today i want to teach you how to make butter from milk it could be buffalo's milk it could be cow's
milk it could be from a goatsmith but the idea of making butter the same for everything we can make
butter from milk and we can also make butter from yogurt yogurt has a cream on top which we
call kaymak we collect those kaymaks we can also make butter but that's a different story i'm going
to talk about that at the end of the video now i want to start with making butter in a small amount
normally for the Turkish channel we made from 20 liters of milk and we made quite a lot of water
but i also want to show you the simple version for the first trial and this is going to be from three
liters of milk the milk that you can buy first if it's a raw milk usually the milk that you buy in a
cartoon like this these are usually milk companies and they take extra fat in the milk and make
butter make cream and the fat content in these are usually around three percent but usually depending
on the season and depending on the type of the animal the fat content really is much higher
so we get the raw milk which the fat is not taken away and what we first have to do because it's
raw that could be a lot of things we have to cook it for over 70 degrees for about 20 minutes after
20 minutes i'm gonna let it sit and come back to room temperature and when it comes back to room
temperature this is what happens the fat part gets collected on top so i'm gonna cut it with
a knife and as you can see this is a little bit what you can do for example if every week you are
making your own yogurt or using raw milk you can collect this in the refrigerator and when it comes
to a kilo make your butter afterwards but i'm going to show you in a small batch it doesn't look
so great right now but this is probably around sixty percent of fat what it is is this have
to be refrigerated for about two three hours it's gonna be easier for it to separate from the water
and the fat content so i'm gonna put this in the refrigerator and let it sit for a while
my fresh cream has been on the fridge for a while now it's much colder and here i have the one i
kept in the freezer before i let it melt a bit for a while now i'm gonna add this one as well
to increase the fat content to summarize each time you're gonna do something with the milk if it's a
raw one let it get about 70 degrees celsius on the stove top at least for 20 minutes and let it cool
and when it cools down collect the kaymak and then separate then with the leftover milk you can
make yogurt and i'm gonna make curd cheese and now here we have the kaymak that i have collected
and this is very valuable so i'm not gonna waste it at all so you have been collecting this for a
month this is two times because now we make each week about from 10 liters so this is one of the
10 liters so i'm gonna do the traditional way i'm gonna put some water and some ice what water and
ice does is harden the fat and because the content in the kaymak is water and it's not going to
freeze with the ice but the butter will get into a solid shape much faster than the water so what
we're trying to do is let the fat separate from the water and to do this this is a lot of work
meaning a lot of shaking you can do it by the hand but this will at least take 10 minutes or with
burak we have developed a technique we have it in the video because it was much longer what you do
let's show it we put kitchen clothes peşkir and we put it in the middle like this close from both
sides and wrap it like this and then there is still some space and we keep one another like
this so this is a lot of shaking actually this is called yayık in the old anatolian culture
these used to be from woods and i'm gonna take you there and show the ancient way of making
butter from these are yayık we have to shake it for a very long time a ropes from two sides are
up and then you just like push it back and forth after a while the water and the oil separate and
then you get the butter out and this is another version of yay you kind of beat it actually it's
like shaking it again this action also separates the fat from the milk but this might be a bit
hard for everyone not the most efficient way but the most practical way is using the food
processor so what i'm gonna do is put everything here like that it starts to smell like butter
what happened okay guys something bad happened i'm just gonna check it out
i don't know what it was but it was something stupid and this is gonna take about
five to ten minutes and it's gonna start to hurdle and we'll see
okay if we are ready it took about 10 minutes for it to totally curdle as you
can see this is what we came up with oh it's nice wow nice this is not bad
some depending on the smells a bit this one is one of those ones which is smell a bit
now i add a bit of ice and i get two wooden spoons now with the help of the cold i'm gonna press
the spottage and let it come together i think it's easier to make this in an air-conditioned area
okay please turn the air conditioner forward Ms. Bahar Kitapci please
i have collected the butter as much as i can
now i'm gonna add some cold water to this and then put the butter in
