Make Your Own Cultured Butter | What's Eating Dan?

[@demh7823]

Dan Souza and a cute dog. Perfect start to the weekend.

[@johndevanwayne4272]

A G, All I know is it’s name is george

[@ClaireTheFab]

aww! the little fuzzy boy is so cute. And the dog too!

[@andie_pants]

Like, I was kinda maybe somewhat slightly curious about what it would be like to be even the slightest bit bi... ... until the dog yawning. I have a RACHAEL RAY level crush on this guy!

[@ANTSEMUT1]

@J K Border Collie maybe? 🤷‍♂️

[@zaccharles]

The best What's Eating Dan yet. Funny, entertaining, and informative. And puppy.

[@FB-yx9oo]

I was so happy to see dan give the REAL ghee receipe, most cooks assume ghee is clearified butter but it's actually clearifired butter where the milk solids have browned.

[@lcm2ma1]

can I say -- Mr. Souza is coming into his own -- these cooking vignettes are wonderful. Great to see him taking ATK in such a smart, modern direction.

[@HRHKamal]

In the olden days in India, households used to make fresh butter by adding yoghurt culture starter to full cream milk at night & then churning the yoghurt curds the next morning to get lovely fresh butter & buttermilk. A typical breakfast used to be piping hot paranthas with a big dollop of the fresh butter & a glassful of buttermilk. So good, tasty & satisfying.

[@yay-cat]

I think this is the most wholesome video I have ever seen! next time I have a tough day I'll just re watch this to feel butter immediately

[@sumyungai1]

Dan with a puppy talking about butter and the ways it can be used. I feel so warm and fuzzy. We love you Dan!

[@jensole100]

This video was soo much more than making butter. I learned so much! Greatly appreciate this kind of videos!!!

[@nonamonsod]

I've probably seen a hundred butter videos on yt over the past days, not knowing what I'm looking for and having a weird butter obsession to scratch. I'm so happy to find this one for laying everything out so perfectly clear I mean he made me actually understand butter and I'm already so happy with the science part but then it moved on to the kitchen where he actually made it with the slowmo shots of the butter coming to life ugh I am so satisfied I may have licked my screen

[@topherUSA]

The cutest thing ever. I believe you might have mentioned butter...

[@SouthFLFarrierShorts]

By far, my favorite What’s Eating Dan episode. Thank you for the education and chuckles. Keep them coming! Maybe a episode on pasta types?

[@theldun1]

The puppy was AWESOME!!! Oh and ya butter s good too.

[@ThatDonovanKid]

I've seen Bon Appétit's "Brad Makes Cultured Butter" video and this is basically the same thing. The difference is after watching Brad I'm left laughing and rolling my eyes. After watching Dan's video I feel like I could do this myself.

[@sabatino1977]

Warder

[@Sbannmarie298]

But did you Do IT?

[@bradleyhein6488]

We finally brought some culture to our butter this week. Your recipe works perfectly, and the butter is SO GOOD! Thanks! Pro Tip - CostCO cream was about the only option we found for pasteurized, not ultra pasteurized.

[@steveskouson9620]

Been making butter for about 20 years. I put heavy cream, into a 1 quart canning jar, with the buttermilk, or sour cream. (Same bacterium.) When it has clabbered, 48 hours later, in the fridge. I either use it as creme fresh, or turn into butter. steve

[@suziscool]

Small adorable animal and Dan? Couldn't ask for much more!

[@Eli-wu5jm]

I use a bit of plain kefir instead of buttermilk to make batches of cultured butter. They turn out great!

[@rickabrams3422]

does it matter how much you use of each ingredient? never made this before.

[@kathleennorton6108]

Melted butter on popcorn. Yum, an absolute favorite, a wonder and miracle from God!

[@b1uezer]

Instructions unclear, ended up bringing a puppy home.

[@manny-perez]

Great video Dan, you are definitely my favorite on America's Test Kitchen!

[@tleilaxu42]

This was great. Thanks, NPR version of Brad Leone!

[@SamuraiBatgirl]

What a perfect way to put that. There's been a Babish and Souza video, and a Babish and Leone video. Is there a Dan and Brad video? I'd pay to watch that.

[@MelanieAt]

Well Leone is charming because he’s a bit of a valley guy. Dan is cute because he’s a big food nerd. Would love to see them collaborate.

