How To Make REAL BUTTER in a KitchenAid Mixer 

Mercy Hoyt This is such a great suggestion... Thanks! =) God Bless! ~Erika

A Little Insanity I noticed if I turned up the speed as it thickens this seemed to make a huge difference in the amount of cream splattering. However once I added the ice water to wash my butter.... WATCH OUT LOL. Hence is why the plate idea is one time use only, but we had fun.

A Little Insanity leave fictional storybook characters out of it.

Kelley M not hate, annoyance. I am constantly annoyed by Christians and it really gets to me after a while. i don't hate anyone, hate is a strong emotion and it takes a lot for me to feel hate. But don't you dare mention fictional story characters and expect me to believe they're real, that is an insult to my intelligence and very much rubs me the wrong way.

Andrew Dahl I've always been taught there is something for everyone. I bet you look for typos in the newspaper and write the editor. LOL Lighten up...life is way too short...oh and have a blessed day!

Because it tells people you give a damn. That's why, and you are 100% correct.

OHHHH That is an EXCELLENT IDEA... Thank you

What a great idea!!!

I added roasted garlic to one of my batches for lobster or crab, and then blue cheese and thyme to another batch to top my steaks and burgers.....so much you can do after learning this!

TheThrone82 ☺️I felt the same way! Loved your comment!👍🏻

How much salt would you add to the cream beforehand?

yah for real. Im always a diy'er in about everything and grew up cooking and baking with my grandma's and so I should have known about this before but I dont know why I hadnt read about this before. It seems too easy, like Im missing a catch somewhere. lol I use lots of butter cooking and this would be awesome to create different versions of seasoned butter that is just as I prefer instead of always not being exactly satisfied with the butter I buy and trying different ones all the time.

@@mechasquirrelrise561 1/2 teaspoon per two cups but add it AFTER not before is my adbvice

Xelbiuj Did it turn out great Xel can' t wait starting to bake a lot.Double whammy.

that sounds great!

Can you share your recipe?

Invite me over for dinner? I'll bring cobbler!

You may also use some of that buttermilk to make creme fraiche.

Now u can impress any

MAN ONLY IF I WAS SMART ENOUGH TO LISTEN TO MY GRANDMA WHEN I WAS A VERY YOUNG CHILD AND SHE WAS VERY OLD WHAT A SHAME.LIFE IS VERY HARD THEN YOU GET OLD AND YOUNG PEOPLE HATE FOR THAT.SAD.

Your granny is still here?

I have known for a long time, that whipping whipping cream too far and you get butter. I did not know how much further you had to go to get full on butter. I still need to log it.

A man in the kitchen! I'm coming home to you sir!!!

YES... EXCELLENT VIDEO

Dan Sheldon how much buttermilk you use in your pankaces! And does it make it better tasting? Thanks

Rinsing the butter under a faucet just removes all the milk... The butter will stay fresher longer if you rinse. Also after you rinse place butter in a bowl of cold water and ice cubes. Heat of your hands start melting the newly made butter.

When do you mix that all in?

@@kimberlyswensen1061 I just throw it all in at one time. I have a busy speed professor ,so it chops the orange find. And really cold thick cream. It only takes about 5 minutes on high speed. And only about 1 quart of cream.

Oh and about 2 the of honey.

My ants like honey and orange. 😀😀😀😀😀🐜🐜🐜🐜👸🐜🐜🐜🐜🍯🍯🍊🎄🎅🎁🌲

@@lorettadavis7711 You mean "processor?" (the F and C keys are right next to each other)

REKTED (

Pretty sure this was also how cheese was discovered.

I also wonder how the very first person who saw a lobster and said..hmm.. I going to eat that ugly looking creature.

Starvation. The answer is always starvation. (Which certainly explains such things as hakarl and lutefisk.)

@mmmhm: The discovery of butter, eh ? {cracks knuckles) The evolution of dairy products seems easily reverse engineerable to me. Unpasteurized and unhomogenized milk, straight from a cow, naturally separates into milk and cream in a few short hours. If you do nothing, both will continue to thicken all by themselves via bacterial action into yogurt and sour cream, one floating atop the other. Before refrigeration existed, both source products (raw milk and fresh cream, both highly perishable) were preserved (prior to natural souring/thickening) by removing the excess liquid - either boiling it down to a fudge-like product, or coagulating (either with rennet from a calf's stomach or acid from citrus or wine vinegar) and straining the results. Both solids (from milk and cream) were usually salted to further protect them - but they invariably continued to mature over time depending on how they were handled/stored, and that's how cheese evolved. As for whipped cream - yogurt from milk thins when you whisk it, whereas if you whisk thickened cream it gets even thicker, and I'm sure some dairy aficianado probably though the latter would taste even better if you whipped it before it soured, and viola ... whipped cream. It's also a human tendency to assume if something is good, more could surely be better, and proceeded to beat their whipped cream until it fell apart and produced butter. The liquid left from butter would then continue to thicken and sour all by itself, just like yogurt (from milk), only this time into buttermilk. That's my story, and I'm sticking with it. ;-)

Wkwkkwk

Wkwkwk

Yes😄

lmaooo i clicked on this video thinking "i bet someone commented something about english heritage/mrs crocombe" and then i saw this comment

Yep

Wow!, I have a magic bullet, I will have to try this.

