HOW TO MAKE BUTTER - THREE DIFFERENT WAYS!

[@morganc5990]

In today’s world we need more Carolyn’s and less Kardashians! I love how much I learn from your videos. Thank you for sharing your knowledge!

[@ownandbehappy]

Here here!!

[@miriba8608]

It's up to the public to choose to watch this instead of the Kardashians.

[@aryan1956]

When I was little, the milk man came via horse-drawn carriage. Raw milk with cream on the top. The horse knew the route & timing of deliveries. If the milk man got chatty at any house, the horse would move to the next without him. LOL My nan had a motorized jar for butter making.

[@mycrazyfamilyid]

Cute story! Thanks for sharing!

[@Marylmac]

One thing when churning the cream in the butter churner...do not ever open the lid while still churning...sepecially in your father's humungeous impeccablly organised workshop! Disaster...when they sold the property 15 years later...the jolly wooden walls were still oily ...and lumpy...!

[@karenwilson5320]

I grew up in East Orange, NJ and a man would come with milk cream and eggs. Wow things where so different then.

[@hazelvenom88]

That's so awesome! Thanks for sharing!

[@bigbird4481]

That reminds me of a Andy Griffith episode lol

[@sharon94503]

The appreciation for our great, great grandparents who toiled every day doing these things.

[@tional5266]

Because people don’t have a clue what hard work really is, and wouldn’t bother bc they love their convenience with modern technology, I always giggle at the people who are opposed to butchering who say ‘just buy your meat at the store’ 😳

[@shelleys.1832]

Probably kept them productive and out of trouble.

[@KenJohnsonUSA]

My grandma used to make butter with a ceramic crock and a wooden dasher. She'd do far more washings until the water was crystal clear. Then, she'd roll it out super thin and sprinkle far more salt than you used. I asked her once about all that salt. She said salt was the most important part because it got all of the water out. From there, she kneaded the butter for what seemed like hours to me (as a small child). I remember being amazed at how much liquid poured out. When she was done, the butter was twice to three times the yellow of margarine or butter you see in the store...almost a canary yellow. It was the best stuff! And, nothing beat the biscuits and cornbread cooked with that buttermilk!

[@livinglife8333]

Once as a teen I made butter when my mother was gone. I took a large plastic gallon jug of cream and tied it securely to our wringer washer agitator. Put clean cold water and a bag of ice in the tub just to level of cream. Made sure the lid was on securely and ABOVE the water line, then turned it on. After about 30 minutes it was solid and beautiful. My mother was shocked but when I showed her what I’d done exactly she laughed and hugged me.

[@thomvogan3397]

Growing up on a dairy farm we always made our own butter. Most of the milk cows were holsteins for volume but we also kept a few jerseys for cream. The holsteins were machine milked but we hand milked the jerseys and poured the pail into a De'laval hand crank cream separator. Sadly these ingenious machines are mostly gathering rust as lawn art nowadays. The cream was then hand churned in a butter crock, salted to taste. In summer we kept it in a milk can lowered into a hand dug 20 ft. well to keep it cool. New potatoes ( yes in Canada we spell it with an e ) right out of the garden or fresh baked bread with home made butter are some of my best childhood memories

[@blacksheep6365]

I'm a US child myself, and I remember in school being very confused about "potatos" vs "potatoes"... with an "e" always seemed more correct to me, and my teachers always marked it wrong! Edit: after writing out both versions of the word, "potatoes" still looks more correct...

[@alilawless5866]

OMG, I'm drooling! My FAV, is dark yellow butter, esp on a baked potato(e😂) ,baked in hot ashes.Or,as I'm kiwi, Kumara. Mmmm, yum, thick crispy skin, hot melted butter

[@BrieyaSilverweb]

My father talked about their cow's milk being so fatty, you had to cut off the natural seal of butter off the top to get to the cream and milk. Thank you for sharing this video. It is making me consider getting the old butter churn repaired. Yes, we still have it.