[@CFG39]

Dan is so cute in a nerdy cheffy kind of way.

[@ninamoler1880]

I made it! Think I'll buy Irish butter in future though. Got a sink full of fat-laden dishes now and no puppy 😉

[@franguidry]

One of my most cherished memories is the smell/taste of farm churned cultured butter. My folks often drove us from Alexandria to Lake Charles to visit my dad's side of the family and we always brought back the little rolls we called "frogs" and big chunks of "country butter" wrapped in butcher paper. So far all other butters have not measured up. I tried one unimpressive batch of homemade cultured butter but based on this video I didn't ferment the cream for near long enough. Thanks for another exemplary video, Fran

[@laurafordesvideos]

I did try making my own butter and it came out well. I also make clarified butter or ghee as well, I love the flavour of clarified butter.

[@christianrmonson]

The world needs more Dan.

[@patrickdurham8393]

Gotta try this. Baking some sourdough bread this weekend and this should completely kill me.

[@fealubryne]

The combination sounds amazing. Homemade bread alone typically struggles to last more than two days in my house.

[@greathornedowl3644]

Again, Dan should have his own show. What a great teacher. Kinda going all "Martha Stewart" on us Make Your Own Salt, Make Your Own Butter.

[@stepawayful]

Um, he does. It's called What's Eating Dan. And you just watched it!

[@nygreenguy]

Finally made this. First time was a learning curve, now its super easy. Man the flavor was really good. We have a local dairy producer that produces an extra fatty heavy cream. I used that and the butter was awesome. I let mine ferment for a week!

[@waynecory5314]

Dan is great! We used to get fresh, unpasteurised, superb quality milk from the farm next door. Skimming the cream still left you perfectly good milk for drinking - but that fresh cream churned in an old fashioned wooden rig made the best tasting butter I ever had.

[@IanRob2011]

What a cute dog. Great video. Thanks Dan

[@bryonygrealish6663]

Cultured butter has been my favorite to make for years! Soooo delicious!!

[@AdrikThorsen]

I’m making this for the second time. Thank you so much for the info and clear instructions! It’s absolutely delicious and goes great with artisan bread from our local baker!

[@aaclendenen]

My grandmother used to make her butter like this and my mom hated it. My mom used to think that she didn’t like butter until she tried sweet cream butter. I remember loving my grandmothers butter, but it’s been to many years since I had some so I don’t really remember the taste. I guess I’ll have to make some.

[@jeremystanger1711]

I think you should also rinse as much of the butter milk out of the butter as possible. I also prefer butter salted, and I think salted keeps longer.

[@FrugalOverFifty]

Butter AND a puppy? Best thing ever! ❤️

[@pmur079]

Mmmm butter!! Off topic I’ve heard using baking soda when cooking dry beans takes away the “gassiness” what’s the science and is it true? Love the artistic science based spin on your videos! Awesome.

[@jtking76]

A video about butter with a super cute puppy, it doesn't get any better than this.

[@hey-its-me-bobby-D]

finally, a video on what I have been doing for years. Although I just let the butter culture on its own. I WILL try the addition of butter milk this time and see what the results are like.

[@zseaholm]

I've made this many time now. My family can't get enough of it!

[@monto39]

I was pastry chef at a place in Seattle years ago where I made Creme Fraiche 1-3x/week (it was great as an ingredient in ice cream flavored w/booze). I don't have my notes handy, but I believe typical fermentation time was ~3 days and target shelf life was about the same. This was more a labor of love (we didn't need a lot of it, but we'd find uses) because I was interested in it (the owner was great for letting us explore our interests). ANYWAYS...the butter I made w/the leftovers was always - weird. It just didn't ever taste quite right. Though I did make it a few times w/material that was just finished fermenting, and it was pretty decent (though pretty bland overall - salting made a HUGE difference). The butter always went rancid really quickly as well. Washing it right after churning (warming barely to the point it was flowing, drizzling directly into ice cold H2O, kneading well and changing the H2O till it stayed clear, then pressing out all the liquid. To me butter has 2 main qualities - the nuttiness and the clean sweet smoothness. This process made a butter that was beautifully fresh tasting, but lacking on nuttiness. + it went off pretty quickly (not toxic, but not too tasty) Granted, this was made w/commercial cream/buttermilk (Dairygold). I did try some experiments using a Thermophilic starter (aka yoghurt - buttermilk is a Mesophilic). This showed some promise, but I can't remember taking it very far

[@blacksmithbeta5337]

Subbed last night before I went to bed.. now I'm glad I did.. this guy seems to know his stuff.

