00:02 - Hey, we're at a airport.

00:04 - All you need is heavy operation,

00:08 - you know, on the farm.

00:10 - We would say the cream of the mill for a week at a time.

00:16 - And then by Saturday, it was ready to be tear turned into butter.

00:21 - And we had sour cream.

00:24 - This is going to be a sweet cream. Butter.

00:27 - So you have two different flavors going on.

00:29 - The sour cream made more of a tart,

00:34 - taste to the butter.

00:36 - This will have more of a sweet taste.

00:38 - And we used salt when we did

00:41 - the cream into butter on the farm.

00:45 - But I don't bring salt anymore because there was one lady,

00:49 - one time that had a she.

00:52 - She swore she would taste the salt.

00:54 - And I don't know how, because I did not use that much salt.

00:59 - But salt also helps to bring the butter milk out of the butter.

01:03 - That's buttermilk. You put it. Oh, it's whipping cream.

01:05 - It's whipping cream.

01:06 - Oh, it's just plain whipping cream.

01:09 - Oh, you're making fun of the buttermilk will come out.

01:11 - Oh my God. You can butter.

01:15 - Making buttermilk.

01:16 - Yeah.

01:16 - You know that was butter that butter or making butter.

01:21 - But the butter is a by-product of making butter.

01:25 - Okay.

01:27 - But it's all about not just the liquid.

01:32 - I got me.

01:48 - If you want to make this at home,

01:49 - just go to your local food store and just get everything right.

01:53 - That's all you have to get.

01:55 - And I have the steps all over here at the end.

01:58 - If you want to take a picture of it with your phone to

02:03 - do it at home, try it at home.

02:06 - It's over here waiting for you.

02:09 - All. Right.

02:16 - Your second.

02:22 - Very, very.

02:37 - Butter.

02:44 - Does that.

02:52 - Game.

02:53 - What?

02:56 - Are you

02:57 - whatever you use to make your body with the only one.

03:01 - So with half way, I want that air circulation on

03:06 - is that water?

03:08 - So this is a gallon, a gallon jug, gallon churn.

03:13 - So we only put two quarts of

03:16 - cream with the.

03:24 - Oh, that I like

03:26 - the other one I have just put in.

03:30 - That is the most important part.

03:32 - And agitate lead and agitate.

03:36 - You can do.

03:37 - It's ready to go.

03:38 - Where do you.

03:40 - Well when you when we want this turn

03:44 - the agitator though this whole thing all came with it.

03:47 - The egg beater.

03:48 - Oh you can.

03:50 - It's slops all over the place.

03:51 - But unless you have a deep dish.

03:54 - Other than that, you could use a jar and be creative.

03:58 - I have some different things in here that too easy for the agitator.

04:01 - We'll look at those later.

04:06 - For sure.

04:07 - But the next part you just stand for in

04:09 - or shape or however you put.

04:16 - Your.

04:25 - Electrical.

04:30 - Right

04:31 - here.

04:33 - So the other trick is don't use all your free

04:38 - set your cream out the night before or in the morning.

04:43 - So it's up to room temperature when you're ready

04:46 - to make your butter.

05:10 - As your.

05:34 - The main thing is just to keep a steady,

05:36 - a steady thing that a lot of times when we

05:40 - when school teachers have kids do the shake the bottle thing

05:43 - to do, some kids shake real hard, some kids don't shake.

05:46 - So hard.

05:47 - And it takes a long time passing the bottle around the circle

05:51 - for the kids to get butter that way, because you have something

05:54 - in the in the bottle when you shake it, all right?

05:57 - They just shake it.

05:58 - But there is some you can.

06:00 - Yeah, you need an agitator

06:02 - like, you see, there was an agitator down in here because that's what separates

06:06 - the butterfat away from the rest of the liquid.

06:11 - What did you use as an extra pair?

06:14 - Well, I thought if your hair that has some different ideas.

06:18 - Okay, a little wooden block, something that you can wash really easy.

06:23 - I have some plastic links in there off of.

