Making Butter at Home from Fresh Cream

Well done Show them the butter Welcome to my kitchen We will show you how to make butter from start to finish We have fresh milk I will skim the cream I have the cream from yesterday's milking that we will also use We are going to make delicious butter Then get ready Here we go Everyone put on their apron The girls are already wearing their aprons Butter churns are important in butter making For all cooking Actually for all the farm's cooking Because we get dirty as you can see on my apron because the whipped cream tends to rise and stick to your clothes Hello Loi OK let's go Bring your chair OK as you can see on this milk this is the cream line So after 24 hours in the refrigerator the cream rises to the surface So we will try to skim it off Milk Mix it there Inside And tomorrow the cream will be even thicker But since it's quite fresh milk it's still quite liquid But oh my that's good milk guys So if I shook this pitcher without skimming the cream would that be whole milk It would contain all the fat But since I'm going to skim the cream it will become skimmed milk If you leave a little cream you know you'll get 2% 1% that kind of thing depending on how much cream you leave I know okay that's probably good We'll just mix the rest of this cream And see if everything fits in Yay Does anyone want milk Yeah It's the best time to drink milk straight from the spoon because there's cream in it And there it is So now take your cream You come to the KitchenAid We are going to make the butter in the KitchenAid today Do you want to put this into place It's like whipping a horse Push it Okay Now turn it in this direction And there it is Who is pouring the cream into the KitchenAid Until the end Yay Well done Can I do that Do you want to do it Okay Now let's turn it on It's when it starts to splash a bit We need a rag Let's see I have a rag Hey hey Louis Try Yeah put it on top It's so that it doesn't splash all over us And there it is Oh a second towel is running You know just in case Martha is a thorn in the eye Oh my God Let's see What does it look like It's getting thicker but it's still splashing a lot The butter takes about 15 minutes So we'll stop when we get to the whipped cream to show you this But I don't think we're there yet We're getting close Should we show them what it looks like Wow we've made a real mess I really need to learn how to make cooking videos without making so much mess Well we're almost on the whipped cream but I left the cream at room temperature So we never get a good whipped cream It turns directly into butter But that's the closest thing to whipped cream See It's good what do you think girls They set the KitchenAid to setting 8 that's what we do here Well yeah okay We will continue and get some butter There it is Now that it's whipped cream we don't need to put it back in place because it splatters less I might go to 6 Let's set the KitchenAid to 6 not 8 Okay let's take this one Wash it that's all This side of the kitchen isn't dirty it's really dirty isn't it Okay Martha you clean you help me over there okay Okay let's get going let's clean as we go along Oh good work Loya help me We are so well organized here Let's move a bit It's a bit There is a lot here but there's a lot of it Let's go One thing to always remember is that when it turns into butter the fat in the butter separates from the buttermilk So it's going to become really smooth like butter and the milk will splatter What if you say okay that's fine I'll step away and do something and then it turns into butter while you're gone Then it will splash all over the butter in your kitchen So don't leave You just need to sit here and watch otherwise you'll end up with a low-quality kitchen According to my experience this happens all the time In fact we used to strain the butter through a cheesecloth I saw someone do it at the very beginning He wanted to take out the butter strain it through a cheesecloth then take the clarified butter separately But I think the simplest way is to gather all the butter in your hands and rinse it under cold running water In this way you don't need to dirty separate things or add stamens or anything else It's just easier to do it that way Wash Thank you my daughter I really didn't need to clean here We are getting closer I like to lower the temperature at the ends because I see it getting close to the butter Just because I don't want to lose any butter because of the splashing So I lower the temperature I mean if you do it at a low temperature all the time it will take a long time So I speed up I do it until I get whipped cream then we lower the temperature maybe to 4 Good job You are so smart Fran has just finished school How was it Tell them how it was Well She said she was complaining because her hands were tired Who cares Mom we're almost there We're almost there right Okay Yeah we're coming This section sometimes takes longer than one might think We are beginning to see that the butterfat is separating Do you see how there's fluid in the corner Oh the girls it's done Look it's turning into butter We begin to hear it splashing It's ready we'll just wait a bit longer for the butter to mix in but It smells What is this smell Butter Doesn 't it smell like butter What is its smell Now we will lower it to 1 It's starting to get mixed up So generally we make butter every two days with cream And it's as if it's not liquid gold but it is gold It's so good Homemade butter is the best You can make homemade butter with any cream For example if you buy cream from the store you can make homemade butter Same procedure It doesn't need to be raw It doesn't need to be you know your cow's milk You can also make it with store-bought cream It won't be as yellow golden and delicious but it's still very good and fun to make It's just fun to watch the process I think yippee Sometimes if you set the speed to a high level and forget about it you can see how the cream spreads everywhere Hello Scary Okay I turned it off Let's unlock it There we go Here it is There's some butter Oh Okay Now we're just going to remove all that butter The girls want to do this part Let's see Okay Go ahead Girls go wash your hands and you can help me Okay Two Three Go wash your hands Okay I just want Alright We'll just make all the butter into a ball Mom I've already washed my hands Try to take a little buttermilk Yeah You can go up Take your chair Okay We'll just try to remove all the buttermilk from the butter Should we remove all these small pieces Maybe the boys have finished or not The boys have finished No I'm just going down But I'm not done It's on its way Okay Do you want to press it once Martha Okay Press it Try to remove all the butter Alright We'll rinse the butter under cold water Try to remove all the remaining whey Because you can see that when you press it again there is still whey left There are aggressive assistants here Let's go That's good Okay We'll just put it in a bowl Okay Girls are we ready Shall we show them the butter Press once more Alright Okay Law Martha needs help Thank you Okay Good job Martha And that's my number Then we'll just scratch it to make it look like it's been used and see how we can show them what it looks like Okay So it's butter We usually don't salt our butter At home because I feel he doesn't need it Very delicious Okay So now we're just going to Wrap it Put it in the refrigerator Eating So now what's left for us is buttermilk There it is Show them the buttermilk Fresh buttermilk MHM And you can see that this buttermilk is more liquid than the traditional buttermilk you'll find in the store But if I leave it on the counter all night It will be very thick and fermented in the morning But I also like to eat it fresh You can just drink it Oh it's so good There are tiny bits of butter in it What do you think Hello It's so good My grandfather drank fresh buttermilk And I know why Because it's so good Fresh buttermilk if you haven't tried it yet But I'm going to put it in the refrigerator Then we use it in the pancakes We use it especially for the pancakes Butter is used in everything we can So Tulipe our dairy cow usually gives us About 2 gallons of milk per day And what you saw today they skim the cream Usually all the cream is used for the butter sometimes for the ice cream Then with the liquid milk I think our family drinks about 1 gallon every 2 days which is 1 and a half days of liquid milk We consume a lot of milk Then yogurt also consumes a lot of liquid milk And the mozzarella like when I make a ball of mozzarella that ball uses about a gallon of milk So we use a lot of it when making dairy products we use a lot of liquid milk So we consume it It makes sense for us to make our own butter because we have an abundance of cream But I think if you bought cream to make butter in order to save money I don't know if it would It makes a lot of sense but it's also fun to do Therefore you should definitely try it And if you have a dairy cow you should milk it to make butter because that's the best thing in life I hope you enjoyed our video on how to make butter with all the helpful hands and we'll see you next time Okay Thank you to everyone