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@userxayali: #hamakrmashani #حەمەکرماشانی #fyppppppppppppppppppppppp #foryoupage #slemaniyah

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Thursday 16 July 2026 12:19:31 GMT
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r1auaaa.1
𝐕𝐢𝐩𝐨𝐨𝐥𝐚𝐫𝐬𝐬• :
Ama kama gorani hama krmashania be zaa7mat ?
2026-07-16 20:10:50
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My niece be around me a little to much she said GOVERNMENT CREAM YALL🤣😭🤣 I am crying!!! I swear this is unscripted 🤣🩷🥳 I know this videos a little longer then most but she got some good information stay tuned 💪🏼✨ that’s titi baby for sure ! Mind you she’s only 6 💪🏼✨ Th e Recipe The Start: 8 oz (1 Cup) Raw, Unpasteurized Cream The Finish: 2 oz Fresh Raw Butter 🧈 4 oz Real Traditional Buttermilk 🥛 🥣 Step 1: The Butter Process 1. Pour & Whisk: Pour your 8 oz of chilled raw cream into a mixer equipped with a whisk attachment. Turn it to medium-high speed (Level 6-8). 2. Watch the Stages: It will pass through the fluffy whipped cream stage, then start looking dry, yellow, like scrambled eggs. 3. The Split: The second you see liquid starting to splash, drop the mixer to low speed so it doesn't spray. In seconds, the solid butter will lock onto the whisk, leaving the pale buttermilk at the bottom. 4. Strain: Pour the 4 oz of buttermilk into a clean glass jar and save it. 💧 Step 2: Squeezing & Washing the Butter 1. Place your 2 oz butter ball into a bowl and submerge it in ice-cold water. 2. Grab a wooden spatula (soaked in ice water first so it doesn't stick!) or a silicone spatula. 3. Squish and fold the butter aggressively against the sides of the bowl. The water will immediately turn milky as trapped buttermilk drops are forced out. 4. Pour off the cloudy water, add fresh ice water, and keep squishing until the water stays 100% crystal clear. 5. Do one final dry press to squeeze out any remaining water droplets, add sea salt if you like, and shape it! 🥛 Step 3: 4 oz of Buttermilk you started with raw cream, your 4 oz of left-behind buttermilk is the real deal. Here are the two ways: Path A: The 12–24 Hour Counter Method (The Old-School Way) How-To: Do absolutely nothing to it! Just twist a tight, solid lid onto your jar and leave it sitting out on your kitchen counter for 12 to 24 hours. Once it smells beautifully tangy and thickens up slightly, shake it and put it in the fridge. Path B: The Quick Vinegar Shortcut (The Instant Baking Way) How-To: Since you have 4 oz of buttermilk (which is exactly a half-cup), add 1.5 teaspoons of white vinegar or lemon juice directly to the jar. Stir it well, let it sit undisturbed on the counter for 5 minutes until it curdles and gets grainy, and then use it immediately for baking or pop it straight into the fridge! Tips 🥳 Raw cream is naturally packed with millions of alive, beneficial lactic acid bacteria (probiotics). When you leave it out, those
My niece be around me a little to much she said GOVERNMENT CREAM YALL🤣😭🤣 I am crying!!! I swear this is unscripted 🤣🩷🥳 I know this videos a little longer then most but she got some good information stay tuned 💪🏼✨ that’s titi baby for sure ! Mind you she’s only 6 💪🏼✨ Th e Recipe The Start: 8 oz (1 Cup) Raw, Unpasteurized Cream The Finish: 2 oz Fresh Raw Butter 🧈 4 oz Real Traditional Buttermilk 🥛 🥣 Step 1: The Butter Process 1. Pour & Whisk: Pour your 8 oz of chilled raw cream into a mixer equipped with a whisk attachment. Turn it to medium-high speed (Level 6-8). 2. Watch the Stages: It will pass through the fluffy whipped cream stage, then start looking dry, yellow, like scrambled eggs. 3. The Split: The second you see liquid starting to splash, drop the mixer to low speed so it doesn't spray. In seconds, the solid butter will lock onto the whisk, leaving the pale buttermilk at the bottom. 4. Strain: Pour the 4 oz of buttermilk into a clean glass jar and save it. 💧 Step 2: Squeezing & Washing the Butter 1. Place your 2 oz butter ball into a bowl and submerge it in ice-cold water. 2. Grab a wooden spatula (soaked in ice water first so it doesn't stick!) or a silicone spatula. 3. Squish and fold the butter aggressively against the sides of the bowl. The water will immediately turn milky as trapped buttermilk drops are forced out. 4. Pour off the cloudy water, add fresh ice water, and keep squishing until the water stays 100% crystal clear. 5. Do one final dry press to squeeze out any remaining water droplets, add sea salt if you like, and shape it! 🥛 Step 3: 4 oz of Buttermilk you started with raw cream, your 4 oz of left-behind buttermilk is the real deal. Here are the two ways: Path A: The 12–24 Hour Counter Method (The Old-School Way) How-To: Do absolutely nothing to it! Just twist a tight, solid lid onto your jar and leave it sitting out on your kitchen counter for 12 to 24 hours. Once it smells beautifully tangy and thickens up slightly, shake it and put it in the fridge. Path B: The Quick Vinegar Shortcut (The Instant Baking Way) How-To: Since you have 4 oz of buttermilk (which is exactly a half-cup), add 1.5 teaspoons of white vinegar or lemon juice directly to the jar. Stir it well, let it sit undisturbed on the counter for 5 minutes until it curdles and gets grainy, and then use it immediately for baking or pop it straight into the fridge! Tips 🥳 Raw cream is naturally packed with millions of alive, beneficial lactic acid bacteria (probiotics). When you leave it out, those "good guy" bacteria wake up, eat the milk sugars, and create lactic acid. This acid acts as a natural shield, making the environment too acidic for bad bacteria or mold to grow. ❌⚠️Note this ONLY works with raw dairy!! Pasteurized store milk / cream (aka: goverment cream🤣😭) has had its good bacteria killed, so it will just decay and spoil if left out! #butter #howtomakebutter #fyp #food #CapCut
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