Make Your Own Cultured Butter | What’s Eating Dan?

Byamazingfoodstv


Butter + Dan + Puppy = ❤

The butter you make yourself could be the best you’ve ever tasted, and Dan teaches you how to do it at home.

Get the recipe for homemade Cultured Butter:

Watch the biscuit video to learn even more about butter!

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35 Comments

  1. Thanks Mr. Science. I trust your skills as a cook enough to simply get by with the watching you make butter and can forego all the wit and irony. All puppies are cute but gimmicks nevertheless. Record your next video at 33 rpms rather than 78. I'll finish my butter tutelage elsewhere in Youtube. I do like your TV efforts.

  2. The first time I made butter, I used the food processor, but as soon as it was ultra-thick whipped cream, it rose above the blade, so the machine became useless. Fortunately, I finished it with my electric hand mixer. Now I go straight for the mixer. It takes 16 minutes. I just added buttermilk to my pasteurized cream (Ohio's Snowville Creamery is a local source for me), so in a week, I'll be making cultured butter.

  3. I work at a whole food distributors and we’re just had some cream that was about to expire. So I took 25L home to make cultured butter, mascarpone and ice cream. Thanks for the recipe, can’t wait to taste the final product!

  5. If you can find plain “Pasteurized” Heavy Cream vs. “Ultra-Pasteurized,” I’ll eat my hat. Just that suggestion makes this video/method a complete waste of time. EVERY other video I’ve seen about making homemade butter all reference “Ultra-Pasteurized” Heavy Cream.

  19. Betty bought a bit of butter, but she said this butter's bitter,
    If I put it in my batter, it will make my batter bitter.
    So she bought some better butter, better than the bitter butter,

    and it made her bitter batter better.
    —courtesy my dad

  20. My cultured butter came out hard as a rock. I guess I drained out too much of the water. In fact, my clotted cream and butter ended up identical even though I went about making them in two different ways. Oh well, I will keep playing with this delicious fat.

  22. I've tried making my own butter more than once, and the best I've ended up with is a great tub of whipped butter. Once I used cold cream right out of the fridge (as per a video) and once I left the cream out for 24 hours (another video). Both times THEY got a yellowish mass and buttermilk, whereas all I ever got was whipped butter and no buttermilk. Advice?

  26. Here it is April 2022. In Oklahoma City, the last time I saw actual cream in the stores was sometime before last October. We got plenty of half and half, and whipping cream, but no cream. There must be close to half a million cows within a 200-mile radius of here but no cream to offer to the public.

  28. Wonderful and informative video.

    I followed the link to the recipe and found that I first had to subscribe with no charges for 14 days. But I remembered reading about a lot of complaints from people having difficulty cancelling their subscription. I'm not going to take the chance.

    Thanks for the video. As for the subscription, no thanks.

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