[1 - 1] I really can't think of an ingredient
[1 - 4] that is more satisfying warming and even
[4 - 6] cozy as butter it just makes people
[6 - 8] happy it makes them smile wish there
[8 - 10] were some sort of visual analogy for how
[10 - 15] eating butter makes you feel I got
[15 - 22] nothing anyway let's talk about butter you know
[22 - 23] anyway let's talk about butter you know that feeling when you've had a friend
[23 - 25] for a long time and you finally meet
[25 - 26] their parents and everything makes so
[26 - 28] much more sense you understand their
[28 - 30] weird quirky behaviors their funny sense
[30 - 32] of humor their odd head shape
[32 - 35] well the same works for butter so let's
[35 - 37] start with milk milk is an oil and water
[37 - 39] emulsion it's about 90% water and
[39 - 41] dissolved in that water are sugars and
[41 - 42] proteins and suspended from out that
[42 - 45] water are globules of milk fat each just
[45 - 47] a few microns across straight out of the
[47 - 50] cow the average milk contains 4% fat and
[50 - 52] closing each globule is a membrane that
[52 - 54] keeps the fat particles separated and
[54 - 56] suspended but despite those membranes
[56 - 58] the fat globules which are less dense
[58 - 60] than water will eventually rise to the
[60 - 62] top of milk after a day or so of sitting
[62 - 64] undisturbed the topmost layer of
[64 - 66] unhomogenized milk will contain 35% but
[66 - 68] more fat skim off that top layer and
[68 - 70] you've got cream still an oil and water
[70 - 72] emulsion but a much richer one that
[72 - 75] cream becomes butter to the process of
[75 - 77] churning churning involves beating air
[77 - 79] into the cream and slamming lambing
[79 - 81] lambing the fat particles against one
[81 - 83] another again again and again on a
[83 - 85] microscopic level tiny air bubbles
[85 - 86] worked into the cream act like magnets
[86 - 89] for fat each air bubble will stick to
[89 - 91] several fat particles and disrupt that
[91 - 92] protective membrane causing the fat
[92 - 94] particles to stick to the surface of the
[94 - 97] bubble when two air bubbles collide boom
[97 - 98] the fatty layers that surround them
[99 - 101] combine into a larger fat clump fat
[101 - 103] clump sticks the fat clumps snowballing
[103 - 105] until all of the butter is essentially
[105 - 107] one big mass and the liquid is swimming
[107 - 109] in is fat-free buttermilk during the
[109 - 111] churning process another really
[111 - 112] interesting thing happens where's milk
[112 - 114] and cream are both emotions of fat
[114 - 116] droplets swimming in water butter is
[116 - 118] just the opposite it's made up of tiny
[118 - 120] droplets of water suspended without the
[120 - 123] butter fat by law butter made in the US
[123 - 124] has to contain at least 80 percent
[124 - 126] butterfat though some Premium butters
[126 - 128] and those made in Europe can go up as
[129 - 131] percent the remaining pieces of the pie
[131 - 133] are about 13 to 19 percent water and
[133 - 135] about 1% of what we call them milk
[135 - 137] solids that would be protein sugars
[137 - 140] vitamins and minerals and there you have
[140 - 143] it butter a simple singular foundational
[143 - 146] ingredient except it's not really all
[146 - 149] that simple or even singular but truth
[149 - 151] is butter contains multitude butter is
[151 - 153] an impressive shapeshifter taking on a
[153 - 155] wide range of forms based largely on
[155 - 158] temperature a cold stick of butter
[158 - 160] straight from the fridge around 34 to 40
[160 - 162] degrees is really fun because butter fat
[162 - 165] is highly saturated this quality makes
[165 - 166] fridge temperature butter pretty
[166 - 168] horrible for spreading on bread but
[168 - 171] incredibly useful in baking as we talked
[171 - 173] about in our ultimate biscuit showdown
[173 - 174] episode which you should watch if you
