Fun with Heavy Whipping Cream - Make Whipped Cream, Butter and Buttermilk

Heavy whipping cream is pretty much a staple in every keto practitioner's fridge -- but it can be far more than just an addition to your fatty coffee. In this video we not only make whipped cream, we keep on whipping until we have homemade butter and REAL buttermilk.
If you've been paying big bucks for organic butter, you can cut your cost by almost 50% by making your own, so break out that stand mixer and let's get to whipping.
Products used in this video:
KitchenAid stand mixer: amzn.to/2UXn7PH
Flame decals for stand mixer: amzn.to/2yM46a7
Splatter guard: amzn.to/3e9dYuA
Strainer bag: amzn.to/3c3IVyK
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Chocolate stevia drops: amzn.to/2XkWKV7
Maple stevia drops: amzn.to/39VNNo6
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[@SeriousKeto]

Be aware that this buttermilk is not cultured and thus cannot be substituted in recipes for store bought buttermilk. By adding a tablespoon of lemon juice or vinegar to one cup of this, you should get something that you can use as a substitute for cultured buttermilk in recipes. As is, it just tastes like a really yummy (kinda buttery tasting) milk.

[@jameslucas5590]

I'm glad you put this note. You need to add an acid to the milk for the cultured version. Make some keto bread crumbs. Add 1 egg to your cultured milk. You got a great wet/dry batter for CHICKEN FRIED CHICHEN or Steaks. Oh yeah, it's that good. Add two chaffels and a pickle you got your KETO ChickFilA sandwich. Well at least in my mind. -ha

[@milliesecond102]

I'M SOLD!

[@chrisweaver41]

Even better than your soured (acidified) buttermilk by adding vinegar or lemon juice, culture your your sweet cream buttermilk and add some store bought cultured buttermilk or live culture yogurt, let it sit at room temperature for about 24 hours and allow the lactobacillus from the store bought cultured to grow. You can also go big and do the same with kefir which can have an even larger collection of beneficial bacteria although I have found store bought kefir are fairly weak strains and don’t grow quite as well. Do this before you make your butter with the whipping cream and you will get a rich flavored probiotic cultured butter and the buttermilk will also be cultured when it is separated. In addition to the probiotic and flavor benefits, your buttermilk will last for months while getting thicker and tangier ( more acidic) as the cultures will continue to grow, although slowly, while refrigerated.

[@SeriousKeto]

@@chrisweaver41 great tips! Thanks!

[@CellasChariot]

hahahaha "It's like butta" in a sing song voice...I haven't laughed out loud today yet so thank you for making that happen Steve! 🤣

[@SeriousKeto]

My pleasure!!

[@CindyTalley]

I love how your face lights up when you like something you've made! You crack me up!

[@KarlaHernandez-mj2yk]

Adding a little salt to butter makes it keep longer. I also wash the butter with water to make sure all the buttermilk is out. That makes it so it doesn't sour as fast.

[@SeriousKeto]

Good tip on the rinsing. Thanks. I chose not to salt mine, since I plan on doing some compound butters with it (video next week).

[@vitaminme4203]

How would you wash it? Through the cheesecloth?

[@KarlaHernandez-mj2yk]

I have a shallow wood bowl that I put the butter in. I smear the butter up the sides of the bowl with a spoon. That forces the last of the buttermilk out of the butter. I then put some cold water in the bowl and squish it with the spoon again. I change the water and do it again until the water is clear. I then salt and mix with the spoon again. Then I put the butter in a clean jar and really pack it in so there are no air spaces. Refrigerate and enjoy! I don't use cheesecloth when making butter.

[@CuttoothsRoom]

You're absolutely right about how kitchenaid stand mixers are like family heirlooms. Mine has been in our household for 30 yrs now and I use it semi regularly. And it's funny that I was just thinking a couple of days ago about making buttermilk but had no idea how to. Perfect timing.

[@SeriousKeto]

That buttermilk is something special. I wish we were in herb season here in Wisconsin -- I'd be making some 100% homemade ranch dressing. I guess that will be a video this summer.