[@cwbrownCaroline]

Making butter was my Saturday chore when we went back to the land as kids in the early 70’s. My Dad rigged one of the big blue water barrels into an old side mounted barrel churn that had an up/down bar handle. It was in the dirt basement and I had my transistor radio playing so that I couldn’t hear the mice. We had a retired purebred Guernsey…that’s a lot of milk and cream for a family of 4. I was thinking last night that Dad would have loved channels like yours. When he died the thing I really wanted was the copy if The Have More Plan. I loved going through that book with him.❤

[@thehappyhenhobbyfarm4647]

I’ve been making butter for years with my KitchenAid mixer, your little tips today totally sped up the process, thank you

[@louisecox9641]

Is your recipe different than hers?

[@penelope-oe2vr]

I want to do this with my kitchen aid too! That thing has become like my right arm in the kitchen I cant live without it.

[@kathismatastic]

I made butter from regular cold store bought cream. It took forever to churn in a jar and the flavor was meh. Then I followed your advice for culturing and keeping at room temperature and culturing it (I used a little live culture sour cream I had). It took less than 10 minutes to churn and the flavor was amazing. I'm going to try raw cream next.

[@amandacallaway9426]

Thank you for posting this because I thought I was going to have to buy buttermilk and heavy cream when I already have sour cream in the fridge this is so helpful

[@DMPB-fi2ir]

you can also use live cultured yogart, set milk out at about 70 to 75 degrees and add 2 tbl yogart pet pint heavy cream when you notice a slight foaming on top and the cream has thickened slightly ( 8 to 12 hrs ) its ready to churn into butter. you may also notice a soft slight sour or tangy aroma as the yogart culture grows. additionally if you can find raw cream good luck unless you can buy direct from farm most states regulate stores cant sell raw milk or cream. if you do buy from store get the heavy cream and look for type that IS NOT ultra-pasteurized they can cause issue making butter. i also took a large diameter rolling pin and made a modified V shape teeth down length to duplicate the old roller grand parents had

[@ingridwolf2682]

@@amandacallaway9426 ,

[@ford5652]

Can't purchase raw. Not FDA approved... 😩

[@smas3256]

@@ford5652 Yes but if a person gets a pimple they are there with the solution so everyone does not catch it. Time to kick them to the curb.

[@mysticmeadow9116]

Thank you for the little details. This really makes a difference. So many videos rush the process and take shortcuts. A 30 minute video well worth watching! Blessings to your homestead.

[@victoriastevens3166]

Yes, yes I agree, the time of how long the video is of no matter when you're learning.

[@werekief29]

Exactly.....the starting temperature makes ALL the difference. I didn't see that point made the the couple other videos I watched....resulting in my initial attempt being a disaster.

[@jle3263]

My dad was a good ole farm boy & he always called skim milk "blue john" because it had a bluish tint. He grew up during the Great Depression on that farm. He was a little peculiar about butter... he didn't like butter because it could be made at home. He liked margarine because it had to be bought at the grocery store, making it seem special to him. One of his favorite treats was to crumble a slice of cornbread into a cold glass of buttermilk & eat it with a spoon.

[@lpm67]

Oh lord I just remembered my dad used to do that but with a little sugar too...thanks for bringing back that memory

[@cjboac9864]

My dad who was a coal miner loved this also!

[@Sh4peofmyheart]

My dad and mom were both kids, during the great depression, and they also referred to skim milk as "blue-john".

[@kallioperobling3359]

My grandparent ate cornbread and buttermilk every night while watching the news.

[@kimberlywoodbury1739]

My mother was the same way. She grew up on a farm and they would have bread and butter sandwiches with a lot of butter. She would only eat margarine for years because of all of the butter she ate during the great depression.

[@VelvetDraginfly]

I cultured my cream by leaving it on the counter overnight. next morning, we jarred it, it took about 10 shakes before we had butter!. And it was SO tasty! Had to wait until the bread was done baking before we devoured it!

