Milk from a farm where cows graze instead of just eat one or two provided foods will have it's own flavor. My mom grew up on a farm and hated milk because of that. This flavor certainly helps when making butter, though. The milk / cream we buy now is very standardized. I'm glad you brought up fermentation - it's probably the best butter ever

mandy, when whisking the heavy cream just as it begins to separate add salt. doing so is two fold: adding salt to anything forces the liquid out + adds flavor for the taste bud's. something to play around with until you hit that eureka moment. however, great butter begins with well nourished cows giving fresh raw cow's milk. not store bought heavy cream. BIG difference!

Thank you so much for this demonstration! I love the idea of using the natural chemistry to make complex flavors. ❤

Once again, Mandy, you are Amazing as a Cook and "Scientist." Love your Channel and the Recipes you present to us for all these years long. Stay Happy and Healthy.

When I was a kid my Grandma made homemade butter in a hand churn and it was delicious. I don’t have a clue about the process or any additives but I do remember that it was killer.

Keep whipping and go for whipped butter. Even better. There's something about getting that air in there and changing the texture that just makes it great.

Sharing a tip, you can freeze buttermilk if you have extra.

I cannot begin to tell you how much I enjoy your videos. They are very interesting & I love that you take the extra steps to research the history, science and family/cultural tips of foods!

Just skip the fermentation step...directly churn out milk cream...get the butter which you tasted in the beginning of the video...then boil it really well till you start getting some crispy crumbs of milk-fat on the sides of the bowl...strain and store it. That's the famous Indian Ghee...it stays good for atleast 4-5 months..if stored properly. Btw..you can have that fried butter crumbs if you manage to scrape it off the bowl. Tastes amazing with warm rice, salt and green chilli

What you had before you churned your fermented cream was Crème fraîche or home made sour creme. It's fabulous and is wonderful to cook with.

Absolutely brilliant post 👏🏻

As a young child I was the butter churner for our family. My little arms were tired by the time I finished but the butter was great. Mom had to do the finish work getting the buttermilk out, washing, salting etc. Good memories.

Butter, like cheeses and ferments, is so easy to make, but so very difficult to perfect. That acid you smell after inoculation and fermenting is what the factories simulate with dicetyl. It adds a richness of flavor and aroma, along with increasing the separation of the emulsion from the buttermilk, giving you more butter from the same amount of initial milk. As for flavorings, try a tablespoon of homemade butter with a tiny pinch of super salt (a mixture of sodium chloride and two amino acids) or a tiny pinch of MSG and tiny pinch of salt. The flavor that blooms from either is unexpected. Almost any herb or seasoning can be blended into butter for specific purposes. Finally, if you can, avoid handling the butter with your hands. The warmth causes the surface to change structure, which is the reason for tools like butter paddles, which are used to work and wash the butter, avoiding the warm hands on your creation.

Such a useful video! Thank you Mandy! I love home ferments!

Going to try this! Thanks for the recipe

this is really cool!! i love you so much

This is the best homemade butter tutorial! Nobody talks about fermentation. I'm making some with Lyle's Golden Syrup and Ceylon cinnamon for buttermilk biscuits and pancakes🥞

Mandy, I honestly believe you can do Anything in the kitchen

Thank you for doing the research for us. I appreciate your work and I’ll probably try it someday.

Thank you for the link to the butter crock, Mandy!

This is like an episode of Good Eats. So informative

Cool video. Looks interesting to try. Thanks for trying it first.

OMG! I just love your videos!

You amazed me with your passion in everything you do👋👋👋. Love it!

Thanks for sharing one of your amazing recipes

That's so wild! I never would have thought about making butter at home, but it's awesome to know how to do it. I greatly enjoy your videos and just got your carbon steel wok from Amazon this afternoon. Can't wait to start cooking with it!

Awesome job keep up the great work.

Your are very interesting to listen to. Thanks for the great instructions!

Love it . Thank for sharing

I LOVE this!!! Thank you sooo much!!! Will be trying this very soon 😎

I actually reached out to Organic Valley to ask what their ‘natural flavors’ were. Natural flavors are supposed to be from plants or something organic whereas artificial flavors are chemicals, made in labs. Organic Valley said their natural flavor was lactic acid which gives that tangy or slightly tart flavor. I personally try to avoid anything with artificial flavors. I’m a little more lenient with natural ~ yet since they don’t have to disclose what is in the natural flavor, the consumer doesn’t know if it’s a potential allergen. Anyway, fun to see you make it from scratch. Certainly a historically more European product!

Very nice Brandi! I've made homemade butter several times and all I add to it is salt. Turns out fantastic. Love your recipes, keep up the great work.

Science with Mandy, fun episode series idea! It was fun today!

Your videos are so amazing, thank you!

Just discovered you and I already wish you were a part of my real life. You're amazing.

