Making butter at home only takes one ingredient and very little effort.
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00:00 How's it going everybody? It's Justin in the Delish Kitchen studios. You could be the best home cook
00:05 You could tell me that you bake bread every week and you're slaving over five-hour braises and hosting complex dinner parties
00:13 But I can almost guarantee that you have not made something at home and that something is butter
00:19 I really do think that people should be making butter at home though
00:22 It requires truly only one ingredient and it comes together really quickly on your counter
00:26 And then you have fresh incredible butter at your disposal at all time. So let's figure out how to do it
00:32 The only ingredient in butter is cream and in this case we want really awesome high-quality cream
00:40 If you can find it
00:41 We want like the organic stuff the grass-fed stuff if you could smuggle in raw into the country
00:47 That's what you should be doing here. And the only other thing you need to make butter is a butter churn. Just kidding
00:51 We're in the 21st century. So we're going to use a big old hefty
00:55 Stand mixer. This is a really great butter making tool and it's gonna make it come together very very quickly
01:01 And you don't have to make yourself crazy and get your muscles all sore
01:04 So we're gonna pour our cream into our stand mixer and get it on medium high speed
01:08 We're just gonna beat it until it gets to like nice stiff peaks
01:12 This will be a slightly easier process if your cream is room temp
01:15 We're gonna whip that up until we get to stiff peaks like you would for whipped cream
01:19 Then we're gonna bump the speed up a little bit to medium high and we're gonna let that go and go until things start to
01:24 Break down. This is when the science starts happening
01:26 This is just past that stiff peak phase and now this is gonna run for a while
01:31 You don't want to watch your machine to see if it overheats because we're gonna run this for like 12 to 15 minutes
01:36 You know is give your little machine a break if it needs to
01:39 But eventually you're gonna start seeing it separate and that's when you know, you're getting butter
01:43 You're gonna start seeing this fat separate from the liquid itself
01:47 That's in the butter and that's gonna make these clumpy little curds
01:52 Once you see that it's not breaking down that much and it's separated into the curds and the liquid aka buttermilk
01:58 That's when we can move on to the next step
02:00 it's eventually gonna get to the point where we're like this where it truly looks like a
02:05 Pool of buttermilk and what is honest to goodness looks like really beautiful yellow butter
02:10 We have our butter and our buttermilk two for the price of one, but we have to separate them
02:15 So the first thing we're gonna do is we're gonna transfer it into a bowl lined with cheesecloth
02:19 Get that all in there
02:23 And then we're gonna squeeze we're gonna lift it up we're gonna bundle up our corners
02:28 And we're gonna get as much of that buttermilk out at this stage as possible
02:33 Even though this looks like butter there's still a decent amount of liquid in it
02:37 So we want to get as much out as possible without pushing the butter through the cheesecloth
02:41 This should be starting to look a lot closer to what butter will look like that looks really good
02:47 But there's still buttercream and like liquid in here that we do not want
02:50 So we're gonna rinse our butter and so essentially we're gonna be adding a little bit of ice water
02:56 You want cold water here?
02:57 Because otherwise if it's warm or hot it's gonna soften the butter and it's gonna be hard to manipulate
03:01 So I'm gonna add a little bit of ice cold water
03:04 And then we're gonna take our spatula or something else and we're gonna press out all of the liquid as we go
03:11 You're gonna press into that butter
03:13 We're gonna leach out any remaining buttermilk and at first that liquids gonna be really cloudy
03:18 So we're going to get rid of that add some more cold water in and we're gonna repeat that process until the water runs clear
03:23 Once you've fully squeezed out all that liquid and you washed out your bowl
03:29 This is what you should be left with which this is indistinguishable
03:32 From normal butter that you'd get from the store truly
03:37 I feel like I could scoop this up with a knife and I wouldn't put this amount on toast
03:40 But this looks like something I would put on toast and at this stage that you could use this as unsalted butter
03:46 In baked goods or whatever
03:48 But this is also the stage where I would maybe add salt if I wanted salted butter
03:50 Which I honestly love or you could make a compound butter, which is what we're gonna do next
03:54 I've made a couple other batches of butter and we're gonna add some things to show you just
03:58 How many different things you can do with butter?
04:00 I've had two batches of butter that I made earlier and I've let soften
04:04 Compound butter is just a butter that you've added flavor to that could literally just be
04:08 Putting honey in it and whipping it that could be just as simple as that and we're gonna do two
04:14 Simple one savory one sweet butter. So to one of our batches, we're gonna add a mixture of herbs
04:18 I have finely chopped parsley and thyme here, but you can use rosemary you could use sage truly the world is your oyster
04:26 I'm also gonna add a clove of garlic that I finely chopped as well as a good pinch of salt
04:31 I'm just gonna get in there and fold it all together until it's all incorporated
04:34 And then we're gonna make a strawberry butter and truly this couldn't be simpler if you have strawberry jelly or jam in your fridge
04:40 That's all you need. I'm gonna add a bit of that to my butter. Just fold it in until it becomes beautiful nice and pink
04:45 Look at that wall-to-wall butter coverage
04:50 This does taste better than your store-bought butter. It tastes fresher and like cleaner less processed
04:59 It's really really good and that's partially because we used really high quality cream. It's rich
05:04 It's like brighter than normal butter and it really came together in two seconds
05:08 The garlic herb butter is essentially first of all just smells like garlic bread when you just smell it yourself
05:12 If you just smother it on toast, it's gonna taste like better garlic bread and that strawberry butter
05:16 We went ahead and whipped it up put it on some waffles like the truly perfect amazing place to put it you could make
05:24 Honey, sriracha butter you could do like a lime cilantro moment
05:29 But I promise you once you do this your culinary creative gears are gonna start turning and we want to hear those ideas
05:34 So, please leave them in a comment below and if you want more kitchen basic recipes just like this one stick around here on delish.com
05:41 You
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