[@rosehuckaba1783]

Wow. Im going to try this. I helped my mama make butter from our cow, when i was 15. Havent done it since. Glad for the refresher course. Thanks so much !.

[@GoodwinBride]

I recently started buying raw cows milk. It's always refrigerated when I get it. I'm really wanting g to learn how to make cultured buttermilk without a storebought starter. Would leaving the heavy cream set out before making butter leave me with cultured buttermilk?

[@cherylmatthews9270]

Carolyn You do such wonderful lessons, I remember when I was a child we was making butter and I got to help shake the jar. Great memories! Thanks again and God Bless

[@tanyaaustin4123]

Every time I watch one of your videos I get so excited. As a little girl growing up in England we had a milkman bring us fresh milk daily. Soon as he dropped off our two pints I'd take of the lid and spoon out the cream from the top. So delicious and fresh. Thanks for bringing back good memories

[@angelacameron4524]

When we were kids, we had my grand mother’s butter churn that was a big crock with a wooden handle. We would take turns churning butter. Mom had grammas wooden butter stamps too so sometimes she’d press it with pretty patterns in the butter.

[@spookysarah2403]

Your videos are so calming and relaxing. I plan to live on my own farm some day soon. Your like a virtual mom teaching me haha, thank you 💖 these videos are so helpful

[@cindywhalen5768]

Love your videos! We used to freeze the cream we where going to use for butter. Then thaw to room temperature. Then it would break faster at least that’s what Mom said. We use a old mix master to churn. It tasted great and we loved it. Your family is a Blessing to all of us KZbinrs.🙏🏻🙏🏻❤️

[@katewizer2736]

You're So right about the taste! I'm homesick for home churned butter!

[@catherinezenovich5483]

I used to make butter when I worked at a small boutique cheese factory. We used an old agitator washing machine and made large quantities at a time. It worked brilliantly and the butter formed into big 'marbles'. The enamelled bowl was easy to scrub and drain with boiling water to flush and sanitise the whole machine. I was also great for washing the cheese cloths after making quark.

[@daz6637]

I make my own butter with store bought double cream, I love it. I make in a Kenwood mixer, wash it and slap it in to shape, lovely!

[@katewizer2736]

My late husband's description of his grandma shaping the churned butter on the round butter dish to look like a turtle was pleasant to hear..

[@My2up2downCastle]

Exactly the same as me!... I watch for cream being yellow stickered and reduced in price... and use my Kenwood achef to make butter

[@daz6637]

@@My2up2downCastle it’s trying to get a cost effective deal, however decent butter has gone up to just under £3.50 for about 250g so a saving can be made.

[@MyPammer]

When I was a child on the farm, my aunt lived about 5 miles away. They had chickens and milk cows. We had pigs and black angus and huge gardens. So we would share back and forth. Every other day she would come by in the evening and drop off a gallon of fresh milk. The next morning Granny had a churn (the old fashion kind with a wooden plunger) set up for me to churn after I ate breakfast and while waiting for the schoolbus. When I got home there was fresh butter for any leftover biscuits or homemade bread to snack on before I started evening chores. I also used to fill up the jar shake it and hand it off to my kids. They loved it and the butter. I also did the jar method with my pre-school class back when I was a teacher. Thanks for the tips. Can't wait to try this in my suburban homestead!

[@katefree9539]

When the weather was bad, and my kids were stuck inside driving me crazy; I used to put cream in a jar and tell them to shake it until it was butter. If they still had energy, then we made bread, too. Lol. Great memories and a way to get all of their wiggles out when they were bored. ❤

[@HomesteadingFamily]

Thanks for sharing!!

[@beckyoverstreet7478]

Carolyn I enjoy all your videos ! The way you teach us how to do so many things , encouraging us to at least to try preparing butter and all the things is just wonderful. Your knowledge is extensive and I appreciate your dedication and how you think of everything that we should know in order to have success when we go to prepare butter , sour cream , cheeses etc. Thank you so much for all that you do on your channel! Blessings!💕

[@jilloverlock8238]

Thank you so much for this immensely helpful tutorial! I tried butter making once with terrible results and thought I'd never do it again until I saw this video. Tried again today with beautiful results. Much gratitude ❤

[@iDelta77]

I just want to command you of your genorosity. It is not everyday that you find such a helpful instructional on youtube. Thank you for sharing.

