Make Your Own Cultured Butter | What's Eating Dan?

Butter + Dan + Puppy = ❤

The butter you make yourself could be the best you’ve ever tasted, and Dan teaches you how to do it at home.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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[demh]

Dan Souza and a cute dog.
Perfect start to the weekend.

[zaccharles]

The best What's Eating Dan yet. Funny, entertaining, and informative. And puppy.

[HRHKamal]

In the olden days in India, households used to make fresh butter by adding yoghurt culture starter to full cream milk at night & then churning the yoghurt curds the next morning to get lovely fresh butter & buttermilk.
A typical breakfast used to be piping hot paranthas with a big dollop of the fresh butter & a glassful of buttermilk.
So good, tasty & satisfying.

[FB-yxoo]

I was so happy to see dan give the REAL ghee receipe, most cooks assume ghee is clearified butter but it's actually clearifired butter where the milk solids have browned.

[lcmma]

can I say -- Mr. Souza is coming into his own -- these cooking vignettes are wonderful. Great to see him taking ATK in such a smart, modern direction.

[yay-cat]

I think this is the most wholesome video I have ever seen! next time I have a tough day I'll just re watch this to feel butter immediately

[sumyungai]

Dan with a puppy talking about butter and the ways it can be used. I feel so warm and fuzzy. We love you Dan!

[topherUSA]

The cutest thing ever. I believe you might have mentioned butter...

[nonamonsod]

I've probably seen a hundred butter videos on yt over the past days, not knowing what I'm looking for and having a weird butter obsession to scratch. I'm so happy to find this one for laying everything out so perfectly clear I mean he made me actually understand butter and I'm already so happy with the science part but then it moved on to the kitchen where he actually made it with the slowmo shots of the butter coming to life ugh I am so satisfied I may have licked my screen

[jensole]

This video was soo much more than making butter. I learned so much!
Greatly appreciate this kind of videos!!!

[steveskouson]

Been making butter for about 20 years.

I put heavy cream, into a 1 quart canning jar,
with the buttermilk, or sour cream. (Same
bacterium.) When it has clabbered, 48 hours
later, in the fridge. I either use it as creme fresh,
or turn into butter.

steve

[SouthFLFarrierShorts]

By far, my favorite What’s Eating Dan episode. Thank you for the education and chuckles. Keep them coming! Maybe a episode on pasta types?

[bradleyhein]

We finally brought some culture to our butter this week. Your recipe works perfectly, and the butter is SO GOOD! Thanks! Pro Tip - CostCO cream was about the only option we found for pasteurized, not ultra pasteurized.

[theldun]

The puppy was AWESOME!!! Oh and ya butter s good too.

[Eli-wujm]

I use a bit of plain kefir instead of buttermilk to make batches of cultured butter. They turn out great! <3

[laurafordesvideos]

I did try making my own butter and it came out well. I also make clarified butter or ghee as well, I love the flavour of clarified butter.

[franguidry]

One of my most cherished memories is the smell/taste of farm churned cultured butter. My folks often drove us from Alexandria to Lake Charles to visit my dad's side of the family and we always brought back the little rolls we called "frogs" and big chunks of "country butter" wrapped in butcher paper. So far all other butters have not measured up.
I tried one unimpressive batch of homemade cultured butter but based on this video I didn't ferment the cream for near long enough.
Thanks for another exemplary video,
Fran

[ThatDonovanKid]

I've seen Bon Appétit's "Brad Makes Cultured Butter" video and this is basically the same thing. The difference is after watching Brad I'm left laughing and rolling my eyes. After watching Dan's video I feel like I could do this myself.

[nygreenguy]

Finally made this. First time was a learning curve, now its super easy. Man the flavor was really good. We have a local dairy producer that produces an extra fatty heavy cream. I used that and the butter was awesome. I let mine ferment for a week!

[waynecory]

Dan is great! We used to get fresh, unpasteurised, superb quality milk from the farm next door. Skimming the cream still left you perfectly good milk for drinking - but that fresh cream churned in an old fashioned wooden rig made the best tasting butter I ever had.