How to Make French Butter | Chef Jean-Pierre

Рет қаралды 626,705

10 ай бұрын

Hello There, Friends! Butter is extremely dear to my heart, as you all know. But nothing comes quite close to the flavor that French Butter holds! It is such a unique and delicious flavor that is hard to come across in America. So I am going to teach you all how to make French Butter right inside your home! You need a few ingredients and, above all, a love for BUTTER! Let me know how yours turned out at home in the comments below!
RECIPE LINK: chefjeanpierre.com/butter-rec...
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Пікірлер: 1 700

@edplat2367 10 ай бұрын

Your ongoing advocacy of butter is inspiring. Butter advocates of the world unite!

@nunyabiz6952 10 ай бұрын

😋

@vonHannersdorf 10 ай бұрын

Here! I'm here!💪🏻♥️😂

@tracib.7725 10 ай бұрын

Here here!!!

@Ladythyme 10 ай бұрын

Hear hear! I’m here!

@messymason1984 10 ай бұрын

A fly will never land on margarine. Butter for the W!!

@petermoore900 7 ай бұрын

I love how he laughs like an evil French genius every time he says "butter". Made it today. Phenomenal.

@supergeek1418 10 ай бұрын

Another *EXCELLENT* thing to do with butter is to *_smoke_* it! Simply take a pound or two of a good quality butter, and put it into a stainless steel bowl, and then put that into a smoker at around 140 degrees f using hickory, apple, cherry, or whatever your favorite smoking wood is. Take it out after 4 or 5 hours, and put it into the 'fridge. Stir it every 20 minutes (or so) until it thickens, then form it into a log, wrap in foil, refrigerate it, and cut off chunks to finish a steak, a salmon filet, or to top a baked potato, or a cob of sweet corn --- or whatever you'd like. DELICIOUS!!!

@ChefJeanPierre 10 ай бұрын

👍👍👍

@thereckoning5488 3 ай бұрын

I love smoking ..everything from butter and cheese to any meat.

@sqnhunter 7 ай бұрын

In Mexico here, Butter is very expensive. And most of it is bleached butter and doesn't have that old style flavor I enjoyed In Australia. We have an outdoor garden restaurant, and we use a lot of butter. I tried making this in our midweek days off...and this is absolutely the best, what I call old style butter. Everyone loved it. Its used in the cooking...on croissants for breakfast, on toast, Makes our homemade seafood sauce for pouring over our grilled seafood broil, completely different, for the better. This simple recipe is a game changer for us, Chef JP. Many Thanks for taking the time to look at the smaller details that improve all!

@TrutherThinkTank 3 ай бұрын

Where is your restaurant? Name? If I came that way, I’d come there.

@chaecoco2 Ай бұрын

Why is it so expensive? Seems like they could import as much as you wanted from US, Canada.

@MrKevin486 4 ай бұрын

Butter is one of the greatest gifts God has given to mankind. Great video Chef!

@deserteagle7032 10 ай бұрын

This is the reason Chef J.P is the best and unequaled. No other chef will explain anything in such fine detail. Not only a great chef but an incredible teacher too 👏😃

@loonator1995 10 ай бұрын

Could not agree more. The sad truth ist that people do not explain in detail because most don't know what the fuck they're doing. They just do something what they think is right but don't know why.

@robertakerman3570 10 ай бұрын

@@loonator1995 Idk. I've no "stand-mixer". Is it worthwhile to try the "hand-held"?

@loonator1995 10 ай бұрын

@@robertakerman3570 You mean wether its worth to make butter with a hand mixer? Well that depends how durable ur arm is. I Would certainly try it if ur interested in the taste. Then you will know if its worth to do it again :D

@RomanvonUngernSternbergnrmfvus 10 ай бұрын

@@robertakerman3570I do it with just a whisk, Iam pretty beat up and my spine aint what it used to be but it’s viable. Great practice for improving your technique too. I’ve worked jobs where if the machines break half the kitchen shuts down aside from my areas where I showed people that Iam supervising how to do things by hand. I smoke my butter at home too, it’s hard to not make it into ghee Sometimes. I make it a black garlic and truffle compound butter if I REALLY like you or are having a bad day.

@robertakerman3570 10 ай бұрын

@@RomanvonUngernSternbergnrmfvus I can try that,thanks. Then there's that old joke: if You smoke UR butter, how do U keep it lit(ha-ha). Again, I've both whisk & mixer. TYSM

@JamesJones-cx5pk 10 ай бұрын

My grandmother died when I was young about 10 years old. The Holiday meals she made are legendary. She milked cows and made fresh , sweet butter. She raised chickens, ducks, geese and Ginne hens. She had a garden that went all the way around her house year around. All she needed from the store was flour, sugar,yeast and baking powder. 👍

@ChefJeanPierre 10 ай бұрын

Your grandmother certainly sound like my grandmother! May they both rest in peace🙏❤️

@annespellberg7173 10 ай бұрын

What a great way to be able to live. And what great memories of your Gram!

