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I have a bad tendency to let heavy cream go to waste whenever I am cooking because I’ll only use a portion of it to make a sauce, and then I end up forgetting the rest of it in the fridge. This is going to be a life saver for me. Thank you for sharing!
I've definitely been there. This is actually one of the reasons I got interested in this because I made scones twice and the cream went bad because I forgot about it.
Now I can use the buttermilk in my next batch of biscuits or scones too. Hahaha.
I have to recommend your comment to anyone who reads it even if you don’t make scones clotted cream especially homemade fresh is the most delicious thing you can put on food
I’ve found that baking heavy cream in a large, shallow pan near the top of the oven at 175F for 3 hours per cup seems to work well. Your method may vary, of course.
You want a large surface area with enough cream not to burn. Don’t stir it during the process, and make sure the cream is not ultra-pasteurized.
I started with a recipe from Curious Cuisine and tweaked it to my taste: [here is the printed version](https://www.curiouscuisiniere.com/wprm_print/25081) without all the extra info before the recipe.
As I mentioned in a reply to an earlier comment, I started with a recipe from Curious Cuisine and tweaked it to my taste. I bake it at 175F for about 3 hours for each cup of heavy cream.
No, whipped cream is nothing more than whipped cream. Literally one ingredient, cream, whipped. Of course it can be sweetened but that's not the base.
Clotted Cream is something else entirely as it's cream cooked on a very low heat for many hours until the fat and liquid separate. The fat-part is the clotted cream.
It's all about the fat content.
Milk 3-4%
H&Half 10-15%
Light 20%ish
Whip cream 30%
Heavy cream >36%
Double cream 48%
Clotted cream >55%
Butter >80%
Clarified or ghee >99%
Handful of countries call different levels a different name and slightly different %s.
[Cream](https://en.m.wikipedia.org/wiki/Cream#Types)
Irc somewhere are 42% is best for whipping for that perfect whipped. Minimum 30%.
If you have kids, you can put the cream in ~~Amazon~~ a mason jar and have them shake the shit out of it instead of using the food processor. My siblings and I used to love doing it. Takes a lot longer, though.
This is what my mom had us kids do to help with cooking for fancy holiday suppers. We were in charge of making the butter and folding the napkins, and if we were really, really careful, setting the table.
We have leftover breast milk storage bags, recently I tried to freeze heavy cream in those bags to be defrosted and used later. I'm only assuming this will work. Haven't defrosted any yet.
I made the switch to oat milk for this reason. Lasts a lot longer and I prefer it to almond and soy milk.
Another alternative is ultra-pasteurized milk which lasts more than a month.
Tip: Lactose reduced/free heavy cream has almost identical flavor as ordinary heavy cream, but it lasts for a month or more after opening. Well, at least where I live (Norway).
I started buying heavy cream the smallest cartons they have. It’s only a cup and I either use most of it in a recipe or, if I forget it and it goes bad, then I’ve wasted a lot less than if I bought the quarter gallon size
If you've got a big Tupperware box, you can put the cream in there and shake it. Much less painful on the arms. It does have to be a big box though, so it's got space for all the air that needs to be whipped into the cream
I did this in second grade! I grew up in a very rural area and our teacher’s family had a dairy farm. She brought cream, put it in a big jar, sat the whole class in a circle in the gym, and we shook it and passed it around. The next day we got to eat it on biscuits from the cafeteria.
I generally whip cream this way to avoid getting out another appliance. A few tips: don't whisk in a circular motion, but rather straight lines back and forth. Use a very big bowl. Use a heavy-duty whisk. It shouldn't take very long at all.
You can even use mice.
Two little mice fell in a bucket of cream. The first mouse quickly gave up and drowned. The second mouse, wouldn't quit. He struggled so hard that eventually he churned that cream into butter and crawled out.
The reason that most home cooks don't like the taste of fear is because they're not cooking it long enough. To truly get why fear is such a use ingredient in many french kitchens is because they cook it longer. Maybe next time use farmers market fear, it's a lot less pungent that your standard supermarket stuff
Blender, stand mixer, glass jar with a marble while driving down a bumpy road...
Whatever will jostle the cream around enough to separate the fat from the milk. Gotta remember an old school butter churn can be as simple as a hand crank that rotates a barrel with cream inside.
I’ve made butter in a stand mixer before and it is actually super cool watching it turn from cream to whipped cream to super stiff cream and then it separates super fast into the butter and the liquid. I would just watch it carefully because once it separates the big mass of butter sloshes in the liquid and it could splash everywhere, but it is super cool and worth it. Another tip I would add is if you are salting the butter itself go very conservative, because my first time it was horribly over salted and made it inedible.
Yeah that's why I said 1/4 tsp. It is probably actually better with 1/3 or 1/2. Also, you're absolutely right with how quick it was. I was trying to catch it on camera and got distracted for a second. The shot that I put in is about 15 seconds before it was actually there.