[@CuttoothsRoom]

I'm really curious about what that homemade buttermilk tastes like. The next time I need to stock up on costco items again, I'll have to be sure to get an extra carton of heavy cream and try making it.

[@SeriousKeto]

Well, you saw me taste it for the first time (both cultured buttermilk and "natural" buttermilk), and those were both completely authentic reactions. I'd love to find out what the macros are on the homemade stuff.

[@CuttoothsRoom]

Yep, you're reaction to when you first tasted it is what really gets me curious about how it tastes. I think it would be interesting to use that as the base for a custard/flan, something a bit lighter in texture to a creme brulee. I wonder about the macros for the homemade buttermilk too. If all the carbs from the heavy cream are in the buttermilk? That would make the most sense I think. I've always had a similar question about when you separate the fat/water from a can of coconut milk, does the solid fat part have barely any carbs vs the liquidy part? I wonder.

[@SeriousKeto]

Both of those thoughts seem logical.

[@GungaLaGunga]

tonight in a pinch i only had whole milk. so i made heavy cream first, used some to make a nice caramel sauce. then kept going and made the most tasty creamy buttery goodness i have ever tasted. It was a paradigm shift for me, after a lifetime of corporate store bought butter. There is no comparitson. Aint even the same sport. I am never buying butter again. Wow. What I made reminded me what high end restaunts used to serve with table bread. Incredibel thank you.

[@mamabenzing5872]

We have 3 milking Jersey cows right now. We make our butter in my Ninja blender, it's so fast that way! We strain the butter and buttermilk out and run the butter under cold water, then press the butter in cute silicone soap molds and freeze them. Having them on hand makes great last minute gifts!

[@SeriousKeto]

You're the 2nd person to recommend running the butter under cold water. I'll definitely do that next time. Thanks!

[@mamabenzing5872]

@@SeriousKeto It definitely gets the buttermilk out and for me makes it easier to handle and put in molds. We don't use cheesecloth, I find it leaves too much butter on the cloth. We just use our hands and run it under the cold water while squeezing it.

[@SeriousKeto]

@@mamabenzing5872 I found using a nut milk bag, it leaves practically no butter on the bag -- quite a bit better than cheesecloth.

[@daxxydog5777]

My mom’s Sunbeam stand mixer from the 50s still works great, as does my Sunbeam from the 80s. That was back when the internal parts were still all metal. I bought new beaters for the 80s one this year! Plus I have my hubby’s grandmother’s butter churn. No wonder they didn’t have time for a 40 hour a week job.

[@belizeguy]

Really neat. A word, however, about the Kitchen Aid Mixers. Somewhere around 2006, they stopped using metal gears in the mixing head replacing them with Plastic. Put a strain on those gears, and you will hear your mixer grind itself to death. You can whip all the whipped cream you want without much problems, but try to grind meat or mix dough in any larger amounts, and if you have a newer model, you could end up with an expensive repair. If you can, find an older one and have it reconditioned with the Metal Gears. I brought we got new in 2007 here to Mexico. We were using the meat grinder attachment to make our own sausage, and it just burned out. There is an authorized repair center in nearby Merida. Took it to them, and they completely rebuilt it in a very short time for not too much money. He was the one that first told me about the Plastic Gears. First sign of trouble is a little oil dripping into your bowl while you use it. He since had an older one with the Metal Gears come in, and the owner opted not to get the repairs, but buy a new one. He called us, we authorized the repair for a fraction of the cost of a new machine, and now I have two in the event one of them has an issue. The first butter I ever made was completely by accident. In our stores, we iced Ice Cream Cakes with Whipped Cream. One day, as I was opening the store, I started my usual routine which then included a few cakes and making up some Whipped Cream for later use. Someone came to the door that I had to deal with, and I forgot about the mixer churning away on high speed. Got over to it and there was the prettiest Butter you have ever seen! Since I had not yet put in the usual powdered sugar and vanilla, I scraped it into a tub, took it home and used it for a week or more. Gosh it was good!! Thanks for the video, and listening to my reminiscing. Trust you are all well!!