[@HomesteadingFamily]

Glad it was helpful!

[@RoseFelton]

I have been making my own butter for a couple years. I use my KitchenAid mixer for doing it. I always use the wisk. Never had problem cleaning it. I just tap it on the bowl a couple times and all the butter falls out. I have to use store bought heavy whipping cream as I don't have a cow nor do I know anyone near by that has one. Would love to make butter from fresh cream! Love your videos! You're such a great teacher!!

[@lindasutherland-n3b]

Thank you Carolyn for sharing all your knowledge, I just adore you Josh and your family

[@beeee4249]

I felt in love with your videos❤ your voice is so pleasant to listen to and is awesome that you don't deviate from the topic. Thank you so much for sharing your knowledge with the public 🎉🎉🎉

[@elisabethjansen-buter7317]

Listening to you and watching the whole process makes the world look a bit more normal again :)

[@linnaebiegel6283]

What a helpful and informative video! Thank you Carolyn! In the future could you folks do a video on how you handle your relationship with your milk cow in regards to calf-sharing or pulling the calf of permanently, if you bottle feed (etc.)? Thank you for being an encouragement for those living in and pursuing this lifestyle!

[@lindachandler2293]

An, the memories, my dear. I get raw milk from a friend now and still do this, but watching your video is like working in the kitchen with mama when I was young 🙂

[@keetrandling4530]

mmmmm cleaning a wire whisk of whipped cream or pre-butter is easy! You have a ready made tool for that, it's called a tongue 😁

[@jillhumphrys8073]

And if one doesn't want to do that (idk why they wouldn't) hot water works great!

[@tional5266]

My daughter sent me a card that read ‘good moms let you lick the beaters, great moms turn off the mixer first’ 😂

[@purityshallabide1645]

@@tional5266 🤣🤣

[@rhone793]

@@tional5266😂😂 😂

[@mariacelikoz5023]

I remember my grandmother making our butter and buttermilk in a large wooden churner. I've made some in the past using my food processor. I'm now planning on using the jar method with my grandson when he visits again. Thanks for the instructions on washing it.

[@angiebrowere5124]

❤hi. My family is from Greece,I'm first generation immigrants. I have memories of my family making butter very old school from goats milk in Greece. The methods you are doing are school much easier. Thank you ❤

[@aliastreetman3930]

I’m so glad I found this channel thank you for being on KZbin love this ! Can’t wait to see more

[@BUHAYMOTHER]

That transferring of the leave propagation from a shallow plate is such a great idea! Less work & less stress for the plant. Love your videos!

[@tracycottrell5146]

Well I'm smarter than I was an hour ago. I just didn't know there was so much to know about butter. Thank you

[@earlinejackson8151]

My grandmother milked her cow every morning and evening. A bit after the morning milking ( she cooked breakfast for the hands)she gathered the cream from the night before and the morning ( separating it from the milk) and made butter in her wooden churn, she usually added some salt according to how much cream she had, and it didn’t seem like it took very long at all to make, then she washed the butter in cool water, put it and the “buttermilk” in the fridge to cool. This was an every day event, even before church on Sunday. She canned her family’s vegetables and fruits, dried what was feasible, kept chickens in heavily salted butter in the 34degree water in the spring house, it stayed good all through till the following early summer and was delicious. My grandfather slaughtered and butchered hogs and steers in the fall. Salting followed by smoking for the pork, while ageing the beef for 10 days before cutting it and freezing (he got a freezer in 1957, before that he dried all the beef that we couldn’t use fresh.) When I was a young wife I was making whipped cream when my mixer died. I decided my blender should work just fine for it. I got instant butter! I hadn’t put any sugar in yet, so I mixed a bit of salt in and it was great! 2 seconds in the blender and butter! I was amazed, and immediately thought how great it would have seemed to my grandmother!