@Gnomestress 10 ай бұрын

That sounds like heaven! What an awesome lady!

@CynergyDiva 10 ай бұрын

And that’s the way we should all live

@denisehenkind2579 8 ай бұрын

I decided to try to make French butter. When Chef Jean Pierre tells you to keep the mixer on a slow speed he’s not kidding. I didn’t pay close attention and I had buttermilk all over the counter, the floor, the walls, me and the dog! Lesson learned! It took me 2 hours to clean up. The butter was delicious! 😂🫣😂

@originalgoldengoddess 10 ай бұрын

I love seeing how happy he is while cooking. Love it it's so genuine 😊

@ChefJeanPierre 10 ай бұрын

😊 thank you 🙏

@marinalazar3697 9 ай бұрын

My sentiments exactly! Makes you want to try anything he’s making. A joy to watch.

@valerieneal2747 7 ай бұрын

lkr? I love seeing his happy face here, makes my day. l adore him.

@tannerkellis5135 10 ай бұрын

For those of you without a mixer on hand you can shake the cream in a mason jar till your arm falls off to make butter. That’s how my mother taught me as a child.

@stickshaker101 10 ай бұрын

I recently did that for the first time in years. Waaaaay more shaking than I'd remembered!

@aarongreen4358 9 ай бұрын

A food processor will work as well.

@B_Bodziak 9 ай бұрын

Add a dozen marbles or ball bearings to the jar to make it go more quickly. It cuts the time down by at least half, if not more. Just be careful not to shake too vigorously or the marbles may crack the glass. I did this with a 4th grade class using glass baby food jars and marbles (3 per jar), and it took less than 10 minutes of shaking for each child. I'd say about 7 minutes on average. It should be the same for the mason jars if there's 10-12 marbles added, and you can shake the mason jars more vigorously because the glass is a good bit thicker than the baby food jars. Just make sure to clean the marbles or ball bearings!

@B_Bodziak 9 ай бұрын

@@stickshaker101 Add marbles to the mason jars to cut down on the time significantly.

@stickshaker101 9 ай бұрын

@@B_Bodziak Thanks, I'll remember that!

@jonathanwestmoreland666 10 ай бұрын

Hi Chef. I found your channel on July 4th. I have already watched about 75 of your videos and have cooked 5 of your recipes. I've cooked professionally for about 20 years and I am still able to pick up new information from you. Thank you for the video about the health benefits of butter. I showed my girl and she is finally coming to terms with how much butter I use. I appreciate your effort. Enjoy your retirement.!

@veliostv9089 10 ай бұрын

Sir, you're a good man! Keep it up :)

@randallmarsh1187 10 ай бұрын

@@mjremy2605 I'm guessing you're quite elderly..........."my girl" is a pretty common phrase now a days and I've not heard or seen anyone offended by it! Maybe you're just trying to look for trouble, just in case you haven't kept up with the vernacular, that's what is commonly called a TROLL!

@j3rocketeer 10 ай бұрын

If you’re just starting out with the chef’s recipes, I’d like to suggest his caramelized onion recipe. I keep a constant supply on hand ever since I saw that video about 2 years ago

@B_Bodziak 9 ай бұрын

@@j3rocketeer Oh, I missed the caramelized onions recipe,! So glad you mentioned it!

@xvillin 10 ай бұрын

This guy is an international treasure. He needs his own UNESCO listing.

@ChefJeanPierre 10 ай бұрын

🙏🙏🙏❤️

@henryhardtits 10 ай бұрын

🤣

@myVillage2323 8 ай бұрын

@@ChefJeanPierre 💘 LOVE 💘 MY handsome Jean-Pierre

@Moontess 10 ай бұрын

I recently tried cultured butter, and I realised that I’ve been missing out my whole life. It brings creaminess to a whole new level.

@dfeuer 10 ай бұрын

I don't think the creaminess is any different, but it's a flavor explosion.

@debbieanne860 9 ай бұрын

What is the percent of butterfat/water in this butter? Can you ever make 100% butterfat?

@rbettsx 9 ай бұрын

@@debbieanne860 If you melt the butter, (gentle heat, careful microwave) you can separate nearly 100% butterfat, (clarified butter) from the top. Suitable for frying, strict versions of Hollandaise, etc. Yellow liquid at room temperature.

@thomasdahlgren1985 9 ай бұрын

@@debbieanne860 Sure. Heat the butter gently while stirring and allow the residual water to evaporate, let cool and then you have ghee.

@coppulor6500 7 ай бұрын

@@thomasdahlgren1985dont you have to separate the solids too?