[@jackiepowell3591]

Love the flames on your KitchenAid!

[@SeriousKeto]

Thanks. I included a link to them in the description. 🙂

[@jackiepowell3591]

Serious Keto Mine is red. I will see what is available and how they will look. I have a Mustang so speed is a need!

[@SUSANTHOMPSON-it6nc]

Our Kitchen Aid was a gift in 1992. It still works, and is also tricked out with flames. 😂

[@SeriousKeto]

I hope mine lasts as long. 🙂

[@clarabooth5582]

This is actually the first time I've seen butter and buttermilk made!!!! I always knew how..just never actually seen or done it!!!!! Now I'm definitely going to!!!!! Thank You sssooo much for this video!!

[@SeriousKeto]

Just be aware that this buttermilk is not cultured and thus cannot be substituted in recipes for store bought buttermilk. By adding a tablespoon of lemon juice or vinegar to one cup of this, you should get something that you can use as a substitute for cultured buttermilk in recipes. As is, it just tastes like a really yummy milk.

[@eileenvogel4135]

I LOVE your enthusiasm and creativity. My black Kitchen Aid has no racing flames either LOL I think in addition to making this butter and buttermilk I need to decorate my mixer! Thank you Steve.

[@SeriousKeto]

That's why I included the link to the decals in the description. 😉

[@cautiouscoyote8590]

I actually make my butter with about 2.5 cups cream at a time, just shaking it in a 1-qt mason jar. Takes me (66 yo female) about 25 minutes without straining much. Good upper body work out while watching KZbins! I own a classic old KitchAid (labeled Hobart) that I sort of bartered for as a commission when I worked in a professional kitchen. In 1986 I had a friend who was liquidating his professional kitchen. I told my boss, who bought almost all my friend was selling. My boss said I could take any of that equipment (well, one thing) with me when I moved away. I chose the KitchenAid. It was already well used in 1986 (who knows where that guy got it), was a total workhorse making hundreds of wedding cakes over several more years, and it still hums along as ever. I use it regularly, and especially look forward to making holiday sausages, and grinding my raw cranberry sauce for the Thanksgiving crowd. Frankly, I'm happier making butter by shaking cream in a jar than cleaning up the mixer mess. But I make less at a time, and really feel better excercising for my butter!

[@carriereddick3204]

Keep making videos! I follow quite a few keto KZbinrs and you are my number 1!

[@SeriousKeto]

Wow, thank you!

[@sciencelabvideosl7558]

Thank you! Had no idea I could make my own butter with my mixer! I love your channel!

[@SeriousKeto]

The real buttermilk you get as a byproduct is also really yummy. It's great on cereal, or used in recipes, or to soak chicken in before cooking/frying.

[@emergingresults]

Fantastic! Since keto I have to admit that my Kitchen Aid has been a bit neglected! Thanks so much for such well thought-out content, much appreciated ❤️

[@SeriousKeto]

A KitchenAid should never be neglected. 😉 It's easily my most expensive counter-top appliance, but it has been worth every penny. You'll see more of it in the weeks ahead -- we're entering grilling season, so that means the meat grinder is going to start getting a workout. 😀

[@Schquirl]

I was totally thinking that last year! I did get the attachment to spiralize zucchini for noodles. So then it wasn’t neglected but now I am excited to use it for butter. I was making my own whipping cream with my smaller blender and I still might as it’s easier to clean and is more accessible. I do not have a clue what that buttermilk would taste like so now I have to try it!

[@debinvenice]

You could use your Blendtec (or Vitamix) to make butter as well. Less spattery. Yes, there is a KZbin Video for that. :-)

[@tsimkins1960]

Totally agree on the KitchenAid. I've had mine since 1999. Cost per use: practically nothing. My Mom has me beat though. She's had hers since 1969 and raised 5 kids. You can imagine the hard use it has seen. It's still going strong. They are an investment, but a worthy one. I see you've got the Alton Brown flame treatment on yours!

