Making European Style Butter

Link to the Orthodox Christian Cooking Show channel:
/ @orthodoxchristiancook...
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[@aleph-tavunutterable1585]

I grew up in a very small town in Canada. In Grade 2, we learned how to make butter by shaking heavy cream in a glass jar for the better part of the day. We had to sing a song as each kid took turns shaking the bottle. I look back and think how these skills should be taught in school. Get kids back to having a connection with nature and learning the origins of their food.

[@DaleCalderCampobello]

I agree Jennifer I think that is very important.

[@kbree4484]

Aleph-Tav Unutterable, we did that exact same jar-process to make butter, and we too, sang a song during the curing! We did this in 2nd grade as well! Fun memories!

[@kmlammto]

In eastern PA, USA, we did the same process when I was in 4th or 5th grade as a lesson about both agriculture and history. That was back in the 60s. I agree that children should learn these types of lessons, but I think this is better taught by family members doing it as a family activity. My father, listening to me talk about the lesson, responded with his story about working in the local dairy during the Great Depression as a tweeter and teenager. That lesson stuck with me more than the school lesson.

[@tawanaharris7032]

I did too and we would sang a song..... Churn,churn butter churn ❤️🤭

[@justtabandme8871]

I was lucky enough as a child, to have our German grandmother lived with us for my first five years. We had fresh bread & fresh butter all my childhood. We didn’t use a mixer but those paddles and a churn. We hated having to use the churn!!! Tiring work!!! I’ve seen both versions of the Videos, and yours was quicker and easier for me to assimilate. AND, you gave me some new information that I never knew, which, since my life mantra has been to “learn something new every day”, was a blessing in itself! Even in my 70’s I still apply that! Thank you!!!

[@DaleCalderCampobello]

Thank you Nikki glad you found the video useful.

[@susiearviso3032]

Thank you Dale. Its so relaxing to watch your videos and very pleasant. Kind of helps one get away from it all for awhile and enjoy the simple pleasures of life, love and food. God Bless you.

[@lindapeterson5810]

Just found your channel - a kitchen is a magical place! Thank you

[@DaleCalderCampobello]

Thank you Linda and welcome to the channel .

[@katokhaelan4881]

That butter looks like it would go great on something you baked in the cabin ;) Can't wait for another cabin-cooking video

[@DaleCalderCampobello]

LOL Butter was delicious but all gone. We had our first snow last night not much just an inch or two and it is supposed to warm up again now, but it has me thinking of a night in the cabin.

[@Lelliott1122]

How exciting! I love everything made with few good ingredients❤️ I can't wait to make this! Thank you!

[@DaleCalderCampobello]

Good luck with your butter Linda.

[@DZ-rl8ut]

Thank you for the Orthodox Cooking Show link! It's very interesting!

[@DaleCalderCampobello]

Yes I think it is a good channel.

[@debbie62140]

I live in France and often make my own butter the easy and delicious way. Wash out and dry a one and a half or two litre clear plastic soft drink bottle. Half fill it with what we call double cream or whipping cream (refrigerated), add a pinch of salt and replace the cap, shake and turn gently until butter thoroughly separates from the buttermilk (between 10 and 15 mins) pour out the buttermilk then cut the plastic bottle to get the butter. Pat in a bowl then on a board to release any remaining buttermilk and create the traditional slab shape.

[@DaleCalderCampobello]

I've done something similar a few times with cream that I didn't know what to do with. I put it in a mason jar and shook it until I had butter.

[@jasonhowell8599]

The butter looks very nice. hoping to see you more cooking in the cabin. take care.

[@DaleCalderCampobello]

Thank you Jason.

[@EllieChristine744]

Hi Dale! I am a Norwegian, and my mother and father used to buy butter made from sour cream, they called it bonde-smør, or farmer`s butter. (I never liked it myself) In later years they mostly used butter from fresh cream, as my husband also use. I think the fresh cream butter is now the most used in Norway and Sweden, where we live now. Thank you for the interesting video - and I wish you and your family a happy Christmas and a wonderful New Year!

[@DaleCalderCampobello]

Thank you Ellie

[@dragonflyneb]

I Love butter! Fun idea you could do so much with this recipe ( herbs, flavors etc.)