@strayadude9053 4 ай бұрын

The concept of leaving dairy out at room temp for 2 days was a mind blowing moment that went against everything I’ve been taught as a layman. Can’t argue with experts or results though. Thank you for opening my eyes and mind sir!

@valerieh.708 4 ай бұрын

I thinkkit's the presence of the yogurt culture that allows you to do that.

@christelchristely2816 3 ай бұрын

And we do that with raw milk and continue to exist😂

@Sassyglbeauty Ай бұрын

Oh. So, you do leave it out? I assumed he meant to say refrigerator- not kitchen. (I have ADD - so maybe he made it clear and I just didn’t hear).

@hollyhill2045 20 күн бұрын

If your butter is salted, it will be fine on the counter for quite a while. Way longer than 2 days.

@AldousHuxleysCat 10 ай бұрын

Chef is using Marburger buttermilk! This is my absolute favorite buttermilk, and yes I drink buttermilk and it's delicious. If you buy this buttermilk to use in the recipe here or you use buttermilk to make things like biscuits or cornbread or even pancakes, follow Chef's advice and leave the buttermilk out on the counter for at least overnight if not 24 yours .This not only thickens up the buttermilk it gives you more of the culture and a much tarter flavor. Not that long ago you can only get this buttermilk in Pennsylvania and surrounding states however I know you can get it in many supermarkets around the country now. If you can't find this particular variety I highly recommend looking for a Bulgarian style cultured buttermilk which is also very thick and very tart. You can also make a variation of chef's recipe bringing the mixture up to between 180 and 200° and make cheese. I believe if you poke around on KZfaq you can find a couple of recipes for cheese using cultured buttermilk. If you've never made it you're missing out

@dianeparks9475 10 ай бұрын

I use Bulgarian buttermilk always and LOVE drinking it! Thanks for the info!

@gigir6761 10 ай бұрын

I live in Atlanta, a huge city of about 10 million, and we don't have the Pennsylvania brand nor do we have Bulgarian buttermilk. Boo! Hate that.

@AldousHuxleysCat 10 ай бұрын

@@gigir6761 believe it or not the actual population of Atlanta is only about a half a million. If you include the metro area you get up to a little bit over 6 million. The entire state of Georgia barely has 10 million people. I can guarantee you that you have marburger buttermilk because they sell it at Publix. I am sure that if you checked more than one grocery store you would also find some kind of Bulgarian buttermilk. Atlanta has an amazing variety of grocery stores. If you wanted to buy whole milk you can even buy that that has been low pasteurized. It actually has the cream still in it and it is available last I checked that whole foods.

@MariVictorius 10 ай бұрын

I live in Florida, both Walmart and Publix carry it. It’s the only one I will buy. It’s nice and thick. 👍

@barbaram5787 10 ай бұрын

I live in Pennsylvania but haven't seen this buttermilk. I'll have to look closer. When he said it almost tasted like sour cream I thought, I need to find how to make sour cream too.

@Slisher1 7 ай бұрын

My group of friends have had a supper club for years, one month in someone's house the next month at a restaurant. Last month, my wife and I hosted a Chef Jean-Pierre inspired dinner with onion soup, short rib, mashed potatoes and of course this amazing butter. Leftovers made their way into the office. Everyone concerned loved it all and everyone wants more BUTTER!

@mariahpowell8882 10 ай бұрын

11:16 “you can put it on bread, you can rub it all over your body!” I’ve never felt so seen. 🥹 Chef Jean-Pierre really GETS my relationship with butter.

@NicoleP1100 10 ай бұрын

I get it too 😊

@B_Bodziak 9 ай бұрын

Same!

@margokupelian344 9 ай бұрын

Don’t get too excited about it. Think about your blood arteries in your heart… He is so much fun and I love him.

@prayersofangel2182 10 ай бұрын

There is nothing BUTTA than watching a Chef Jean-Pierre video!!

@ChefJeanPierre 10 ай бұрын

🙏🙏🙏❤️

@MissKimmy777 9 ай бұрын

EVERYTHING is better with butter! 🧈🍞🥖😊

@GodsSparrowSpeaks 3 ай бұрын

Ahhhh…True Butter ~ a Gift of God❣️ 🧈🌱🌞🐂 Bless those Jersey sweet ladies

@HighPoweExpress 10 ай бұрын

Being half American (Puerto Rico) and half European (Spain), I can see the difference in food quality. Here in the US, the food is made to have a longer shelf life, procedures that cuts off or changes the food flavor, has ingredients that I cannot even pronounce or having tasteless fruits. Almost every butter I see has so many weird ingredients just to simulate the butter taste and people wonder why we are all fat or unhealthy. I know how simple tasting french bread with butter is, like eating in Spain a good "chorizo" or a "jamón serrano''. I make my own home bread at home, but have never tried my own butter yet. I saw in a local Farmer Market here in Florida a RAW milk gallon and I will do your recipe to see if I can get that European butter taste experience again. Like I said before, I really enjoy your personality in your videos, you are the kind of person that I would like to give you a big hug if I see you. God's blessings to you and your family. ¡Muchas gracias mi amigo!