[@Marcus_Taurus5]

A Hot guy and a SUPER CUTE puppy...I think my heart melted (get it...melted like butter...smh, bad pun, I know).

[@paolobramucci3609]

Dan thank you for this video. It is one of the most useful and inspiring ones that I have seen in a longtime. Over the next few weeks I will be working my way through the various things that you have suggested. All the best, keep up your good work. Cheers!

[@TinRapper]

I really can't think of a food show host that is more satisfied , warming, even cozy as you.

[@alana6806]

You melted my brain like that butter. I love your videos Dan!

[@valliarlette6596]

I'm really enjoying these informational posts.

[@keybladeboy]

Oh my god I want that puppy give me that puppy right now please thank you (also a slice of garlic bread made with that butter would be pretty nice)

[@michellehasty1038]

Oh my god garlic bread would be so good. I love good garlic bread.

[@AngelGarcia-fm1su]

I make my own cultured butter all the time, it reminds me of the good old days when I visit my family in Spain...

[@vimo1601]

What do you use to culture it? :)

[@AngelGarcia-fm1su]

@@vimo1601 as mentioned in Dan's video cream with butter milk...

[@jengus1951]

What a cute puppy! Love love love butter!

[@MelanieAt]

Lol “really big hair” . Love this series! We want more.

[@lsergiuu]

I’m so glad i found this playlist! Dan is fantastic and the cinematography is so therapeutic 😊 hope season 2 is on its way soon! **ps: i binged the whole playlist in two days. Good stuff

[@rodmckenzie9089]

Once again you take a single ingredient and explain everything! Well done! 😋

[@jeaniebird999]

I accidentally made butter once. I put whipping cream in the mixer but got distracted and let it mix far too long. When I came back, it was butter! All I had to do was squeeze just a little to get the rest of the water out. I was making rolls, at the time, so I added a bit of cinnamon and sugar to that accidental butter and, oh man, was it delicious! As a kid, I made butter on purpose, with a half gallon glass jar. It was super easy, just time consuming. Put your cream in the jar and shake it back and forth, but purposefully make it "slap" against the ends of the jar. Same concept of a butter churn - just smack the water out!

[@ChristianMercadoAcevedo]

Dan: The topic, dog, editing and sound effects, make this a top notch video. Cheers ATC!

[@sandravukovic2901]

I just love you. And I love butter. And I love how you give everything that "sciency" touch with a sprinkle of humor. And I love the puppy. And now I'm hungry. Because of butter, not the puppy.

[@MexicanCookingAcademy]

Made it with jersey cow cream as part of a class in Mexico and came out amazing, love this technique!

[@kelleyvancamp3589]

Thanks Dan. Great job.

[@mikepeterson9733]

Dan hit all my sweet spots: seeing Dan, a puppy, and Dan talking about butter. Mmmmmm!!

[@craigh8861]

I can’t wait to make me some cultured butter. Thanks Dan and cute puppy.

[@kathleennorton6108]

Thank you! Your puppy is so wonderful! If he/she is anything like my dogs he would love a taste of your amazing sounding butter.

[@lindamaxsonsheets8295]

Dan is the best. Thanks for teaching butter making

[@tommyg8146]

I have cream/buttermilk fermenting on the counter and will make this butter recipe along with a beautiful challah bread this Saturday! I can't wait! :-)

[@williamwoody7607]

That was a really superior esoteric video. Thank you.

[@hollym5873]

Dan didn't think you could get any better but chemistry + butter + Dan = Amazing

[@hearttoheart4me]

Plus a really cute puppy. No better life than that.

[@jeaniebird999]

As a kid, I made butter on purpose, with a half gallon glass jar. It was super easy, just time consuming. Put your cream in the jar and shake it back and forth, but purposefully make it "slap" against the ends of the jar. Same concept of a butter churn - just smack the water out!

[@elizabethshaw734]

I lived for many years in the UK and if you have never had Cornish butter you aren't living life! That stuff is so good you can eat it like cheese by the slice by the big hunky slice!

[@brendarigdonsbrensden.8350]

Awwwwwww two cuties and butter 👍😍 Nuff said 😘

[@apuat711]

The fact that they have a bunch of office dogs makes me wish I could subscribe MORE to them!