[@nonnalynn9187]

Just made butter last week when our store shelves were empty. Learned how to make it many years ago from my grandmother who had a butter churn. I had forgotten how very good it was. May never go back to buying it again. Thanks for the pure pleasure of watching your enjoyment. Thanks for the video😋

[@susanbuck1327]

I love my KitchenAid. I have had it for many years. Best purchase ever.

[@milliesecond102]

THIS makes me want to get a kitchenaid - AND those protein puffs!!!

[@SeriousKeto]

A Kitchenaid is an expensive appliance but I doubt you’ll ever find someone who regrets buying one.

[@joeykonyha2414]

First: I have a Kitchenaide and I do swear by it. Second: I’ve tried this before. When I did it, I added some unflavored yogurt, approximately 1/4 cup to a quart, then let stand 24 hours or so (don’t remember exactly). The yogurt gives the cream that slight acidic twang that comes from cultured butter. Unfortunately, it doesn’t work as well in ultrapasturized cream and it’s near impossible to find some that isn’t.

[@sherieblack9561]

This was fun! I used to make butter with an old paddel jar when I was a teenager. You've inspired me to try doing it again with modern appliances. Can't wait for your flavored butters videos.

[@SeriousKeto]

Next week... 😉

[@cassieoz1702]

Once upon a time, butter was made from raw cream that had been accumulated over a few days so it had soured from the natural lactobacilli. The cream 'breaks' into butter more easily, and the buttermilk has the cultured tang.

[@stitchknit72]

Yes, that was the way we made it. And the butter had so much more flavor, too.

[@6862211]

Great video! I helped make butter the old fashion way with a butter churn, back 60 yrs ago... not fun!!! Lol!!!!! Love homemade butter, I always add salt to my butter

[@SeriousKeto]

I'll be adding a lot more than salt to this butter in an upcoming video (that's probably two weeks out). How's that for a tease? 😀

[@LivingMyBestLifeIAm]

I, in Canada, found a Kenwood stand mixer, at a thrift store. Upon further inspection, I noticed it had a UK plug on it. Because of this the lady dropped the price of it to $3. I snapped it up and headed to Walmart to buy a plug converter. I have used it to make butter. The bowl on this old beauty is so tall it doesn’t even need a spatter guard. I just wish I could get all of the attachments that fit on it. It’s an amazing old machine in perfect condition.

[@SeriousKeto]

Nice find!

[@shelleycarefoot2]

Awesome! We used to make butter for fun when we were kids.

[@SeriousKeto]

Next week, I'll have a video for 3 different compound butters. 🙂

[@The_Keto_Klingon]

Fun video Steve.

[@monas.6839]

It’s funny that you said one’s kids will fight for their stand mixer. When my mother passed, that’s all I wanted...her Kitchenaid stand mixer. 💜🙂

[@SeriousKeto]

KitchenAids and cast iron pans have probably destroyed a lot of sibling relationships. 😄

[@MiaraAvalin]

Honestly quite supriced how much of each you got from that. Really cool 😊

[@suzanthrasher2447]

This is wonderful... I’m going to do it!!!

[@purplekat9685]

Great video, Steve!😀👍 That buttermilk made you smile big time!😀💜🙏☮

[@cautiouscoyote8590]