I've done this before. It's so easy and good.

Awesome, I'm going to try this cultured butter technique. For the past several years, I've made a flavored butter for Thanksgiving to massage my turkey with before roasting. For every 115g of butter, add 1 tbsp each of chopped parsley, whole grain mustard, brown sugar and brandy. It's so delicious. I came across the recipe somewhere on KZfaq years ago but now I don't remember where I got it from.

I will definitely try this❤

Really great information. Thanks so much.🕊👍🕊 Nice butter dish too!

That butter dish is neat.

you can also just use store bought heavy cream .. pour it into a jar like you did about half way and shake it for about 10 min then do the rinse as you did

Thank you! Very interesting!

Wow!! You are Awesome. Love your videos. I'm going to try this. Thank you 😊

Mandy, I grew up on a diary farm and have had really good homemade butter. I think it would be cool if you or one of your fans extended this experiment and did a comparison starting with fresh raw cow’s milk, preferably from a local farmer who practices good animal stewardship and organic methods. There are certain breeds of cows (jerseys, guernseys, and brown swiss) have have exceptionally high butter fat content. It is amazing how rich this is. You can pour the cream off of the top and make with nothing else but salt. I am curious how the taste test would turn out. I may try this myself if I can make it happen. 😀 Thank you for your always awesome recipes!!

Yeah, I did that when I was 10 (1961) and got in trouble because there was no whipped cream left for the strawberry shortcake.

Hello I just started this today, thank you.

Also adding a bit of salt or herbs to the original way improves the flavor without the longer process.

I've been binging your videos for about two weeks now, and have just joined your Patreon to properly support you. Its hard to get supplies where I live, but I've managed to place an online order for all the different bottled products. Thank you for your amazing content Mandy! Have a lovely day, Eve

Nice video, thanks. I also make cultured butter and have let it ferment for 6 days on the countertop! It does make better butter but increases the risk of contaminants taking over. One trick I learned when washing it is to do the work in warm not cold water. The butter is way easier to work with and gets the buttermilk remnants out faster and more thoroughly. It makes a huge difference and the butter has a better shelf life. Not so warm that the butter melts, try it it's worth a test.

My husband shared that when he was growing up, they had a cow, always, which they got so much milk, it was incredible. His mom would let the cream set in a jar, just like you did. And then the kids would get the chore of making butter in the butter churn. They always had big glasses of milk at meals, butter, and buttermilk. I got my first glass of fresh cow's milk when I was a teenager, and visited my uncle's dairy farm in New Jersey. The difference in taste between the fresh milk and that store-bought swill was like night and day. Also, he told me that you can't make butter from goat's milk. Don't know how true that is.

Yay my butter crock has arrived 😁 guess who's going to have a go at making butter next week lol. Thanks for sharing Mandy

WOW, Looks yummy

WOW! This was great! I'm going to try this out! *SHARED*

I want to try this.

This is great I make my own butter never thought to use something like yogurt to help the taste/.Thank you

We love you Mandy!!! 😍 ❤ 🥳

This is exactly how I've done butter a few times, it's wonderful! More often though, I make crème fraîche, which is essentially cultured butter without putting it in the mixer, anything you can do with sour cream, you can do with crème fraîche, but you can also cook it without worrying about it splitting since it's just cream and cultures. Crème fraîche is also inordinately expensive (if you can find it) at stores because it's a fancy french thing, but it's really not.

I love this Lady 💕🥰

I love garlic butter, too, Mandy - even better with fresh chopped chives for baked potatoes! Thanks for sharing your technique, and that perfect butter dish! =]

Mandy I put it in a large clear zip Baggie , and roll it in it with the zip a wee bit open while rolling it ..

Thank you, Mandy for sharing this simple recipe of making butter. Much healthier than store bought butter.

Over whipped cream, the most feared situation when shaking the mason jar to make keto ice cream. I discovered the butter process like that, but certainly wasn't thrilled 😁

I was a dairy farmer and made fermented butter all the time, it’s called “cultured butter.” I recommend using a butter mold, they make pretty designs in the butter stick like flowers!

buttermilk pie is a great thing to use it for too. also good for diaper rash and yeast infection. just wash area dry then apply room temp buttermilk. leave over night then wash again. repeat until rash is gone. burns at first then cooling.

Now people know how easy it is

Excellent video 😍😍😍😍😍👍👍👍

I love the way you’ve been filming your videos lately!