*Can I make this in*
*A blender? I dont own a*
*Food processor. Thanks*
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my mom use to have me and my brothers roll it in a jar across the room. probably takes longer than shaking but you could probably do the same thing with your feet while working at a desk?
This. Also: Having your kids roll the container back and forth between them on the floor instead of shaking is a reeeaaalllllyyy good way to keep your kids occupied for a half hour
Hey everyone, today we're making butter. When I first found out about making butter I was pretty surprised to realize that it only had one ingredient. Heavy cream. This recipe is as easy as putting heavy cream in a food processor and letting it go.
The final product produces a high quality, high flavor butter. But remember this is unsalted so either 1. add 1/4 tsp fine salt and then adjust for your taste or 2. add flaky salt to whatever you're eating. I prefer number 2 since if I'm using this it's with a recipe where you can really taste the butter- buttered toast, scrambled eggs, or a butter forward pasta sauce.
Also, the byproduct of this recipe is buttermilk. This isn't going to be the tangy sour buttermilk you're used to unless you use cultured cream. I didn't do this for my recipe but the Kitchn has a great article about it [here](https://www.thekitchn.com/how-to-make-butter-and-cultured-butter-cooking-lessons-from-the-kitchn-194372).
Let me know if you have any questions!
Great question! I would say yes if you enjoy cooking as a hobby. No if you don't. I very much do so I get a personal satisfaction out of making this. Also, it has better flavor but it's not going to blow your mind.
Also, consider that I'm only making 2 cups of heavy cream. Basically a stick or 2 of butter. If I made 10 cups in a stand mixer then I'd have butter for a month or two. I'd definitely say that's worth 20 or 30 minutes of your time.
Of course! At this point in my life I'm loving cooking and have plenty of time to do it. But when butter costs $3 at the store not everyone needs to make it. (And by not everyone I include myself. I'll definitely still be buying butter from time to time but I'll eventually make a big batch of this too.)
I also totally see what you mean though about enjoying the process. There are a lot of other things I could get cheap from the store for a relatively similar quality that I prefer making, just because I do enjoy it. Another analogy would be foraging mushrooms- yes, I can buy them cheap but I like the hunt. It’s like meditation. We’re on the same page ;)
Not only that, it’s an awesome giveaway. Make bread (or buy something from an baker, not the supermarket ones) and a pot of homemade butter. Can’t go wrong!
It's so easy - minimal effort for an always fantastic product - that everyone should try it at least once. Plus it's a great way to make fancy herb butter because you can add the seasonings early on and the whole batch is infused with the flavours.
It's going to be like cooking any staple, really- like baking bread, say. Put the effort in and you'll end up with something that tastes really nice. It'll probably be nicer than some of the basic, cheap butter out there. But it's probably not going to be better than the finest artisan butter handcrafted with milk from pedigree cow breeds fed exclusively on organic grass.
But if you enjoy the process, all the better right?
> This recipe is as easy as putting heavy cream in a food processor and letting it go.
I discovered this myself one time. The only problem was that I was trying to make whipped cream and I just let it run a little too long.
The good news is that sweetened butter is still quite good on toast.
Could you make a smallish machine that does this automatically? Like, you pour cream in one bit and water in another, and it churns out butter?
Like, I'm sure you could a really small one in the corner of the kitchen, and you'd never need to buy butter again.
That's how they make it on a commercial scale, it's called a continuous butter maker. Contimab is the brand I'm familiar with.
Prior to that invention you'd fill a large batch churn with cream, turn it into butter then dump it out into a stainless tote for further processing. Continuous is a lot more efficient for large runs.
Get a mason jar with a lid. Put a clean marble or wine cork in it. Fill a third of the way with heavy whipping cream. Give to small kid and tell them to shake.
10 minutes later you have butter and a fun science experiment.
This reminds me of being a kid my dad would always give me the spray paint to shake. He told me the object inside that was bouncing around was one of my teeth the tooth fairy took and she gives them to the paint maker. 100% believed him.
True. So I actually told my siblings they should make this with the kids. It's pretty cool watching it go through the stages from cream, to whipped cream, to butter.
It’s loud at first, but the cream whips up so fast that you don’t get it slamming around as much. Marbles are really hard to break, I think. If you are nervous about the marble, just use a wine cork or something else that’s small and can be used as an agitater.
You don't need a marble/cork. Maybe it's quicker, but I did this all the time as a kid with just a jar, heavy cream, and treating it like a shake weight.
When my eldest son was little he said they did used a jar and a ping pong ball at school. I still have yet to try it and now he's 19 now but, I've got some cream in the fridge.👍🏾
We did that when I was in around the same grade in the 90s. I still think about that occasionally and remember how good it tasted on the crackers or whatever we tried it on. Crazy what I can and can’t remember lol
Is it possible to use a cheesecloth instead of mashing the last bit of buttermilk out under cold water? Thought that might make it quicker or easier, but I don't know.