@jay71512 10 ай бұрын

Made my own butter for over 20 years now and i do it exactly like this! So much better than anything in the shops.

@torpol 10 ай бұрын

Last time I made it, I used kefir grains to culture the heavy cream. It came out absolutely AMAZING!!!

@zeshef 10 ай бұрын

I tapped here to make sure you were going to talk about and make cultured butter. And 1 minute in, you did not disappoint. Excellent butter video.

@ChefJeanPierre 10 ай бұрын

Thank you 🙏

@B_Bodziak 9 ай бұрын

I have to ask what's the difference between it being cultured butter? Is the flavor different than making butter just using cream, does it keep it from spoiling, etc?

@zeshef 9 ай бұрын

@@B_Bodziak cultured (fermented) cream has a wonderful aroma and flavor. Butter in general shouldn't spoil especially if it's high in butter fat by volume. But skipping fermentation means ending up with a very bland and tasteless product - still usable for baking and cooking, but definitely lacking flavor and aroma.

@B_Bodziak 9 ай бұрын

@@zeshef THANK YOU!! I wondered why the butter I made with my children using just cream years and years ago wasn't as tasty as I'd expected. Thank you again! I cannot wait to make this! I keep my butter on the counter in a French water crock just like my mother did. I don't know how long it would take for unrefrigerated butter to spoil because it's eaten so quickly in my home.

@zeshef 9 ай бұрын

@@B_Bodziak a lot of commercial "European style" butter add a "natural flavor" - you can see in the ingredients list. That's because they don't take the time to ferment but replace that time with an additive to approximate the lost flavor. Enjoy your butter experiment!

@almag6872 10 ай бұрын

This worked BEAUTIFULLY! I let it stand for 36 hours then chilled another 4 hours before whipping. I followed the measurements on the recipe using 40% cream and wound up with 15.9 ounces of amazingly tasting butter and about a quart of incredibly tangy buttermilk. :) Thank you so much.

@carolferguson 5 ай бұрын

When do we add salt?

@almag6872 5 ай бұрын

@@carolferguson - check the video at the 10 minute mark.

@richardjusticejustusoutdoo8323 10 ай бұрын

Our daughter milks her own cows, makes her own unpasteurized butter every week, along with cheese, yogurt, etc. Just like you showed how to do, but doesnt need to add buttermilk and yogurt because its so rich and creamy! Lucky me gets to eat it. I made your clafoutis, delicious, and so easy!

@Rickettsia505 10 ай бұрын

Jealous.😢

@heatherpoulson5407 10 ай бұрын

Lovely recipe! When I was in the Kindergarten, my teacher had a bottle of buttermilk mixture, and each student took turns shaking the bottle to create butter. Meanwhile, my teacher Mrs Lockner grated zucchini. She added both ingredients to a pan on a hot plate, and sauteed the veggies. All of us students loved the dish! ❤️

@ChefJeanPierre 10 ай бұрын

👍👍👍😊

@B_Bodziak 9 ай бұрын

That's amazing! It obviously left an impression on you, for you to be able to remember it from Kindergarten! When my daughter was in 4th grade, her class was studying the days of pioneers, and as the room parent, I brought in everything for each child to make butter using glass baby food jars and marbles for them to shake until the cream turned into butter. I also brought in a couple of types of bread that were commonly eaten back then from recipes I found online. Initially, they didn't believe that it was possible for something that looked like milk to turn into butter. My daughter is almost 30yo and still friends with several of her classmates. When she comes home for the holidays and I see some of those friends, they often say that day is one of their fondest memories from elementary school.

@rhondawileman1466 8 ай бұрын

I did the same thing in school too! Wonderful memories! I think I was in 1st or second grade when we did this though... Not sure exactly...😂 The joys of getting older!!!! You don't remember as well as you did when you were younger! 😕😕😕😕

@lisaroy551 6 ай бұрын

what a great teacher!

@Axqu7227 10 ай бұрын

I’m an American who has never tasted French style butter, but it sounds like heaven and I’ll have to give it a go!

@dimmyinthecity 10 ай бұрын

Try this recipe or see if there is a Wegmans near you.

@legakhsire 10 ай бұрын

French style butter is my favorite. If there's a whole foods near you, they should have some decent butter options.

@valerieh.708 4 ай бұрын

It's so good the French even eat just butter sandwiches. Bread with thick slabs of butter.

@SCX2k 10 ай бұрын

A good butter is honestly the best thing there is. Getting it from a small farm will make you feel like you missed out on life if you taste it.