Mandy, I remember as a kid seeing a "butter churn" from the 1800s. It was a (everything was made of wood) vessel, wide at the bottom and more narrow at the top, suspended on a frame. You would push it to get it going so that it would swing to and fro, and as the members of the household went about their day, anyone walking past would give it a gentle but firm kick to get it going again. The churning happened in that way with very little manual effort, and only had to be pressed (washed) after the churning was finished. I still remember what an impact that made on me, how the members of the household could give the butter churn a kick as they walked past it on their way to doing whatever was next, and how that got the work done, without anyone having to actually do the work. I really enjoyed your video today. You do so much research and are a wealth of information. Well done, as always, Mandy. :-)

Thanks Mandy! I noticed the addition of "natural flavoring" the post few years and have been suspicious of it. I was use to annato added certain times of the year for color. It is difficult to find butter without the addition of natural flavoring. I do like soft butter and a butter bell really helps. But try convincing our grown children it is safe is another topic 😏🙄😉 Hope you and yours are doing well.

Wow ! TFS

LOL, so cute you just found out how to make butter. If cream was not so expensive, it would be great to make your butter.

If you want some exercisefor yourself, or the kids, in my case, you cna put your cream, of fermented cream, into a 500 or 750 ml jar with a tight, secure lid, then just shake it until the milk fatbegins to crystallize together after 10 or so minutes of vigorous shaking. This way, the fat molecules and micelles are getting bashed and stuck together, and the end result is a round, solid ball of butter than really needs no squeezing, and the buttermilk will easily pour off seperately.

Can u make the famous street food Jian bing? I lived in Beijing many years ago and would like to learn it's recipe along with how to make the sauces for it

Mandy is making Butter Better ! :)

It’s called a “butter bell”.

Wow looks so yummy 😋😋

I bet compound butter made from this would be amazing. Not sure I want to try to make my own butter but maybe if I was really bored I might.

we made it in grade school! i had the home-ec class

thanks

Nice! I've done this a couple times just using cream. Don't know if what's sold as cream differs by country. I always put in the spices - garlic, fresh green herbs right away. But then I never made it for storage. Just for a BBQ or something like that.

THANKS :)

depending on what I'm using it for. I like honey in mine for rolls or pancakes .

'Round these parts there's only 2 ingredients allowed in butter: cream and salt, and cultured butter is a completely different thing to butter. And our regular butter tastes great. Maybe because it's made from grass fed cows, so milk and cream has more inherent flavour.

Excellent instructions. It looks like you made about a pound of butter from a quart of cream. If a quart of cream costs less than 5 clams, I'm SOLD! Butter has almost doubled in price recently. I always have a stick in the tray on the table, but that crock is the BOMB! Thanks Mandy. Have a great day 😍🐲💞👍

I don't even wash it we eatbit right away its creamy and silky yumm

I used to make Homemade Butter a few years ago, I used a Food Processor, I wasn't too fond of the taste until I added Salt to the Heavy Cream before blending and that was lot of experimenting to keep it from getting too Salty or NOT having any flavor, I think it was 1/2 Table Spoon to a Quart of Heavy Cream (and the grind of the salt made a difference too), then I tried adding 1 cup Sour Cream to the mix and that added a new dimension to the flavor. I used a Pastry Cutter to cut into the butter and then rinse. I never saved or used the "Buttermilk" . It was a lot of fun, I would make it at Friends or Families Homes for Dinner (everybody has a Food Processor) then people could see the various stages of the Whipping and finally how Butter was made and separated, EVERYBODY loved the soft fluffy butter on Breads and Veggies they even slathered some onto Salmon, Chicken and Steak with some herbs. After a while I stopped making it because the Heavy Cream was $4.00+ a qt. and Store bought butter was $1.99 lb. But it was fun to make.

That’s amazing. Would you mind to send me the link where did you get the wire whip attachment? Thanks!

You should try British style clotted cream, which is actually a slow-baked heavy cream. One ingredient, and the flavor is out of this world. Chef John at Food Wishes has a good video.

they also have something called a butter press

Yes I make butter in my food processor..it is cheaper now but will not be , before long..ill still make it because it's less preservatives

Hello Mandy, I´ve just started your recipe for home made butter. I´ll hope it will work and I will come back with my experience. 😋 Have a nice day, Susanne

Thank you for posting this! I've stopped baking because butter is so expensive in my country...but I want to start making desserts and foods for friends again. I will definitely give this a try! It might still cost the same, but it sounds like a really good skill to have. I don't have a stand mixer though, so I worry if I can make it 😅

ginger & turmeric :)

I would add salt also.

I worked for a flavoring company & Diacetyl is quite a bad little flavoring. Inhaled, (vapor from popcorn) Diacetyl causes Popcorn Lung. I doubt it is available in the US. There is plenty of information about Diacetyl online explaining in more detail. I had never considered fermentation for butter. Thank you!

Once you have your butter, how long is the buttermilk good for?

It's my understanding that salt was usually added in the old days primarily as a preservative -- to make it last longer.

This is interesting; I don't use a lot of butter for "table use", only in cooking or baking. But I am sure it it's way cheaper than purchasing butter at the store.

Hello Mandy, I just add salt to my creme fraiche. Hello France

Nice