How To Make Your Own Butter | Bon Appetit
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The best way to , How To Make Your Own Butter | Bon Appétit , , bzgRUDI4YBU , https://www.youtube.com/watch?v=bzgRUDI4YBU , https://i.ytimg.com/vi/bzgRUDI4YBU/hqdefault.jpg , 320594 , 5.00 , Retailer-bought butter is available in every type, shapes, and sizes but there's something unmistakably satisfying (and delicious) about ... , 1649347207 , 2022-04-07 18:00:07 , 00:08:48 , UCbpMy0Fg74eXXkvxJrtEn3w , Bon Appétit , 6119 , , [vid_tags] , https://www.youtubepp.com/watch?v=bzgRUDI4YBU , [ad_2] , [ad_1] , https://www.youtube.com/watch?v=bzgRUDI4YBU, #Butter #Bon #Appetit [publish_date]
#Butter #Bon #Appetit
Store-bought butter is available in all types, shapes, and sizes but there's something unmistakably satisfying (and delicious) about ...
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I thought it was funny when she said food scientists I was like you mean a chef? but then I was impressed by the scientific knowledge included in the video. I take it back.
So…can we talk her Marxist food paper or nah🧐🤔😭
so how did you turn the milk into cream? you started off saying you needed milk but then cultured cream with butter milk and forgot step about what to do with the milk
I saw that paper title and I must say thank you, Arielle! 12 fascinating pages of dialectic analysis of food culture… I love when my interests overlap!
Great info – proportions? timing? mixer speed? Some specifics would be helpful Bon Appetit…
This was scarcely… unhelpful if you wanted to follow this to make your own butter. The reason I say so is because it wasn't made clear what she used. She first showed us a bottle of heavy cream, then proceeds to say fresh raw cream. Raw cream AND heavy cream are two completely different things, and I have no idea which she used (but I have not seen heavy cream that thick before). Next up, the 'fermentation' process. She proceeds to say "give a warm nap", and "the longer the fermentation goes". So, WTF is that supposed to mean? At what temperature? And for how long? Different produce have a different range of temperature for their fermentation process. Stating 'warm' is simply inadequate as warm could be anything between 18 C to 40 ++ C. And don't even get me started on the duration of the entire fermentation process, as I can't even fathom how 'long' is considered long in their minds. We (viewers) aren't professionals, so what might seem to be a common knowledge to them might not be so for the rest of the viewers.
boooooooooo! horrible video !!!! horrible host !!
Calling someone a “backslopping butter maker” is my new favorite way of passive aggressively calling someone thrifty
Marxism is evil and postmodernism is a cancer.
I love this. More Arielle and videos like this would be appreciated
you are amazing, thanks.
OMG, y'all hired Arielle Johnson! Awesome.
❤️❤️❤️❤️thank you
Put milk in can, add water, let sit until rancid- Bon Appetit!
pass
I like this person! More please! This is dope and makes me actually wanna try making my own butter!
I dont think she understands what 'metaphyically' means
So about how long did you let that cream set to ferment before churning?
a blob of butter making a blob of butter.. nice!
incomparable
Growing up a farmboy, I hand churned pounds of butter out by shaking gallon jars of cream. Miss both the butter and buttermilk that resulted. Thanks for this video, I want to give it a try your way… with a mixer!
Chemically and metaphysically ?!?!?! Really ?!?!?!
Brad already did this
more arielle and less brad. thanks
Where is? Molly?
Calming
Her article should be titled, "Marxist analysis: 1 part authoritarianism, a dash of poverty yields delightful bread lines".
Fun fact: Some wines undergo a secondary lactic acid fermentation and create diacetyl — this leads to the "buttery" character in some chardonnays, for example.
You probably shouldn't it so much butter