[@Marylmac]

I always made butter really easily back when the kids were young. I'd milk the cow twice a day...then put the milk in the fridge for 2 days, to allow the cream to come to the top, and make butter what the old fashioned hand whisk, the one with the ballbearings on the round thing. It would be ready to wash in a few mins, then I'd get the sliced bread out of the freezer, spread the freshly made butter on it, make the kids school lunches and then if there was any butter left...I'd keep on buttering bread and put it back in the freezer. Then on the weekends, I'd use all the cream to make extra butter for use during the week, on veggies etc.

[@saraoum91]

I'm from Morocco and my granma used to do the same 😍

[@dioginese7869]

Same with my experience growing up on my grandparents farm in rural Maine. Looking for plans to make a wooden butter churn like Grammy used. 👍😊

[@kuzadupa185]

I wish you'd write a book about your grandmother and even your own life. Fascinating to those of us who are interested in these methods and life styles.

[@bumbygrl]

What a nice story! Thank you for sharing! I am curious how was the beef cured for ten days without refrigeration? Sounds like a plentiful farm and fond memories.

[@lindadobson7102]

I love your channel! I'm enjoying the refresher of what I learned from my mama when I was young.

[@katewizer2736]

Me too!

[@marthaj6082]

Thank you and God bless you for the inspiration.... Now I know the rules hopefully next time my butter will come out nice....

[@themule6811]

Hellooo H.Family,God bless you all,i learning so much with you,i just want to tell you "thank you",i wished one day my family and i can get farm off grid.Thanks again.

[@GodGunsGutsandNRA]

When I make my butter, I freeze ½ of it, and make Ghee with the other ½.

[@honda86tb]

As a kid, we made some in an old wooden churn and ate it on crackers. Absolutely delicious

[@Cookefan59]

I did exactly as instructed with the mason jar and WOW 🤩 it was so much fun watching it turn. It was 10000 x more delicious than i thought it would be! AMAZING! I added sea salt, maybe just a tad to much but i love the taste of salted butter. I also donned non-latex exam gloves to knead the butter under pretty cold water to keep my hands from getting too oily. I added soured milk the day of production and it came out fine. I also use the soured milk with maple syrup and fruit as a delicious snack. Im now on my third batch of butter. I intend to do more cooking with it and making enough to store. I belong to a Cow-Co-op and thats where I get my raw milk and cream. Right off the top of the gallon jugs. Its thick and creamy. Half of the cream goes to making butter and the other half as cream for my coffee. I try not to waste a drop because it ain’t cheap but it makes me some delicious food. Its also very good for your immune system. Thanks for all this coaching and wonderful techniques. Love the channel!

[@calawamleh]

Picking up my first 2 gallons of raw milk today. I've been waiting for a cow share a long time. So excited to get started.

[@CherokeeWarriorWoman]

I still have my grandmother's butter mold. I helped her churn with the old muscles in a churn. When we put the butter in the mold, the rest of the buttermilk/liquid out at the bottom. We drank raw milk all the time. It took some getting used to but I know it had to be good for us. Thank you for showing people this video! We kept our butter and milk in our spring house. Yum! I want to try goat's milk. Easier and cheaper to feed than a cow I'm guessing. Bless you!.💕

[@ambiep86]

We're getting out first Jersey girl soon. So excited to make our own butter!

[@shadyacrehomestead4737]

My goat milk butter is delicious! But one difference is it is whiter. Lots of good things in it even though it isn't yellow!

[@ritaosmon1804]

You sure explain things so well. My brother in law gives us cow milk and I’ve been trying my hand at pasteurizing to butter and cheese. It’s not been anything we want to eat yet, but I keep plugging along. My chickens eat what we can’t 😊

[@Rick8000AL]

Long video but full of useful info you can’t skip. Watched it till the end.