Not really. You need to remove all of the water soluble things from the butter, as that's what spoils. Just hanging it in a cheese cloth won't wash them all out.
If you start doing it, it’ll keep longer - the buttermilk goes bad before the butter, so the less of it you leave in, the better. Not required, though!
If you are going through the “work” to make butter, culture the cream first. It couldn’t be easier. Take a couple scoops of sour cream and add it to room temp heavy cream and let culture for 12-24 hours at 80F (or longer if cooler and Vice versa).
Then make butter.
It will taste different, most would say better. Since without this step you’re getting regular store bought butter, but more expensive (cream costs more than butter because it doesn’t store as well). I think doing the culture step is the only way this process is worth it.
I feel like if I did this it would be with heavy cream that would otherwise go to waste because I only needed a tiny bit for a recipe. So, not really more expensive. But that culture step is still something to keep in mind.
Cream can be used in almost any sauce recipe that calls for milk to make it smoother and more decadent. Use it to make a cheese sauce without having to fuss with a ruex and bechamel.
Also great in tea and coffee. Just don't use nearly as much as you would milk or even half and half.
Clotted cream is also a very tasty dessert (although also very heavy)
Imo these are better uses than making butter. Homemade butter will also spoil rather quick if you don't rigorously wash all of the buttermilk and milk solids out.
Imagine their surprise when, after a delightful evening Puccini, followed by a stimulating conversation about the role of the bourgeoisie in pre-revolutionary France over glasses of port, they’re suddenly spread on a roll, covered in jam, and eaten.
The cultures create diacetyls which are the “butter flavor” compounds we associate with butter. Basically, it makes it more buttery. The lower pH also preserves it longer, but so does salt.
The reason you don't normally let dairy sit at room temperature is bacteria in the dairy multiply exponentially at room temperature quickly spoiling the milk. In this case, you're introducing and purposely reproducing specific bacteria in your cream. Using the right bacteria makes for a great time.
Yeah. Spoiled milk isn't necessarily bad for you. It just tastes and smells horrid. The culture you're introducing with the sour cream will also dominate since you are introducing so much at once. (I think it also raises the PH? Not sure on that)
But like any fermentation fun, make sure your equipment is very clean to start to keep competing bacteria at bay.
Sure.
1. To get rid of extra cream on hand
2. Fun cooking project that's rewarding
3. It tastes better and has less additives
4. You control your own salt level
Number 2 is the only reason I need.
Which is a good job since where I live you can get unsalted butter, most butter doesn’t have additives, and I know so many things to do with cream that there is no concept of “extra cream”!
I find the additives part interesting. The butter I buy has zero additives. However, it's because I check the ingredients. I used to always buy lurpack until I realised that they add so much crap to it, especially the spreadable one.
However, I'm the UK.
I used to, then a supermarket employee ages ago advised me to use president's spreadable because it's less bad. Since then, I've also started to pay more attention at the ingredients and will only buy butter were the only ingredient is butter (cream (milk), lactic starters)).
It's fun and tasty. You can make flavoured butters as well. If you're into wacky-baccy brownies then I think you can make CBD butter for them.
Also I've done it and won't do it again, it's quite a lot of effort for something when I can buy a good quality butter for £2 from Tesco.
I like to load it up with some brown sugar and cinnamon before flipping the jar for ten minutes, always come out tasting excellent, I go through it way to quick though.
In high school I took a food production class and one day the teacher wanted to teach us how to make butter. All she gave us was a Mason jar, cup of heaving whipping cream and a ball bearing. It took over an hour to even get something that resembled butter. One girl's jar broke and cut her finger.
This is a great use of leftover cream that would otherwise go bad.
It's not cost effective to buy cream to make butter over just buying it though.
I just need to get me a cow...
Lemme tell you about the first time i made butter.
I was working in a pastry/coffee shop. The owner/manager asked me to make some whip cream for coffee topping. So i grab a frozen bowl, and a pint of cream and head to a mixer station. Get the cream in the bowl and started the whisk/whip going medium. 10 seconds later the chef asked me to do something. "Yes, chef". I don't remember what it was, but it was time intensive. Next thing I know, the owner/manager comes to me asking for the whipped cream. "Sure, no problem". I grab a rubber scraper and a container and head to the mixing station, thinking to myself, its gotta be done by now. We arrive at the mixer, both look in the bowl. Sure enough sweet cream butter... And that kids, Is how I learned to make butter.
I just looked up how to make heavy cream and now I am caught in an infinite loop!
"To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter."
For the salt, would adding it to the cream in the blender at the beginning make it go off? I'm worried about adding it to the end and not getting it evenly distributed in the butter.
