We always used an old butter churn. Nothing like homemade butter, and you know there are no additives. The buttermilk can be kept, and I can attest is lovely in pancakes and crepes too. I love the idea of shaking! What a fun idea! Children would love to do that! Thankyou for posting!
Awesome video! I never knew making butter was so easy. We had a carton of heavy whipping cream that went bad early and I didn’t want to throw it away. I used my stand mixer and had yummy homemade butter in about 15 minutes!
I'm in a chemistry class. I made my own homemade cheese and now gonna do butter for my next assignment. Definitely wanna know these tips and tricks if ever I needed to make my own food haha.
Two little mice fell into a bucket of cream. The first mouse quickly gave up and drowned, but the second mouse, he struggled so hard that he eventually churned that cream into butter and he walked out. Amen.
So many unanswered questions: How long did it take with the mixer? Temperature of the cream? Can you add the salt before so its easier to mix in? How much of a yield do you get from the cream? (I am guessing whatever the fat percentage?! ). Does it keep like store bought butter or do you have to consume it faster? Off to check out other videos.
I tried adding salt before mixing and it was still just whipped cream after almost an hour. To save it I tried diluting it with additional cream to lower the salt concentration. It still took longer than it should have, over 20 mins, but I did eventually manage to produce butter. In the past I've only added salt after and gotten separation in 10-15 mins. Have always used cream right out the of refrigerator. I only use cream that has turned. I used a partial quart plus the added cream I didn't measure, but would guess was around a cup, and it produced almost exactly a pound of butter. I've never had any problem with it lasting....in the past I treated it just like butter from the store. Now though, I use it to make compound butter that I freeze and slice off as needed when cooking.
I am only making butter because I got the whipping cream on super discount. Also freshly churned butter is extremely tasty and expensive. is This video is missing a few tips so I am going to watch others. I have no idea of how long it takes with the mixer or recommended temp of the cream if any.
