How to Make Homemade Butter | Natural Butter from Milk at Home

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Homemade Butter
Homemade butter is an ancient recipe that our ancestors perfected. Today we are recreating the recipe with raw milk which is hard to find nowadays. The most important thing is to find milk with high fat content. The rest requires some patience and hard work. The results are worth the effort trust us. Here is our recipe if you try it make sure you share your experiences with us. Enjoy!
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3 L whole milk, preferably raw milk or high in fat content milk, half & half cream would do great as well
Cold water
Ice
• Pour the milk in a pot and simmer it over 70C (160F) for 20 minutes to kill bacteria.
• After it boiled let the milk cool down in room temperature.
• Then collect the top layer of fat that deposits after it cools down. You can collect top of the cream in bowl to make butter, every time when you boil milk that has high fat or make your yoghurt at home. Half &half cream or any cream has around 10% fat content.
• Chill the cream in the refrigerator 2 to 3 hours before you're ready to make the butter.
• For manual method of separating the butter from the cream, add water and ice to the collected cream.
• Shake the cream until separate from milk and have chunks.
• For practical way, add the collected cream in a food processor and add cold water and ice.
• Pulse until a yellowish butter separates from the cream in chunks.
• Put the chunky butter in a large bowl and put more ice on it.
• Press the butter using spatulas. This should separate the buttermilk from the butter. This buttermilk can be used in cooking or making curd cheese.
• Then put into ice bath to further solidify and separate from the milk.
• Shape the strained butter into desired shapes and store in the refrigerator.
• Use it within 2-3 weeks. You can use it for cooking, and you can butter your toasted bread. Bon a petit!
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Опубликовано:

3 июн 2022

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Комментарии : 187

@johnomalley5712 2 года назад

In Ireland farmers often find butter in their fields from hundreds even thousands of years ago and the butter is perfectly preserved. Some think that the ancient Irish stored butter in bogs to enhance it's flavor and allow fermentation to taste like parmesan. Some butter was forgotten about and left but the method of preservation makes the butter edible even today. However I've smelled and tasted recreated Irish bog butter and it's very earthy and an acquired taste. I love that you're making homemade butter, I actually make it home butter over store bought because the flavor is unbeatable and also I do not use much butter as I tend to lean on olive for my fats.

@gtraum01 2 года назад

Dear Refika! First: LOVE to you and your team from Hungary! Just a little piece of advice: after you first warm up the milk , let it sit in the fridge undisturbed for a day or two! A lot more of the cream will form on the surface, the more you let it sit, the more cream. Try this next time you make butter🤞🏽keep the great content coming!🌈💞

@ishaanarora9113 2 года назад

At my home in India we have been doing it since my childhood days. We make butter with a process similar to that 2nd yayak process that you showed and then collect and shape it using our hands and cold water and then take it one step further by making ghee out of this butter. That ghee lasts us for the entire month. Never had to buy the packaged ghee until I moved to the city.

@NurCak 2 года назад

Im lactose intolerant. Dont know why I watched this but thank u. Maybe I will need it someday

@gwynwellliver4489 2 года назад

At preschool our five year olds learn how to make butter by shaking their liquid in small jars. My mother has a jar with a lid which has a paddle, gear, and crank.

@maishamoithily7925 2 года назад

You can also drink cheese water with sugar or jaggery too and add some ice or refrigerate it. Good for hot weather.

@Anmolnegi-yw7hg 2 года назад

This is the method we use in india by using clotted cream on the top of milk , but in my region the more traditional method is to make youghurt with milk first then whip it to get butter and then u also get fermented buttermilk which is very important in my region. Also u can eat butter or make ghee of different types , like some ghee are more cloudy and some are golden and some are cooked a little more and they get a rich toasty flavour as well🙏

@margery2412

My Armenian grandma, displaced due to the genocide, made butter from a cow they had in town. My mother and her siblings loved it.

@lizamargulies8000 2 года назад

I probably will never make homemade butter but nevertheless I want to thank you yet again for one of them most entertaining 13 minutes. You and your crew are simply magical. And totally goofy!

@beriltezolmez7733 2 года назад

My granny was doing “Akıtma” (a kind of salty pancake in Thrace) with the water remain from the curd cheese instead of milk.

@celinaflores9545 2 года назад

I just wanted to let you know that I think you’re an amazing person and chef. I love watching your videos. They are educational and entertaining and at the end, my dinner is ready!

@nisagul7200 2 года назад

Bizi her daim gururlandırdığını bilmeni isterim❤️Türk mutfağını Türk’ten yana olarak hem geçmişimizin hem mutfağımızın değerini bilerek dünyaya anlatman bizi cok onurlandırıyor❤️Her daim yanındayız.Senden öğreneceğimiz çok şey var🙏🏻

@cautiouscoyote8590 2 года назад

I get raw Jersey cow milk from a local farm. They said their milk tests A2/A2 which, among other benefits, apparently means it may not cause lactose intolerance problems, especially if you make it into yogurt. Jersey milk has super-high fat content. I put the milk in wide-mouth 2-qt mason jars & let it sit still in the fridge for a few days so the cream settles at the top. Then I use a small ladle to skim off the cream for making butter etc.

@dekhasheikh5082 2 года назад

Hello Refike and team. I make it from 35% whipping cream using the jar and shake technique. Watching from Canada. Love your show!

@jyll.7132 2 года назад

The intro! 😂😂😂

@debbycoley 2 года назад

Love this! Brings back memories of when my paternal grandmother would make butter using a wooden churn with fresh milk from my grandparents' dairy cow. Thank you so much for this wonderful video! ❤️

@simama...xox.. 2 года назад

You are such a joy!

@morgellonsdirect513 Год назад

I've made LOTS of butter over the years, usually in a quart jar. The easiest thing is to use heavy cream (already separated from the milk and pasturized) and let it sit on the counter to room temperature and then pour into a jar and shake the jar. I've also used a churn. There are jar churns as well in the US. The difference with what you are doing is that after the butter separates from the whey, I pour off the whey and add clean water and shake the jar longer to "wash" the butter. I do this a few times until the water comes clean. I place the butter on a plate and used the paddles to smear the butter back and forth to get all of the water out and then add salt to the butter (preserves it) and smear that in. It does not need to be refrigerated at that point and can be kept on the counter for up to a month...it never lasts that long because it is eaten or used in cooking.

@imranamin74 Год назад

Refika, I have seen this process of making butter since my Grandmother used to make it from when I used to be a kid. Back in Karachi, Pakistan, we still make it and go one step further in making ghee from butter. Refika, I have a few suggestions for you and all the viewers:

@ramonajordan3875 2 года назад

I do this with cream and my food processor. Even though I'm using commercially available cream, it still tastes so much better than store bought butter. Sending you all good mojo!