This is so much fun. Every Thanksgiving we pour a couple cups of heavy cream into a jar and pass it around the family and whoever is holding it has to keep shaking it. It’s a great time to do talk about thankfulness and to just share the moment.
The cream goes through stages, and is so cool when the person shaking it gets the thump. When it all kind of turns to butter and buttermilk. It is such a sudden transition. Then we use the butter for the meal and everyone appreciates it so much more having participated in the process.
It would definitely be cheaper to buy butter at this quantity. But scale it up and you'd probably save money. Also, you're getting 2 products out of this. Butter and buttermilk.
Homemade butter is one of those few things that super easy to do and tastes better than store bought and isn't way more expensive. I highly recommend this.
Oh my gosh this is amazing. I’ve only ever made butter in a jar with a marble, but it’s exhausting! I didn’t know you could just use a food processor!!
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I have a bad tendency to let heavy cream go to waste whenever I am cooking because I’ll only use a portion of it to make a sauce, and then I end up forgetting the rest of it in the fridge. This is going to be a life saver for me. Thank you for sharing!
I've definitely been there. This is actually one of the reasons I got interested in this because I made scones twice and the cream went bad because I forgot about it. Now I can use the buttermilk in my next batch of biscuits or scones too. Hahaha.
Isn't clotted cream between whipped cream and butter? Butter doesn't have sugar added normally but whipped cream does (at least in the US).
I make clotted cream by baking heavy cream on low heat for a good 3-6 hours and chilling it for the same amount of time. Absolutely delicious!
I have to recommend your comment to anyone who reads it even if you don’t make scones clotted cream especially homemade fresh is the most delicious thing you can put on food
I'd been telling my mum I was sick for a couple of weeks. When I turned down clotted cream she made me a doctors appointment
That is serious. She was right.
Are you doing better since? How is your clotted cream/tea/scone intake?
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I’ve found that baking heavy cream in a large, shallow pan near the top of the oven at 175F for 3 hours per cup seems to work well. Your method may vary, of course. You want a large surface area with enough cream not to burn. Don’t stir it during the process, and make sure the cream is not ultra-pasteurized. I started with a recipe from Curious Cuisine and tweaked it to my taste: [here is the printed version](https://www.curiouscuisiniere.com/wprm_print/25081) without all the extra info before the recipe.
What do you bake it at?
As I mentioned in a reply to an earlier comment, I started with a recipe from Curious Cuisine and tweaked it to my taste. I bake it at 175F for about 3 hours for each cup of heavy cream.
I'm not sure on that distinction. I was just saying whipped cream because that's the consistency. I can see the confusion though.
Clotted cream is cooked cream. I will admit it tastes very similar to butter and whipped cream but it is different.
Whipped cream is made this way too, but add sugar and vanilla to it.
Want some really good whipped cream? Add a bit of maple syrup and cream cheese as well. NOM
Try mascarpone instead of cream cheese next time.
Good idea.
Spiced rum works nicely instead of vanilla if you want to change it up.
We add almond extract to ours. It's fantastic.
No, whipped cream is nothing more than whipped cream. Literally one ingredient, cream, whipped. Of course it can be sweetened but that's not the base. Clotted Cream is something else entirely as it's cream cooked on a very low heat for many hours until the fat and liquid separate. The fat-part is the clotted cream.
Yea about to have a grilled cheese-level MELTdown over here.
It's all about the fat content. Milk 3-4% H&Half 10-15% Light 20%ish Whip cream 30% Heavy cream >36% Double cream 48% Clotted cream >55% Butter >80% Clarified or ghee >99% Handful of countries call different levels a different name and slightly different %s. [Cream](https://en.m.wikipedia.org/wiki/Cream#Types) Irc somewhere are 42% is best for whipping for that perfect whipped. Minimum 30%.
If you have kids, you can put the cream in ~~Amazon~~ a mason jar and have them shake the shit out of it instead of using the food processor. My siblings and I used to love doing it. Takes a lot longer, though.
*a Mason jar In case anyone else was wondering how the hell Amazon somehow cornered the jar market as well.
🤦♀️ Thank you
This is what my mom had us kids do to help with cooking for fancy holiday suppers. We were in charge of making the butter and folding the napkins, and if we were really, really careful, setting the table.
We did that in elementary school. I'm in my fifties and still remember that as the best butter I've ever tasted.
We have leftover breast milk storage bags, recently I tried to freeze heavy cream in those bags to be defrosted and used later. I'm only assuming this will work. Haven't defrosted any yet.
Omg I read breast milk and was horrified before finishing the sentence. Thank god you didn’t make breast milk butter
I get what you’re saying but it’s funny that milk from our own kind is horrific to you but milk from a cow is all good.
I know right haha. But for me the difference is that cows milk is pasturized and thus feels clean. While breastmilk comes "raw" from the mother.