Haha, me too

Cassandra Ridenhour i

I just got one this year and am so excited to make everything in the world HOMEMADE! hahah

I would love to try this, but I don’t have that mixer. All I own is a hand mixer. Would that work?

Amy Thomas It would work with any old mixer that works as it should! I made mine with a hand mixer!

Because making butter is one of the simplest things a person can do.

Love the idea of the jug

The kids did too. Now the grandchildren do it

If I wanted salted butter how much salt should I add?

I was using my stand mixer for maybe 5-10 minutes and couldn't get it to separate. Do I need to go longer? I was using heavy whipping cream. Hope it's the right stuff.🤷‍♂️

I didnt realize you can buy a TUB of butter at the store? The only thing that I have ever seen in a tub is margarine.

EXACTLY... and better for you... lots more fresh.

@@america1403 Very Good... YOU are Right... Tub of Margarine... Which is NOT good for you... Butter is BETTER.

I like using my processor better. It is faster and less mess.

@@pookierat56 Same here. This is an interesting way to make it but the food processor is much faster. I use my stand mixer to get the butter fluffier to incorporate more air so that it'll spread easier. When mine has sat for a day, it gets very hard

Laurie Myrick, Let me see your breakdown of the cost to make your own butter. Include the cost of the electricity if you used electrical equipment, cost of the electrical gadget, also the cost of electricity for the lighting, cost of the water for rinsing, cost of the ice cubes (more electricity to run the freezer), cost of the ice cube trays... See where I am going with this?

it's not really about the cost for some people it's about knowing what's in there food

But Laurie Myrick CLEARLY state that it IS about cost, for her. So I am still waiting for her to do the cost analysis. I am confident that it is less costly for her to buy it at the supermarket.

Unsure why you're replying to a 2 year old comment, it's rather futile. Anyway, I make butter at home as I enjoy folding in other flavor elements like herbs and spices. I also enjoy smoking the butter with applewood or cherry smoke. This is real butter, not margarine, which if I purchased in a farm shop here in the UK would cost me around 3 pounds a block. (The majority of supermarket 'butters' are margarine.) Also my homemade butter doesn't contain the food additives that supermarket bought stuff does. In this UK this includes, but is not limited to, aspartame, trans fats, food colourings, emulsifiers and many other e-numbers.

@Thomas Brace. "The majority of supermarket 'butters' are margarine." Well, giving you the benefit of the doubt, apparently, UK has radically different requirements for what constitutes butter than does the USA. ==================================================== For the purposes of the Food and Drug Act of June 30, 1906 (Thirty-fourth Statutes at Large, page 768) “butter” shall be understood to mean the food product usually known as butter, and which is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 per centum by weight of milk fat, all tolerances having been allowed for. ======================================================= Did you read that carefully? Made from cream and/or milk, with MILK FAT content of at least 80% by weight! Now considering that typical supermarket butter contains about 16% water, that leaves a whopping 4% that could be "margarine fat"! So why don't you check the UK requirement and report back.

Ok, That was cool! That would be great for taking to parties around the holidays, along with some home made breads.

It is cool! I have made butter already once Julia, and the washing part was the part that I didn't get so easily. They just said "wash it in cold water a few times! So I tried her method on my mixer, and oi la! It came out great with a lot less liquid (before I was literally squeezing it with my hands). I use 1/2 raw cream and 1/2 pasteurized, because my family finds the all raw to "gamey." I try to pound those nutrients in where I can!

I love to try stuff like this.

Thank you this was easesr of all be Cause easy instructions thanks

How do you make creme fraiche?

How do you make the creme fraiche please? :)

@@ginasmith626 www.seriouseats.com/recipes/2011/02/how-to-make-creme-fraiche-in-1-easy-step.html

I just read your link saying add buttermilk to cream. If you add lemon to milk you get buttermilk so why not cut out the middleman and just add lemon to cream?

@@kelleyspartiatis4776 no, buttermilk is made as a byproduct of making butter. When you add lemon all you're really doing is curdling some of it. You use buttermilk because it's cultured. It has live cultures in it. The live cultures are what sour the cream to make creme fraiche.

@@Iris-py4hn oh when I look in the mirror I’ll melt your heart into two

@@Gangnamstyle524 i got that superstar glow so ooohohohohooh

@@tysontran side step right left to my beat high like the moon dance with me baby

I just tried it with heavy whipping cream and all I got was whipping. How long did you have to whip it up? I think I spent 5 minutes on high and did not see any separation.

Hi, I read thru a lot of comments. Your resembled my question. I’m using a 7qt KA mixer and it’s (still working on it) taking way longer than 3 min. The first 3 was whipped cream. The next 3 was more whipped cream, with hints of separation. I’m approaching 10 at least and it’s starting to sound like a lump is forming. I’ve done this once before with store bought whipping cream. Two days ago I scored from a bit to distant dairy farmer a large jar of un homogenized whole milk. Instead of just drinking it and it being gone I decided to use about 1/3 to have butter which should last awhile and be more enjoyed. Even with the towel it looks like it’s making a mess. At about 11 min full speed I’m getting close. It tastes awsome at this point.