[@simonloo6343]

So funny. It’s a generation of skilled craftsman with video/screen skills. Love it. More please.

[@franciegarneau1651]

Cute puppy! love butter.

[@ErikSnider]

Another great episode, Dan! Thanks for sharing this with us!

[@vivienmartin9661]

I make creme fraiche regularly (have some in the fridge right now) but never thought about turning it into cultured butter. .... I'm off to buy more buttermilk.

[@Mary-fv4bn]

Kerry Gold Butter ....Priceless!

[@joeblo1990]

I work at a whole food distributors and we’re just had some cream that was about to expire. So I took 25L home to make cultured butter, mascarpone and ice cream. Thanks for the recipe, can’t wait to taste the final product!

[@catylynch7909]

I'll definitely try this. I'm half-way there, anyway, as Chef John from "Food Wishes," has had me making my own creme fraice, for years. Thanks!!

[@elizabethshaw734]

I also lived in Morocco where we made our own butter at home and it was also extremely very bigly delicious! :-)

[@arlenesolis024]

I’m definitely doing this. Love the cute puppy 🐶

[@mariavictorialucasanm]

I drooled - being a butter-lover! ❤❤❤

[@heatherwebber537]

Love Dan’s videos!

[@johnnydavis2122]

Great video. Once the butter is made, how should it be stored and how long will it keep?

[@johndevanwayne4272]

Johnny Davis, in a jar with a cover, or rolled into a log using parchment or waxed paper, and keeps up to three weeks, or several months if frozen

[@johnnydavis2122]

john Devan wayne Thank you!

[@masha7377]

Generally, the more buttermilk you squeeze out, the longer it will stay fresh! So don't skip this step!! That's why high quality butter keeps longest. 😊

[@katetrabue]

I have made it three times now - thanks, Dan!!

[@londalecarter3482]

This was inspirational!!! How is a butter tutorial so inspirational!!!???

[@daisysmum7336]

Heck yes I’m going to make this. I love my butter and crème fraîche so this is a win win!

[@lindariley6990]

I made it. It molded. When I did it for 7 days. I'm going to try 24 hrs next.

[@tburbank1]

Thank you Dan, I’m making my first batch this weekend 😊

[@mygirldarby]

Oh that puppy is the cutest. I want a puppy so bad now! Cultured butter is awesome, and so is cultured cream cheese. I found vegan versions of both recently and they are just to die for. Miyoko's brand makes them and they are just delicious. Maybe I will make my own one day. Miyoko's is expensive, but worth it for the high quality.

[@localsocalman]

Dan --- another great show. Always thorough and educational. Tell me about your cute puppy. Name, age, and breed! Cheers

[@taragolding4195]

Ok, made this twice. Definitely wait the 7 days. Omg so good.

[@LouisLepper]

Can you also use metric units in your videos? The Internet doesn't have borders. 👍

[@chriscolazo2689]

Browning cultured butter before adding it to ATK’s pancake recipe is *divine*, especially when you put more on the cakes after they cook 🤤🤤🤤

[@rickabrams3422]

i'm going to try this during this holiday. too bad i don't have a visual analogy on how happy i'll be :)

[@TheGenflute]

❤😍🥰Oooooo! Dan with a puppy! Sooo cute! I had to go back because I couldn't hear anything he said after the puppy. 😂

[@TheDANnl]

I have seen a lot of videos with you. Thanks for all your knowledge! Love you!

[@Encysted]

Awesome, as always

[@jasmystry]

Love me some Dan!! I'm definitely going to try this!!

[@bentleyr00d]

Until now I had always assumed that butter grew on some sort of shrub.

[@rygy82]

bentleyr00d 😂

[@unclekanethetiberiummain1994]

I've stepped on a buttery shrub and I'd say it's not a fun experience.

[@wingsabre]

When I plan to use the butter the day that I make it, I don’t wash the butter to make virgin butter. It has more flavor.

[@douglasashcraft4635]

The best thing on the internet.

[@thegoodplate]

Ah ha! Now I understand why that cream that had been sitting forgotten in the back of the fridge made such good butter the first time I made it, but when I made it from fresh cream, it didn't have the same taste. Lesson learned.

[@SsammaiRock]

At 5:58 starts making cultured butter