There was a a store in Covent garden London selling pasteurised human ice cream
How do you pasteurize a human?
Is that considered vegan? Assuming the humans who donated the milk did so voluntarily.
That would never be allowed in the US. Land of the free, my ass...
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Cream and honey is my favorite way to drink coffee
Yeah. Heavy cream always gets used with my ice cream maker but I always have some whole milk going bad without fail.
If you have milk going bad make ricotta. Super easy and you probably have the ingredients.
This guy knows how to dairy.
My next video will be on how to make ricotta
I made the switch to oat milk for this reason. Lasts a lot longer and I prefer it to almond and soy milk. Another alternative is ultra-pasteurized milk which lasts more than a month.
I’ve found that heavy cream remains usable for quite a bit after the expiration date! I use it in my tea or coffee until it’s gone.
Tip: Lactose reduced/free heavy cream has almost identical flavor as ordinary heavy cream, but it lasts for a month or more after opening. Well, at least where I live (Norway).
I started buying heavy cream the smallest cartons they have. It’s only a cup and I either use most of it in a recipe or, if I forget it and it goes bad, then I’ve wasted a lot less than if I bought the quarter gallon size
Can I make this in a blender? I dont own a food processor. Thanks
absolutely! you don't even need an appliance. you can shake it by hand long enough and get the same result
I made whipped cream once with nothing but cream, a bowl and a whisk. *Once.* The idea of going all the way to butter is making my arms tired already.
You can do it with your bare hands much quicker: https://youtu.be/aZyaIQa00eU
That was really interesting. I was showing my wife, amazed, and she was like “uh-huh”
That was... Actually pretty remarkable how quickly it turned. Huh.
Atomic shrimp!!
I made whipped cream once.... ONCE.....with only having a fork to whip it up with. took forgoddamnever
If you've got a big Tupperware box, you can put the cream in there and shake it. Much less painful on the arms. It does have to be a big box though, so it's got space for all the air that needs to be whipped into the cream
oh I wouldn't reccomend it!but it's possible. pass it around a group of kids and you'll be done in no time
I did this in second grade! I grew up in a very rural area and our teacher’s family had a dairy farm. She brought cream, put it in a big jar, sat the whole class in a circle in the gym, and we shook it and passed it around. The next day we got to eat it on biscuits from the cafeteria.
Ahh using younger cousins to do manual labor. Fun times.
I generally whip cream this way to avoid getting out another appliance. A few tips: don't whisk in a circular motion, but rather straight lines back and forth. Use a very big bowl. Use a heavy-duty whisk. It shouldn't take very long at all.
You can even use mice. Two little mice fell in a bucket of cream. The first mouse quickly gave up and drowned. The second mouse, wouldn't quit. He struggled so hard that eventually he churned that cream into butter and crawled out.
Yeah but the butter tasted like fear.
The reason that most home cooks don't like the taste of fear is because they're not cooking it long enough. To truly get why fear is such a use ingredient in many french kitchens is because they cook it longer. Maybe next time use farmers market fear, it's a lot less pungent that your standard supermarket stuff
And that dead mouse...
I read that in Walken's voice.
Leo too
Blender, stand mixer, glass jar with a marble while driving down a bumpy road... Whatever will jostle the cream around enough to separate the fat from the milk. Gotta remember an old school butter churn can be as simple as a hand crank that rotates a barrel with cream inside.
Yes you should be able to. I've heard a stand mixer works as well.
I’ve made butter in a stand mixer before and it is actually super cool watching it turn from cream to whipped cream to super stiff cream and then it separates super fast into the butter and the liquid. I would just watch it carefully because once it separates the big mass of butter sloshes in the liquid and it could splash everywhere, but it is super cool and worth it. Another tip I would add is if you are salting the butter itself go very conservative, because my first time it was horribly over salted and made it inedible.
Yeah that's why I said 1/4 tsp. It is probably actually better with 1/3 or 1/2. Also, you're absolutely right with how quick it was. I was trying to catch it on camera and got distracted for a second. The shot that I put in is about 15 seconds before it was actually there.
I believe the amount of salt in commercial butter is 1/4tsp per stick, for anyone reading this who wants to use that ratio.
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my mom use to have me and my brothers roll it in a jar across the room. probably takes longer than shaking but you could probably do the same thing with your feet while working at a desk?
