How To Make Your Own Butter | Bon Appétit 

such a simple, intimate and educational build-up to that simple moment of her spreading the piece of toast and taking a bite. that's awesome. never wanted to make butter before this very moment

So funny this video just came out, my grandfather-in-law showed me his process of making butter just last weekend! He had a wooden "dish" sort of thing that he used to wash it, since butter doesn't stick to hard woods. (he did soak it in cold water, too). The dish was designed to knead the butter on one side, while you could run cold water over it and tip the water out the other side. I'm explaining it terribly, but anyway, love the video with the science behind it!!!

Love the in-depth information in this video! More videos like this please I love food science

Good video & butter making is fun. Would have been nice if you'd given some rough times as to length of lactic fermentation & most effective temperatures though? "...a nice long nap somewhere warm..." Doesn't let beginners know whether it should be half an hour, 12 hours or a week! Making flavoured butters is good too, maybe making various compound butters could be the next video for Arielle?

Fun fact: Some wines undergo a secondary lactic acid fermentation and create diacetyl -- this leads to the "buttery" character in some chardonnays, for example.

metaphysically?

Now I want some toasted crusty sourdough, with a nice heap of butter... 🤤

OMG, y'all hired Arielle Johnson! Awesome.

Is it wrong that this butter churning process is like the most satisfying thing I’ve witnessed this week?

I remember I was trying to make whip cream, I winded up accidentally making butter🤣

This was scarcely... unhelpful if you wanted to follow this to make your own butter. The reason I say so is because it wasn't made clear what she used. She first showed us a bottle of heavy cream, then proceeds to say fresh raw cream. Raw cream AND heavy cream are two completely different things, and I have no idea which she used (but I have not seen heavy cream that thick before). Next up, the 'fermentation' process. She proceeds to say "give a warm nap", and "the longer the fermentation goes". So, WTF is that supposed to mean? At what temperature? And for how long? Different produce have a different range of temperature for their fermentation process. Stating 'warm' is simply inadequate as warm could be anything between 18 C to 40 ++ C. And don't even get me started on the duration of the entire fermentation process, as I can't even fathom how 'long' is considered long in their minds. We (viewers) aren't professionals, so what might seem to be a common knowledge to them might not be so for the rest of the viewers.

So how long is the fermentation process?

Loved this video! Please do more like this. I love the scientific aspect to it

Just to be clear... there's no actual regular whole milk in this even though it says milk is one of the raw ingredients. I feel like it should really say Heavy Cream and Buttermilk as the raw ingredients at 0:58

I'm moving to a new house that's near a farm that produces fresh milk in the UK, so I'll definitely try to make my own butter :D

Wow, really enjoyed this concept! Please keep them coming, love the in depth look

How long do you set it aside? In the fridge or counter?

I once made butter accidentally while whipping cream for a pastry. I walked away and came back frantically and there was perfect butter with fresh buttermilk. Of course, I told everyone that I did it on purpose.

I liked this video, though it could have used more detail. Telling how long to ferment the cream would have been helpful, and also demonstrating how to wash the butter would have also been helpful. My understanding is that it requires more kneading than shown in order to get the buttermilk out.

More of this please. I was an avid watcher of this channel, but after the great purge, not so much. I will come back for content like this.

This was soothing to watch

Great explanation and demonstration of making butter and the science behind it!

One word, YUM! Fresh butter is amazing and, I agree, magic.

Flavour Scientists is su a cool job title

This is exactly how I learned to make Butter working in a restaurant. Thank you for the scientific approach!

having flavor scientist as a job sounds cool

Calling someone a “backslopping butter maker” is my new favorite way of passive aggressively calling someone thrifty

I like this person! More please! This is dope and makes me actually wanna try making my own butter!

I’m sitting here watching this and I’m having a baked potato with butter and sour cream. So enjoyable!!

you are amazing, thanks.

Super informative, great video! Thank you for sharing.

