How to make French style butter from scratch at home

Also when I mention cream it is the cream in liquid form with at least 35 % fat content. (in some countries that can be called heavy whipping cream or pure cream) another important thing when buying your cream is making sure the cream does not contain thickening agent such as gelatin added. it pays to watch the label to see what the cream is made of. in this video we will discuss how is butter made and it transforms from cream to butter

Cookware and utensils: (affiliate links)

🧅🥕INGREDIENTS🥕🧅
35 % fat cream ( liquid form)
add a bit of salt to get salted butter .

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UTENSILS AND COOKWARE STARTER KIT:
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Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
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Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
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Great value chef knife:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

[lisaboban]

Did you ever purchase a container of cream for a recipe and wonder, "what do I do with the rest of this?". Make butter. Salted butter. Honey butter. Compound butter with herbs and garlic. It freezes beautifully.

[KimberlyGreen]

The excitement of a Frenchman seeing butter being created is palpable and beautiful.
And this should completely explain the stress of the Butter Crisis of 2017 in France.

[AGabaldoni]

Hi Stefan, thanks! The video and the channel are great. Maybe you could do a supplemental video to show how to wash the sweet butter (unsalted butter) to make it last longer (it takes away some of the flavor) and how to wash it with salted water to add salt.

As an FYI for those that have asked in the comments, you use drinking ice cold water to wash the butter and remove the little drops of buttermilk if you want to just store it for a few days - it will spoil faster if not washed). If you want to make salted butter, you need to saturate the ice cold water with salt (add salt to a couple of liters of water one spoonful at a time and stir it until it dissolves. Keep adding salt and stirring until the salt does not dissolve anymore - this will be the salt saturated water for washing the butter and making salted butter).

The salted ice water is then used to wash the butter several times and then you will have salted butter. The water has to be ice cold to avoid melting the butter and you also need to avoid the undisolved salt to go into the butter because you risk making it too salty. In my experience, salt saturated ice water will salt your butter without the risk of over salting it.

The procedure for washing the butter is as follows: Put the butter in a bowl, add some of the iced water or salted iced water (there is no risk in using too much water maybe equal ammounts of butter and water each time) and use a fork as if trying to mix the butter with the water (they will not mix but in the case of salted water some of the salt will go into the butter). After doing this a few times you just discard the water used and repeat the procedure (I usually repeat it 8 to 10 times). At the end you discard the water and use wooden spoons like Stefan showed or a good silicone spatula and press the butter over and over until you squeeze out all the water you can. (when using a spatula you can repeatedly press and fold the butter against the side of the bowl). You will see little drops of water oozing out of the butter. When no more water is left that is it!

One final tip, to keep your water ice cold you can add little bits of finely crushed ice to the bowl every time you put water in. In the end, the ice will melt and even if there was some inside the butter it will be sqeezed out.

Thanks again Stefan, you have a fantastic channel!

[PhillipRivara]

Lived on my grandfathers dairy in the late 60’s; we had to make butter old world style with a butter churn. Great video, Sir

[valeriechaumeziere]

Don't throw away that Butter Milk. It is used in all sorts of cake baking recipes. You can freeze it and keep it for a long time and so you will always have some ready. Great video! Thank you!

[Cchogan]

One little point, every time I have eaten butter in France, it has been cultured butter. And the wonderful unpasteurized butter from Isigny Sainte-Mère is in my shopping basket every week, and that is also cultured butter. It is a little more complicated to make because you have to culture the cream first, but it is what makes good butter in France so wonderful!

[ComblessMan]

I remember making butter in kindergarten. We had the cream in Mason jar and passed it around as each of us shook the jar until it developed a solid. Still today it's a miracle and brings a smile to my face. Thanks.

[erikgranqvist]

My parents had a dairy farm until they retired some years ago. I miss the milk. Fresh milk, just cooled down, right from the barn is very different from milk in the supermarket. It has more taste, more body. And the butter we made from the cream was the same - more taste and body then anything you find in a shop.

[daphnepearce]

I've made butter before by just pouring cream into a mason jar and shaking until it's done. My arms are usually burning after 10 mins or so....quite an workout! I'll save the whey to make ranch dressing.

[kaimetso]

Hello Stéphane and greetings from Finland. Maybe you’d like to try to take this a little bit futher and add little bit sour flavor by mixing some kind of sour cream (crème aigre, Crème fraîche etc.) into cream (100g/1 liter of cream), heat it up to 40 degree celcius, cover and leave it in room temprature over night. Refrigerate and whisk it to butter.

[alizarincrimson]

Just made the butter today. The most fun I've had all week and it is super easy. Best part is when it instantly turns from thick whipped cream to butter. Mine spun butter milk all over the wall in that instant which made me laugh because it happened so fast. I just used 1 qt + 1 pt of basic heavy cream from Kroger here in the U.S. and it whipped for around 12 min. before the magic happened. The quality is fantastic and it made a surprising amount of butter plus well over a pint of buttermilk. Coming up - There is a small local dairy near my daughters house an hour away, that cream is probably going to be even better. I'd recommend everyone try this, it is fun and produces amazing results. Thanks Stephane!

[HeadshotZod]

Thank-you posting. I’m on the keto diet and before I go broke I’m going to try this. I love all your videos!!!

[umrumr]

...OMG if this doesn’t make you wanna churn out fresh butter; ideal for when we got lots of cream but have run outa butter; Merci!

[harrisonjones]

I really appreciate you teaching classic cooking! It's super useful.

[luiscampos]

Super simple & beautiful 🤩
Proverbial saying just changed to “the only thing better than butter is more butter... homemade”
Merci ;)

[smsmsmsmsmsm]

Butter made from the cream of Jersey (a small island which is near the French coast but part of the UK) dairy cows during the spring (when they are on a diet of grass rather than hay) is rich, golden yellow and incomparable in taste to anything else I have tried. Treat yourself if you ever see it in the shops !

[skorrchafer]

It worked! We made butter on our first try. Took about 35 minutes with the machine mixer. 2 pints heavy cream turned into 380 grams of butter. Next up, we are going to transform this batch of butter into

[cylimcp]

that point of separation is really cool to look at

[mattthescreamer]

I love your enthusiasm for the breaking point

[ronaldlinkenhoker]

My young granddaughter is visiting and we had decided to bake bread tomorrow. Now we’ll be making butter too. Thank you Stefan.