Making Butter By Hand (no, really)

About a week ago, I attended a fascinating Iron Age Cookery course, which took place inside an authentically constructed roundhouse at Butser Ancient Farm (link below)
The course was hosted by Caroline from Pario Gallico (links below) and during the day we cooked and prepared a variety of foods using archaeologically accurate ingredients and utensils.
One of the most fascinating aspects of the day, for me, was also one of the simplest - making butter by hand, as I will demonstrate in this video.

Here are the links as promised:

[kathrynillsley]

So. First thought is the coronavirus pandemic has confused me so much I no longer know the date and we’ve jumped to first April without me realising. Second thought is this is Atomic Shrimp so anything really is possible. Really is Weird Stuff I Can do.
We have some double cream in the fridge. I’m so tempted to try this and the best part is that no one else would want to eat it. 😀

[CannibalShadow]

I'm surprised how quick that cream thickened up from that gentle hand mixing, didn't expect that.

[philaphobic]

Of course you took an iron age cooking course. This is amazing!

[danielgarai-ebner]

I remember making butter from cream in jar when I was maybe 10 years old - never realised it was my parents trying to keep me occupied but that is very much possible 😂

[eTurd]

Atomic Shrimp is basically a wizard. He has an unimaginable amount of knowledge. You never cease to amaze me with these videos

[maxineoneillbananapeel]

I was in the process of kneading the cream when my mom told me this wouldn't work. She is a specialist in jam-making so I began to lose faith. I used more cream than you did so it was taking longer. Nevertheless I pressed on and the magic formed between my fingertips. My mom took a video of me narrating what you were narrating for my relatives. Thank you for this

[AnUnearthlyGay]

Next time: Making Cheese By Foot.
Bad jokes aside, this was really interesting. Looking forward to your next upload. Stay safe <3

[rishjam]

Tried this twice, success on the second time around! Learned a few things:

First, don't use Emlea as it's a cream alternative which has vegetable oils added - I was stirring for ages like a fool before I realised.
Second, let the cream warm up to room temperature for half an hour to an hour. It doesn't seem too work well at cold temperatures.
Third, don't put too much in the bowl when you do this, otherwise it takes absolutely ages. Do it in batches
Fourth, I found it worked much better when the hand is in a loose fist whilst doing gentle circular kneading with the back of the fingers

[t.m.carter]

Taking an Iron Age cooking class is so on-brand for you.

[sonnysmith]

I was actually think about making butter by hand last week... I can't think any puns this time. Udder madness

[appalachiafishingclub]

My family made butter in a mason jar this summer and it took a lot longer and a whole lot more effort (shaking). I will give this a try.

[dysk]

Was scrolling through your channel this morning, came across this. Later in the day, found some double cream going for 19p reduced. Thought to myself, what's the worst that can happen? 15 minutes later I've got some of the tastiest butter I've ever had. Keep up the good work!

[RyllenKriel]

Butter fat separates from butter milk with the more surface area agitating the cream. Wire whisks are good but fingers with all their nooks, curves, and ridges in the prints have more surface area. This combined with body heat speeds up the process by warming the cream. I've made butter a few ways and this was a great video, I have never tried it by hand!

[lewisf]

I just tried this and mixed the end result with rosemary and a little salt. It's great! I was shocked, as you suggested, by how quick it suddenly turns into butter. It was grains, grains, grains, wet grains, wet grains, then bang! Butter. Thanks so much for sharing!

[lefThumbs]

BEST eating sound cut Eva! This reminds me of two things from my early childhood; a) my dad was a baker and I'd "help" him in the bakery before I was school age - he showed me how to make cakes this way - massage/beat the butter and sugar exactly like that, add the eggs into the mix also with finger whisking, then move up to a spoon for adding the dry stuff (or carry on the same way, just it gets more messy) - I meant to suggest this when you did the sponge pudding with Babatunde, b) a year or two later (1969?) Our class teacher harvested the top of the milk from the entire class, put it in a tupperware cup, and we each got one shake before passing it on - yes we had free milk in those days, and yes it would sit in crates in front of a radiatior for two hours before we got a chance to drink it. I think that temperature is key in the speed of both processes, have you tried letting cream reach 20 degrees or so before shaking? :) Great video btw👍👍

[shiqy]

Can you make another 1£ 1 day 3 meals I really enjoyed it

[pharoahcaraboo]

wow!!! i dont know if i'd be allowed to do this in a business kitchen but i DEFINITELY wanna try this at home. also for my southern friends, that buttermilk makes an AMAZING buttermilk biscuit, and bonus, you've got fresh butter to put on it.

[annymt]

When I saw this it looked like magic!
So I had to try it, myself and had the same result! I'm so impressed!! Sharing with everyone I know, immediately...

[plarnston]

I've been watching you for the better part of a year now, and I have to say im so glad I found your channel. I'm not even sure how I found it, but now every time you upload I actually get excited to watch a video because your videos are always so pleasant to watch! Thank you for making great content and have a great day!

[reedime]

"So hey, what did you do during the pandemic?"
"I made butter by hand"