+Nibbler800 believe it or not, no I have not received an answer.please let me know if you find out! I'll do the same!

My mom adds the salt after the last rinse so the salt stays how much is by taste start out with a little I hope this help !!!

Julie Nolan You add the salt after the rinsing the butter milk off the butter and the reason is for Taste as well as it lasts longer in the refrigerator.

1 teaspoon per pound of butter. Add after your squeeze out the water from the final rinse. Knead in the salt well.

How many batches do you think makes 1 lb?

Right!??? I just went onto Kitchenaid's website as my kitchen appliances are this color - I don't have that splash guard, which would be lovely on some of the recipes I use it to make - though a draped over clean dishtowel works wonders too.

Any comment section on youtube gets out of hand and off subject. I have learned to ignore it. The people who do this are called Internet trolls and they bassically bully people over a computer screen, if you don't bite they will stop.

Making It Easy with Liz to

Tyler Coulombe just trolled. No one responded. He stopped.

2 cups whipping cream should yield 1 cup of buttermilk & 1 cup of butter. :) Hope that helps. God Bless! ~Erika

What's the cost of making your own vs buying it?

AmuckPVP here cheap butter is almost 4 usd. Buttermilk is 350ish

depends how cheap butter is and how cheap cream is. If you can get the giant, cheap, jugs of cream at a restaurant supply store, or costco, its possible to make butter cheaper than buying it. But you'd have to make a lot of butter to save any money...and it would be dimes and nickels.

Can you use heavy cream or does it have to be whooping cream?

Ty

I have done this thing a dozen times but at least 3 times including the last one after 45 min I had warm mayonnaise WHY ? Any answers nick

@@22julip you using heavy cream? I've made butter with just a handheld mixer. If you're mixing enough to make whipped cream then you're doing it right. Once it passes whipped cream it start to separate. If you're using the right cream then you're not whisking fast or hard enough. In the UK we call it double cream

Kelley Spartiatis thank you like I said I use a kitchen aid stand mixer I used to make butter a lot once in a while it would not separate but the last 4-5 times all I get is whipped cream. It starts to separate but it only clumps about half then it turns to whipped cream. I’m afraid to try it again because heavy cream is expensive.it was humid in the house that’s all I can think of . I know it works because one time it did turn to butter but the next time nothing. I guess I’ll never know

@@22julip very odd! I heard that you can whip the butter back to cream if you whip for long enough. Don't know how true that is. I need to investigate this and will come back to you. My curiosity has won out!

I was thinking the same. Takes me 10 to make whipped cream.

You can see where there are edit cuts. The title doesn't imply it takes less than 10 min. I didn't watch it intro because I just wanted to see what I looks like when you stop beating it.

@@ck8191 The title doesn't imply less than 10 minutes, but the intro and description do.

Ugh, I just made it tonight and in about 3 mins it was whipped cream, then butter in about 8-10. It was surprisingly quick.

I agree! I did mine and it took forever!!! On high and watch....must be like a pot if water

***** If in fact that is what you're actually getting. In this day and age you never know what's in the package anymore. Did you know that if you go to the store and buy a jar of honey, you may be getting a jar of corn syrup with a little honey added for taste? Seems that the Chinese have learned we like our honey and they are selling tons of fake honey to distributors here in the US and they are repackaging it as real honey.

***** Yes, but you have to make butter from milk or cream which you usually buy from a supermarket, too. So you cannot be absolutely sure that this is 100% pure milk or cream. Whatever you do, you cannot be sure to make butter from scratch as you do not know what might have been added to the milk or cream. I would not do this on a regular basis, but I'd do it once in a while for fun or for teaching kids what butter actually is and how it is made. A nice idea is then to give each kid an opportunity to season their own butter and let them taste each other's butter afterwards. Anyway, this is certainly one justification to buy a kitchen machine (if people need one ;-)) because doing this with a hand mixer would be rather - exhausting, I guess.

***** Yea and it's actually cheaper than making it yourself too lol

+Dave Casey (dgcasey) speaking of the chinese, a few years back they had a problem with baby formula. there were factories that were making fake formula that was engineered to past tests to determine the fake from the real.i am not for sure but i think they did the same with milk. but i have noticed one thing, i am lactose intolerant, and i can go to the store and drink whole and 2% with no problem. i wonder . . . . . . . . . .

+Byron Lumley Much better than plastic margarine.

LOL! =) Grant is a lot buffer than I am... But, all that shaking might be good for my arms!

+anil patel What? I had no idea the King made butter... I hope this will be as good as I'm imagining it to be :)

in fact, you should remake this video and stop using the term KitchenAid because this applies to all stand mixers.

oh and leave the "god bless" out of your videos. It's insulting.

Andrew Dahl get the fuck out of here.

Shootem556 ok

Shootem556 happy to leave, there's no reasoning with Christians. You keep going around insulting others' intelligence with your bless yous and god bless, it really gets on my nerves. So goodbye.