[@DaleCalderCampobello]

Garlic would be nice

[@dannie3117]

Thank you for the instruction. I’m glad you gave the time it took. I’ve watched several videos that don’t. I must try this

[@DaleCalderCampobello]

Glad it was helpful!

[@barbwarford9310]

Love your cabin vids.Just you and Angel and the snow.

[@DaleCalderCampobello]

Thanks 👍

[@OrthodoxChristianCookingShow]

Thank you so much!! I love your video so much better!

[@DaleCalderCampobello]

Thank you I wouldn't say better just different. I've already used half the butter, very good.

[@OrthodoxChristianCookingShow]

Just shared it on our blog/website: occs.peterandpauloca.com/2016/11/13/european-butter-dale-calder/

[@janegibson9297]

great info and butter looks exceptional - thank you for video

[@DaleCalderCampobello]

I haven't made this in a while but it is very good.

[@kevinbradleygardeningandou9767]

Thanks Dale, I will have to try this. On my way over to the OCCSC.

[@DaleCalderCampobello]

Thanks Kevin.

[@crosman177]

Educational and detailed! Thanks for the vid

[@DaleCalderCampobello]

Thank you .

[@oceanbrzzz]

Took me back to my childhood, we kids took turns churning butter in s large glass container with paddles. My brother broke it one day and we had to make butter by shaking it in quart jars after that. Less butter, more work. I like how you made this, it’s different using the buttermilk to start. Thanks for bringing back a memory for me. Love all your videos.

[@DaleCalderCampobello]

Thank you Marcia making butter is a lot of work on a small scale.

[@samanthaberger4050]

I like you, thank you for sharing your awesome videos!!! :-)

[@DaleCalderCampobello]

Thank you Samantha.

[@jamieford4594]

Thank you for another great video Dale. I can't wait to try the recipe.

[@DaleCalderCampobello]

Thank you Jamie hope you like it .

[@kamt3212]

The final product looks delicious. I may be trying this recipe as well. I absolutely love the old stoneware butter crocks with the lid to cover. The process and presentations are such a lovely part of enjoying the blessing of the meal.. So many are the reasons why l enjoy relaxing into your videos. With gratitude always Dale :)

[@DaleCalderCampobello]

Thank you very much Kam.

[@JustMe-dm8yz]

Very nice. Thank you for sharing. 💙💚💛💜💖

[@DaleCalderCampobello]

Thank you .

[@tontowilliams]

I remember making butter at school in an old style churn, it took what seemed like hours with all us kids have a go at churning. I've never bothered since, although we do use quite a lot of butter in cooking etc. Thanks for sharing Dale, I'll check out the other channel.

[@DaleCalderCampobello]

I've made it by putting cream in a jar and shaking it which takes a long time too. I think it must have been a very labour intensive job.

[@carlagarrett3244]

We used to make butter on my sisters farm, she had jersey cows - yummers!

[@DaleCalderCampobello]

That would be great Jersey's give great cream.

[@brettschneider2908]

My kindergarten teacher demonstrated this to the class many many many years ago and I have never forgotten eating the delicious homemade butter on crackers. I've always wanted to do it myself ever since. Perhaps, I shall very soon. Thanks for posting your video.

[@DaleCalderCampobello]

Thank you Brett hope you like it.

[@baconsoda]

I remember watching my paternal Grandmother making butter in a churn and vividly remember drinking the wonderful, cold, sweet, buttermilk. My Grandmother had a little star on one side of her butter 'pats' and, when she finished a pat of butter she pressed the star side into it to leave her mark. When she sold butter the 'stuff with the star' was in great demand in local shops. I haven't had homemade butter since then.

[@DaleCalderCampobello]

When I was growing up Brendan there was only one Cow left in the village and I remember the day they had to put it down because it had swallowed a nail or some wire. My paternal great grand parents were gone before I was born but my Great Aunt restored the house and summered in it. I remember a large churn that was like a keg or wooden barrel on it's side in a metal frame that you pulled back and forth to churn the butter . She used to tell me about it but I never saw it in use.

[@baconsoda]

Oh, that churn was space age compared to the one we had. It was a staved barrel with a lid and a big pole that went through a hole in the lid. All people had to do was stand for ages pounding the cream until the butter formed. Nobody was overweight.