[@sammygeiger3562]

Wow that cream is so yellow!! I'm so envious, thanks for all these tips we planned to make butter this year with our kids as part of homeschool. I would love to see a video on keeping a cow, all the info on it. We are planning to get one next year and I would love to see yalls daily schedule of milking the cow, how you do it, as well as what you feed, and all the ins and out of keeping a dairy cow! That video would be Invaluable!

[@katewizer2736]

I agree!

[@kayspencer4234]

Blessed to be getting raw milk here in Michigan. I have two quarts cream in frig right now getting out to warm to room temp fir butter!! Love, love, love the milk...as I milked by hand, starting when I was 11 y.o.

[@journeyoflife1188]

👏 Bought fresh organic milk from grassfeed- happy cows yesterday and just made my first butter😍- yummieee! Thank you💞

[@HomesteadingFamily]

Sounds great!

[@jcdahippie]

I use a blender. I found it's the easiest for me. Let it run. Pour off the butter milk. Add water to the blender to wash the butter a couple times. It just depends on how much more butter milk gets spun out. Drain it. Put it in cheese cloth and squeeze out any more. Put it in a plastic container and refrigerate. Butter doesn't last long. Maybe a week.

[@BelovedOne21]

🇨🇦🐄 New subscriber here! ✋🏼 10 years ago I cut out all dairy after a blood allergy test showed sensitivity to both whey and casein. 😭 I had developed leaky gut from chronic stress, & have avoided trigger foods & stress as much as I can (no thanks to C-V-D 👎🏼). My gut has healed a lot in 10 years, so I decided it was time to try raw fermented milk kefir. (It’s illegal to sell raw milk where I live, but you can always find a way if you know someone with a cow. 😉) I began consuming raw milk from a friend’s grass-fed dairy cow, and have had zero observable issues! 🎉 I made most of it into kefir to further break it down for digestion & provide beneficial bacteria, but have also had the milk & cream without any culturing. The last gallon of milk I got was about 1/3 cream (!) so I’m making butter 🧈 from it! Thank you for the clear, detailed explanation & tips! I’ve watched several of your videos and am hooked! May the Lord bless you, your family & your channel. 💞

[@stephen26448]

I make it with heavy whipping cream from the grocery store and it is awesome I use a kitchenaid mixer

[@katewizer2736]

I had to click on this! Brings back pleasant memories of my family time on our farm in the 1970's

[@missnova2854]

Thank you so much for your video's. Much appreciated and greetings from Holland 🇳🇱

[@gwirgalon3758]

superb! appreciate the clear and specific instructions, best I've seen in English...

[@PAR11369]

You are a fantastic teacher!

[@HomesteadingFamily]

Thank you! 😃

[@lpm67]

Pre refrigeration we'd keep butter and other items covered in a meat safe, which is a box on the cold side of the house which has some sort of mesh on the outside and the box would be draped with wet sacks or a sack sitting in standing water dish ...the safe would have a door on the wall of a kitchen it was quite effective in the New Zealand climate, another alternative was trying the well sealed jar of butter to a tree with the jar being in running water like a creek or river in the shade of a tree.

[@cidk59]

This is the best butter making video I've seen. Thank you so much for the information!!!

[@HealthStudio23]

Great video, totally from the heart ❤, butter is a super food 🙂

[@joshuafugate2759]

I remember sitting on the front porch at my grandmother's house with her churn we would sit there for hours turning cream into butter I sure do miss my grandma

[@Buttercookie-h7d]

I love your teaching style!! Thank you so much for everything. You are my number 1 top fav of all homesteading channels. Just saying!

[@valeriepowell1736]

Carolyn this was just a great video... Thank you so much!

[@mathewCPA]

awesome video. We just got our first Jersey cows 6 months ago. I can't wait till we can start milking them and try this out

[@khurshidkhan7669]

Excellent presentation. Thank you.

[@Wildevis]

Fantastic video and makes it very clear what to do. I have made some shaking in a bottle many years ago and luckily we ate it straight away as I cannot remember doing the washing and rinsing.

