hey what’s up guys did you know you can
make your own butter a couple of years
ago I put out a tutorial showing how you
can take heavy whipping cream from the
store put it in a glass mason jar and
shake it vigorously for about 10 minutes
and the whole thing would start
solidifying and turning into a clump of
butter it’s an awesome experiment that
really does work a lot of you tried it
the problem is that it takes ten minutes
of vigorous shaking now everyone I know
who’s tried turning cream into butter
takes it straight out of the fridge puts
it in a container and start shaking it
until it eventually turns into butter
this takes a monumental effort so for
this video I want to give you an update
on a little technique I discovered that
can shrink that ten minutes of effort
down to around 20 seconds you might be
surprised to know that all it takes to
do this in 20 seconds is first set your
container of cream on the counter and
let it warm up to room temperature first
now the kind of cream you want to get is
called heavy whipping cream and you’ll
find this stuff over by the milk section
in your local grocery store so I’ve just
let this cream warm up to about 78 79
degrees Fahrenheit that’s room
temperature and that’s gonna work really
well so now all you need to make this
work is some kind of container like a
water bottle with a screw-off lid
because once our butter is made we’re
gonna need a way to get this back out so
widemouth is gonna work the best I’m
just showing you guys this is cream that
was just freshly poured out of the
container you can see it’s liquidy I
have not shaken this at all
so we’re gonna put this lid on and in
that condition once it’s screwed on
tight I’m going to hold my finger down
and we’re going to shake this as hard as
we can for about 20 seconds and see if
we can’t turn the butter lip begin
there we go a few seconds in it I’ll
return to whipping cream now we need to
do is push a little harder and get that
cream to break as soon as it breaks
we’re back into water Oh got a whip what
the good there goes alright guys it just
broke come here check this out alright
so I went from a liquid state then I
went into a cream state and now it’s
gone back to this liquid state I’m just
shaking a little bit more so all the
globules of butter can collect together
a little bit of a workout but I didn’t
break a sweat now let’s open this up and
see we got inside a little bit of heavy
breathing but that didn’t hurt anybody
check it out guys nice glob of butter
see see right now our butter kind of
looks like cottage cheese and that’s
because there’s a lot of buttermilk in
there we can go ahead and pour off that
buttermilk users and cooking drink it
good stuff alright I’m just going to put
the cap back on shake this a few more
times
this will help blob the butter back
together into a nice ball for us if I
transfer this to a container for you
there we go look at that beautiful chunk
of butter made from whipping cream how
amazing is that looks like butter smells
like butter definitely tastes like
butter we know this could use a little
salt just need a pinch you might even be
a little it too much they’re just going
to work that in by adding a little bit
of salt to your butter it’s going to
make it taste delicious and it’s going
to act as a natural preservative so this
stuff should be able to last for a week
or two especially be stored in the
fridge my theory on why this works is
because the molecules of cream I think
are similar to water balloons imagine
for a second you have a bucket of water
balloons each of those balloons has a
thick rubbery coating but if you slosh
that bucket hard enough you could
eventually get those balloons to collide
and those
skins to break that’s essentially what
we’re doing with the cream here we’re
shaking it so hard that we’re getting
the membranes to break and release the
butter molecules in the solution so
cream that comes right out of the fridge
is like cold water balloon that’s going
to be a lot harder to get those to pop
that’s why I letting your cream sit out
for a couple of hours can make the
difference between working for 10
minutes and working for a matter of
seconds now the way we store butter at
our house is by using something called
the butter crock this is a two-piece
unit that has water in one side and a
cupped bowl shape in the other you fill
the bowl up with butter and then you
turn upside down and push it down into
the water this creates an airtight seal
that will prevent any bacteria from
getting in there and causing your butter
to go bad now I’m not going to lie and
say that making this was easy but it
definitely is a lot easier than making
it with cream that comes straight out of
the fridge so go try for yourself head
down to the grocery store pick up some
whipping cream let it warm up to room
temperature and put it in the bottle and
shake it so you got yourself some butter
add a pinch of salt spread on a cracker
you got yourself a snack hey thanks for
joining me for this experiment today has
been awesome hanging out with you and
I’ll go before you the next video
talk to you dentist
[Music]