[@margaretraines7776]

Oh my goodness that is amazing!

[@DaleCalderCampobello]

Thank you

[@cctn2012]

I watched Fr Vlad's video on this earlier and i saw yours as well. My grandmother used a glass churn to make it. I have more respect now for the way people produced their food. Thanks for another interesting video.

[@DaleCalderCampobello]

I saw those glass churns years ago in a homesteader type catalog.

[@joshron99]

Nicely-made video. I had previously watched Fr. Vlad's video on the project. Your reprise of it was quite helpful and your homage to him was courteous. I also appreciated that your tasting of the butter on the bread was done obscene, that is, away from sight. (There is something about online or TV cooks tasting their end products usually accompanied by an exclamation, "Delicious!" that bothers me.)

[@DaleCalderCampobello]

Thank you .

[@ayreneremedios1752]

i wish you were in America so I could meet you ! i am new to your channel and I am learning a lot!

[@DaleCalderCampobello]

Thank you Ayrene.

[@stevefrank733]

I may suggest instead of using the wooden paddles to wash and salt the butter, please try the dough hook on the stand mixer. You can wash the butter on slow speed changing the water a few times to remove the remaining buttermilk. When the water is clear after final wash, drain water add salt and let it mix thoroughly. You"ll find this is a much easier hands off approach.

[@edhunley]

I also saw Father Vlad's video and have made the butter. It is excellent. I also used the buttermilk that came from the butter making process as the liquid in a loaf of homemade bread. It was also very tasty.

[@DaleCalderCampobello]

Yes his video are very good.

[@catmechanic1261]

How can we recreate a Kerrygold style butter?....and Please make some buttermilk waffles, start to finish. Can you freeze buttermilk for later use? Thank you

[@DaleCalderCampobello]

I think the Kerry gold label says it is a sweet butter so it is just churned sweet cream but it must be a very hight fat content to get that great colour. Yes you can freeze butter milk some people do it in ice cube trays which makes it easier to use later when you want it .

[@fctuber]

Great video. Cultured Butter can also be made if you make Kefir at home. Use your Kefir grains to "ferment" or culture the heavy cream. Once you separate the Kefir grains and have the "kefir cream" continue as you did. It uses 1 tsp salt to one pound of butter to remove the rest of the buttermilk. You want to salt it as removing this last bit of liquid is what keeps the butter from going rancid.

[@DaleCalderCampobello]

I watched some videos on that process but I have never made Kefir.

[@weaver7249]

I will be trying this. Thank you.

[@DaleCalderCampobello]

Thank you Dana hope you like it .

[@TheBonnieberry]

always learn soooo much from you...

[@DaleCalderCampobello]

Thank you.

[@jodysappington7008]

thank you

[@ceceliapassarella8485]

Loved this thank you

[@DaleCalderCampobello]

Thank you Cecelia.

[@KD6OTTEMMA]

I remember making butter the cream from our dairy cows circa 1965 using a wooden butter churn with wooden paddles. It took a LONG time!

[@DaleCalderCampobello]

Thank you Emmy yes that was work.

[@iranardodasilvawakedpontes1362]

Loved the video!

[@DaleCalderCampobello]

Thank you .

[@annbell3655]

My sister made delouses icing from the juice from a can of soybeans. Then added her flavor and it’s completely yummy and perfectly healthy. You should try this n show ppl how it works and everyone can make healthy cake icing. Thank you. I love your videos.

[@DaleCalderCampobello]

Wow that sounds very different.

[@lehuavizsla2606]

Yes beaters will work just fine. When I made butter from my Jersey cows I had a butter churn and it had wooden paddles. I used a butter press for getting the liquid out. Some of the old butter presses I have seen had fancy designs to press onto the butter. I made both sour & plain butter. It is always wonderous to see the butter suddenly form.

[@DaleCalderCampobello]

I should have said that my only other butter making experience was with cream that was going to go sour and all I did was put it in a jar and slowly shake it back and forth, while watching TV. It took some time but it turned to butter in the end. I didn't know that was why butter presses were used I always thought it was to shape the butter and put a design on it Thank You.