06:26 - You just charge students bottles and they are harder.

06:30 - Plastic is better than a softer plastic.

06:34 - I have one of those rubber bouncy ball.

06:36 - They're just the right size.

06:39 - But just make sure you wash everything real fluid before you put it in.

06:42 - Today's talk to do the agitate.

06:46 - Yeah, I can feel it.

06:48 - I can feel your hand on. Oh, okay.

06:51 - Change is happening. Yeah, I did.

06:53 - So what did you start with? This whole milk?

06:56 - Oh, I'm heavy, heavy whipping cream.

06:58 - I want to try it.

07:01 - Yeah,

07:02 - and hopefully you'll feel better about.

07:05 - Yes, you will see the is going on here.

07:09 - Yeah.

07:10 - It looks like it looks like it

07:12 - looks it's getting sick back.

07:16 - Oh, this is a lot quicker than the all time with a doctor.

07:20 - Okay.

07:21 - But you always see on the old TV people making fun of they have one

07:24 - for the basketball.

07:25 - Well, now Dasher became the agitator.

07:28 - Yeah.

07:28 - Okay, so without a lot of movement that was off his

07:32 - shoulders.

07:40 - You see it in there?

07:41 - It's like that.

07:42 - Yeah, I can see butter here on the side.

07:45 - You want to see what it looks like?

07:47 - Yeah, I know what it looks.

07:49 - Now I got a quick up. Come on over here.

07:51 - Look, I'll just lift it up enough that you can look in there.

07:55 - That's.

07:55 - Oh, yeah. That's. Yeah.

07:57 - Mom says still needs a little bit more. Turn him.

07:59 - Looks like whipped butter.

08:01 - Yeah. Let's turn it one.

08:04 - Yeah. Put it on there I'll take it for you.

08:05 - I try to go ahead and then I could say I may be fair.

08:10 - Well stick around because you can face the boy that it's down

08:14 - the slid.

08:18 - Yeah.

08:19 - I still go a lot right now.

08:21 - Okay.

08:23 - I'll switch properties.

08:26 - I will help you again.

08:28 - It will get it.

08:30 - It's not right.

08:31 - We're gonna push it.

08:32 - Yeah, that's just

08:35 - because of the hill.

08:36 - Oh, the handle. That is right.

08:39 - Still looks like.

08:43 - Oh, thank God I got it.

08:45 - Okay. Go ahead.

08:46 - How should I make the butter?

08:49 - How's it better to go slow like that?

08:50 - Yeah, not not real fast.

08:52 - Just a nice nice nice steady.

08:56 - Okay.

09:03 - Now. Want to try?

09:07 - I worked in there with the heavy cream.

09:11 - I just never got around.

09:13 - Yeah, I wanted to do a half a dozen times.

09:16 - I just never did. Not.

09:21 - Like to start

09:25 - from the get go.

09:31 - Right.

09:34 - Here.

09:36 - Yep. Now, let's get this started to watch down there.

09:39 - I see it then. Stop, stop.

09:41 - Yeah I want you to do that.

09:42 - Are you up to bang it or go down in or not? No.

09:46 - Okay,

09:48 - okay.

09:50 - Oh. Faster.

09:52 - Just a little bit more.

09:54 - Get it all together and get the the milk going here.

09:58 - Now, what do you see sliding down the jar now?

10:02 - Is it the buttermilk? Buttermilk.

10:04 - It has separated the buttered fat out of the rest of the liquid.

10:09 - And what you see now, going down over the edge of the jar inside is the buttermilk.

10:14 - Okay?

10:16 - Fine.

10:18 - You could you could tell if it was going back.

10:21 - Yeah. We've you can't.

10:23 - It gets a rancid smell to

10:26 - the chamber.

10:26 - Let me tell. Me.

10:39 - But we got to taste the butter.

10:41 - Oh, you better believe it.

10:43 - We've got good bread down here and everything

10:46 - like.

10:52 - That.

10:58 - This is why you want a wide mouth.

