How to Make French Butter | Chef Jean-Pierre

Your ongoing advocacy of butter is inspiring. Butter advocates of the world unite!

I love how he laughs like an evil French genius every time he says "butter". Made it today. Phenomenal.

My grandmother died when I was young about 10 years old. The Holiday meals she made are legendary. She milked cows and made fresh , sweet butter. She raised chickens, ducks, geese and Ginne hens. She had a garden that went all the way around her house year around. All she needed from the store was flour, sugar,yeast and baking powder. 👍

This guy is an international treasure. He needs his own UNESCO listing.

For those of you without a mixer on hand you can shake the cream in a mason jar till your arm falls off to make butter. That’s how my mother taught me as a child.

This is the reason Chef J.P is the best and unequaled. No other chef will explain anything in such fine detail. Not only a great chef but an incredible teacher too 👏😃

Butter is one of the greatest gifts God has given to mankind. Great video Chef!

In Mexico here, Butter is very expensive. And most of it is bleached butter and doesn't have that old style flavor I enjoyed In Australia. We have an outdoor garden restaurant, and we use a lot of butter. I tried making this in our midweek days off...and this is absolutely the best, what I call old style butter. Everyone loved it. Its used in the cooking...on croissants for breakfast, on toast, Makes our homemade seafood sauce for pouring over our grilled seafood broil, completely different, for the better. This simple recipe is a game changer for us, Chef JP. Many Thanks for taking the time to look at the smaller details that improve all!

Hi Chef. I found your channel on July 4th. I have already watched about 75 of your videos and have cooked 5 of your recipes. I've cooked professionally for about 20 years and I am still able to pick up new information from you. Thank you for the video about the health benefits of butter. I showed my girl and she is finally coming to terms with how much butter I use. I appreciate your effort. Enjoy your retirement.!

I love seeing how happy he is while cooking. Love it it's so genuine 😊

I recently tried cultured butter, and I realised that I’ve been missing out my whole life. It brings creaminess to a whole new level.

Another EXCELLENT thing to do with butter is to smoke it! Simply take a pound or two of a good quality butter, and put it into a stainless steel bowl, and then put that into a smoker at around 140 degrees f using hickory, apple, cherry, or whatever your favorite smoking wood is. Take it out after 4 or 5 hours, and put it into the 'fridge. Stir it every 20 minutes (or so) until it thickens, then form it into a log, wrap in foil, refrigerate it, and cut off chunks to finish a steak, a salmon filet, or to top a baked potato, or a cob of sweet corn --- or whatever you'd like. DELICIOUS!!!

There is nothing BUTTA than watching a Chef Jean-Pierre video!!

My group of friends have had a supper club for years, one month in someone's house the next month at a restaurant. Last month, my wife and I hosted a Chef Jean-Pierre inspired dinner with onion soup, short rib, mashed potatoes and of course this amazing butter. Leftovers made their way into the office. Everyone concerned loved it all and everyone wants more BUTTER!

Made my own butter for over 20 years now and i do it exactly like this! So much better than anything in the shops.

11:16 “you can put it on bread, you can rub it all over your body!” I’ve never felt so seen. 🥹 Chef Jean-Pierre really GETS my relationship with butter

Chef is using Marburger buttermilk! This is my absolute favorite buttermilk, and yes I drink buttermilk and it's delicious. If you buy this buttermilk to use in the recipe here or you use buttermilk to make things like biscuits or cornbread or even pancakes, follow Chef's advice and leave the buttermilk out on the counter for at least overnight if not 24 yours .This not only thickens up the buttermilk it gives you more of the culture and a much tarter flavor. Not that long ago you can only get this buttermilk in Pennsylvania and surrounding states however I know you can get it in many supermarkets around the country now. If you can't find this particular variety I highly recommend looking for a Bulgarian style cultured buttermilk which is also very thick and very tart. You can also make a variation of chef's recipe bringing the mixture up to between 180 and 200° and make cheese. I believe if you poke around on YouTube you can find a couple of recipes for cheese using cultured buttermilk. If you've never made it you're missing out

I tapped here to make sure you were going to talk about and make cultured butter. And 1 minute in, you did not disappoint. Excellent butter video.

This worked BEAUTIFULLY! I let it stand for 36 hours then chilled another 4 hours before whipping. I followed the measurements on the recipe using 40% cream and wound up with 15.9 ounces of amazingly tasting butter and about a quart of incredibly tangy buttermilk. :) Thank you so much.

Lovely recipe! When I was in the Kindergarten, my teacher had a bottle of buttermilk mixture, and each student took turns shaking the bottle to create butter. Meanwhile, my teacher Mrs Lockner grated zucchini. She added both ingredients to a pan on a hot plate, and sauteed the veggies. All of us students loved the dish! ❤️