Brad Makes Butter

You know, I don't speak much French.

I don't really speak that well English

but boy, it's fun to say butter in French.

Buh

(laughs)

(upbeat instrumental music)

Alright, Vin.

So today we're gonna make a little, a little butter

from scratch here.

And you know, I wanna make a little cultured butter

so if you can get raw cream,

that would be great.

If you know a guy somewhere

at a Farmers Market

who's willing to bring in a couple quarts for you

or something, that would be ideal

because it's not dead,

aka pasteurized.

I guess it's, right Claire?

I mean, all pasteurized is pasteurized

at the end of the day.

Well put, Claire.

So that's what we're gonna get.

So let go grab that out of the walk-in there, Vinny.

Low ten pasteurization.

This is a Trickling Springs.

We can get it at Whole Foods

and it seems to work really well.

And for the life force,

I just put a little bit of keefer

and that'll bring the life

back into the cream to get us our cultured affect

which is nice on butter.

So, for my recipe,

we're gonna get four cups of cream.

And give it a good shake because the,

you know, the fats kind of sets up

to the top there.

Cream, cream, cream top.

We want to make sure we get that all in.

You want to get all the nice, solids

'cause that's, that's the fat which is

essentially the butter.

'Cause in our next step, what we'll be doing is

separating the liquid from the strained butter fat

'cause that's what butter is,

the fat of the cream.

Give me that pour job, huh?

Who's better than me, Vin?

Hey, look at that color, Vin.

It's not white, alright?

It's beige.

It's cream.

The color of cream.

(laughs)

Alright, and so, for two bottles

of just four cups

of cream, I'll add a third cup of keefer.

You should get around

three quarters of a pound of butter

and about a cup and a half of buttermilk.

We'll put the lid on,

give it a good shake.

Alright, so we've got that nice, mixed up nice.

Now we take the lid off.

Clean the rim a little bit.

Alright.

So yeah, cheese cloth, Vinny.

(whistles)

So put that on there

and that's just to keep you know,

foreign objects out, bugs or you know,

stuff just things that can contaminate and get in.

But you want it to breathe.

Very important.

So you want it to be open like that.

Alright, we got our culture,

we got our cream in there.

And we're gonna let it do it's little funky thing.

Depending on how much tang and cultured taste

you want to it,

I usually go, I go like two days.

Pretty solid two days.

So yeah, it's Friday now.

I'm gonna write that on the tape.

We'll check in on this on Monday.

It should be done.

And then the fun part comes where we can start

making the actual butter.

(upbeat instrumental music)

Oh, Vinny.

You know, you don't listen for (beep) Vin.

(laughs)

Vinny, come on in here, bud.

Get a look at this.

This is the good stuff.

So now we're gonna pop the top on it.

Alright?

I'm just gonna give it a little shake.

You don't even really need to do this but,

makes me feel good.

And we're gonna pop it in the fridge just

for a little while.

Let it cool down to around.

(crashing)

Just a little bit cooler,

about 60, 65 degrees or something.

And that will help with the churning process

which we're gonna do with the stand up mixer.

Oh, yeah.

Creme fresh, buddy.

Whew!

Smells good.

Who doesn't like butter?

It's pretty much,

it's a perfect food.

[Andrew] Why aren't you using one of those fancy

spatulas that you put in the gift guide?

The wooden ones.

[Brad] That actually would work better.

[Andrew] Yeah, it would.

[Brad] There you go.

Oh.

(slapping)

Good idea.

And that's why you get the big bucks, babe.

Let's go, Vinny.

Quit horsing around.

(horse nays)

Oh yeah, nice reach.

You got to have the right tool

for the right job, huh?

What the hell was that?

Now you could do this in a different vessel

that would make it easier to get out.

That would probably behoove you.

I just don't have it right now.

(laughs)

Now it's gonna happen pretty quick, man.

It's gonna go from looking like whip cream

to some kind of frosting

to, it's gonna start to break and when you get these

little yellow chunks,

and it's starting to look a little soupy,

that's when you want to stop.

(mixer running)

Let's slow it down a little.

Voila!

Now look, see that?

Isn't that amazing?

There's your buttermilk in the bottom

and there's your butter.

Now you could do this by hand

if you don't have a mixer.

It just, you know, takes a little hard work

which I kind of, kind of almost wished we did it that way

you know, for the sake of,

I don't know, who cares?

Cheese cloth.

(whipping)

Can't live without it.

Look at that, buddy.

Buttermilk, huh?

We'll scrape all that butter in there.

I'm gonna wrap this up a little bit here so.

Alright, we want to squeeze out.

So we pretty much got two cups of buttermilk.

Nice, fresh, cultured buttermilk.

Oh, it smells good though.

Hey Andy, check this out, bud.

Nice, it's a three day.

It smells good.

Smells good.

We're gonna wash the butter.

'Cause what you want to do,

ahh, I'll explain it in a minute, uh-uh.

Gaby!

Hello!

Alright, here we go.

So.

(crashing)

We we got the ice,

and then we're gonna fill it up with a little water,

make a real fancy thing called ice water.

Alright, for my next trick, Vinny.

We got a little bit of ice water in here

and we just want to kind of work it.

You could do this with your hands.

It gets a little messy.

And what you're doing is you're working

out the last bit of buttermilk

that's still in the butter.

We'll do this step a few times

and you see, look, you see the water?

It gets a little cloudy.

That's the residual buttermilk coming out.

Alright, so we can just drain that off.

I kind of like doing it with my hand.

Braid in the water.

And just really just kind of knead it.

So while the butter's still cold,

I like to just give it a little pat dry.

Look at that.

That's a block of butter.

Now, I like to add a little bit of salt.

This is just, you know,

regular sea salt.

And then you just like to fold it in.

So there you go.

The salted (mumbles).

I like salted butter.

I mean, bakers and the most common butter

in kitchens is unsalted.

I don't really bake too much.

So I like a little bit of salt in my butter.

Whew!

Smelling good, buddy.

Alright, we got some nice, nutty, cultured buh.

Raw milk still, still illegal, alright?

[Woman] I've been to farms in New York

where like, it's like an under the table thing.

[Brad] Yeah, black market cream, baby.

Yeah, it's like you got your raw milk.

Get the good stuff.

(laughs)

Well, I gotta work on that.

I need a cream guy.