11:00 - You're.

11:01 - If you're going to do this at home, you want something with a wide mouth.

11:10 - Feel you never wanted.

11:33 - Yeah.

11:36 - Now, what's left in there is your buttermilk.

11:40 - You would use that?

11:41 - My mother had a recipe for chocolate cake.

11:44 - They used buttermilk pancakes,

11:48 - things like that.

11:49 - They use buttermilk,

11:52 - but it's not like your buttermilk that you buy in the store.

11:54 - No, it's it's different. Yes, different.

11:57 - I mean, if I use this buttermilk to make pancakes,

12:01 - I always add a little bit of vinegar to what you think because,

12:05 - they still, even though it says heavy whipping cream,

12:08 - it's still been through a process where you don't have all of the stuff

12:12 - that you would have if you had it straight from the cow, like

12:16 - we had it on the farm.

12:19 - Hey, let me clean my hand off here

12:23 - and then I'll show you the next.

12:36 - You know, on the farm, we kind of go

12:38 - like this twice as big as what this

12:42 - hand.

12:44 - Over the years, it developed a crack through it.

12:48 - And my mother, in her wisdom up towards that one, into the crack, put a nail.

12:53 - Yeah.

12:53 - So that that crack was always open and that buttermilk drained

12:57 - right down to that crash into a bowl underneath.

13:04 - Okay.

13:05 - You take your paddle and you start working your butter

13:09 - because you want to try and get as much buttermilk

13:12 - out of the butter as what you possibly can.

13:16 - And this is where I would add a little bit of salt at home

13:22 - after I was working the butter.

13:24 - Because again, the salt helps to bring the

13:28 - the buttermilk out of the butter.

13:31 - And it also gave it.

13:34 - It also brought the flavor out to.

13:43 - You know.

13:56 - It used to be a joke going around

13:59 - who's the meanest person in the world?

14:03 - And the answer was the cook because she paddles the butter

14:08 - and she beats the eggs.

14:13 - So you started with heavy lifting, heavy whipping cream.

14:16 - That's that's all. That's all you need.

14:19 - What is your ratio of butter to cream like that?

14:23 - You get out of your cream. Well,

14:26 - this this was two quarts of cream.

14:29 - Right.

14:30 - And so you're seeing you see the amount of butter that you have here.

14:34 - And then you see the amount of butter in here.

14:36 - Is that about a pound about about maybe a little bit more.

14:41 - It looks like more, but that's, that's what you would look for in the store.

14:44 - Heavy whipping cream.

14:46 - Yeah.

14:47 - And like I said, make sure you keep it,

14:50 - get it up to room temperature.

14:53 - Could you get more butter depending on the butter fat.

14:58 - We had jerseys and guernseys on the farm

15:03 - and their, their butterfat content was very, very hard.

15:08 - Holsteins.

15:09 - Holsteins are bred not to have a lot of fun of fat.

15:14 - You don't know they're, they're your bread milk their bread for the milk.

15:18 - Yeah.

15:20 - Because we didn't have.

15:23 - Oh why. Not.

15:28 - There is very butter.

15:32 - Let's.

15:44 - So maybe

15:45 - I need a nice

15:47 - that Diana said they're upstairs with with our team and stuff.

15:52 - She said there's all kinds of silverware up there, but I need a knife.

15:55 - Just a knife.

15:59 - Know I got a good story. So.

16:07 - Okay.

16:08 - The gentleman first.

16:09 - Oh, and then the lady. Sure.

16:11 - Tonight, because you too.

16:12 - Well get me well, this lady go first.

16:15 - Let me go first.

16:16 - I said, because it's.

16:17 - You get a chunk of bread.

16:20 - Help yourself to a piece of butter.

16:27 - And for me,

16:29 - at the table for

16:32 - this moment, all they know is.

16:36 - Thank you.

16:37 - Good.

16:37 - Who's that?

16:39 - Yeah.

16:41 - That's delicious.

16:43 - Yeah. You.