We made butter from our Jersey cow as I was growing up (hobby subsistence farm) such that I never had store milk until I was 17 Except when I stayed at friends house...I thought store milk tasted like water with white food coloring added, turned out whole Jersey milk is known for its Very high butterfat content so my tastes where a bit skewed!
I was looking at the result from video and it's close but I wonder if he started with store purchased whole whipping cream? It may have much of the buttermilk removed?...what we would get on the farm would be the yellow clumps of butter would be floating in pale buttermilk, looks like slightly watered down 2%.
Mom would scoop this soft butter out into a wooden bowl and knead it with a wooden spoon for a couple minutes, this would remove the last of the buttermilk trapped in the soft butter, then salt to taste or leave unsalted. The result was butter that would hold its shape but easily spreadable at room temp and very firm stored in refrigerator.
Interesting fun fact: the butter would be More yellow than store butter in the summer time (grass feed)
In winter the butter would be much more pale color nearly white sometimes.
Fun project for the steam engine to run!
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