[174 - 176] haven't we create flakiness in baked
[176 - 178] goods by sandwiching layers of dough
[178 - 180] with layers of the chilled butter as the
[180 - 182] baked good heats in the oven the butter
[182 - 183] fat melts releasing the water which
[183 - 185] turns to steam that helps puff and
[185 - 187] separate those layers of dough that's a
[187 - 189] beautiful thing for biscuits croissants
[189 - 191] and puff pastry as this temperature
[191 - 193] climbs into the 60s butter turns into
[193 - 197] wait for softened butter that might
[197 - 199] sound like kind of a vague term but
[199 - 200] softened butter actually refers to a
[200 - 202] really specific temperature
[202 - 204] ideally 67 degrees at that temp it's in
[205 - 206] a perfect state to be creamed with sugar
[206 - 208] now here's how that works
[208 - 210] softened butter and sugar go into a
[210 - 212] stand mixer with a paddle attachment and
[212 - 214] beat it up as the sugar is forced
[214 - 215] through the butter it leaves millions of
[215 - 218] microscopic air bubbles in its wake when
[218 - 219] used in say a cake but the bubbles
[219 - 221] expand in the heat of the oven
[221 - 223] contributing the lightness and lift if
[223 - 225] the butter is too cold and firm the air
[225 - 226] can't be incorporated and if the butter
[226 - 229] is too warm the bubbles collapse butter
[229 - 231] in the 70s and 80s had really big hair I
[231 - 234] mean butter in the 70s and 80s is
[234 - 236] lusciously spreadable this butter is
[236 - 238] breads best friend now up to this point
[238 - 240] and our climb on the old mercury we've
[240 - 242] seen some changes in texture but from
[242 - 244] here on out things get a lot more
[246 - 249] dramatic when butter creeps into the 90s it loses
[249 - 252] when butter creeps into the 90s it loses one of its key attributes the butter fat
[252 - 254] reaches its melting point turns to a
[254 - 255] liquid and is no longer capable of
[255 - 257] separating those protein and sugar rich
[257 - 260] drops of water that's right the emulsion
[260 - 262] breaks melted butter is for dipping
[262 - 264] Lobster in I guess there's other stuff
[264 - 266] you can do with it oh right
[266 - 267] melted butter is perfect for adding the
[268 - 269] cookies and quick breads where you don't
[269 - 271] want the added air that creamed butter
[271 - 272] would bring if we keep heating the
[272 - 275] butter up over 212 degrees we boil off
[275 - 277] leaving just the butter fat and the milk
[277 - 279] solids behind once all of the water is
[279 - 281] gone the temperature can continue to
[281 - 284] climb in the mid 200s the milk solids
[284 - 286] brown thanks to the my hard reactions
[286 - 288] can we get culinary gold ultra nutty
[288 - 290] brown butter from the melted state you
[290 - 292] could also make clarified butter or you
[292 - 294] skim off the milk solids ladle off the
[294 - 296] butter fat and leave the water behind
[296 - 298] clarified butter free of those brown a
[298 - 299] bowl milk solids can be heated to nearly
[299 - 302] 400 degrees before it starts to smoke
[302 - 304] making it ideal for searing meats you
[304 - 306] can also make ghee or do you slowly cook
[306 - 308] it until the water is gone and look
[308 - 310] solids brown but then you strain out the
[310 - 313] brown bits he gives you that same super
[313 - 314] high smoke point but lovely nutty
[314 - 317] background flavor the possibilities with
[317 - 319] butter are nearly limitless when they're
[319 - 320] all improved if you buy really good
[320 - 323] butter these days you can buy great
[323 - 324] butter at the supermarket and you should
[324 - 326] do just that but you should also try
[326 - 328] making your own butter at home I'm not
[328 - 330] talking about accidentally over whipping
[330 - 332] cream with the kids as a fun science
[332 - 334] experiment I'm talking about making New