[@cherokeewarcry]

I heart your channel! Your personality, how thorough you are, how well you explain and demonstrate...you = awesome! I swear to gosh the only way to save these great United States is to take responsibility for our own healthy wellness, which starts with taking responsibility for our own food production. Thank you for this channel! Keep doing you, many more of us will follow!

[@katewizer2736]

Best comment!👆

[@cherokeewarcry]

@@katewizer2736 Awww...Thank you so much! It feels good to hear that! ☺☺☺

[@bonnieblair9553]

When I was young we had to make our iwn butterm I used. Seperator cranked by hand. The cream separated from the milk was rich and had body to it. We had a large jar wit paddles in ir. That too had to be cranked. That was also my job? ?

[@cherokeewarcry]

@@katewizer2736 Thanks!

[@deborahembry7292]

I loved your video. I was getting ready to make butter when I happened to come across this video. Perfect timing!, Good to get some tips from you. Thank you! I have been making butter a few months now using organic cream from Straus creamery. They use glass bottles for their cream top milk and cream. I found by accident after my cream froze in my propane fridge that it separated and made butter quicker . I have a pint bottle out now bring to room temperature to shake in the jar...

[@kuzadupa185]

When using similar jars like the ones in your video, I would put granola and strawberries and other fresh snack types inside the jars and shake them gently or roll them on the counter, to get as much of the cream to stick to the snacks as possible and then id just pour it out to a bowl and have a wonderful snack for the kids and I, while we finish the butter and any other tasks in the kitchen, or if the kids doing school work. A tasty healthy snack.

[@promisedjubileedaniels]

Wow, that butter is so bright!

[@13daniel1974]

I use a ninja. It is FAST and quite efficient. And to clean the butter, afterwards, I dump in ice water. This cleans out the extra buttermilk and keeps it cold and clumpy. I need to try some of your ideas. Thank you for sharing. The ice water keeps it clumped together. For a final finish, I do wrap it in a cheese cloth or flour sack towel and squeeze it into shape. The ninja is "harsh" enough to use the ice water. I do agree with your room temp water with hand use. Your channel inspires me.

[@redcairox6374]

Do you use the Ninja blender or food processor for this? I want to try it!

[@Lucia-1414]

So brilliant, I was so chuffed to get my butter. Thank you

[@keithmaggard9024]

Growing up we had a gersey cow very thick cream made butter in a jar very easily

[@kayareya7696]

This was so educational! Thank you so much!!! Please keep making these videos. We’ve had our family cow two months and your videos have helped us learn a lot. Thank you!!!

[@sikhenry]

Good Knowledge, Enjoyable Sharing, I like it, keep it up

[@loveyourthesis5556]

S0 excited to have come across this video - all the way here in South Africa! I have been buying milk (sometimes raw) from a local diary and making ricotta or labneh with it. Using the cream to make my own butter is definitely next week's project.

[@jrbland18]

THANKS FOR SHARING WITH US.

[@esethumqhayi5051]

This reminded me back in my childhood, our grandmother use to poor goat milk into our bottles to indulge with bread she baked as our lunch box. Well it would get hot and we would shake the milk until chunks of butter started showing within the milk, the experience was so exciting. I'm learning more and I wish I learned sooner. Thank you for so much detail.

[@dwill3423]

When I was a kid one of our friends gave us some aged butter, had been left in her freezer for a year I think, it was amazing. It had a cheesy flavor.

[@Shakiyrah_1]

That was an amazing video. Thanks so much. I'm sure everyone learned a lot. Please keep the videos coming.

[@sharden5709]

such a good teacher, thank you!

[@TheJakeRobinson]

Thanks for the video - I get about 2 gallons of raw milk per week and always make butter - this last week my butter "ball" produced was very small. This is when I suspected I might be doing something wrong. Probably over processed it in my vitamix. Can you agitate it at a too high of speed? I serendipitously ran across your video today! Perfext timing. Gonna bring my temp up and wash my butter - two things I wasn't doing. Probably left so much butter in the by-product. Awesome how to - cheers!