make your own butter a couple of years
ago I put out a tutorial showing how you
can take heavy whipping cream from the
store put it in a glass mason jar and
shake it vigorously for about 10 minutes
and the whole thing would start
solidifying and turning into a clump of
butter it’s an awesome experiment that
really does work a lot of you tried it
the problem is that it takes ten minutes
of vigorous shaking now everyone I know
who’s tried turning cream into butter
takes it straight out of the fridge puts
it in a container and start shaking it
until it eventually turns into butter
this takes a monumental effort so for
this video I want to give you an update
on a little technique I discovered that
can shrink that ten minutes of effort
down to around 20 seconds you might be
surprised to know that all it takes to
do this in 20 seconds is first set your
container of cream on the counter and
let it warm up to room temperature first
now the kind of cream you want to get is
called heavy whipping cream and you’ll
find this stuff over by the milk section
in your local grocery store so I’ve just
let this cream warm up to about 78 79
degrees Fahrenheit that’s room
temperature and that’s gonna work really
well so now all you need to make this
work is some kind of container like a
water bottle with a screw-off lid
because once our butter is made we’re
gonna need a way to get this back out so
widemouth is gonna work the best I’m
just showing you guys this is cream that
was just freshly poured out of the
container you can see it’s liquidy I
have not shaken this at all
so we’re gonna put this lid on and in
that condition once it’s screwed on
tight I’m going to hold my finger down
and we’re going to shake this as hard as
we can for about 20 seconds and see if
we can’t turn the butter lip begin
there we go a few seconds in it I’ll
return to whipping cream now we need to
do is push a little harder and get that
cream to break as soon as it breaks
we’re back into water Oh got a whip what
the good there goes alright guys it just
broke come here check this out alright
so I went from a liquid state then I
went into a cream state and now it’s
gone back to this liquid state I’m just
shaking a little bit more so all the
globules of butter can collect together
a little bit of a workout but I didn’t
break a sweat now let’s open this up and
see we got inside a little bit of heavy
breathing but that didn’t hurt anybody
check it out guys nice glob of butter
see see right now our butter kind of
looks like cottage cheese and that’s
because there’s a lot of buttermilk in
there we can go ahead and pour off that
buttermilk users and cooking drink it
good stuff alright I’m just going to put
the cap back on shake this a few more
times
this will help blob the butter back
together into a nice ball for us if I
transfer this to a container for you
there we go look at that beautiful chunk
of butter made from whipping cream how
amazing is that looks like butter smells
like butter definitely tastes like
butter we know this could use a little
salt just need a pinch you might even be
a little it too much they’re just going
to work that in by adding a little bit
of salt to your butter it’s going to
make it taste delicious and it’s going
to act as a natural preservative so this
stuff should be able to last for a week
or two especially be stored in the
fridge my theory on why this works is
because the molecules of cream I think
are similar to water balloons imagine
for a second you have a bucket of water
balloons each of those balloons has a
thick rubbery coating but if you slosh
that bucket hard enough you could
eventually get those balloons to collide
and those
skins to break that’s essentially what
we’re doing with the cream here we’re
shaking it so hard that we’re getting
the membranes to break and release the
butter molecules in the solution so
cream that comes right out of the fridge
is like cold water balloon that’s going
to be a lot harder to get those to pop
that’s why I letting your cream sit out
for a couple of hours can make the
difference between working for 10
minutes and working for a matter of
seconds now the way we store butter at
our house is by using something called
the butter crock this is a two-piece
unit that has water in one side and a
cupped bowl shape in the other you fill
the bowl up with butter and then you
turn upside down and push it down into
the water this creates an airtight seal
that will prevent any bacteria from
getting in there and causing your butter
to go bad now I’m not going to lie and
say that making this was easy but it
definitely is a lot easier than making
it with cream that comes straight out of
the fridge so go try for yourself head
down to the grocery store pick up some
whipping cream let it warm up to room
temperature and put it in the bottle and
shake it so you got yourself some butter
add a pinch of salt spread on a cracker
you got yourself a snack hey thanks for
joining me for this experiment today has
been awesome hanging out with you and
I’ll go before you the next video
talk to you dentist
[Music]
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