[334 - 336] Deal cultured butter cultured butter
[336 - 338] starts with cream and friendly bacteria
[338 - 339] that ferments some of the lactose sugar
[339 - 342] into lactic acid it adds Tang eNOS and
[342 - 344] also thickens the cream in the old days
[344 - 346] culturing just happened naturally as
[346 - 347] cream sat around waiting for to be
[347 - 349] churned into butter nowadays you can
[349 - 351] make it with far more precision and
[351 - 353] trust me on this you want to make it
[353 - 354] butter made with cultured cream is
[354 - 356] really good stuff
[356 - 358] let's go to the kitchen we're gonna be
[358 - 360] making Paul Adams cultured butter recipe
[360 - 361] which calls for two ingredients the
[361 - 363] first of which is cream now you probably
[363 - 364] saw that coming you want to get your
[364 - 367] hands on the best cream possible you can
[367 - 369] find it go for pasteurize not ultra
[369 - 370] pasteurized cream that is free of
[370 - 372] stabilizers you'll be rewarded with
[372 - 375] better the next ingredient is buttermilk now
[375 - 376] the next ingredient is buttermilk now the specific cultures and supermarket
[376 - 378] buttermilk will not only sour and
[378 - 379] thicken the cream they'll also produce
[379 - 382] new flavor compounds the most important
[382 - 383] of these new compounds is something
[383 - 385] called diacetyl it's a molecule that is
[385 - 387] responsible for what we perceive as
[387 - 389] buttery flavor synthesized diacetyl is
[389 - 391] added to a wide range of commercial food
[391 - 393] products including margarine and
[393 - 395] microwave popcorn and this is the real
[395 - 397] magic of kosher butter it ends up
[397 - 399] tasting more buttery and regular butter
[399 - 402] who doesn't want that now we simply
[402 - 403] combine the cream and the buttermilk in
[403 - 405] a lidded container and let it sit at
[405 - 406] room temperature for at least 24 hours
[406 - 409] or ideally 7 days yep you heard that
[410 - 412] right a full week now your cream will sour and
[412 - 414] a full week now your cream will sour and thickens slightly in 24 hours but after
[414 - 416] a week of fermentation it will get deep
[416 - 418] buttery flavor you're essentially making
[418 - 420] creme fraiche here so don't hesitate to
[420 - 421] steal spoonfuls of this stuff throughout
[421 - 424] the week for pasta sauces or a dollop on
[424 - 426] dessert after a week your cream will
[426 - 428] smell tangy and pleasantly funky it's
[428 - 430] time to turn first show the cream to
[430 - 433] between 55 and 60 degrees if it's too
[433 - 435] cold it's impossible to turn if it's too
[435 - 437] warm too much of the fat is still liquid
[437 - 438] and not crystallized and you end up with
[438 - 440] a greasy product then we just transfer
[440 - 442] the cream to the food processor and let
[442 - 444] it rip until grainy whipped cream turns
[444 - 446] into butter splashing around in
[446 - 449] buttermilk we did it then we separate
[449 - 450] the two using cheesecloth save that
[450 - 452] buttermilk for pancakes and biscuits and
[452 - 454] dunk that butter into an ice bath to
[454 - 457] chill it slightly then comes the final
[457 - 458] step of kneading the butter to remove
[458 - 460] excess pockets of buttermilk I do this
[460 - 462] in a large bowl with a wooden spoon then
[462 - 464] we just scrape the butter into a new
[464 - 466] container the stuff is deeply buttery
[466 - 469] rich comforting and perfect for
[469 - 471] slathering on bread or melting or
[471 - 473] browning or making ghee I'm pretty sure
[473 - 475] no matter what you do with it this is
[475 - 479] how to eat butter
[479 - 483] wait a minute now this is how to eat the
[483 - 488] butter did you like that episode
[488 - 490] have you made cultured butter yet why
[490 - 493] not go make it but first hit that
[493 - 497] subscribe button do you love the butter