@TartanJack 10 ай бұрын

I was in Scotland years ago and couldn't understand why the butter was so much better. And now I do. Thanks Chef. You are a treasure.

@MeeSanFrancisco 10 ай бұрын

11:14 "You can rub it all over your body" 😁 hilarious! You're the best Chef Jean-Pierre, I love watching your videos - thank you!!

@truemenimprovedaily 10 ай бұрын

Am I the only one that gets a happy feeling and smiles in joy every time I watch one of his videos. The man has an ability to bring joy to cooking that is infectious.

@rob2957stargazer 10 ай бұрын

His laugh and how he runs his hands together during it.❤

@jadabaudelaire118 10 ай бұрын

There is definitely something about the tone and cadence of his speech that promulgates a feeling of joy.

@brendadixon221 8 ай бұрын

I learned to make butter as an 8 year old child. No mixer…hand cranked churn and never went to the store to buy cream, you went to the barn and talked to the cows…lol. Those old ladies made me wash it 3 times in ice water, then pressed it into a carved wooden butter mold. I guess they made kids do this because we didn’t have video games🤣 I’m so glad for all I was taught as I was growing up ❤

@alunjprice 10 ай бұрын

French butter from Brittany and Normandy is simply unbeatable, there is nothing like it in the world, a fresh baguette from a boulanger and some real butter doesn’t need anything else, it’s perfection as it is.

@terryboyer1342 10 ай бұрын

Never had French butter but I love the Kerry Gold butter from Ireland! American butter is so bland in comparison.

@alunjprice 10 ай бұрын

@@terryboyer1342 Kerrygold is pretty bland TBH, it’s one of the mass availability butters here in the UK like all the others in the supermarkets, French butter is in a different league, much of it has D.O.P. Protection, we pay a premium for it, but it’s worth every penny.

@terryboyer1342 10 ай бұрын

@@alunjprice Well I'm elderly disabled on a small retirement so I guess Kerry Gold will have to do.

@alunjprice 10 ай бұрын

@@terryboyer1342 If you are in the USA, French butter just isn’t going to be available. I’ve seen American butter and Kerrygold is going to be a big step up from that, from what I’ve seen American butter is like American cheese, cheese is something else that is amazing in France, it’s pretty good in the UK too.

@terryboyer1342 10 ай бұрын

@@alunjprice When I was in elem school we made butter by hand a few times. Cottage cheese too. I remember how good it tasted on fresh warm bread.

@diannaloveshenry 4 ай бұрын

Remember when butter made the cover of Time magazine?! I've always loved butter❤

@julieowen5874 7 ай бұрын

You are my favorite Chef on KZfaq ❤!!!

@KG-fw5wk 10 ай бұрын

Nothing gives me greater pleasure than seeing Chef tastes his creations, and then bringing his hands up to his chest to flutter his fingers. I also lost it when he said that “you can rub it all over your body.” 😂

@smiley9872 10 ай бұрын

I use to think there was something wrong with my the settings on my laptop, when I watched US chefs using white butter, I love our Irish creamery butter. I remember my Grandmother using the paddles to shape the butter after she churned it by hand.

@lisaroy551 6 ай бұрын

I love butter. I can personally attest to the cows in Ireland eating the nutrients in the grass there. My brand new WHITE golf shoes were so stained by the emerald greens that they never released the color. Oh the cream was so incredibly rich and the butter on the scones in the mornings was just amazing. Butter is life.

@kardark1 4 ай бұрын

Another thing that is better in France 🇫🇷 yes sirrrrr

@gigir6761 10 ай бұрын

That whisk segment was HILARIOUS!! Merci beaucoup Chef!!

@CaiquePV 10 ай бұрын

I love how Chef J-P makes the recipes with extreme precision, while explaining everything about the recipe and telling his stories LMAO Prime example of someone who was born to do it.

@CryptoAcademy7 5 ай бұрын

Man, I love people with a passion for life!

@robertmeyers6771 23 күн бұрын

This is the second time I am making cultured butter according to the Chef's recipe. The 1st was using pasteurized cream [vs ultra pasteurized]. Let it sit 48 hours and added to the mixer and it turned into a great-tasting butter in about 5 minutes of mixing. Butter was firm and expelled plenty of whey when squeezed. The taste was excellent. The 2nd batch I used 1/2 cream from our raw milk and 1/2 pasteurized cream. I let it age 5 days on the counter and added it to the mixer. This batch took about 30 minutes before it turned to butter. The butter was much softer, creamier and richer. When squeezed it expelled very little whey. The taste is absolutely fantastic and heads above the 1st batch. Yummy. The 2nd batch 1 quart of cream made 523 grams of butter [just over a pound].

