Hello everyone, I am Xiao Gaojie.
Today I will make some butter.
Here is 1 liter of heavy cream.
Add 1/4 cup of buttermilk as starter.
If you don't have buttermilk, you can use plain yogurt instead.
Let it ferment for 1-2 days at room temperature.
After two days, it becomes sour.
The fermented cream is semi-solid.
Fermentation gives butter a unique flavour.
It is richer than the taste of sweet cream butter.
Put it in the fridge.
After it is completely chilled, let's separate the butter.
Stand or hand mixers are both OK.
Turn on the highest speed.
Fermented cream can also be turned into whipped cream.
Only need one minute.
Continue to beat the cream.
After another minute, there is water splashing out.
At this time, the water and butter have begun to separate.
Wrap a plastic wrap to prevent it from splashing.
It only takes another half a minute.
The cream is fermented, and butter easily separated in an acidic environment.
You can see it is a big chuck.
Drain the liquid.
The liquid is buttermilk.
Now you know where the buttermilk comes from.
We only used a little bit as the starter, and now we have fermented a big cup.
You can use it to make pancakes, or marinate chicken for fried chicken.
In another bowl, wash the buttermilk left in the butter.
Cold water,
and some ice cubes.
Since you don't want butter to melt and float on the top.
Squeeze the butter with a spatula first.
Then use your hand.
It feels like I am kneading dough in the water.
Or wash the gluten from the dough.
In the same bowl,
Add cold water again.
We have kneaded the butter enough in the first water, so the second water comes clear.
Don't waste the butter on the bowl.
Then press the butter on the side of the bowl
to squeeze out the water.
At this time, you can add salt to make it salted butter.
It is OK if there is some water left.
Store-brought butter has water in it too.
Put it on a piece of parchment paper and press into any shape you like.
No need to be too neat.
I weighted the butter, it is 360 grams.
In 1 kg of heavy cream,
there are about 350 grams of butter inside.
By calculation, you know, we separate the most of the butter.
Of course, there is loss in processing, and it contains a little water.
Wrap it up and put it in the refrigerator.
The butter hardens after refrigerated.
Cut it open.
It is very smooth inside.
No water nor bubbles.
Freshly made butter tastes very nice on toasted breads.
Because of the fermentation, it is very rich in flavour.
It’s a lot better than the butter you bought in the supermarket.
Butter is called in a lot of recipes, we can be done here.
Or we can go further.
Put it in the pan and heat it up.
The water inside will evaporate as the temperature rises.
You listen to this sound.
It is the sound of water evaporation.
Slowly, the bubbles became smaller and the sound became weaker.
You know that the water is almost evaporated.
At this time, filter it, you will get clarified butter.
Clarified butter can be stored for longer periods of time at room temperature.
And can be used to cook dishes.
Still not finished, continue to heat it.
Turn off the heat when you see the second time foam.
The milk protein in butter starts to brown as temperature increases,
which makes butter darker and taste nuttier.
Filter out the residue, ghee is made.
Not very common in Chinese cuisine, but there is a well known idiom in Chinese language:
Ti Hu Guan Ding（醍醐灌顶）
The “Ti Hu” here refers ghee.
Today we made butter,
clarified butter, ghee and buttermilk all from cream.
Cream comes from milk.
Milk is a one of the most magical foods.
There are two similar foods :
One is sugar and the other is flour.
These three most basic ingredients
can evolve into countless delicious foods around the world!
Thank you for watching, I am Xiao Gaojie. Will see you next time ^^