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Hi Hoodlums!

I had come across a video last week on YouTube, and over the last few days, Thearcher and I tried it out, and are really impressed with the results we got. The video shows a guy making butter from heavy cream in an empty water bottle in under a minute. No chemicals, no preservatives, no food coloring to make it pretty and yellow...just cream and a bit of salt if you want salted butter. The key is the ridges down the water bottles...not using a smooth bottle or glass...the riffles in the water bottle intensify the "churning" effect that shaking the bottle vigorously accomplishes, and butter appears quickly.

What we made tastes like butter, cooks like butter, stays soft in the fridge in a bowl like the texture of "whipped butter" so easy spreading on anything even plain bread without tearing up the bread. The video shows him having a bit of water he pours out after he is done to get his finished butter, but we have made 2 batches now and had not even a drop of water come off of ours... We made 1 with no salt and it is great just like unsalted butter, so the only ingredient was the heavy cream...the other batch with just a pinch of salt added. Next time we have spaghetti or lasagna we are going to make a new batch and leave out the salt but add garlic powder and parsley and make our own garlic butter for garlic bread.

Enjoy, and if you try it, please post your experiments and what varieties/additives or kinds of butter you make. Shake shake shake!!

No way! That's really cool. I will definitely be trying this next weekend.

but...then you still need a cow to be able to make the heavy whipping cream!
Cool. Now how do you make the heavy cream?!
[quote name='Mako' timestamp='1384832671' post='584380']

Cool. Now how do you make the heavy cream?!


I think you can let fresh milk sit for a while and then scoop the cream off the top once it separates out.
That is cool! I'm gonna try this at Thanksgiving.
If you buy whole milk you can let it sit overnight and the heavy cream floats to the top. Store bought milk is homogenized where dthe milk is forced through a "strainer" which breaks up the mik molecules to the point that the cream molecules are separated and will not collect to each other. That is what homogenized means.
Many years ago when I was in my teens, I would ride a horse the five miles to my grandparents farm. My grandmother would give me two quarts of raw cream in two mason jars. We would wrap the jars in towels and put them in my saddle bags. By the time I got home they were butter. I havn't thought about those rides for thirty years, thank you for posting and reminding me.

Thanks for the video - have made more butter than I care to think about growing up milking. last time I made butter was about 15 years ago - real similar to this - we took heavy whipping cream and put it in 35mm film canisters about 1/3 full and shook the blazes out of it - was for cub scouts - they made enough to put some on a cracker.
Archer's Wife... Just so I know if I'm in the ballpark, what kind of bottle/container have you used, and about how long did you shake it to get butter?
Great questions! The bottle I used, as was showed in the video clip, was an empty water bottle (16.9 ounce) that has the little riffles all down the side of the bottle....not smooth like glass or pop bottles....the little riffles in the water bottles are key in the "churning" efforts as the riffles grab the cream and enhance the shaking action further. We have made a batch twice, and we didn't quite achieve the 54 seconds or whatever he did in under a minute in the video, but in about a minute and a half both times we had butter. I shook as hard as I could as long as I could, then when I hurt too bad with the arthritis in my shoulders, handed the bottle off to thearcher and he resumed shaking until there was "no more shake" in the bottle...cut it open scoop it out and voila butter. Does this answer everything you asked?

[quote name='Motman241' timestamp='1384889994' post='584405']

Archer's Wife... Just so I know if I'm in the ballpark, what kind of bottle/container have you used, and about how long did you shake it to get butter?

I guess I'm having fresh butter tonight! <img src='http://hoodswoods.net/IVB/public/style_emoticons/<#EMO_DIR#>/thumbsup.gif' class='bbc_emoticon' alt=':thumbsup:' />
[quote name='TheArcherWife' timestamp='1384895278' post='584411']

Does this answer everything you asked?


It sure does. Thanks. <img src='http://hoodswoods.net/IVB/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='Smile' /> I just didn't want to be sitting there for 45 minutes still shaking. And if you found some other source of bottle, I was curious.
[Image: butter.jpg]

It worked very well and tasted great! It took us a few minutes of shaking, but we weren't shaking it nearly as hard as the guy in the video, and we were passing it around and laughing. We weren't sure when it was "done" (when we could quit shaking). When the bottle starts clearing up (as shown), it's almost there. We did get some water with it, and our bottle had a bit of an hourglass shape, so it was hard to get out. Other than that, it was fun. Thanks for the idea and family activity.
Actually, that looks like a cool thing to do with kids!

Thanks for the posts...
I think the grand kids are making butter for Christmas day pancakes on Christmas eve.
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