I love butter. Butter makes everything taste better, but in opinion French butter is on a totally different level to traditional butter! French cultured butter has a unique taste that you absolutely have to try and once you do, you’ll never go back to store bought butter. Let me show you how to make this delicious and easy homemade French butter. This is my go-to recipe when I find double/heavy cream discounted at the grocery store! Let me know how yours turned out in the comments below – and how you used it too!
Disclaimer: Make sure your equipment is clean and sanitized and if mixture smells or looks at all off, throw it away and start over. Don’t take any risks. Be clean and be safe.
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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰
40 oz. or 5 cups (1200 ml) 40% fat double or heavy cream
4 tbsp. (60 grams) live culture, full fat yogurt
water, for rinsing
salt, for seasoning
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Chapters:
0:00 – Mixing the cream and yogurt together
1:26 – Whisking the mixture to make butter and buttermilk
2:26 – How to rinse and season butter
3:35 – How to shape butter with a butter mould
4:15 – How to shape butter with paddles
4:33 – How to shape butter with your hands
#butter #butterrecipe #butterrecipes
39 Comments
What kind of bread will you be spreading this butter on first? 🥖 Have you ever tried French cultured butter before? 🧈 What did you think of it? ✨ How will you be seasoning your butter? 🧂 Let me know in the comments below! 💬 Fancy making chocolate butter? Find my recipe here! https://www.youtube.com/watch?v=G8Z2hPkftyg 💖 Be sure to like and subscribe too! I know every YouTuber asks this and it's annoying, but it really does help, especially smaller channels! Thank you! ❤😻
Wow, very cool! Never herd of that before. I'm going to give it a try soon. Thank you for sharing. Now share with me the black cat bowl cover please…..🤩🥰, I have many and it would fit my kitchen puuuurrrrfectly.😆
Why are you leaving whole milk to sit out for almost 3 days???? I'm sorry I'm seeing a lot of bacteria happening!! Anyone???
you leave the cream out on the counter for over 3 days?
You did pretty good at replicating French butter, but you missed the critical step. You removed the butter milk from the butter with water, but you didn't remove the water. To do that, you need to batter your butter. This is usually done with wooden paddles that are ribbed. BEFORE you add any salt, get your butter as cold as you can without freezing it. Then take 100 g at a time and batter you butter with the ribbed paddles. Working the butter back and forth with the paddles. This will separate the water from the butter. The longer you do this, the better it is. NOW you can add salt.
What a creative recipe ! 😮 ❤ Thank you so much ! Can’t wait to try it 🎉
I just make ghee from butter. Half hour later, lovely nutty taste, shelf stable .
Black cats are the best 🐈⬛
I liv in Sweden and most of the butter here is 'cultured' and I utterly loathe it! It smells and tastes rancid even when fresh.
Luckily I can buy excellent quality, delicious Finnish butter that is properly made from nothing other than cream and salt.
15$ to make a pound butter ? I'm sure it's delicious but not affordable for average people
Omg!! When I was in Paris I think I had 2 pounds of butter in a week 😄 😄 I had no idea I could make it at home. I can’t wait to try this❤❤. Got to go hunting for butter molds!!
Wow I've never tried to make butter at home, thank you!
You are one little cutie. 🙏🏻
What makes this a French butter? Most all the butter makers I know use this same method including myself….all around the world…it is the same…
Lovely recipe.
Heavy cream is expensive!
In Canada the highest cream I can get is 35%
Can you give an example of the brand of yogurts to find that are not pasteurized that are easy to find in a supermarket or grocery store?
I’m in BC in White Rock. For any Americans wanting to come over, I don’t think you will have even one problem here. I can’t go into the US because I think Trump told them to harass us. Too many incidents but I really miss going over!! They are going to be building a Costco in South Surrey and you know how are Costco’s are different. Don’t know when it’s opening though.
How much butter (in ounces or pounds) resulted from the 40 oz + yogurt?
I liked the way your video is done. Clear instructions, no fake hype. And I loved the black cat cover, too.
Where do you buy live culture yougurt
Can't get the cream in Canada, highest is 35
You must have money to burn, using a ton of storebought cream, fancy salt, & apecial paddles. I simply place cream from raw milk into my mixer & let it mix. In about 30 minutes, I have butter. This woman hand squeezes her butter. Use a cheese cloth! Dunk it into a bowl of ice water to rinse your butter. Let the cheese cloth do the work. My butter isn't French style, but it's awesome butter, & made very easily.
Omg a butter mold. What a great idea. Love that! I want one 🎉
It costs considerably more to make one's own butter at home than it does to purchase top-quality — albeit domestic — butter from the store. If you're insistent on churning your own butter then PLEASE Kosher (or otherwise clean VERY well) everything the ingredients will touch, and wear unused surgical gloves.
The cultures in the yogurt are pure strains of lab-grown beneficial bacteria; the bacteria on your hands and in your kitchen are not. You should not have removed that butter from the whisk attachment using your bare hands.
Also, at 3:07, how is table salt any saltier than fleur de sel? The table salt crystals are smaller and cubic, but the saltiness is exactly the same. Do you mean that it's easier to over-salt using table salt because one can't control the sprinkle nearly as well?
And 4:18: you're using the wrong sides. You are supposed to use the grooved sides. That's how you gain purchase on the butter mass so you can shape without it flying off the paddles. In Denmark, this is also used to expel moisture from the butter mass, so using the grooved sides become critical — unless you like airborne butter.
Very nice, thank you!
Where do you buy such high fat cream? Most store cream is about 37% fat.
We only get 33% cream here. Will it still work
Could you pin how long you safely could keep this out on the counter or in the refrigerator or just store it in the freezer?
My grandmother used to make her own butter/buttermilk. My grandparents lived with my uncle, who ran a dairy farm.
If you have warm hands, dip your hands in cold water before squeezing or kneading
How long does it last at room temperature? And how long in the fridge? Thank you
ok now iam wondering what the hell is in the butter you buy in store than???
just checkt to be safe but my fullcreamstore butter doenst have annything in t exept milk/cream
Your video popped up, and I am definitely glad. I have never seen anything on making your own cultured butter! I really want to try this.
That bread looked beautiful, too. Subscribing now ❤
It's been a while since I've made some of this, might have to make some this week. Thanks for reminding me.
If it's so good why isn't it being sold in stores? It looks like something I'd defiantly want to try, the probiotics are amazing for older folks.
Great video.
Why didn't you just start with the mixing bowl and save yourself some clean up.