@colekter5940 10 ай бұрын

Two techniques, including the final steps, and two butters! There is no cooking show like this in the world. We're too lucky for words. With the clarified butter, ghee, and cooked roux videos... I wanna join culinary school just so i can be the most advanced in the class nao 😂

@ChefJeanPierre 10 ай бұрын

🙏🙏🙏👍

@KurayamiShikaku 10 ай бұрын

LOL the flashback scene was great, Jack! 🤣

@sandstormtexas9810 10 ай бұрын

YE! Butter is our friend. Such a true statement.

@noonedude101 10 ай бұрын

Step 1. Start with French cows, in France All jest aside, I love your content. You’re easily the most sincere and least threatening professional chef on KZfaq

@EdL-vo4qb 10 ай бұрын

I don’t think I would ever make this (no mixer), but as a professional engineer I LOVE the details you provided in this video!!! Keep up the excellent cooking education and excellent videography.

@mattlevault5140 10 ай бұрын

I make smaller amounts of butter in my 2 cup food processor. It works great!

@adelechicken6356 10 ай бұрын

Much easier way is to put it in a jar with extra room, and a tight lid. Then just slosh it back and forth from end to end and it will take a lot less time and mess. Also only let it 'gather' 1/2 way, which lets it drain better and allows it to be washed more easily. press into ball as you rinse it. Extra benefit, you gain some arm muscles. I grew up on fresh, unpasteurized milk, and we let it just start to sour before making butter. Wish I could still do that as I miss that flavor.

@landycarlson2618 10 ай бұрын

I bake cakes and I special order Beurre Échiré for them and they are so much better than using American butter. Thanks for sharing this recipe, I love having an alternative and the ability to make my own.

@aeomoon8869 10 ай бұрын

Yes, I can imagine how this butter would enhance a cake & other baked goods. Will definitely try. Thx✨

@JtheCat3 3 ай бұрын

I made this today. I learned a valuable lesson: Do not turn your back on the mixer! Not even to sneeze! It will clump together so quickly and splash all of the butter milk all over your floor, counter, light fixture, you, the cat, the window, the dog, the spouse, and your mother in law! 😂 Besides that, do you have any advice on where to get 40% fat cream? I can't find it anywhere. If you have access to raw milk/cream, I bet this would work beautifully! The recipe was still very good! Thank you for this! 🥰

@uni-byte 10 ай бұрын

Back in Ireland my great aunt used to make butter in a old wooden churn with cream from milk from her and my uncle's own farm. That stuff was literally golden and nothing else I have ever bought from a store, no matter the cost, tasted as good. I'd go as far as to say if what she made was butter, then nothing else I have had was butter.

@kyrieeleison2793 10 ай бұрын

I am blessed to have both uncultured and cultured butter made from raw cream from grass-fed cows available in the US because I buy my dairy from a farm CSA. Tasting butter of both varieties from raw dairy for the first time was akin to the first time I tried a tomato from my parents garden growing up: it is like night and day when compared to a store-bought tomato. Even expensive butters like kerrygold don't old a candle to that fresh, raw-cream butter I now eat! I like having both cultured and uncultured, as they both can be used for different purposes. The cultured butter is good for spreading on bread or melting over baked potatoes and veggies. The uncultured is nice to cook with, sch as making scrambled eggs.

@kscptv 10 ай бұрын

New camera on the mixer. Nice addition Jack! We love it when Jack clarifies Chef’s verbiage so we don’t get lost in the translation of JP’s English. 😂😂 ‘Rub it all over your body’🤣🤣🤣🤣

@tewfik8616 Ай бұрын

With supermarket prices rocketing, I'll have a go at making my own butter, which costs less and tastes better. Thanks JP!

@whybutwhy4137 8 ай бұрын

Who can’t 👍🏻. This guy…..I love his videos!❤

@ChefJeanPierre 8 ай бұрын

🙏🙏🙏❤️

@wandajackson4498 3 ай бұрын

You WON ME OVER at the word “BUTTER!” 🧈🧈🧈

@Zeropatience1 10 ай бұрын

This is my favorite class. I have learned so much from Chef Jean than I ever learned in the kitchen.... home and restaurants. Thank you for teaching us Chef, it is truly appreciated. Have a blessed and wonderful day. :-)

@dopeymark 10 ай бұрын

Chef never fails to deliver. Teaches me things, even though I spent years in the business decades ago.

@ChefJeanPierre 10 ай бұрын

🙏🙏🙏👍😊

@twiley3530 4 ай бұрын

The whisk was a crack up!!! Going to make this. God Bless America back at you! 💖

@ChefJeanPierre 3 ай бұрын

🙏❤️

@vonclark6344 4 ай бұрын

He's extra happy about making butter, you can hear it in his voice inflections 😆😆😂

@COD4JESSE 7 ай бұрын

You know someone is genuinely passionate and mastered their craft when they not only make what they do, seem so easy to explain, but they also put a smile on your face while doing it.

