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!
Follow Dan on Facebook:
Follow Dan on Instagram:
Follow Dan on Twitter:
Purchase our Science of Good Cooking Cookbook:
Check out our new equipment series, Gear Heads:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
35 Comments
Leave a Reply
You must be logged in to post a comment.
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.
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.
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!
Ghee comes from the sanskrit word ghrtas, which is cognate with the Greek word "christos" or Christ.
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.
I make creme fraiche regularly (have some in the fridge right now) but never thought about turning it into cultured butter. …. I'm off to buy more buttermilk.
What’s a good for baking substitute for butter less expensive?
how similar is this to making clotted cream?
lol, their odd head shape… Oh, so you've met Dave.
Should I desire salted butter, how much and when to add?
puppy>kitten. Enormously so.
More puppy please! 🐶
Whatever that doggo’s name is…13.7238/11 goodboi
Dont you love it when you have to pause the vid to convert american units into something the rest of the world can use? Me neither.
Making it right now as we speak Dan
Love Dan’s videos!
Does anyone know how long it is good in the fridge? Can it be in the freezer? And is it good to stay on the counter?
Dan: PS: that little dog is really cute.
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
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.
Loved it!
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?
I have cream/buttermilk fermenting on the counter and will make this butter recipe along with a beautiful challah bread this Saturday! I can't wait! 🙂
A video about butter with a super cute puppy, it doesn't get any better than this.
I've made butter for years, but my oh my, never made "cultured" butter. Going down to my friends house today to get some fresh milk and try this out 🙂 Once again, love your videos!
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.
lucky pup
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.
Since buttermilk is milk from which butter has been removed, the correct name should be butterless milk
👩🏻🔬🧈🧈
I thought pasteurizing killed the bacteria and mold. If the buttermilk is pasteurized, what is culturing?
Sooooooo want to do this…
Ok, made this twice. Definitely wait the 7 days. Omg so good.
I also lived in Morocco where we made our own butter at home and it was also extremely very bigly delicious! 🙂
I lived for many years in the UK and if you have never had Cornish butter you aren't living life! That stuff is so good you can eat it like cheese by the slice by the big hunky slice!