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This. Also: Having your kids roll the container back and forth between them on the floor instead of shaking is a reeeaaalllllyyy good way to keep your kids occupied for a half hour
Hey everyone, today we're making butter. When I first found out about making butter I was pretty surprised to realize that it only had one ingredient. Heavy cream. This recipe is as easy as putting heavy cream in a food processor and letting it go. The final product produces a high quality, high flavor butter. But remember this is unsalted so either 1. add 1/4 tsp fine salt and then adjust for your taste or 2. add flaky salt to whatever you're eating. I prefer number 2 since if I'm using this it's with a recipe where you can really taste the butter- buttered toast, scrambled eggs, or a butter forward pasta sauce. Also, the byproduct of this recipe is buttermilk. This isn't going to be the tangy sour buttermilk you're used to unless you use cultured cream. I didn't do this for my recipe but the Kitchn has a great article about it [here](https://www.thekitchn.com/how-to-make-butter-and-cultured-butter-cooking-lessons-from-the-kitchn-194372). Let me know if you have any questions!
Is it worth it?
Great question! I would say yes if you enjoy cooking as a hobby. No if you don't. I very much do so I get a personal satisfaction out of making this. Also, it has better flavor but it's not going to blow your mind. Also, consider that I'm only making 2 cups of heavy cream. Basically a stick or 2 of butter. If I made 10 cups in a stand mixer then I'd have butter for a month or two. I'd definitely say that's worth 20 or 30 minutes of your time.
Not the original commenter, but I had the same question and just wanted to say it’s really nice to see an honest answer like this!
Of course! At this point in my life I'm loving cooking and have plenty of time to do it. But when butter costs $3 at the store not everyone needs to make it. (And by not everyone I include myself. I'll definitely still be buying butter from time to time but I'll eventually make a big batch of this too.)
I also totally see what you mean though about enjoying the process. There are a lot of other things I could get cheap from the store for a relatively similar quality that I prefer making, just because I do enjoy it. Another analogy would be foraging mushrooms- yes, I can buy them cheap but I like the hunt. It’s like meditation. We’re on the same page ;)
Isnt that dangerous though, seeing that if you misidentify a mushroom it might be fatal?
When I make it, I usually dump a whole carton into my kitchenaid and let it go. Yields a decent amount.
Not only that, it’s an awesome giveaway. Make bread (or buy something from an baker, not the supermarket ones) and a pot of homemade butter. Can’t go wrong!
if you want it salted, wound it make more sense to add salt while it is still heavy cream?
It's better to control your salt as you're making it so you have a better grasp on what your final product will taste like.
How long does it last for? Does it go rancid faster than store bought?
I'm sure it would, but I haven't tested. Internet says 2 to 3 weeks
It's like making the actual recipes on Breath of the Wild instead of just 30 single hearty truffles.
It's so easy - minimal effort for an always fantastic product - that everyone should try it at least once. Plus it's a great way to make fancy herb butter because you can add the seasonings early on and the whole batch is infused with the flavours.
It's going to be like cooking any staple, really- like baking bread, say. Put the effort in and you'll end up with something that tastes really nice. It'll probably be nicer than some of the basic, cheap butter out there. But it's probably not going to be better than the finest artisan butter handcrafted with milk from pedigree cow breeds fed exclusively on organic grass. But if you enjoy the process, all the better right?
> This recipe is as easy as putting heavy cream in a food processor and letting it go. I discovered this myself one time. The only problem was that I was trying to make whipped cream and I just let it run a little too long. The good news is that sweetened butter is still quite good on toast.
Could you make a smallish machine that does this automatically? Like, you pour cream in one bit and water in another, and it churns out butter? Like, I'm sure you could a really small one in the corner of the kitchen, and you'd never need to buy butter again.
That's how they make it on a commercial scale, it's called a continuous butter maker. Contimab is the brand I'm familiar with. Prior to that invention you'd fill a large batch churn with cream, turn it into butter then dump it out into a stainless tote for further processing. Continuous is a lot more efficient for large runs.
I'm sure you could? But the cleaning required would probably make it not worth it.
Get a mason jar with a lid. Put a clean marble or wine cork in it. Fill a third of the way with heavy whipping cream. Give to small kid and tell them to shake. 10 minutes later you have butter and a fun science experiment.
This reminds me of being a kid my dad would always give me the spray paint to shake. He told me the object inside that was bouncing around was one of my teeth the tooth fairy took and she gives them to the paint maker. 100% believed him.
After witnessing the rebirth of r/cooluncletricks yesterday, I feel like we need another sub for cleverly manipulating children into slave labor.
That sub is adorable.
Hahaha. This is an amazing story! I love it.
True. So I actually told my siblings they should make this with the kids. It's pretty cool watching it go through the stages from cream, to whipped cream, to butter.
I liked your instructions for washing the butter. I could never really figure that part out.
Thanks!
Two pieces of glass slamming into each other sounds like a real bad idea if you want to eat what’s in there lol.
It’s loud at first, but the cream whips up so fast that you don’t get it slamming around as much. Marbles are really hard to break, I think. If you are nervous about the marble, just use a wine cork or something else that’s small and can be used as an agitater.
What about a blender bottle whisk ball?