[@trevorfillmore698]

Thank goodness for the Kitchen Aid learnt how to make to things sour cream and a new butter and I will check him out I love sauerkraut and its hard to find good stuff.

[@DaleCalderCampobello]

I agree it is very hard to find good sauerkraut the canned/jared stuff in stores has all of the good probiotics killed in the canning process.

[@lettiekelly5339]

and love your show.

[@DaleCalderCampobello]

Thank you .

[@jamesboyer8]

If i live next to you id be knocking on ur door about dinner time every day thank you for sharing

[@DaleCalderCampobello]

LOL Thank you James.

[@frauhkmusica]

I come from rural Bavaria and my neighbours had one cow. They always collected the cream that had settled on top of the milk. They collected that cream over several days, maybe even a week. After that they just stirred it with a wooden spoon until the butter formed and we kids always got the buttermilk to drink. And the butter was delicious. In Germany/Bavaria you never put salt into butter. Our assumption is that butter needs salt only if the butter is not quite fresh anymore and the slightly old taste can be disguised with salt. However I have been living in England for many years and I always buy salted butter. I like it.

[@DaleCalderCampobello]

When I was a kid I remember some of the old houses still had what they called a milk sheds which were no longer in use but they said that milk was set out on shelves in wide pans and the cream was skimmed off the top to make butter.

[@Ullainuk2012]

Dale Calder I used to watch my dad’s Aunt on their farm in Sweden, skimming the milk to collect cream for our coffee. Brings back such lovely memories.

[@leotabaca5476]

Would this be the same thing as Irish butter. I buy the Iriish butter at Costco every Christmas.I make my own butter all the time but it is not made like this. Looking forward to making this. lol

[@DaleCalderCampobello]

Not sure how the Irish butter is made I've had it too and it is very good. Likely some similar process the major difference is we use fresh cream and in Europe they use sour or cultured cream.

[@YankeeLivn]

Thank you Dale, I'll definitely check his channel out, I'm assuming it can be used in cooking the same as regular butter, sauteing and browning ?

[@DaleCalderCampobello]

Thank yo yes you can use it in anything that you use butter in.

[@RPBSpeaks]

I saw the same video! I am going to make butter, but use regular heavy cream. It looks delicious!

[@DaleCalderCampobello]

Thank you Resha good luck with yours.

[@jasonhowell8599]

looks tasty the butter. wish l could cook like you.

[@DaleCalderCampobello]

Thank you did you see the Biscuit video: kzbin.info/www/bejne/aKColIegdrajfc0

[@douglasmiller8940]

Very nice video and cooking lesson Dale. I was wondering if butter made from sour cream would also have the sour taste but I heard you comment it had a tang to it. Very interesting. I have said before I find your vastly differing videos very enjoyable and entertaining. Thanks again Dale!

[@DaleCalderCampobello]

I haven't made it in a while but I really like the taste.

[@Sooz3112]

Looks great. I'm English and we only use fresh cream to make our Butter. Maybe we'll try the sour cream version one day x

[@DaleCalderCampobello]

Thank you I think all of our butter is made with fresh cream too.

[@tireeandcoll2603]

If you've ever eaten Lurpak, you've had lactic butter..

[@gunguy353]

Thanks for sharing your video

[@DaleCalderCampobello]

Thank you Adam.

[@ninaflo769]

I think I want to try this recipe

[@DaleCalderCampobello]

Thank you Nina it is quite good.

[@marcho9312]

Thank.

[@DaleCalderCampobello]

Thank you too

[@61golfgeek]

haha I could here the clippity clop of your dog checking out what you where doing. Perhaps waiting for a treat of what you where eating :)

[@DaleCalderCampobello]

She does usually get a treat but she never leaves my side, follows me from room to room.

[@rhymeandreasoning]

Very cool

[@DaleCalderCampobello]

Thank you .

[@rickbsu]

Thanks for sharing this Dale. I have a hand crank butter churn that was my grandmother's. I'm going to try this.

[@DaleCalderCampobello]

Good luck with you butter making Rick.

[@tonimactavish9937]

Will it work to use just the regular beaters? I don't have a wisk for my mixer. I too buy the butter from Ireland, and I do like it better then the butter made in the states.