[@robertnasser9937]

We can’t get raw milk, but I do remember while living in Germany the milk was pasteurized but not Homogenized, great for making butter.

[@tanyad3052]

I make my own butter and gave been for about 4 years now. It only takes about 20 mins start to finish so easy and so creamy delicious u can freeze it for along times made right..

[@rachelmcatee3647]

Thank you so much for all this info. Just a heads up, if your kitchen aid hasn’t been serviced, it sounds like it needs to be. It shouldn’t make the grinding noise and might need new oil. Super easy to do at home.

[@theheritagehousesc]

I love your videos! So informative! I make mine in the food processor. Takes a few minutes and it’s delish! Thank you for sharing your knowledge!

[@OvGraphics]

THE FATAL BUTTER A report out on the butter making today: I was way up in the garden today planting a shootload of strawberries, tomatoes, and peppers. The wife, V. was busy vacuum sealing flour....and making butter. By pre-arrangement she was to turn on the garden water to my long and ancient piping when I gave her a call. Eventually I called. She was yelling THE BUTTER IS *EVIL!* Well, that was certainly different. Following the advice of H Family I had put a new quart of Some Value cream and yesterday's non butter whipped cream out to warm at room temp a bit. She dumped the whole thing into the bowl. As you recall yesterday the fridge temp stuff just wouldn't make after much stirrings with the Kitchen Aid. So today, V started the process, watched it for 5 minutes and then wandered off to hang up a couple of shirts. That was a mistake. When she came back to the kitchen she said the mixer didn't sound like it did before. Aha! In her absence the butter made. Poof! Butter! The mixer, being ignorant, kept spinning that new magic glob around sloshing buttermilk everywhere! V was not pleased. But she did eventually turn the water on for me. (I really didn't want to be anywhere near the kitchen anyway.) Takeaway is...butter is evil. Evil works in darkness. Keep your eye on the cream. Always. Epilogue: That butter tasted mighty good on a piece of bread a few minutes ago!

[@shazbot6686]

i love your story, it's hard to find people with an imagination these days 😀

[@kay_su]

I admire your storytelling skills XD

[@mommy2jongab]

Best thing I've red all day! 😂 I could invision it all!

[@laurenlittlejohn1594]

Thank you for the intro. I live in the country and have my milk from a farmer, raw. I wasn’t patient so I’ve wasted quite a bit but it did happen! Staying tuned for the quickly part 😅

[@msheart2]

Raw milk, and raw butter how wonderful for you. Thanks for sharing.

[@blendedroots9318]

Thank you Miss Caroline!!!

[@brightstarr57]

Great instructional video! Thanks!

[@abbeysomething1352]

Excellent!, thank you so much!!! What a great project for kids and adults! And mmmmm what a treat to eat! G-d’s blessings over our families~🙏🏼

[@marygallagher3428]

Great demonstration!

[@dashmo37]

Wonderful information. Thank you for sharing

[@ka6148]

We use cream separator then chill overnight.. then take the HEAVY (more stiff than cold pudding) and then food process 6 seconds.... Done. Drain buttermilk. Wash with cold water press out water/ buttermilk weigh 1lb. to 1 tsp .salt, mix

[@joelegrand5903]

My mother used the third type of butter churn with a terracotta jar, we 6-8 gallons a day & mother made butter with & with out salt. She sold raw milk, butter & butter milk. I did not like butter milk, but loved the buttermilk breads, what we did not drink or sale, was feed to the pigs, with grains. We never made chesses or sour cream, I wish we had. Good video. p.s. We had Allium vineale, wild Europe garlic in the pasture, it leaves a bad taste in your mouth after drinking raw milk. Year later I learned if you put the cow up two hour or more hour before milking the after taste dissipates from the milk. the cow can eat grass way from the Allium vineale or just wait till you milk.

[@HeritageWaysKatie]

Delicious❤Thank-you for this information❤️🏡❤️Katie