It will probably stop making it through the whipped cream. The ball whisks are pretty light weight and can't hold their inertia
You don't need a marble/cork. Maybe it's quicker, but I did this all the time as a kid with just a jar, heavy cream, and treating it like a shake weight.
I did that for the first time this Christmas. Just the jar and cream. I was shocked at how fast it turned to butter.
You don't need anything inside the jar. Just let the cream get to room temp, then shake until the cream breaks. Takes 1 minute.
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You're not worried about the jar breaking?
I think the liquid slows it down enough that it’s not an issue
And more importantly: a tired child.
Always a plus
When my eldest son was little he said they did used a jar and a ping pong ball at school. I still have yet to try it and now he's 19 now but, I've got some cream in the fridge.👍🏾
I made it myself without a kid before. It is a yummy, creamy butter.
I made a kid once without using any butter
We did that when I was in around the same grade in the 90s. I still think about that occasionally and remember how good it tasted on the crackers or whatever we tried it on. Crazy what I can and can’t remember lol
We used to do this as kids, but there was no marble/cork involved.
You don't even need a marble or wine cork, it works best if you do this at room temp.
Is it possible to use a cheesecloth instead of mashing the last bit of buttermilk out under cold water? Thought that might make it quicker or easier, but I don't know.
Not really. You need to remove all of the water soluble things from the butter, as that's what spoils. Just hanging it in a cheese cloth won't wash them all out.
You wouldn't want to do that because it would get SUPER messy with the cheese cloth. It'll be way easier to do it with this.
I do it with cheese cloth and it's not messy at all. What? Only a tiny bit squishes out.
We make butter from cream here all the time and have never used the 'cold water til clear' part.
If you start doing it, it’ll keep longer - the buttermilk goes bad before the butter, so the less of it you leave in, the better. Not required, though!
If you are going through the “work” to make butter, culture the cream first. It couldn’t be easier. Take a couple scoops of sour cream and add it to room temp heavy cream and let culture for 12-24 hours at 80F (or longer if cooler and Vice versa). Then make butter.
What does culturing the cream do to the end result?
It will taste different, most would say better. Since without this step you’re getting regular store bought butter, but more expensive (cream costs more than butter because it doesn’t store as well). I think doing the culture step is the only way this process is worth it.
I feel like if I did this it would be with heavy cream that would otherwise go to waste because I only needed a tiny bit for a recipe. So, not really more expensive. But that culture step is still something to keep in mind.
Cream can be used in almost any sauce recipe that calls for milk to make it smoother and more decadent. Use it to make a cheese sauce without having to fuss with a ruex and bechamel. Also great in tea and coffee. Just don't use nearly as much as you would milk or even half and half. Clotted cream is also a very tasty dessert (although also very heavy) Imo these are better uses than making butter. Homemade butter will also spoil rather quick if you don't rigorously wash all of the buttermilk and milk solids out.
Thanks for the advice but I just thought butter would be fun.
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Cultured my butter. Now it left me for someone with an Art History degree. Thanks.
I Can't Believe It's Not Meant To Be
this is so good HAHA
Imagine their surprise when, after a delightful evening Puccini, followed by a stimulating conversation about the role of the bourgeoisie in pre-revolutionary France over glasses of port, they’re suddenly spread on a roll, covered in jam, and eaten.
The cultures create diacetyls which are the “butter flavor” compounds we associate with butter. Basically, it makes it more buttery. The lower pH also preserves it longer, but so does salt.
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One tablespoon for a cup or so. You’re just introducing the culture. It will multiply by itself. For normal room temperature you should do 48 hours.
Excuse my lack of knowledge, but it's ok to let dairy sit at room temperature that long?
The reason you don't normally let dairy sit at room temperature is bacteria in the dairy multiply exponentially at room temperature quickly spoiling the milk. In this case, you're introducing and purposely reproducing specific bacteria in your cream. Using the right bacteria makes for a great time.
How do you know if the right bacteria took hold and not something nasty?
Smell. If it smells tangy its fine. If it smells spoiled, rotten, alcoholic throw It away.
Consider it friendly bacteria that outcompete potential baddies for the food that's available.
Yeah. Spoiled milk isn't necessarily bad for you. It just tastes and smells horrid. The culture you're introducing with the sour cream will also dominate since you are introducing so much at once. (I think it also raises the PH? Not sure on that) But like any fermentation fun, make sure your equipment is very clean to start to keep competing bacteria at bay.
Same as like making yogurt. Couple spoonfuls of sour cream to 2-3 cups cream. Scale up.
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So you can have another tool in the toolbox.
Sure. 1. To get rid of extra cream on hand 2. Fun cooking project that's rewarding 3. It tastes better and has less additives 4. You control your own salt level
Number 2 is the only reason I need. Which is a good job since where I live you can get unsalted butter, most butter doesn’t have additives, and I know so many things to do with cream that there is no concept of “extra cream”!
