Make Butter in 10 Minutes or Less! | Chef Jean-Pierre

foreigners guess what we are going to

make

today

butter

we are going to

make

butter

with pumpkin friends it is so easy that you will not believe it let me tell you homemade butter oh nothing the same you are going to make it once never buy it again I promise you what you need to make butter very simple you need cream heavy whipping cream I like to use a 40 if you can find it it's great, the most expensive store doesn't have very high quality heavy whipping cream. You have to try to have at least 36 percent fat if you find 42 percent fat, it's better, that's right, huh?

We will beat it and separate the cream from the buttermilk and it is very simple. I put it. Try to have your tools fairly cold to start. You should always have a cold in the Habs. uh, freeze the fat separated. of buttermilk, but it's so simple a child could do it. I mean, really a kid can do this, my friend, so this is what will happen when you start. You know I'm at a pretty low speed. I'm about four years old, maybe I can go five. Yeah, you don't want to go much higher than that, no, no, because it's splattering too much, you don't want it to splatter, so do it slowly and as it turns and whips and whips and if it's going to get thicker and thicker and thicker we're making whipped cream and then we over-beat the whipped cream and this is how we're going to flip the butter, the process is to remove the milk from the cream and the cream is a little bit of organic butter and you I'll see in a minute how the cream is going to separate from the milk and milk is buttermilk so I love it I use it for dressings I use it on mashed potatoes I use it and all kinds of things and uh and butter you can Use it for whatever you want I promise that you will make your own butter once and you won't believe that you can put salt in it, you can put seasoning in it, you know what I make a video about seasoned salt, flavored Souls.

I'm talking butter, butter flavored butter, and compound bottles. I'll make a video on that so we can flavor it, but in the meantime, I'm going to whip this up. I'm going to go a little faster and not make the video too long because I really want everyone to see it, we're going to record while we do this, but I'm going to be a big surprise, I want to be quiet, my friends and my mom used to do it that my grandmother used to make. That's it, but they use the batter, they made it by hand, my grandmother had this big wooden thing like she was 100 years old and she made it like this and she stayed in front of it and cooled it and I'm telling you it's delicious, friends.

I'm going to let it do its thing. let's be calm ok friends it's been like three

minutes

I want you to pay attention I can increase the speed a little bit because you see it's much thicker we're getting ready to get a whipped cream when you get whipped cream it's almost like that and if I wanted to make a beautiful whipped cream probably I would stop now, but I'm not going to stop because I'm not making whipped cream, I'm making butter. Shut up again, okay folks, when you see it like that, you'll know you've already whipped the whipped cream.

Okay, if whipped cream is what you're looking for, you're done, keep doing it. Make butter now. Okay, friends, when you see what it's like. dusty, it's starting to get a little yellowish and when it started to get dusty, you can't be anywhere else, you have to stay with it, we're probably about five and six

minutes

in so far and this is when the buttermilk is about Separate it from the cream, okay, you'll see. I'm almost there folks, but as you can see, there's a little bit that's stuck on the side and it's still not butter, so I'm going to put it back in there, okay, that's really all you have to do, not really.

It's a big deal, you'll know when he's about to separate the friends because you can start to see the buttermilk, you see the buttermilk in the background when he starts to see you know it's going to happen any second friends, you might You want to reduce the speed of your mixer, otherwise it will fly everywhere we have butter, we have butter, we have butter friends, voila, this is butter, you see, so now what do we do. Take it out of our a few moments later and now we are going to take it out of there, we are going to group it, it has to stay cold, very important, all of this, by the way, ah yes, I didn't tell you, but the cream had to be very cold, the equipment has to be very cold, everything It has to be very cold and you notice here on my right friends I have a little push as much water as you can as much as the buttermilk sorry, buttermilk, push it as much as you can can and now we're going to rinse with water because if we don't rinse enough folks the butter will rinse out too quickly we need to get rid of the excess buttermilk okay and then the beauty is when you make butter like this folks you can freeze it for 17 years I don't know exactly how many years , but many years.

I promise you, friends, you can freeze it for a long time, so let's take this part and be done with it. there, yeah, butterflies are beautiful, there's nothing wrong with freezing butterfly fins, there's nothing wrong at all, let's make sure you know you don't have anything left in there, and this is about a minute, so what I do with cleaning the barometer I strain it with a fine mesh trainer now. I'm going to take this, if you don't have one of those, this is a filter that you use for juicing to make all kinds of different things, uh, fruit juice or organic cheese, if you don't have one of those, just get some cheesecloth or a bath towel and you want to put it in water and you want to wash it you see, look, look, you see the water, friends, the butter goes into the buttermilk, but this has to be cold, otherwise what will happen if not?

Cold enough, folks, the butter will go through your cheesecloth. I mean, if it happens a little, it's not a big deal, but a lot of people forget to do this, it's very important, friends, otherwise your body will definitely get flushed. so you know, I squeeze it and the water is super cold so I don't have to worry about that. You see, it's that simple. You know, this is very simple. I bet you never thought it was so simple to make butter. Doing it is difficult friends, I promise you that nothing we do as

chef

s is complicated, you know, I don't have a plate, can I get a plate by magic?

Someone give me a plate because here my friends I have butter. I have beautiful butter. here my friends look at this you see look at it friend this is butter so you can shape it you can put it in a beautiful container I'm going to show you how I do it you put it however you want and this is your typical half pound of butter and I promise you friends you make it once you're going to be surprised in the end how beautiful it is like I said you can flavor it however you want to flavor it I want to show you how I save it my friends, you see, let me grab a uh, a knife and this is how I do it, you see, let me just uh let me do it here folks so you can see because it's a little watery here, but what I do is I take a container like this and I take some parchment paper, you see, and I put it here, this is another half pound, so now I have a pound of butter that I just made and, you see, you can leave it. there and certainly leave it there, you see, and you've got your beautiful butter here, my friends, and now all you have to do is cut it up and let me see if I can remove a few things so that it's not too much. your way and right there and you see and you are finding that the homemade butterflies you just made are much paler in color than store bought butter and when it comes to comparing the taste, it doesn't even compare.

It doesn't even compare it's like uh uh delicious maybe you want oh it's creamy it's very very it's amazing I'm telling you you have to try it you're going to go oh my god put a touch of salt on it the first time you make it but it's amazing my friends , I hope you make it, thanks for watching the video, don't forget to subscribe to the channel or your friends and don't forget to ring the bell, thanks for watching, see you in the next few days with another fantastic video. thank you