I made a ton of butter alright I'm just up on the roof assessing one of the projects that I was considering doing today yeah so as I'm up here I'm just reminded of how much work there is to be done on this property especially in the summertime I would really like to get some things done now on the house so that I can spend all of the warm months in the yard a lot of work to be done so I put this roof on the entire roof the floor and the whole roof assembly this fall this past fall right before it snowed is when I finished it and I'll just show you what I did so I created this new floor out of two by tens and this new roof assembly which is pretty complex and this will hopefully be several bedrooms and maybe a kind of a common area a reading room for the kids this roof makes it look like we've done something in fact one of our neighbors who of course has been watching the progress of this this whole place came to me and he says you know I always thought you were a little crazy and I didn't want to tell you anything says now I can kind of see where you get going for though so alright yeah take that for what it is alright we've changed some some minds we've the may be shown that we're not quite as crazy as as people kind of still know we are you know we're different that's for sure but it's enjoyable I like this life I really really like this life I'm so glad we live here I really am guess what I made it never ceases to amaze even they do it almost every week oh so this I just made this butter it is cultured butter so it's made from sour cream we use this on our savory meals it's got a nice strong flavor but it we don't use it for buttering bread or anything like that so the oldest cream or we use for this and then the freshest cream we use to make sweet cream butter and I'm going to make that whoops I'm gonna make that right now so this is the cream that we got yesterday you see that you okay if I get the mixer to full with cream then it's going to splash everywhere when it turns into butter cream or buttermilk so I'm this is pretty good okay so now we've learned from trial and error that you have to heat up your cream to be warm to the touch not too warm but when you touch it with your finger it just doesn't feel cold anymore that's the perfect temperature and then it will whip up way faster now I'm just going to constantly stir it so it doesn't get too hot so the temperature I'm looking for is just lukewarm not feeling cold when I touch it if I touch it and it's warm that it might the butter might never separate because it's too melted and if it's too cold if it feels cold when you touch it then it's going to separate but it's going to be tiny little chunks and you don't be able to get them to clump together okay perfect so I love using the whisk attachment that is usually the most fast way to get it to whip okay so I have a trick for making it not splash I put I put tinfoil on it okay so after the butter is separated from the buttermilk then you rinse all the buttermilk out and you need it in some cold water and you eat it easy to over the salt the butter you want to do too much just mix it in that's what I do I've got a little bit colder so it's harder to mix I cannot even say how much fun this is she's crazy I mean who wouldn't want to squish in their hands two pounds of butter so there's the cultured butter and there's the fresh one no smell to that this one smells like like a sharp cheese almost like a sharp cheddar smell which which makes wonderful popcorn butter okay hey Ulster you guys watching might think this is too much butter this much pop but it's barely enough there's no such thing as too much butter look at you eat all that butter trying to save popcorn your we have to me you know whatever you have to