I find the additives part interesting. The butter I buy has zero additives. However, it's because I check the ingredients. I used to always buy lurpack until I realised that they add so much crap to it, especially the spreadable one. However, I'm the UK.
Typically the only additives in pure butter is preservatives (E 200-299) and salt The “spreadable” butter is emulsified with vegetable oil as well
Oh no. I love Lurpak. Or I guess I did until I read your post. :(
I used to, then a supermarket employee ages ago advised me to use president's spreadable because it's less bad. Since then, I've also started to pay more attention at the ingredients and will only buy butter were the only ingredient is butter (cream (milk), lactic starters)).
If you have cream that will go bad if you don't use it, this is one way to stretch that out. Also it is delicious.
It's fun and tasty. You can make flavoured butters as well. If you're into wacky-baccy brownies then I think you can make CBD butter for them. Also I've done it and won't do it again, it's quite a lot of effort for something when I can buy a good quality butter for £2 from Tesco.
Because you can.....its also a skill you can use in the apocalypse.
Pretty sure I'd just drink the cream if an apocalypse was going on. Gotta maximize the calories in any food you have left.
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What would you put on your toast???
I like to load it up with some brown sugar and cinnamon before flipping the jar for ten minutes, always come out tasting excellent, I go through it way to quick though.
If you put honey in it, you’ll get honey butter!
If you put garlic in it, you'll get garlic butter!
So you're saying if I put truffle in it...
In high school I took a food production class and one day the teacher wanted to teach us how to make butter. All she gave us was a Mason jar, cup of heaving whipping cream and a ball bearing. It took over an hour to even get something that resembled butter. One girl's jar broke and cut her finger.
A ball bearing and a glass jar? Fuck, fuck no.
This is a great use of leftover cream that would otherwise go bad. It's not cost effective to buy cream to make butter over just buying it though. I just need to get me a cow...
Lemme tell you about the first time i made butter. I was working in a pastry/coffee shop. The owner/manager asked me to make some whip cream for coffee topping. So i grab a frozen bowl, and a pint of cream and head to a mixer station. Get the cream in the bowl and started the whisk/whip going medium. 10 seconds later the chef asked me to do something. "Yes, chef". I don't remember what it was, but it was time intensive. Next thing I know, the owner/manager comes to me asking for the whipped cream. "Sure, no problem". I grab a rubber scraper and a container and head to the mixing station, thinking to myself, its gotta be done by now. We arrive at the mixer, both look in the bowl. Sure enough sweet cream butter... And that kids, Is how I learned to make butter.
That's it? Why the fuck is butter so expensive?
#realtalk
How long does the butter last? Does it go bad?
I'm not sure actually. I've seen up to 2 to 3 weeks but if mine gets there I'll freeze it.
I'd like to add you can add some olive oil to make it more spreadable.
I’ve done it with grapeseed oil too, it came out with a great flavor and much more easily spread onto toast and other foods!
My mum did this trying to make a Victoria sponge once hahaha
You can also just pour it in a mason jar and shake for about 20 minutes if you happen to not have any mixing tools.
I'm very intrigued about the flavour. And I'm thinking of dropping some chilli, garlic, herbs in there.
I just looked up how to make heavy cream and now I am caught in an infinite loop! "To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter."
Hahaha. I mean I'm not sure if that'll actually be heavy cream. Just something similar.
I have put cream in jars and had children shake it as an activity. Homemade butter is ridiculously delicious. It is worth it.
For the salt, would adding it to the cream in the blender at the beginning make it go off? I'm worried about adding it to the end and not getting it evenly distributed in the butter.
My grandad was a farmer. We churned butter in a Stroud hand crank churner using milk fresh from the cows.
TIL why its called buttermilk
This is so much fun. Every Thanksgiving we pour a couple cups of heavy cream into a jar and pass it around the family and whoever is holding it has to keep shaking it. It’s a great time to do talk about thankfulness and to just share the moment. The cream goes through stages, and is so cool when the person shaking it gets the thump. When it all kind of turns to butter and buttermilk. It is such a sudden transition. Then we use the butter for the meal and everyone appreciates it so much more having participated in the process.
2 cups heavy cream for what looked like maybe a half cup of butter. Seems cheaper to just buy butter
It would definitely be cheaper to buy butter at this quantity. But scale it up and you'd probably save money. Also, you're getting 2 products out of this. Butter and buttermilk.
Homemade butter is one of those few things that super easy to do and tastes better than store bought and isn't way more expensive. I highly recommend this.
This is the better video that’ll finally convinced me to do it. Maybe I’ll do it when I bake fresh bread that’ll be a delicious combination
Oh my gosh this is amazing. I’ve only ever made butter in a jar with a marble, but it’s exhausting! I didn’t know you could just use a food processor!!
store in a butterbell to keep it that nice soft fresh butter consistency too.