Homemade Butter | How to churn butter at home
Many of us think that churning butter at home is a tiresome process. Homemade butter can be made with traditional masher (Mathu in Tamil) which is time consuming to churn butter manually, but the cleaning process is easier. We can also use latest food processor or mixers which makes our job simpler but cleaning the jars would become messy. The quality of the butter depends on the milk. Good quality and thick milk yields good butter. This churning process may be little bit lengthier, but it gives us and fresh cost effective butter.
Homemade Butter
Recipe Category – Dairy Product
Preparation + Cooking time – 30 Mins
Preparation + Cooking time – 30 Mins
Ingredients
- Malai (From milk or curd) – 1 Cup
- Water – Less than half cup
Instructions
1. Boil milk in low flame. Let it cool down. Keep it in refrigerator, after the milk cools, a thick layer or malai is formed on the top. Collect the malai with a spoon and keep it in a container. Store the malai in the freezer section and collect it for about 10 days.
2. Take the malai from the freezer and bring it to room temperature. Transfer the malai to a mixer and pour half cup of water. Turn on the mixer to whip mode. Run the mixer for 5 to 6 minutes and butter will start to separate.
3. The first stage is fluffy cream, the second stage is grainy cream, and finally the butter separates from water. This water is actually called buttermilk. Season buttermilk with salt , hing and use it.Then pour the contents in the colander.
4. Now press the butter with the back of a spoon to remove excess water. Rinse the butter in water until water runs clean. Take cold water in a bowl, and drop the butter. Let it sit for 5 minutes, drain water completely (this step is very important or else butter gets spoiled easily).Collect the butter in a clean and dry container and refrigerate it.
Fresh homemade butter is ready.
1. Boil milk in low flame. Let it cool down. Keep it in refrigerator, after the milk cools, a thick layer or malai is formed on the top. Collect the malai with a spoon and keep it in a container. Store the malai in the freezer section and collect it for about 10 days.
2. Take the malai from the freezer and bring it to room temperature. Transfer the malai to a mixer and pour half cup of water. Turn on the mixer to whip mode. Run the mixer for 5 to 6 minutes and butter will start to separate.
3. The first stage is fluffy cream, the second stage is grainy cream, and finally the butter separates from water. This water is actually called buttermilk. Season buttermilk with salt , hing and use it.Then pour the contents in the colander.
4. Now press the butter with the back of a spoon to remove excess water. Rinse the butter in water until water runs clean. Take cold water in a bowl, and drop the butter. Let it sit for 5 minutes, drain water completely (this step is very important or else butter gets spoiled easily).Collect the butter in a clean and dry container and refrigerate it.
Fresh homemade butter is ready.
Homemade Butter
Tips
1. You can also use mathu as in traditional way for churning homemade butter, but it’s time consuming.
2. Always store malai in the freezer.
3. Rinsing and draining the butter (last step) is very important or else butter gets spoiled easily.
4. You can collect malai from curd also or buy store bought fresh cream to make butter.
1. You can also use mathu as in traditional way for churning homemade butter, but it’s time consuming.
2. Always store malai in the freezer.
3. Rinsing and draining the butter (last step) is very important or else butter gets spoiled easily.
4. You can collect malai from curd also or buy store bought fresh cream to make butter.
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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