[@DaleCalderCampobello]

Yes it will work just as well with regular beaters.

[@dandana4647]

in order to speed up the process i put the bowl in the fridge first …..it takes 15 min before you get the butter . in order for the butter to last longueur it must be thoroughly washed that is why i prepare 3 bowls with iced water and take the butter from one to the other the water of the third must remain clear .

[@JoannaMuse]

Father + Wife? LOL. Sorry couldn't resist...being an old Catholic. Love this recipe. Thank you for posting.

[@DaleCalderCampobello]

He's Greek Orthodox and they can marry.

[@volition51]

That looked like quail on the little butter dish.😄 Curious to see if I can find some "plain" sour cream (no additives), this looks like fun to try. Subscribed to Father Vlad.

[@DaleCalderCampobello]

The little dish was a gift from a friend brought back from a trip to Eastern Europe I think the design is meant to look like Guinea Fowl. Good luck with your butter making.

[@CaptainRedSky]

Very Interesting Dale! I like the idea of making your own butter to control the salt intake. I am wondering Dale how much sa!t was their in the products you used. Just saying. Frank.

[@DaleCalderCampobello]

Thank you Frank there shouldn't have been any added salt in the heavy cream and the buttermilk package does say that salt was added it has 220mg per cup.

[@chrisgoode37]

Dale...put you paddle attachment to beat the remaining wey from the butter...adding salt at that point...works great and it's easier on my arthritic hands, lol...great video!

[@DaleCalderCampobello]

Thank you Cris.

[@davidjones8164]

That's the way I have Always made butter. 1 Tbsp Buttermilk per cup of Heavy Cream. When the butter separated from the milk it leaves Buttermilk that can be used to make more Butter.

[@DaleCalderCampobello]

Great tip!

[@davidjones8164]

I put 2 Tbsp Buttermilk residual from the butter in a plastic or Silicone Ice Tray and freeze them. I transfer the frozen milk Cubes to a freezer bag and use 2 o them when I make butter.

[@pats5796]

I made this and it was fantastic! I used organic heavy whipping cream and used the #10 speed on my Kitchen Aid. I watched with baited breath as the cream went into its whipped stage and then started to harden and lol and behold a yellow ball emerged...I followed your directions to a T. I rather make my own butter now it's so easy and the taste is so rich and creamy, yum.. Can you freeze the butter I wonder? Thank you for all your helpful receipes and advice...

[@DaleCalderCampobello]

Thank you Pat glad you enjoyed the process yes butter freezes very well. Where I buy my butter the non salted is always in the freezer, with out salt it will spoil faster so they freeze it.

[@justtabandme8871]

When freezing your butter, be sure to put it into an airtight container. HTH!!!

[@geribrandon7057]

Great job Sir. Where are the Waffles. Ha. It looks wonderfull. I'll have to try this.

[@DaleCalderCampobello]

Thank you Geri.

[@BobMelsimpleliving.]

Very well done Dale. Do you know why the salt is added? Have a great weekend. Best wishes Bob.

[@DaleCalderCampobello]

I think before refrigeration salt was added to preserve the butter and prevent it from going rancid now it is added just to enhance the flavour and like a lot of our food we add far too much salt.

[@BobMelsimpleliving.]

Thanks. We use almost no salt and it is not uncommon for us to find a lot of food very salty when it actually probably isn't.

[@willothewispl]

Interesting video.

[@DaleCalderCampobello]

Thank you .

[@billmitchell7731]

One more thing do you have to make sour cream in glass or can you use a plastic bowl?

[@DaleCalderCampobello]

Plastic should be fine.

[@mikerogers9711]

Clotted Buttah, great tasting.

[@DaleCalderCampobello]

Thank you Michael.

[@peterbrown9036]

Thanks for another interesting video. I will give this one a go, but maybe substitute some cheese culture for the original buttermilk; or maybe even use a little whey to sour the cream. I will be able make it cheaper that way.

[@DaleCalderCampobello]

Thank you Peter that sounds interesting.

[@massbygus]

It looks yummy

[@DaleCalderCampobello]

Thank you 😋

[@teresaolofson1377]

what happens if u add salt during the stage of sour cream ?