As other commenters have written, if the cream is not cultured first, the butter will taste good, however unfortunately, you will not get the kind of buttermilk (a.k.a. real cultured) that keeps well and works as it should in baking etc. The strained milk in your video tastes good fresh today, however that leftover strained uncultured liquid will just go bad, like expired milk. It will not add the flavor, texture, and natural leavening that buttermilk provides so delightfully in recipes. You might be able to use it for making substitute buttermilk by adding vinegar or lemon juice 10 minutes before adding it to a recipe. So before just whipping, you have to choose what products you want from that cream. You can get fresh whipped cream and butter and quickly use up the leftover uncultured milk byproduct (actual buttermilk-in-a-certain-light), or you can first culture the cream to get cultured butter and real functional buttermilk --you might could also make sour cream or creme fraiche. For cultured butter and functional buttermilk, you have to first inoculate the cream with yogurt or better yet bona fide cultured buttermilk you already have. Then let it sit out, loosely covered, for about 24 hrs at least, for the healthy bacteria from the yogurt to start doing its thing. (In the olden days, when people planned to make their own butter & buttermilk, they just left out some unpasteurized milk straight from the cow, covered with a cloth for the air to circulate, naturally exposing the milk to healthy bacteria microbes. The cream rose to the top, and everything started to "culture" just from sitting out. There are blogs and youtubes out there with details on how to do it the modern way! Your enthusiasm is inspiring! Keep playing with food! I make my own butter from the cream top I skim off fresh raw Jersey milk from a local farm. Because my milk isn't homogenized and Jersey milk has high fat content, I get thick cream, more butter, and the strained liquid is notably watery, like weak skim milk. I was really disappointed to learn about the culturing step (delayed gratification!?), but it's the only way to get functional buttermilk as a buttermaking byproduct. And the butter is really tasty. By the way, I use my own yogurt to start the culturing 😶. Cheers!

[@elfsemail]

My grandmother used a paddle contraption that fit a gallon jar. When we would visit. She had us "turn the crank" until the fresh cream from their dairy cow became butter. Then came the part I hated. I had to push the liquid out of the butter using a spoon. It took forever! I was getting raw milk when I was living more rural. I used my Kitchenaid, but still had to drain the buttermilk by hand. That milk bag trick is awesome! I will definitely use that hack next time.

[@stroys7061]

This may the reason I buy the kitchen aid mixer.

[@SeriousKeto]

They’re not cheap, but I’ve never met anyone who regrets buying one.

[@stroys7061]

@@SeriousKeto While “the best things in life are free”, most of the things I want are not. Time to dig deep!

[@SeriousKeto]

@@stroys7061 I love the meat grinder attachment for mine. Once we hit grilling season again, I’ll nave to do a video on making your own gourmet burger blend.

[@Wisdomseeker_777]

I love making these, I used an emersion blender. Thanks!

[@danakarloz5845]

I made some buttermilk biscuits with simple ingredients and I was gonna share it with you! They’re absolutely delicious in my book.

[@SeriousKeto]

Can you direct message me on Facebook?

[@danakarloz5845]

Serious Keto yes, as soon as I get home from work. I don’t use Facebook so be patient with me 😅

[@SeriousKeto]

Alternatively, you could use Instagram. I also hope you've found that jerk recipe you've been promising me. 😉

[@danakarloz5845]

Serious Keto 🙈😅 I’m searching for my recipe...it was moved by someone in my house 😬😒

[@sharonbetcher5063]

I love to drink the store buttermilk. Has a tang . I put salt through it as I’m pouring into a glass. I try not to drink the whole carton all at once

[@BunnaySango]

Cream is a little hard to come by at the moment but I cant wait to try this once it is.

[@deereverywhere]

Wow that looks great!

[@lizoconnor2752]

Thank you Steve for your endless creativity and productivity! Excellent ideas for high quality frugality. Cultured Buttermilk has been fermented with a single acidophilus like bacteria and is valuable for its probiotics. Similarly kefir is another fermented milk product which often contains a wider variety of probiotics all in one beverage. It's those bacteria that create the tangy flavor. Kefir is pronounced phonetically kefeer. I know this because I was raised by a Turkish mother who made these delicious foods for us. I think that the Buttermilk that you made was actually the whey liquid that has no probiotics but is rich in protein. That's a tasty product too! I'm going to try you "cereal". I look forward to your continuing creativity!

[@donnielledonaldson996]

inspired! Now I have to do the same thing you did.

