Homemade Fresh Butter – How to make butter at home
Homemade Fresh Butter
Homemade fresh butter can be made in less than ten minutes. All that’s needed is cream and an electric mixer. “It is so simple, but so exquisite”. Making butter at home is very simple and does not take much of your time. Homemade butter will be Pure butter without any additives, coloring agents or preservatives in it. Indian families make butter at home and it taste better than the butter you get outside.
I make butter from the malai or cream that we get from whole milk. Butter is served with almost all kind of stuffed parathas, bread toast, sandwiches and tadka for Indian dal’s (lentils) . In punjab butter is liberally used while serving the famous combo of Makki di roti with Sarson ka saag. People also make butter from curd, but I have always made both butter and ghee (clarified butter) from whole milk cream.
Homemade fresh butter step by step video recipe
Homemade fresh butter step by step written recipe
- Cream / Malai - as required
- To make butter at home - Pour the cream in a bowl and beat it with the help of mixer grinder or beater until the butter separates from the butter milk. (First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 3 to 5 minutes -- by hand may take longer. In this process, you are separating the butter fat from the liquid.)
- With the help of hands squeeze the butter so that butter milk separates from the butter as shown in video. Save the butter milk for cooking and baking other dishes.
- Our fresh butter is ready to use. Spread on toast, corn on the cob, a baked potato, or whatever you like and enjoy!
- If you want to give it a desired shape, then pour the fresh butter in a mold with a butter paper and keep in the fridge for a while. After some time you'll notice that the butter is frozen.
- Refrigerate up to 1 week or freeze for up to 6 months.
2. If the weather is cold then add some warm water while beating the cream. It will help in making butter fast.
3. You can use leftover butter milk in preparation of curry and vegetables.
4. Season to taste with salt if you like.
If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the ” like,” “share,” “tweet,” or Google+ buttons or “Pin it” button below the post. Thank you!
Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!