Loved seeing you in the kitchen, not worried about you learning as you go the most graceful way of approaching doing something. Thank you for a beautiful lesson in giving yourself grace.🥰
Hi guys. I make butter in the food processor since it has a cover there aren’t splashes. I then put the butter blob into iced water,the cold makes it ease to squeeze the butter milk out! Thanks for sharing, be blessed 🌟
I have the butter churn as seen on Living Traditions. I can do 1/2 gallon of cream at a time. We make 50+ lbs every summer for winter. Also, use a big syringe to suck off cream to avoid getting too much milk in the cream you skim
With the milk you can make kefir for you or the pigs. Also you can make a dessert by cooking the curds in syrup made with whey, sugar, cinnamon bark and lemon peel. Is a traditional dessert from some countries around the Caribbean. In Cuba we call it "dulce de boruga" o "boruga de leche"
First off, love the channel. I’ve been watching from the beginning and you and family are wonderful. But, you sometimes leave us hanging when you don’t update on issues with the animals. What happened with the sheep feet, especially Nacho? Thanks!
I use my ninja food processor to make my butter. Then drain off the butter milk and add ice cold water a few times to rinse the butter. No more splattering mess or standing at the sink rinsing. Super quick clean up too. Takes 20 minutes for about a cup of butter from 2-3 cups of cream.
A sun tea pitcher with a spigot works great to separate the milk from the cream. Use the spigot to drain off the milk on the bottom leaving the cream from the top.
Regarding the sour taste of yogurt…if you strain it through cheesecloth it becomes Greek yogurt. So thick and creamy, and isn’t sour. The whey is the sour part. And also, the whey is the carby part.
Buttermilk is good for making stuff, like cornbread and ranch dressing and buttermilk pie, biscuits, did I say Pancakes? yeah, yum, okay just some thoughts...
I have always made butter with a food processor. You can see it and it seems pretty fast. I’d pour off the whey and rinse before pulling it all together so there is a lot less squeezing and rinsing.
All the dairy products would be the main reason we would get a family cow one day. I have to say that is not happing anytime soon though with a newborn in the house. So we will watch vicariously through y'all :) -Ryan & Cara
Only way to make butter is Vitamix! Less than 5 min. Then you can rise the same way. Been doing it for 7 years, this is by far the quickest and easiest.
If you add milk powder to the yogurt it thickens it up. Food processor is king when it comes to butter making as well. Use the butter milk in place of milk in ice cream. Makes it creamy and yum. Chickens do appreciate it too though.
An enclosed con air blender works quickly and is not over priced as a speciality machine 49 bucks your good to go and line a muffin tin with cling wrap instant butter pats.❤❤❤
I can't wait to get to the milk cow stage and all the goodies that come with that on our homestead journey. We have baby chicks arriving next week and all of our kids are super excited !!! I was like a kid at Christmas when I went out to the gardens/food forest and saw all the cantaloupes, pumpkins and watermelons coming. We grew that !
Wow, I like those cream lines! That's sure a lot of milk! I've heard it's called clabber when it separates to curds and whey. Making yogurt. Thanks for explaining to use the store yogurt for consistent taste and texture. Nice, dehydrator for 24 hours. Immersion mixer to make it uniform consistency. Making butter. Nice, butter and butter milk. Raw butter has to be good! I think you're right Justin to save all that money! It has some beautiful yellow color! That is quite the mess there Justin. Nice, ice cream maker. The butter churner looks pretty compact. Nice. That ice cream looks fantastic. It sure took a long time but that butter looks great. So the cream has to come to room temperature before you churn it. Good to know! Thanks for this video Rhodes family!
Justin...I do it all in my blender. Yes Rebecca the blender. I even rinse mine in the blender. I add ice to cool it while I'm doing the rinse. Then put in a bowl and squeeze out the water. Then wrap in wax paper and freeze or eat or bake! I've done it this way for 20 plus years.
When I make broth I use a fat separator. Might the same style fat separator be used to separate cream from milk? Yes, you'd want to get a large one, but if you have a regular size one (Mine holds 2 cups of liquid.) you could try it. Best wishes.
Making butter deppends on weather I suppose, sometimes it get longer and sometimes it just get few minutes 😅...but the fast process requires shaking/whipping the cream, so fat separates faster (we used to make it just in a jars, shaking it rythmicaly so it hits the walls).
Your cream is supposed to be room temperature before you make butter which is probably why the last butters you made in the mixer came out better than the 1st batch.
Love your channel I have one idea for you when you're making the butter in that jar take the jar and sit in a 5 gallon bucket with ice around so then you're butter and your cream and everything stays cold
I think you can rinse the butter by putting the churn back in and letting it rip up the big clumps and get to all the milk inside. You can gather it up again in the strainer. That should speed it up.