[@sharonrich7414]

Good video Steve. Another option for cereal is your puppy chow recipe for choc.cereal and I also make cinnamon flavor pork rinds broke up with sweetener flavorings. I keep in fridge in bags and use almond milk

[@KETO.n.WRESTLING]

Great Video Steve! Keep up the great work. I recently made fried chicken with Pork Grinds breading. It tasted just as good if not better than KFC or Popeyes. My mind was blown with that recipe just like yours with cocoa puffs 👍

[@PreciousLoveMusic]

This is amazing! And to think, if that was $19 worth of butter two years ago, it is likely $30 worth of butter today :) I'm gonna make some butter with my heavy cream and so appreciate your video proving it can and will work!!! :D

[@yvonnedelgado2220]

Hi Steve can I have the link as to where you purchased the chocolate 🍫 protein balls or puffs please, thank you, your videos are outstanding!👍🏻😁

[@SeriousKeto]

promixnutrition.com/#_a_SERIOUSKETO - then use the discount code SERIOUSKETO to get 10% off at checkout.

[@joanofark7649]

Hi, just came across your video, I am now a subscriber.

[@Dr.JulieJames]

I got an 8qt Sisiru stand mixer works great.

[@garyrobins3350]

Your terrific! Nice job!

[@SeriousKeto]

Thank you so much!

[@chan58]

Wow! So cool!

[@engc4953]

And don’t forget you can make crème fraiche using a little more whipping cream and buttermilk. Yummy

[@SeriousKeto]

Truth

[@jeancleo5505]

Great video, thank you. I googled to see how they make it in my country, and they first ferment the whipping creme with buttermilk or can also with another cultured product (yoghurt, homemade sauerkraut juice etc). It takes a day to ferment, but I read that the taste is much richer after fermenting then without. Maybe something for another video ;)

[@jeancleo5505]

That is 500 ml whipping creme with 2 tablespoons of buttermilk or another cultured product. Mix together in a jar, and with a lose lid or cheesecloth ferment it on room temp for 24 hours. Then put it in the fridge for 4 hours, rest is the same. But you have to wash the butter, to get all the buttermilk out of the butter. You can do this with icewater. Till the liquid that is coming out is clear. This is what I found, never made this myself yet.

[@wyokat1335]

I love my KitchenAid stand mixer and now I have some fun new things to do with it. Great video/Kathy

[@markeboy1658]

GREAT...now i need a mixer, a smoker and way more time to make all these delicious things..I am super happy with my dash mini :)

[@SeriousKeto]

If only Dash made a smoker... 😄

[@JakeTheCatGamer]

the first one, the locally sourced, might be with a whole milk and an acid(vinegar, lemon, etc.)

[@lainimitchell6312]

Thank you, Steve. Another helpful video.

[@gailbenjamin3274]

Hi Steve, I subscribed quite awhile ago and love your videos. When I started keto 2 years ago (had lots of initial success, then fell off the wagon and struggling to get back on). I decided to start making my own cheese. My main tutor for that is Gavin Weber on KZbin, excellent content. I’ve since discovered, through Gavin that it’s the same cultures used in cheese making to make cultured butter and buttermilk. Even just ordering a mesopholic starter culture without making cheese will get you cultured butter and buttermilk that is so elevated in flavour and of course cost effective. Buttermilk for cereal, as you discovered, is best uncultured.

[@SeriousKeto]

Great info. I'll have to look into that. Thanks!

[@grateful.little.farm.81]

Steve, Your enthusiasm is contagious! I have a feeling my family won't be buying that super expensive store bought organic butter near as often thanks to you! Curious about the smoke point?

[@SeriousKeto]

I suspect it would be just like "normal" butter and have a smoke point at around 300F.

[@dwightgordon803]

Great video, even though I can't make myself spend that kind of money on organic cream. I spend three bucks a quart for mine at Sam's Club, and making butter isn't really cost effective when you're also buying the store brand butter. But I am super interested in seeing what you do with buttermilk. It seems to me kind of high carb to be using extensively, but I am very open to being proven wrong. But my question for you is about the strainer bag you used. Would that be suitable for straining homemade almond milk? I bought cheesecloth as recommended by the video I watched, and it was SUCH a pain in the hind end to get the almond meal out of the cloth, but since I am saving it to make almond flour, I couldn't just rinse it out and down the drain.

