Homemade Butter

My desire to make homemade butter has especially came after I ate Adai from my mother in law who used to serve this along with white homemade butter and it tasted superb.  Adai is typically a traditional south Indian(Kerala/Tamilnad) thick pancake made with the mixture of lentils and soaked rice which are blended coarsely along with little ginger, Jeera and chilies.

Unlike Dosa this batter need not be fermented it can be readily used. 

Also homemade butter has its own taste and making butter at home is super easy and the results are even more gratifying .

To make butter at home all you need is heavy cream. I normally buy full cream milk. The technique initially is to extract more cream from a packet of full cream milk by boiling the milk and allowing it to cool down so that the cream settles.

You will observe a thick layer of cream is formed on top of the milk after a period of 6-8 hours. This cream now needs to be separated into a container

I extract the cream on a daily basis and store the cream in a container in the refrigerator as I continually make butter in batches which also helps in maintaining the freshness of the butter and thereby taste

Once you stored the cream for about even a week also take it out add one or two spoons of curd in to it and keep it outside the fridge for 5 to 6 hrs also for the cream to turn sour. Traditional way of making butter is from curds so this process will ferment the cream and it will in turn in to curdy cream. 

Now this need to put back again in refrigerator. In case if you are not ready to make butter the next day never mind keep adding the cream in to the same container but just give it a little mix after adding every day. 

The day you are ready I recommend to take out the container and allow it to come to room temperature. 

Today I am going to show how to make butter using food processor /mixer. 

Recipe:

I would recommend using 1/4th of the cream in the jar. it’s not that it will fly out of the mixture and there will be a rainstorm all around your kitchen. But you will get good enough quantity to be enjoyed for a week also. 

Add a little cold water fill it 1/2th of the jar and whip it continuously for longer period.  Yes this method would sound similar the way of adding whipped cream in a jar closed with lid and by shaking vigorously in the end you will see the solid fat separating from butter milk which is butter. 

How to make home butter? 

Step 1:

Depends on the size of your food processor jar place 1/4th of the sour cream (as per my instructions above for the sour cream) start whip the cream without adding water first from slow to fast continue for 3 to 4 minutes. 

Step 2:

Open the lid and check by now at times you might see the butter and the butter milk got separated by now. If not, not to worry you are on the right track. 

Step 3:

Add a little water and Continue whisking after 5 to 7 minutes on your mixer it will turn in to white solid kind of snowy by leaving a thin white milky liquid which is nothing but butter and butter milk. 

Step 4:

Once you see both these friends got separated you should immediately stop whisking as the thin milky liquid has the tendency to spray up when mixed again. So carefully stop it at this stage gently strain the butter milk and scoop the butter in a separate container.

 I usually used it just like that as I will consume it quick but if you want to keep it for long I rather advise you to place the butter in a foil and fold it in to a thick rectangle shaped and put it in deep freezer.

Now is that you made fresh homemade butter enjoy it with a loaf of bread, or on top your parathas, or on the dhal makani and rajma’s.