[@DaleCalderCampobello]

No idea

[@margaretrussell2070]

Would it be ok to add the salt to the milk mixture while it’s being mixed?

[@DaleCalderCampobello]

No idea I've never tried that.

[@kelliemurphy1454]

margaret russell it's better not to add the salt to the milk mixture. The reason being that if you add it early, it dissolves and comes out in the buttermilk and the butter is left without salt so has to be added again anyway. So, adding the salt near the end to the actual butter is best.

[@billmitchell7731]

Do you leave it uncovered while it's sets out and turning into sour cream.

[@DaleCalderCampobello]

No I would cover it so nothing would get into it.

[@mamalulu3700]

Could you have added the salt during the mixing process? Thank you.

[@DaleCalderCampobello]

Not sure I've never tried that.

[@SouthpawDavey]

we buy Irish butter its very good. I prefer salted butter. interesting stuff.

[@DaleCalderCampobello]

I think we are all addicted to salt, it seems to be in everything now along with sugar.

[@SouthpawDavey]

You need a certain amount but I am sure we get a lot more than we need

[@Biby57]

Dale Calder r

[@Makermook]

For what it's worth, I experimented with store bought sour cream. I made sure to use a brand whose ingredients were simply "Cultured cream." I beat that stuff in a mixer for 45 minutes and it never even got to the whipped cream stage. My next step is to try it this way.

[@DaleCalderCampobello]

hope this works for you .

[@Makermook]

@@DaleCalderCampobello -- It worked! I probably could have let it ferment another day, but I was impatient.

[@lisaweaver986]

Its all the same process. The animal makes it a different grade. But I so large admire a French bread maker to any land to make a solid craft as the first bread makers of any from old world to taste to its butters. Always rich! The French are are a huge in breads.

[@DaleCalderCampobello]

Yes I agree.

[@McDowallManor]

I think you can just use the heavy cream and add some mesophilic culture Dale. I've been meaning to have a go at it myself.

[@DaleCalderCampobello]

I was think that as I made this. I have little packets of mesophilic that are labeled Butter Milk Culture.

[@McDowallManor]

Maybe if we do some experiments, we can share the results mate?

[@Lirian]

what if you don't opt to make your sour cream... would a high-end brand work alright?

[@DaleCalderCampobello]

Not sure it might have stabilizers in it.

[@joegarcia54]

Is there a ratio for adding salt?

[@DaleCalderCampobello]

Not that I know of just to taste I guess.

[@snicketypicket]

I follow that channel too.

[@DaleCalderCampobello]

I see he has put out a couple of new videos lately.

[@sirlurksalot4454]

I tried it with sour cream from the store but it would not turn into butter :(

[@DaleCalderCampobello]

That is strange check the package it should tell you the fat content also it might have had some additive in it.

[@Sheila6325]

Wow! That is very interesting! I have made butter myself, but only used heavy whipping cream, so I'm going to try this one. I'm thinking this would make a great tasting butter. I can't wait for it to get a bit cooler here, so I can finally start on my cheeses too. It's still way too hot here to have that much boiling going on when the temps are so warm. Crazy weather here, it got very cold, and now it's back to the mid 80's then 64 degrees. Can't decide. The humidity is still terrible. By now it's usually much cooler here. Thank you for the video, I love trying new and natural foods. So far, they seem to be not only unique, but also very tasty too. It's getting to the point, I'm almost scared of the foods made today. So if it isn't natural, I don't buy it anymore. Bless, Sheila

[@DaleCalderCampobello]

Thank you Sheila I've been using it on everything and it is very good. We had our first 0 degrees morning this morning. (32F) Frost always fascinates me we have had several frosts but today the coldest day so far there isn't any frost.

[@Sheila6325]

I'm really glad to here that you like it a lot, and I was wondering if maybe I can use the dry buttermilk that you add water to? I tried that for the first time a while back, and it works great, but have only used it in a few things. It's hard to get buttermilk here lately, so I may go ahead and try using it anyway, I can always switch it to the natural. I'm really liking the crock I saw in your friends sauerkraut video too. I've watched some of his videos, and I think I going to really like the way he cooks. Bless, Sheila

[@DaleCalderCampobello]

I use the powdered buttermilk too and I thought about trying it but decided not to, not sure if it would work or not.