let it sit for a while now what i'm going to do Bahar there's some still milk content
in this and also some butter so i'm going to add this milk and butter to the boiling
leftover milk even these parts as you can see they all look white but now butter still works and this
is going to boil for a while anyways after it boils i'm gonna put one lemon juice inside it's
gonna curdle and i'm going to collect that it's gonna be great cheese here we have a video on much
more details different kind of cheese that you can make with the skirt with the help of the eyes
now it's getting colder and the water content of the butter starts to mix with the ice cold water
and the butter starts to solidify now i'm trying to collect it but because probably here is too hot
i'm not sorry today is one of those uh mercury retro days guys now when it's boiling i put the
milk oh it started to come as you can see it started to curdle this is too much heat still
i'm gonna put it to the lowest heat as you can see now it's in small pieces the milk and the water
starts to really separate that's what we want i'm gonna let it sit for two more minutes then
i'm going to collect it now when i come back here i showed you two techniques so how to make the
bottle one is through shaking it in a jar the other one is through whipping it with
the processor the two processes are actually quite different and as you can see this one was with the
processor and i'm gonna put another video with the one that we shook it took much longer time
when you make it in the jar it collects without any cutting so it connects much easier to get the
creamy butter shape will be easier but as you can see because constantly the blades
cut it's harder to press together and make a whole batch this is a little harder in that sense
we put the curdled milk into the sieve and put some salt a lot of cheese and then now i'm gonna
turn it like this and here voila oh someone with this still here we have a lot of cheese
okay we have more fancy versions of this but this is the easiest you can do this is what's left over
we got the butter we got the cheese this is called we can use we in a lot of things very simply
when you're making a soup when you're making any dish like a casserole you can use this
or if there's no place that you want to use you can water the plants with this or give it to your
animals so that they can drink this nutritionist goodness so all the options and we do not throw
away anything and here Burak was doing the hard thing you know this butter was harder to bring
together because of the food processor he got his hands dirty normally i don't prefer using my hand
while i do it with the jar but with the processor you just need to do this otherwise they don't come
together in any way this process needs patience either you show the patient while mixing it
or while putting it knitting it together i kind of like the old ancient method so we take it like
this time to time if the milk content in the water increases throw the water away
and then put some fresh water if you like so this is okay seven liters off
okay and still squeeze like some water comes out and this is normal this is why
all the oil in the world like olive oil they do not have to be refrigerated
they can stay cause oil is a great preservative as well but still this water has 15 to 18 percent
milk content inside and water it goes bad if you do not refrigerate so do we have nice bread so
with a bit of bread and some butter the color of the butter depends on
what type of animal it comes from the milk and also what that animal feeds on
i'm sorry i don't try always
do you think it's nice Dostum okay so that's it guys we did the butter this is a lot of effort
for this much so collect your butter on the side for a while and then do it that way and we get
the cheese we get the way i have a question yes if we can't find raw milk can we make a buffet
you don't need to find raw milk what you have to find is milk with high fat contents usually it's
under three percent and from that nothing much comes up you can still do it but you have to
collect maybe 30 liters together like half a kilo of milk against half and half in the United States
half cream which is not edited free half cream in uk high fat content milk would do if you want
to make from cream look at the ingredients if in the ingredients it's just milk and nothing
else you can use but usually in the creams around the world they put additives emulsifiers emulators
some e numbers these are usually what emulsification is like i'm not a chemist
but it doesn't let the water and the fat content separate for example things we make and then when
we let it sit they separate it can even be soup but in the industrial things that we buy there are
emulsifiers which makes everything very smooth so when that happens you cannot separate as we
have done the water in the milk and the fat in the milk if you cannot do that you can not
get water out so don't use us so i think that's it lots of people are looking at me Refika why
haven't we that's our share of the butter voila now we're gonna eat hope you enjoyed the video
please check out the one we did with the different kinds of cheese lots of love