@chelleyroberts 8 ай бұрын

I suspect my father would have adored Chef Jean-Pierre. The moment he learned that margarine was only one molecule away from plastic,he banned it from the house. He was pro butter all the way.

@selenaclarke 10 ай бұрын

Sometimes life can feel so pointless & yet tonight I've been so Happy just watching your simple unpretentious videos. Like being with Family, thanyou

@albundy5228 8 ай бұрын

I love how there's a big bowl of butter in every scene as we're making butter LOL.

@Baba_Wawa 10 ай бұрын

I grew up on a dairy farm, there is NO substitute for real fresh butter! This not only reminds me of childhood it, it makes me hungry! Thank you for the nostalgia & your butter advocacy! 😆

@chrisclemons9943 7 ай бұрын

Now can you do a video showing different things to make using a he left over buttermilk. Thanks

@joanwharff6483 9 ай бұрын

Oh, Lordy…this minds me of when I was a child , when I’d spend time with my Granny. I would get to make butter from the fresh cream from her cows. It’s Was heavenly 💗‼️💗 Oh…then…spread it on warm homemade bread … pure delicious heaven 🫶🏼😔💗

@oldgloryhillfarmturtlewoma9132 10 ай бұрын

Back in the pioneer days of America, the milk cow was fed foraged grasses, not grain. The milk was used and consumed raw. Those lucky enough to have a spring or creek cooled it in the water, those not drank it room temperature. To make butter they allowed the cream to rise and skimmed it, put it in the crock and then sat it out overnight for the bacteria to develop. Then it was churned. Modern technology may be more convenient and in some instances healthier, but sometimes the old ways were best.

@HFC786 10 ай бұрын

Apparently French butter is the best in the world can anyone confirm from experience!

@Jonsson474 10 ай бұрын

No you can find good butter in many places in Europe. The quality of the milk is however important.

@LeJobastre1215 10 ай бұрын

That's right

@user-ch7mn1kj4b 10 ай бұрын

I have to agree with Johnson 474. Irish butter is also delicious. My mother made homemade butter from our cow that was fed on rich Idaho pastureland and the milk was unpasteurized so it was evidently European style. It was delicious

@LeJobastre1215 10 ай бұрын

@@user-ch7mn1kj4b Look up Bordier butter

@McCavity2 10 ай бұрын

I wouldn‘t say there is such a thing as a „best butter in the world“ as that qualification a) strongly depends on the evaluation standard you‘re applying, b) is also strongly dependent on the intended use case and c) is highly subjective and a question of preference anyway. I tasted many brands of butter all over the world, including French - but it never occurred to me one butter was vastly better than the other. Being European I am used to European butter so I‘ve developed a favour towards them. My personal preference for both taste and usability (i.e. being usable as a bread spread straight from the fridge) is actually Irish butter. But as far as cooking is concerned, any butter will do for me; I‘ll use whatever the local grocery stores can offer me :-)

@simonesmit6708 10 ай бұрын

Now I understand why my Moms butter tasted so much better than store bought. Unfortunately I am no longer able to digest milk products. But I still make butter for my family.😊

@moose3306 10 ай бұрын

Lactaid or any other off brand lactase enzyme pill! It’s been an absolute lifesaver for me 😮‍💨 I’d die without dairy 💀

@SamiKatzen 10 ай бұрын

I'm not sure whether you have a problem with casein, lactose, or something else in dairy. I have become increasingly lactose intolerant over the past 20 years, but I can still have butter, yogurt and some cheese. It's so interesting how the butter-making process separates the lactose, plus the bacteria in the yogurt and cultured milk products like Chef used removes that sugar before we consume it. Unfortunately, lactase enzymes don't work for me as they create too much stomach acid in my system, which ends up causing my body to react the same way it does to lactose, but I am so fortunate to still be able to have butter to make everything better. I noticed that I could consume almost all dairy on my trip to France because most if it was non-pasteurized.

@ConReese 10 ай бұрын

@@SamiKatzenyou cab combine lactaid with a tums( sodium bucarbonate tablet) to neutralize the acid in your stomach my wife has a similar problem and that works for her

@zablogful 10 ай бұрын

Try unpasteurized dairy, you might be able to handle it since the enzymes are not destroyed.

@simonesmit6708 10 ай бұрын

@@zablogful I grew up on a dairy farm drinking unpasteurized milk. I'm allergic.

@faerieminds 10 ай бұрын

love seeing someone genuinely enjoy what they're making. taste it. tell me about it. be excited about it. this is good shit

@peronotec.7445 5 ай бұрын

Hello pappy chulo, I need your love this Christmas 🎄

@AppreciatingLife 10 ай бұрын

Simply a legend.

