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