lovely taste test so I'm going to try oops gone of course first they don't necessarily have to be warm but these ones are cool scrape a bit of a off spreads well [Applause] kind of enough really a guy is the taste mmm that was best the butter or the scone I think that both equally is good mm-hmm well that was so good that butter is amazing so just the right saltiness just a tiny tiny little bit of tartness but I tell you what that is one of the best butters I've tasted in a long long time so I highly recommend the kit now we liked it so much the first time I've started off a second batch using that 2 liters of cream that I've got in the fridge so another 500 milliliters in here or half a quart I've added in my culture the creams heated up to between 20 and 30 degrees Celsius and I'm gonna leave that overnight I'll have another patter butter we're going out to lunch tomorrow so I'll take some butter with me if you liked this video don't forget to give it a thumbs up also don't forget that to get more cheesy content you can subscribe to the channel and don't forget that you can get the kit that I've been using at little green workshops calm that I you the link is in the description below anyway that's all for this week thanks for watching Kurd nerds and I'll see you next time

Channel: Gavin Webber

Views: 143,346

Keywords: Cultured Butter, How to make butter, Butter, DIY Butter, how to make cultured butter

Id: RqFwyDPeUOM

Length: 28min 58sec (1738 seconds)

Published: Mon Apr 02 2018