Making Cultured Butter – MOTHER EARTH NEWS

[robb]

Couple of things; I made sweet cream butter once-no salt- and it lasted for a few weeks and didn't go rancid. I rinsed the butter several times. The other thing is instead of kneading it by hand in ice water I used the mixer with cold water and it worked great.

[Noone-rtpw]

I'm glad I thought to key this in. Mother Earth News always been good.
I remember butter we went to get as a kid in Alabama. Butter actually had a taste. Today, it's as if it's over purified where might as well be Crisco.
Someone did an article on a fellow who added natural enzymes that gave it natural butter flavor.
Somewheres in there, it told how old timers word seperate the cream and stored in a cool place which seems that aided the butter taste of old. Seems they'd let it set for a week or so before churning.

[SabrinaSauce]

She did a great job at explaining everything. I want to make my own butter so bad, this was very helpful!

[alyoungster]

Thanks for sharing this process! I would suggest an additional top view camera angle for future food prep and cooking videos.

[Sundrop]

Agree with others’ comments that there should have been a top view camera to capture the most important process of this butter making which is how the butter solidifies in the ice water!

[sazji]

In Turkey they traditionally make butter from whole-milk yogurt.

[patsycav]

thanks, Robin ... I have a question .. what's the difference between homemade butter and homemade  cottage cheese?  I made homemade ricotta cheese with evaporated milk and cider vinegar and didn't have to strain it the second time,  because it was a good thick consistency, but the first time, I separated the whey with a coffee filter and drank it.  haha  I love that we can make our own, thanks to youtube and you.

[Cladman]

Using milk kefir to culture the creme basically eliminate the problem of the butter to go ransid

[whogivesashirtdotca]

The most important part of the process was not visible. Would've been more useful to have an overhead camera showing us the process.

[pamelagreen]

I wish we could see I to the bowl. Thanks for telling us what you’re doing tho.

[yeshuaisthewaythetruthandt]

Thanku. Did you say to set aside the butter for a day or two in room temperature ? Did you mean set aside the milk for a day or two in room temperature to cult it for making cultured butter?

[ThuLe-ehxe]

What kind of cream do you use? Whipping cream? Thanks.

[JC-updj]

I would think that the vita mix would get cream to hot.

[jwwm]

Interesting, but most people don't have access to non pasteurized dairy products. I'll bet that most people with their own dairy cows already know how to make butter.

[maryritatilley]

couldn't see the product in the bowl..could use a top view camera...Thanks anyway. what kind of milk did you use?

[marklynch]

I watched a video about extracting cream from homogenized milk recently. Does anyone have any information on various ways to do this? Is a machine available that does this?

[ivormectin.]

Great video I been using kefir for the last week So I will use some of the culture from that I think. Thankyou kindly for the media.

[sallykalya]

Can i use commercially bought sour cream or sour milk to make the butter

[dorispowell]

I enjoy her videos. I read the comments and really wonder why the dimwits who make derogatory remarks about appearance are even watching this channel. Some dumb people are born bullies. They even bully people they don’t know.

[vida-zoe.itamarsantos]

Can we make butter from Kefir culture?