BUTTER MAKING – Making Your OwnmusicSpring is the traditional time of year for making butter. If you want to give it a try, well, get your pencil and paper ready, because we’re going to tell you how to churn your own butter at home. I’m Jim Metzner, and this is the Pulse of the Planet.”The hard thing about making butter at home is getting good cream.”Jonathan White is the cheesemaker at Egg Farm Dairy in Peekskill, New York. He’s going to take us through the steps of making homemade butter.”Get the freshest cream you can. Good cream that was not ultra-heat treated. Look for a container that does not say ‘UHT’ on it. You want to warm the cream up to about 55 degrees.”ambience: cream pouring”Put it in your food processor, blender, or just in a jar. And then beat it, shake it or whir it in the food processor until it foams up.” ambience: blender running”It will form whipped cream, and then just keep going, and eventually, probably after just a few minutes, the soft whirring sound will become kind of a sloshing.” ambience: blender sloshing”At that point, you can drain out the buttermilk.”ambience: draining buttermilk”And then add back into the butter an equal amount of ice water. Swirl the ice water, without the ice, for about a minute or two. What that does is it rinses the butter and it hardens up the fat. And then drain out the rinse water.”ambience: draining water, kneading/draining”Then you’ll have butter, it’ll be a little bit wet. And to get the water out, you can take a rubber spatula. And just squeeze the butter, mash it, sort of knead it in an upside down bowl, let the water run out.”ambience: tearing plastic wrap/scooping/wrapping butter “And then you can put it in a piece of wax paper, roll it into a nice log. Toss it in the freezer, let it sit in the freezer over night to harden up. And then you have butter. Only don’t put it all in the freezer. Take some of it and put it on bread, and eat it right away, because butter that’s freshly churned is something very special.”Here’s wishing you a pleasant Spring, and some freshly churned butter. I’m Jim Metzner, and this is the Pulse of the Planet.
BUTTER MAKING--Making Your Own
Learn how to churn your own butter at home.
Air Date:05/30/1997
Scientist:
Transcript:
BUTTER MAKING - Making Your OwnmusicSpring is the traditional time of year for making butter. If you want to give it a try, well, get your pencil and paper ready, because we're going to tell you how to churn your own butter at home. I'm Jim Metzner, and this is the Pulse of the Planet."The hard thing about making butter at home is getting good cream."Jonathan White is the cheesemaker at Egg Farm Dairy in Peekskill, New York. He's going to take us through the steps of making homemade butter."Get the freshest cream you can. Good cream that was not ultra-heat treated. Look for a container that does not say 'UHT' on it. You want to warm the cream up to about 55 degrees."ambience: cream pouring"Put it in your food processor, blender, or just in a jar. And then beat it, shake it or whir it in the food processor until it foams up." ambience: blender running"It will form whipped cream, and then just keep going, and eventually, probably after just a few minutes, the soft whirring sound will become kind of a sloshing." ambience: blender sloshing"At that point, you can drain out the buttermilk."ambience: draining buttermilk"And then add back into the butter an equal amount of ice water. Swirl the ice water, without the ice, for about a minute or two. What that does is it rinses the butter and it hardens up the fat. And then drain out the rinse water."ambience: draining water, kneading/draining"Then you'll have butter, it'll be a little bit wet. And to get the water out, you can take a rubber spatula. And just squeeze the butter, mash it, sort of knead it in an upside down bowl, let the water run out."ambience: tearing plastic wrap/scooping/wrapping butter "And then you can put it in a piece of wax paper, roll it into a nice log. Toss it in the freezer, let it sit in the freezer over night to harden up. And then you have butter. Only don't put it all in the freezer. Take some of it and put it on bread, and eat it right away, because butter that's freshly churned is something very special."Here's wishing you a pleasant Spring, and some freshly churned butter. I'm Jim Metzner, and this is the Pulse of the Planet.