I've seen butter done from whipping cream , they wrap the butter in a cheese cloth then extract the last of the butter milk by putting the cheese in to a bowl of ice water which extracts the milk and stiffens the butter saving the mess
🤣🤣🤣 Justin, you made such a mess! It would have been nice if kitchenaid mixer had a lid, I know it has a splash guard but you still need to put a towel over and am not positive that is not going to be messy, maybe just a little bit less! In the kitchen is messy if you use it if not is really clean! Blessings 💕🤗💕
Hey Justin . I just wanna share my recipe for jogurt. We boiled milk , than left a side to cool down to be able to put your finger inside , than put jogurt, depens how tick you want to be , mix well and than put ina jars or dont move from the pot . Than we put jars/pot in towels and blanket and wait next 24 hours. Old fashioned but believe me good and proven. We made same recipe for sour milk . Greetings from Macedonia 😊
It’s probably already been said but use your whisk attachment when making butter. It’s likely using the paddle that took so long. I love making butter with my mixer when I can get my hands on good cream.
yogurt also makes good ice cream. sugar and maybe berries or banana mixed in. you can freeze the stick in cases or in a container. you can make porridge from whey milk. rice porridge is good. it doesn't taste like whey. rice porridge is good in Karelian pies.
Have you ever thought about investing in a Thermomix? I know they are available in the US & replace over 20 appliances in the kitchen. It’s honestly the best investment ever with making food from scratch. I used to see these machines (not any longer as I’ve moved to a remote location) but this machine helps me make ingredients from scratch. Your local consultant can explain how to make your own butter, gluten free flour & yoghurt with half the effort (and the machine even washes itself). Worth it’s weight in gold!
Justin do you have yourself a pair of Croc's? I wear them when I stand in the kitchen to ease my tired feet & legs. I am a grocery checker and stand 6 - 8 hours 5 days a week for the last 25 yrs. I love the cushioness
Back in the 60's, I remember 'helping' my grandmother churn butter. My grandparents had a farm in Yorkshire (UK) and grandad had about 4 Jersey cows which he hand milked. When Grandma made butter she would get us kids taking turns to turn the handle. It was hard work, thats for sure but we were rewarded with sticks of Rubarb and a bowl of sugar. 😊
A blender is way faster for butter. I always make mine with cold cream right out of the fridge. The blender breaks the cream in probably under two minutes, and the mess is contained. I rinse in a bowl of ice water to keep it cold. Definitely try a blender. It's easier and faster. I have a BlendTec.
The reason the taste and texture isn't consistent with using your raw yogurt starter is, raw yogurt develops unwanted bacteria that take over in the second fermentation. That is why most people pasteurize their milk before making yogurt. Slimy yogurt is not appetizing. Been there, done that. You can use an egg incubator to make yogurt if you don't have that style of dehydrator. I will also strain my yogurt through a fine cloth to thicken it and by removing that bit of whey, it also reduces the sour, as the sour is IN the whey.
Henry has changed the whole family. Henry has made all y'all stop and smell the roses. Even the kids will halt what they are doing just to love some Henry tìme.
I use a food processor to make butter with the pastry blade, can make 1.5 lt cream in one batch, never a mess, usually 15 min on high speed, provided is high butter fat. Straight from the fridge.
What would be really good would just be a clear mixer bowl and a clear lid for the mixer. I'd say those would most likely be just as much as the other thing you ordered, but at least they serve other purposes.
hahahaha when Henrey saw that chocolate come out of your mouth he was like NOOOO!!! like when your parents would clean your face by licking their finger and clean the dirt of your face as a child hahaha he prolly traumatized
buttermilk is divine!! those pancakes would probably be the favorites after they try it a few times at the most!! But it needs to be cultured as well. For me I just use a Kefir culture for both whole milk kefir & skim as well.
Are you sure about those temperatures for yogurt? I was taught to heat it to 180 F. Then cool to 110 F before adding your starter. Then sit for 8 hours or so. Dont throw away your butter il, use it for all your baking.
I wish I had access to raw milk. We don't have a milk cow anymore b/c we live on a small acreage and have steers, goats, chickens, donkeys and a huge garden. No room for a cow and we live in IL,......against the law here to buy raw milk. I would be making butter and yogurt all the time. We had a milk cow many years ago at another place and I sure miss that raw milk. The key to making butter w/the Kitchenaid mixer is putting about 1/2 of the bowl full of cream, start it out on about #2 speed until you are starting to get whipped cream, then you can put the speed up and have butter in about 2 minutes, no mess. I didn't have to use a towel over it.
Fill up pint canning jars half way or a bit more, put lid and ring on and give a jar to each one of the kids to shake. Make a contest to see which one can get it to butter first.
Have you tried Oofos slides or flip flop recovery shoes? I have some for indoor use only. Very helpful on wood floors and helpful for sore feet after exercising or standing all day.
### yep, JUSTIN ... DOING CREAM WITH A SPOON EAS WHAT I ALWAYS DID N IT NEVER TOOK LONG AT ALL !!! LOTS OF OLD WAYS ARE BETTER N MAKE MORE SENSE...you can use butter milk for cooked cereals, breads, scrambled egg meals n much more !!!
If you get a cheesecloth sack to put your unwashed butter I. and use ice water to wash your butter you may have an easier time with clean up and less frustration in the process... just a tip from a chef.
QUESTION, OK does anyone know what Henry took out of the freezer? The whole time he was making butter Henry was in the freezer that was hilarious. It looked like he snuck away with a pack of beans🤣🤣🤣🤣
Cream come up to room temperature before churning. I loved churning by hand in a gallon churn. Also don't fill it too full. The cream needs to action of slamming around.
Butter milk makes great pancakes ….. you need a thermomix it makes butter in 3 minutes … you can use the machine to help rinse it …. It will also make yogurt for you. You said you like multiple purposes machines lol.