[@Sheila6325]

***** I'll let you know as soon as I can get to the store for some cream. With the car down, I can't do a thing, and I am not used to having to ask for a ride. Independent travel for 68 years and NOW I have to beg for a ride? No way, car gets fixed before I make another meal for my sons or daughter!!! and they will have a fit when I tell them, you want food? help me get the car to the shop. They will RUN to do it! Us old momma's gotta fight back now and then. All this over some cream. Simple life? LOLOLOLOL !! Hugs, Sheila

[@lifeinthailand]

I get my butter from New Zealand, its not very good or butter but better than the local stuff, I only use butter when I have toast which is not very often anymore. Did not know Europeans had there own butter...lol

[@DaleCalderCampobello]

I guess when I think of New Zealand I think of Sheep not Cattle.

[@eogg25]

I am assuming the butter does not taste sour because I spent two years in Germany and the butter taste the same as American butter.

[@DaleCalderCampobello]

Not sour at all.

[@eogg25]

Made the butter yesterday and it was not sour, tasted it at the thick cream stage and it was good, had one problem, cream was to cold, it was taking forever to get to the butter stage, warmed out side of bowl with hot rag and it turned to butter almost instantly. and turned yellow, good stuff but if you use it for toast I would add salt after the butter was made. since I don't use that much butter I am freezing it to see how it will work when thawed, I do freeze store bought butter and it tastes OK ant the texture is not affected.

[@elysejoseph]

This is how I make my crème fraîche ;-) Can't you buy cultured butter where you are?

[@DaleCalderCampobello]

I've done this to make crème fraîche too now I'm tempted to add boughten sour cream to fresh cream and see what that butter is like. I don't think I've seen cultures butter, might be in some of the larger stores in the cities.

[@liamurray5233]

I'm sure I've seen the same recipe (without the whipping) and they called it creme fresh instead of sour cream. I like adding the homemade creme fresh to soups and have used it in different recipes that called for it with success. just in case your interested in another use for the same product. cheers and thanks for the video.

[@DaleCalderCampobello]

Thank you Lia I agree and I've done that a few times in the past too.

[@jvallas]

Lia Murray I make crème fraîche (or my version of it) with cream and homemade yogurt. I was thinking that might work for this recipe as well.

[@phillipsmom6252]

Yummy.....🐄

[@DaleCalderCampobello]

Thank you Eileen.

[@mikerogers9711]

I just watched Father Vlad make butter. Now I know why you follow him.

[@DaleCalderCampobello]

He has a very interesting channel .

[@jeanettebadger8141]

I live in Maine.

[@DaleCalderCampobello]

Hello neighbour

[@stevehetzel1866]

Thanks so much for showing this. When I was in Wales we were buying something called plugra. Is the butter you made the same thing? I was quite fascinated watching you and I believe that I will try this. Many thanks once again!

[@DaleCalderCampobello]

Thank you Steve sorry but I have no idea what plugra might be.

[@meganbailey6511]

Steve Hetzel yes plugra is a European butter and you can find it at many stores in the States.

[@frombeyond3401]

I think you dont need to touch it with fingers and you dont need to knead it...

[@DaleCalderCampobello]

It would be better kneaded with wooden hands that they call Scotch Hands.

[@lettiekelly5339]

love sour cream.

[@georgethomas9436]

Hello. I just happened upon your channel. Subscibed too. Love making cheese and now butter. Now to check out Father's channel.

[@georgethomas9436]

Btw I'm from Oklahoma USA.

[@DaleCalderCampobello]

Thank you for subscribing George.

[@lindamcclellan8434]

Is it sour

[@DaleCalderCampobello]

No not at all.

[@goalmind8753]

@@DaleCalderCampobello thank God..I don't like sour cream.. I'm accidently trying this now... See what happens in 24 hours

[@grammyaliyah8134]

I'm thinking I could live happily ever after there with you in your lovely life

[@DaleCalderCampobello]

Thank you Shirley.

[@tonybucca5667]

SCRAPE DOWN YOUR SIDES!!!!

[@DaleCalderCampobello]

Wouldn't that be painful.