[@SeriousKeto]

That's exactly what the bag is for -- well, not this big one, but the one we misplaced. That one was a nut milk bag.

[@aprilpennant]

This was helpful thanks

[@faithotey]

Love this!!

[@lindacharron4021]

You can make creme frais with the cultured butter milk. I love it, just like sour cream but you can use it in cooking without the fear of it splitting. I bet if you wanted to you could add a little of the cultured butter milk to your fresh butter milk and it would be cultured over night.

[@SeriousKeto]

Good point. I hadn’t thought of that.

[@lindacharron4021]

@@SeriousKeto just need 3 Tbls of culture butter milk to 2 cups of cream.

[@SeriousKeto]

Gotcha. Thanks again!

[@lydiajohnson3592]

When I was a kid, the butter we had was made from sour milk, so the buttermilk was sour and thinner than the cultured buttermilk you buy at the store.

[@orchid8062]

I like the taste of Buttermilk from homemade butter more than the butter

[@426superbee4]

Now my home made butter milk. I like to use a little bit of butter milk ranch dressing into it> its so good YUM

[@maryduff8831]

I think you need to look it up as fresh sweet buttermilk to get the nutritional info.

[@KittyMama61]

My mom's very old Kitchenaid was getting wobbly and the top wouldn't lock. It was getting dangerous for her. She's 85 now, so I put that huge, heavy wonderful machine up, and got her a much lighter machine that works well, just not for the heavy stuff. Anyway, if you can't afford a Kitchenaid right now, you can get a cheaper model, just keep in mind they are not for heavy loads.

[@botslayer]

Looking forward to our. Cannot buy Buttermilk here so it is a game changer.

[@botslayer]

Nice! Thank you

[@irmaespinoza2827]

Please do a video on ranch from the buttermilk you made . Love you and the videos you're awesome!

[@SeriousKeto]

Once my garden is making fresh herbs, you can count on it. 😀

[@irmaespinoza2827]

@@SeriousKeto thanks a bunch

[@rsultan25gaminggxc]

Great video brother

[@SeriousKeto]

Thank you.

[@zan3do]

Love my KitchenAid!😊

[@JulieMelberg]

I helped someone make bulk butter. They had me wash it out with water and add salt. Then they put it in small molds and froze it.

[@Abdul-lr5mg]

Pretty interesting video n comments.

[@igorkochan9491]

Thank you for the recipe. I used to make homemade butter even before I was on keto. I am concerned about the buttermilk carbs, though.I have looked up heavy cream macros on carb manager and it gave me 6.6 grams of carbs per cup. You had 1/2 a gallon, which makes it 52.8 net grams of carbs, if we say that 90% of them got into a quart of buttermilk that would make it 47.52 grams, so 11.88 grams per cup. I would say that it is a lot. Steve, what do you think? am I wrong in my calculations? Thank you

[@SeriousKeto]

I haven’t found anything I feel is believable on that either. Sorry.

[@igorkochan9491]

@@SeriousKeto, thank you for such a quick answer, I actually looked up information on heavy cream and edited my question. Sorry, never thought that you would read it that fast. If my calculations are correct, buttermilk is not really keto friendly...

[@SeriousKeto]

Valid question. Just playing devil's advocate here, that would mean that heavy whipping cream, used in a high enough quantity, is also not keto friendly. 😉 I think sometimes people get hung up looking at carbs without thinking about how an ingredient is going to be used. Let's say I was going to make creme fraiche -- a pint of it would have 3T of buttermilk. I'm not going to consume a pint of creme fraiche in one sitting. If I were making biscuits or pancakes using the buttermilk, the carbs would be divided across the total number of servings, making the impact negligible. That's just my position and what I call "sensible keto". It seems logical in my brain... 😄

[@lollymom87]

Wow. Every bit of that looked amazing! I’m going to try this. I usually buy salted butter. Do you recommend adding salt to the butter?