@richieh2006 9 ай бұрын

I always smile at your videos and don't realise I'm even smiling until I realise I am. I love you, chef. Thank you for all your teachings.

@ChefJeanPierre 9 ай бұрын

🙏🙏🙏❤️

@gardenbun 10 ай бұрын

This was fascinating! I can't believe I've lived my entire life buying grocery store butter. You have inspired me!

@Marenlauder1 8 ай бұрын

My grandfather made butter for Lurpak in Denmark. He won many awards. I have his butter paddles.

@mrctunes 10 ай бұрын

I feel like i should hug this guy! He's awesome!

@SuperNova823 10 ай бұрын

4:31 very nice camera position. Thanks again my favourite ❤️ Chef.

@debbiecarroll5672 10 ай бұрын

Good morning Chef!

@dcxplant 10 ай бұрын

Squeeze the butter through cheesecloth to drain the buttermilk from the butter. Thank you for the content, I can't wait to try it myself!

@ottocubed9520 9 ай бұрын

I thought I was in France just watching chef make it....Bravo!

@demicamack6670 10 ай бұрын

I LOVE the educational videos where you explain the "why" of what you teach us!!! LOVE LOVE LOVE The Chef & Jack show!!!!♥️♥️♥️😜😜🤪🤪🤪🔥🔥

@mandydavidson6694 10 ай бұрын

Well said ! 😊

@ricebrown1 10 ай бұрын

When it comes to butter, my appetite does not exclude possibility. Haven't even finished the video and my mouth is watering.

@jontheriot6752 10 ай бұрын

Watching this with captions on is hilarious 🤣🤣🤣 Thanks for the video!

@IrishtownMayo 10 ай бұрын

Oh my gosh, Chef. I love the way you say “yogo” even more than the way you say, “onyo.” Cheers, my friend! 🥂

@catfish5272 8 ай бұрын

I am going to make this soon!! I already got the ingredients. I will update my comment 😊😊

@kbar4462 10 ай бұрын

Im not personally interested in making my own butter, but this entire video was so, so interesting and informative to watch

@AWholeVibe96 4 ай бұрын

Same here. I also spent most of the video wondering if he was sitting everywhere. You know how some people sound like they spray when they talk? 😭

@Hieroglyph777 10 ай бұрын

I love the way this guy explains things, reminds me of watching Justin Wilson when i was a kid, great chef.

@missnova2854 10 ай бұрын

If I feel a bit down, you always lift my spirid with your enthusiasm! Reading 'the big fat surprise' can highly recommend it.

@AlysiasArtStudio 10 ай бұрын

Yes! We made this in culinary school! I cultured it as long as possible and then made an herb compound butter from it and it was amazing! I recently received unpasteurized milk, skimmed the cream and duplicated the technique! Made cheese, used the whey for marinating a protein:)

@JP-xh2oh 10 ай бұрын

Chef, I wanted to thank you for sharing with us. I have made over a dozen of your recipes, and each and every one of them has been an absolute sensational hit.

@geza955 10 ай бұрын

Butter is the most magical ingredient !

@missfeliss3628 9 ай бұрын

i love the bless america sign he has in his kitchen! lol... hes the only french man that has this sign! adorable !

@illbeback-24 7 ай бұрын

Yes! I'm subscribed and making this butter 😊

@ChefJeanPierre 7 ай бұрын

Enjoy it!!!😊

@tejpreetjuneja2556 10 ай бұрын

Wow, Thank you very much Sir , growing up in India, and now living in Canada, my mom used to make butter at home and probably like this, as I still miss that taste, thanks to you now I know. You are the best thing to happen to this ……….. I can keep going praising you or just shut up with - “still will not be enough”

@advandermeer740 10 ай бұрын

Jean Pierre the mad scientist 😉

@greenmile4233 10 ай бұрын

You know whenever I tell my friends that I found this killer recipe on KZfaq, they ask me who it is and I reply “ hello fwiends” and immediately they know who I’m talking about.😊 you’re quite popular down here in ole Mississippi my friend..

@stefanmarraccini8646 10 ай бұрын

I never thought I'd see Chef JP end up with butter inside a whisk jail. Poor butter. Apparently paddling is butter's style. That recipe and technique is awesome. What a fun anytime kitchen project for kids and grownups. Fun Thanks Chef and team. 👍

@ji1044 10 ай бұрын

Bonjour Chef!! Excellent, thank you for this, this was always on my list of things to understand. I have traveled extensively throughout Latin America and was in Bordeaux last year. The taste of butter in Argentina, Uruguay, and France is similar, and I always wondered why. This hits the nail on the head. I also think that it answers a lot of questions regarding health issues, and why food is so unhealthy in so many countries that follow the "American Standard". We are eating food deprived of part of its nutritional value!!