This video was so informative and calming. I need more

I subscribed solely because of this video. Wholesome! This is exactly what the internet was made for

Butter is magic 💖 awesome video Arielle !

Gotta love BA miss the whole crew!!! Thank god brad is still with us

yo editor, good job bro... good job.

More food science please 😋

Love the scientific approach! So different to other butter videos 😊

I didn’t think I’d find a new word to dislike but ‘backslopping’ wins.

Great to see Arielle! She reps fermentation and flavor science so well!

I liked this and loved sciencey Arielle. More of this please.

Really interesting video.

Growing up a farmboy, I hand churned pounds of butter out by shaking gallon jars of cream. Miss both the butter and buttermilk that resulted. Thanks for this video, I want to give it a try your way... with a mixer!

Awesome vid

LOVE the aesthetic here, cant wait for more videos like this with Arielle! Edit: this video gives me the calm, collected energy which is the exact opposite of the energy Brad's videos put off. The two of those video series are like a perfect flavor pairing.

I thought it was funny when she said food scientists I was like you mean a chef? but then I was impressed by the scientific knowledge included in the video. I take it back.

This is such a magical process that I need to do myself one day!

How long do you ferment?

Great info - proportions? timing? mixer speed? Some specifics would be helpful Bon Appetit...

Sounds great but heavy cream is $5.50 a pint and I can get a pound of butter for $4.00. But when it comes to butter, really there's no bad.

The production is killing it ,,, I really enjoy the video (love that girl though)

I just scientifically explained the F outta this... But it’s magic

So about how long did you let that cream set to ferment before churning?

Amazing. I love butter!!!

Loved watching this video😊

You're AWESOME

This is so fun! Great episode

flavor scientist? You definitely ate all the flavors you could find

Very informative, great video.

Just awesome!

I LOVE BUTTER!!!

This is great, thank you!

As a chemist I love this so much! Learned a lot.

4:43 pro tip, once you’ve reached the whipped cream stage, replace the whisk attachment with the regular mixer paddle. It’s far easier to get the butter off!

Smooth like butter

Watching this video brought back memories of watching Marlon Brando in Last Tango in Paris. 😂😂😂😂😂

Is it just me or does anyone else think watching Brad Leone make cultured butter was a better video?

I wonder where in town I would get the supplies to make that butter? I want to make this for sure...

I could really use some right now on slices of rye or sourdough 🤤

havent been watching bon apetit since the whole shablaam big oops, now im back, i think. i like this woman

C'est trop bien, bravo

I need more of this

this person is speaking my love language, science and food 😋

See now, if I were to make this I'd turn into an absolut glutton -- a greedy glutton. I'd likely eat it all before sharing it with anyone! Ha, "likely" -- who am I kidding! Great video. Love the details, so simply presented.

This was great, more please!

Flavour scientist🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

1:15 Clarified butter is what happens. Butter has tons of milk solids

I loved this so much

nice video and i like the music

❤️❤️❤️❤️thank you

I love her.

I saw that paper title and I must say thank you, Arielle! 12 fascinating pages of dialectic analysis of food culture... I love when my interests overlap!

Great video and if this becomes it's own serie it'd be great. I know it might not be possible but it was hard for me to understand her, maybe because I'm not a native speaker, and if her videos could improve the clarity of pronunciation would be very appreciated. Otherwise it's an awesome video and topic.

Credible AF

You can tell she LOVES butter

I've never seen cream this thick and wouldn't even know where to get it to attempt to make my own butter.

Brad already did this

"Backslopping" is such and unfortunate term

This would have made a good It’s Alive episode.

incomparable

“Metaphysically there is nothing like butter”. Looooool I like it

Calming

How many days should i ferment the cream

you look like a flavour scientist

the stamp should be slightly heated.

How long did we let the cream ferment ?

Great video! 🧈

how long was the hot nap & at what temp?

do you need the buttermilk if you have non-pasteurized milk?

The word butter is starting to sound really weird after she’s said it like a hundred times lol