[@SeriousKeto]

That's a matter of taste. I prefer unsalted, as I mostly used butter in cooking and I like to be in charge of the amount of salt I use.

[@lisaanderson8054]

Holy Cow!!! I get it.

[@Courage10.18]

Thank you! Looks fabulous. Question: Can the butter become clarified and/or ghee with a cooking process?

[@SeriousKeto]

Yes

[@bryanadams256]

Cool racing stripes on that mixer! The only racing stripes I have are my underwear at the end of the day!

[@SeriousKeto]

Yikes 😲 Maybe ask for some darker underwear for Christmas...

[@stonecold6243]

Very nice i have to make some butter!

[@SeriousKeto]

Yes you do🙂

[@LordStanley94]

@Serious Keto great video. Curious whether this can also be done in a good food processor. I would think it can. Thanks

[@SeriousKeto]

You could probably do a food processor or blender, but not with a half gallon like I did.

[@LordStanley94]

@@SeriousKeto Appreciate your feedback. Thanks

[@annmarie4794]

I like your hot rod mixer!

[@SeriousKeto]

A little something I stole from Alton Brown. I put a link to the decals in the description. 🙂

[@5sallaround]

Yum!

[@gaylecrisp5486]

Steve what was the carb count like on both the store bought and homemade? I thought that buttermilk had a fair amount of carbs.

[@SeriousKeto]

I’m unable to find that info, but it wouldn’t be any more carby than cream because you’re not adding carbs, you’re just separating the butter.

[@josephlarsen]

does the buttermilk have all the carbs from the heavy whipping cream? The butter doesn't have any so I assume it would.

[@ShaneShepherd]

I'm very interested in trying this out. I have never liked store bought buttermilk - but, have never tried making my own. You have me wondering if I'd like it!

[@SeriousKeto]

Just be aware that this buttermilk is not cultured and thus cannot be substituted in recipes for store bought buttermilk. By adding a tablespoon of lemon juice or vinegar to one cup of this, you should get something that you can use as a substitute for cultured buttermilk in recipes. As is, it just tastes like a really yummy milk.

[@smooth7991]

Fabulous!

[@crystalball8805]

That came from a holy cow. LOL

[@esthermcgough3995]

Gave my kitchenaid to my daughter

[@DonyaLane]

Those flame decals on your Kitchen Aid is so badass! BTW, I noticed that your store bought buttermilk was lowfat. (That was surprising to see in your keto kitchen.) I would imagine it contained some thickening agents to give it those legs. You know, the usual suspects... carrageenan, guar gum, etc.

[@SeriousKeto]

Low fat was all they had at the store.

[@DonyaLane]

@@SeriousKeto , I hear ya, Steve. These days, you buy what you can get!

[@gelelied]

Since buttermilk is what is left over from removing (most of the) the butterfat from the cream, cultured buttermilk should be lowfat to mimic that.

[@Dennistubex]

Try Magic spoon cereal. No sugar. I love cereal. I'm a cerealkiller

[@RoseLawrence765]

Great job🎈

[@stewiepoohie2979]

Excellent content my friend!!

[@MarvelousMatt]

Do the flames on the side of the stand mixer make it go faster?

[@SeriousKeto]

Yes. It now goes to 11.

[@paulapool5721]

Vanilla or maple flavored butter and buttermilk?? 🤔

[@yo_papa_peach]

Will it work with lower speed? I don’t want mess 😜

[@BeckyInCa]

Thank you!

[@SeriousKeto]

You bet!

[@ChristineLV]

I'm late to the party tonight but-- have you previously shared your ranch dressing recipe?

[@SeriousKeto]

Not yet. Once I have garden herbs this summer, I will.

[@srtv8or109]

Have you ever done mozzarella cheese and if so what is the process? I will be trying this recipe as I am going to Costco tomorrow so this is put on my grocery list keep up the good videos I would still like to know about the mozzarella cheese

[@SeriousKeto]

Not yet! It's something I've wanted to do for a while. Probably this summer when I have fresh tomatoes and basil out in my back yard for making Caprese salads. 😋