The BEST Homemade Butter: This One Small Trick Is A Game Changer.

Elevate your homemade butter by first culturing the cream! When the cream is cultured, the butter becomes more flavorful and has a longer shelf life, qnd the buttermilk is pretty darn incredible, too.

CHAPTERS
00:00 Cultured Butter
00:32 Skimming the cream
00:47 Culturing
02:24 Our Butter-Making Saga
04:11 Churning
06:12 Straining
07:27 Buttermilk
08:45 Washing
09:59 A Jennifer Sermon
10:27 Salting
11:45 Tasting
12:32 Packaging and Storing
13:08 Afternoon Coffee Break
13:24 Vacuum Packing
13:49 Feeding the Pigs

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I might receive a small commission.

[ceralamken]

“This is what’s up, people” 😂. I love you so much!!!

And the beep AFTER “a$$”. Jennifer, you’re my FAVORITE!!

[ervinmir]

I love this lifestyle, it has a certain peace. And you are beautiful and your voice is so relaxing, watching your video made me feel wonderful, thank you Jennifer ❤

[Chris-uteq]

👍 That butter is more cultured than I am! 👍

[ericcawithcs]

That looks like the one that Kate @ Venison for Dinner has. Being able to set it and walk away is worth every penny.

[jthepickle]

Your videos are potent. It just, actually crossed my mind to procure a used cow!

[santolify]

Nothing beats homemade butter. The aroma alone...

[richardhayman]

I strain and wash my butter in nut milk bags. Washing in the bag completely prevents ice from getting into my butter. Thanks for posting your video!

[heathbecker]

I am envious of your hide-away mixer stand/cupboard thingy, that gives me the fizz as Wranglerstar would say.

[bryonygrealish]

I love cultured!! It's been a favorite to make since I was a kid. It was an activity my second grade teacher did with us for thanksgiving. She had us all shaking jars forever.🤣 Now I use my KitchenAid for small batches.

[isagrace]

Omg thank you for confirming that the butter washing process is harder when cultured. I made my first cultured butter this week and couldn’t figure out why it wasn’t as easy as usual. Currently running an experiment of culturing butter with

(1) my homemade yogurt (done)
(2) with clabber (currently on round 2 of clabbering, will add that version to cream tomorrow), and
(3) with buttermilk from the first batch + some store bought cultured butter milk to see if it has a “butterier” flavor (currently culturing the cream today)

Excited to see how different the tastes are! The double cream is all the same (pasteurized, sadly, but 48% fat) so should be a good test! I’m a little scared of the clabber, as it’s my first time culturing raw milk, but it’s a great dairy farm here in the UK and I get milk from them at the market weekly. I can’t believe I was afraid of even drinking raw milk until this year, and now I’m clabbering it! If my old self could see me now 😂

[jurgendorneburg]

Jennifer now that you have Gallons of Buttermilk there is no more Excuse not making Quark/Creamcheese with Onion and Chives in the Oven-1/2 Gallon Buttermilk in the Oven at 200F for 2 Hrs and than strain for 2 hrs ad Salt, chopped Onion and Chives. No Clabber or Lemonjuice or Rennet needed!!!!

[kokololokokololo]

The buttermilk you can add a some salt just 5 grams and boil it on low fire until the water evaporates, there will be a nice brown cooked kind of cheese, also you can make ghee from the butter just boil the butter on very low fire adding very little salt until the liquid becomes transparent it may take hours but the ghee can stay for a year even out of the fridge, if you make ghee you will find some residue in the bottom of the bot this is the same cheese coming out of boiling the buttermilk

[susanswett]

We like making buttermilk syrup to go on the buttermilk pancakes. ❤

[lorettaforman]

I have an old sears and roebuck electric butter churn and I love it! Found it on marketplace too! Lol😂

[NJase]

you might look at cylinder butter churns. they utilize a much more efficient design (better fitted paddles, and gravity to churn.) while extant versions are wood, it wouldn't take any effort for someone to make a modern version with an electric motor.

once the buttermilk is removed, the washing process is really about removing casein, casein is what causes butter to putrefy - which is different than when the fats in butter oxidize and go rancid.

[Folkyheart]

You might be my favorite person on youtube! Have you ever made english clotted cream? Allowed to cool and whipped with a few chunks left in, topped on a hot biscuit with a drizzle of honey or dollop of jam! Divine! I imagine if it were cultured it would be good too, and you can mix in savory herbs and use on crunchy toast.

[sherylh]

How interesting. Love to learn stuff like this.

[daphnetilling]

I have been going through your tutorials, and totally loving it, (as you have propbably noticed with the occasional silly comment i make) and instead of the silly comments I have a suggestion for your cream playlist. Caboc is a lovely Scottish cream cheese with a distinctive flavour, well worth a go if you want to try something a bit Gaelic :)

[victoriasakkidis]

Love your work girl…. Hey Jennifer when you gunna do this kaskavali cheese?

[SageandStoneHomestead]

Holy moly 30 min though, I know the kitchenaid method is messy but takes a lot less time. We also make butter from very cold cream, from goats.