Hi Lisa!!! As you know we are huge fans of homemade cheeses and it seems to me that we will be heavily addicted to homemade butter. I like both techniques. The manual one has an obvious advantage: an additional gym feature:-) It is great to know about this option. Thank you for all the hints and tips. Usually we eat unsalted butter. Is it OK if we just make butter without any salt? Congrats on achieving a major subscriber milestone. My apologies for missing the celebration party. We have been deviated with summer travelling:-) You never run out of new ideas. I admire your creativity. Say hello to YumYum. Happy cooking!!!
Oh yes! That little butter churner provides quite the workout! You can make unsalted butter, in fact it's preferable for cooking. Salt is a preservative so unsalted butter doesn't keep as long, but you could always store it in the freezer. So glad you two had a fun packed, travel packed summer! And thank you so much about the milestone. It was a pretty exciting day for the two of us. Hi paw from YumYum! 🐾
How lovely to see you both again! I have 2 lovely old wooden butter churns, and made many a kilogram of butter when I had cows. Wonderful stuff. People should eat more butter all the time. Come back soon!
Thank you so much for uploading these videos, Lisa! You really show and tell everything very clearly - so I finally feel confident enough to try my hand at cheese making soon. I do make my own butter regularly, but learned it in a slightly different way - which seems to be the European way ( I'm Dutch :) ). I start out with 1 liter of cream and 130 ml of yoghurt. Mix them well then leave at room temp with a damp towel over the bowl for 24-48 hours. The result is sour cream, which you can then use as sour cream (keep it in the fridge) or to make butter from it, the same way you do.
Ah, yes, cultured buttermilk is more common in Europe than the US. I've never tried it, and I am interested in the process you just described. I'm going to try it this weekend. Thanks for the recipe! I really think cheese making is the natural next step for you. Let me know which one you choose to try first. I am so glad you enjoy the channel and that you find value in it. Happy cheesemaking! Lisa
Thank you for showing your skills at how to make different cheeses, I find your videos fascinating. This is another one of those 'lost arts' that has cost our society dearly, in my opinion.
Wow! Haven't tried making homemade butter. This looks fun and makes me want to try doing this at home. Thank you for sharing this easy and fun video to us.
just found this channel and I love it already!!! I would love a seat at your brunch table LMAO!! Great video, now I'm gonna be up all night learning how to make cheese!! Yum yum is soo cute too what an awesome channel!
Raw milk - Lucky you! So many ways to make butter- and the mason jar way is great for sure! I like to roll it on the floor- like in the video,- so my arm doesn't get so tired :) The old school butter molds are so cool, and it's a fun treasure hunt to find one. I found mine on ebay. Happy hunting!
Im new to this channel and im learning soo much. I cant wait to suprise my family. Thank you so much and yum-yum is such a character and nice cool cat.
Oh sweet! Once you make this butter you will never go back to store purchased butter- your family will ask you to make it from now on. YumYum is a pretty special kitty. I am lucky she chose me for a companion! Thanks for watching. PS- when you master butter, try ricotta. You won't be disappointed!
@@Cheese52 thank you so much to take the time to reply back. i seen that you made video tutorial on the ricotta ill make sure to see that asap as well 😊
Can i buy any heavy whipping cream from the super market or i buy it fresh? Also im so impressed from how consistent and accurate you are in your video im always into making cheese but its very hard and i tried before the mozzarella and i failed but i think i will give it again a try 🙂🥰 thanks for your effort
Just made some this weekend whilst at my daughters house as she has the KitchenAid Mixer. We mixed the whipping cream straight from the fridge and it took exactly ten minutes to separate the butter from the cream. All we can get is 33% fat cream 😩 The grandchildren love it, doesn't last to long around those hungry munchkins 😂
Cheese52 Very true, gotta make those memories with the children and teach them at the same time. We never know when it could be a necessity in life they have this knowledge and not be reliant on shops or grocery stores. Thanks for all you do. Subscribed
As for the salt, I think 1-2% by weight of the final butter weight is a good start for weight of salt in salted butter. I have had butter from Brittany France that had 3% salt, and that was the top range of the amount of salt I could stand. Btw, 1% salt by total weight (2% by flour weight) is the amount of salt in my bread recipes. And a quick search on salami show it is about 1.7% salt by weight.
A day or two on the counter, a couple of weeks in the fridge, and several months in the freezer. If it is unsalted, it will not last as long on the counter or in the fridge.
Hello , dear cheese cat friend . Very good recipe. Very delicious very tasty and good for health. Please sister how make cream at home? Tell us by the video. Thanks dear. I am from Pakistan.
Hi! Cream naturally occurs in milk. To get the cream from the milk, you would need a cream separator, or purchase cream lined milk, like the milk I use in most of the videos and skim it off the top. Hope that helps!.
You have to either own a cow or have the ability to get fresh milk. It's made from the high-fat part of the milk. When it is left to stand, a heavy cream rises to the top and can be scraped off. I think you can get away with buying pasteurized, NON-homogenized milk like she uses in the cheeses. (which makes sense because it would have to be done like that to be safe for commercial sale). But growing up we only used fresh milk.
No problem! Just dont add the salt. I would recommend that the butter is used/consumed within a few days or frozen for later use. Salt is a preservative as well as a flavor enhancer, and without it, your butter won't last as long.
@@Cheese52 Love the recipes - I was going shopping after work and was hoping to just print it out ( I watched it this weekend). PS - Purchased all items through Amazon Link
