Making European Style Butter

[kookaburra]

At the stage when you drain the buttermilk from your mixing bowl, leave the butter in the whisk and add the salt. Then whisk it for another minute or two. So much easier.

[Lou.B]

EXCELLENT video! Two tips that I haven't seen on anybody else's butter vids: whip your cream/sour cream while cold (and why!), plus salt the butter AFTER it's been formed and pressed free of the butter milk. Great stuff - I'm now a subscriber!
Thanks for your work!

[georgethomas]

Thank you for sharing a great but simple way to make European butter. May God keep you all well. I'm from Oklahoma USA.

[magdalena]

Thank You so much. Warm greetings from Poland :)

[joepangean]

You can also use the sweet whey drained from homemade Greek style yogurt to culture the cream.

[marquitasozio]

Wonderful video! I have always wondered how to make European-style butter! Thanks so much for taking the
Time to show us how to make it. Will look for more of your videos, Father Vlad!

[Bamajama]

Thank you for your interesting videos.  I am from the Southern U.S. and my Grandmother made Euro style butter, as she used curdled cream to make hers.  I think a lot of Southern folks did this, but probably didn't realize it was considered European style ha!  There is nothing tastier than a big pan of hot, homemade biscuits and serve them up with homemade butter & sorghum syrup or honey!  So delicious!  Blessings be upon you!  Thanks again for sharing this.  : )

[Arariel]

thank you so much. I especially enjoyed the tip about salting at the end and the explanation. I appreciate it. I was curious why people just didn't salt ahead during the whipping process.

[RPBSpeaks]

Thanks for sharing! I almost bought a butter churn, but now i know see I can use my mixer. And its much faster than shaking a jar :)

[Lelliott]

I am making butter today. I used homemade milk kefir to sour my heavy cream. So in about two days I will be whipping the mixture and I will have beautiful cultured butter! Thank you for the tutorial.

[dannymcneal]

What a great video! I had no idea it would be this simple. Gonna try it—European style! Thanks!

[Rhawneld]

Wow this is an effective way to make your own butter and know what goes into it. Thank you for your knowledge. I enjoyed the video and will try this method.

[kiamichiozarks]

Glad to find this treasure on YouTube.

[roxstorm]

Yes you are great. Thank you kindly for showing this European style butter. this is so neat!

[dlkatzl]

I've been looking for weeks for a recipe like this...thank you...

[firegalk]

I actually learned two recipes in this video. How to make sour cream and how to make European Butter. Thank you for sharing this video. Peace!

[ronwhiteman]

Many years ago I worked at a dairy in the U.S. that made butter, we would take 40, 000 pounds of cream and make 20, 000 pounds of butter and the same amount of buttermilk. American butter has 2% salt, 80% butterfat, and the balance is "solids" and water.
From my understanding European butter has a higher percentage of butterfat than American butter.
Butter, whether salted or unsalted, can be frozen for many months with no problems.

[THESHOMROM]

I remember my mum making butter. After Dad did the milking he would set the milk buckets on the kitchen counter for Mum to pasturize. Before pasturizing the milk she would skim cream off and set it aside a couple of days in order to make butter. I was sometime allowed to turn the churn which was quite fun. Mum, however, didn't salt the butter because for baking unsalted butter is preferable.

[DebiSunset]

Good note at the end regarding the salt. I was thinking about adding it earlier. 😊

[isiggarcia]

Thank you have been waiting for these recipes. God bless