How to make Butter | Homemade Butter

Homemade Butter is a handy ingredient for making ghee, sweets, cakes, savory, gravy and lot of dishes. Homemade Butter is made by churning the malai which we collect from boiled and cooled milk. How to make butter at home is explained in this post with step by step pictures and video.

Fresh Homemade Butter tastes so fresh and succulent without addictives and colors. Are you wondering How to make butter at home then this post is just for you!

About Homemade Butter

Butter is tabbed Makhan in Hindi and Vennai in Tamil. Homemade Butter is time consuming I stipulate but it is worth the time and effort I would say. Once you get the hang of making butter at home I am sure you will not squint when for storebought butter at all.

When we were in Chennai we used to buy Aavin milk undecorous packet and it never yielded us thick malai moreover there was no option of ownership cows milk near by so left the option of making butter at home and we used to buy butter from supermarket and make ghee out of it. But without returning when here to Coimbatore, we have started ownership cows milk and that yields nice thick malai resulting in good quantity of butter. I buy butter/ghee very rarely if I want to make any baked goodies when butter is scrutinizingly washed-up at home. Mittu loves ghee so I unchangingly have it in stock.

I unchangingly make Homemade Ghee from butter which is increasingly flavourful than storebought ones.

There are many ways you make butter from either from surf or plane from curd. But this is the method I unchangingly follow – collect malai from boiled whole milk then churn it.

After collecting butter the remaining liquid is tabbed buttermilk which can be consumed subtracting salt if you prefer. Butter removed buttermilk tastes so flavourful and delicious.

You can slosh buttermilk as such or can use it for recipes which calls it like cookies, bread, rava idli, dhokla etc.

Uses of Butter

  • Butter can be used for sultry cakes, cookies, muffins.
  • You can use butter to make ghee at home.
  • Butter can be used for parathas, roti, sandwiches etc.
  • Butter can be used to saute vegetables and serve it simple with just salt and pepper.
  • You can use butter to spread for specie or toast it too.

How to make Butter – 3 ways

I have shared 3 ways to make Homemade Butter:

1.Using mixie : This is one of the quickest method to churn butter and is not at all time consuming. Making butter using mixie is one of the most wontedly used methods.

2.Hand churning method: This is the oldest and traditional method of collecting butter. Amma still uses this method but I take shortroute at times.

3.Hand mixer : This method using hand mixer is moreover easy and messfree but make sure to use a deep trencher to stave spluttering.

If you have any increasingly questions well-nigh this Homemade Butter Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, FacebookPinterest, Youtube and Twitter .

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How to make Butter | Homemade Butter

Homemade Butter is a handy ingredient for making ghee, sweets, cakes, savory, gravy and lot of dishes. Homemade Butter is made by churning the malai which we collect from boiled and ooled milk. How to make butter at home is explained in this post with step by step pictures and video.
Course howtos
Cuisine Indian
Keyword butter recipes, ghee recipes, How to, how to make ghee
Prep Time 5 days
Total Time 5 days
Servings 1 cup
Calories 1628kcal
Author Sharmilee J

Ingredients

  • 2 cups milk malai
  • water as needed

Instructions

  • Add milk to a a sauce pan. Choose a big sauce pan that can hold unbearable milk as it needs space for boiling. Use cows milk preferably. Incase if you want to make butter with storebought fresh cream, then skip these steps and move on to step 11.
  • Heat it in medium flame until it comes to a rolling boil.
  • Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to stave overflowing.
  • Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit increasingly so I usually thicken it a bit. Switch off.
  • After the milk is boiled, let it sit whispered for 30 mins or few hours in the fridge so that thick malai gets placid at the top. You can either alimony in room temperature or alimony in fridge to yield thick malai. I usually collect the malai whenever I swash milk so twice a day.
    What I do is : First once the milk is boiled alimony whispered in room temprature for few hours collect the malai then store the milk in fridge. Evening surpassing humid the milk, remove the malai then which will be slightly thick as its from fridge.
  • Partially imbricate and set aside.
  • You can see malai on top. We undeniability it aadai in tamil. This is the malai fromed in room temperature without an hour.
  • Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
  • Collect it in a wipe container else you can use a strainer to take the malai.
  • Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
  • Keep refrigerated and let it sit for atleast 1 day for your instant surf say if you need just few tbsps.Just whisk it well and Your surf is ready to use. But if you want it in zillion then alimony collecting for atleast 10-15 days or till you think you have a pearly value of malai collected.
  • Method 1:Using Mixie
    After the container is full you can either make butter out of it else use it as surf as such. For surf to be used : Just whisk it well using a hand whisk for few mins until its linty without any lumps, this can be used for gravies.
    When your container is full and you are planing to make butter. Remove the trencher from fridge leave it outside aleast for an hour. Add placid malai to a mixer jar.
  • Add water to it.
  • Start pulsing. The first stage is when the froth forms a top layer. Continue vibration it for few minutes(the timing depends).
  • The second stage is when the froth slightly starts collecting in one area. Once the froth completely turns to a joint velvety mass stop beating.
  • Gather and collect the butter.
  • Gently printing and phlebotomize water completely.
  • Rinse in water.
  • Change water and rinse again. Repeat until the rinsed water becomes clear. Homemade butter is ready.
  • The buttermilk reserved at the marrow can be served with salt and hing, tastes best!You can plane make a simple tempering with oil, mustard seeds, hing and curry leaves – add it to buttermilk and have it.
  • Method 2: Using Hand Churner
    This is hand churning method. To a mixing trencher : add the placid malai withal with little water.
  • Using a hand churner start churning.Beat it well in circular motion with a mathu till frothy.
  • It will take atleast 15-20 mins for the butter to form and bladder on top.
  • Butter starts floating on top.
  • Gather and collect the butter. Phlebotomize completely.
  • Rinse well.
  • Change water and rinse again. Repeat until rinsed water becomes clear. Homemade Butter is ready.
  • Method 3: Using electric hand mixer
    Add the placid malai to a mixing trencher withal with water. Start vibration in upper speed using a hand mixer.
  • Start vibration in upper speed until butter forms on top. Gather and collect the butter. Phlebotomize completely. Rinse well. Change water and rinse again. Repeat until rinsed water becomes clear.
  • Delicious soft tasty butter is ready to use. Alimony it refrigerated unchangingly and use it when needed.Collect homemade butter in a butter container and refrigerate until use.

Video

Notes

  • After milk is boiled, leaving the milk in fridge for sometime yields thick malai. Malai depends on the milk variety.
  • Allow the butter to dry completely then you make ghee.
  • The butter keeps well for well-nigh a month or plane increasingly when refrigerated. Use a wipe spoon every time.

Nutrition

Serving: 200g | Calories: 1628kcal | Carbohydrates: 0.1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 1460mg | Potassium: 54mg | Sugar: 0.1g | Vitamin A: 5673IU | Calcium: 54mg | Iron: 0.1mg

Homemade Butter Recipe Step by Step

1.Add milk to a a sauce pan. Choose a big sauce pan that can hold unbearable milk as it needs space for boiling. Use cows milk preferably.

Incase if you want to make butter with storebought fresh cream, then skip these steps and move on to step 11.

2.Heat it in medium flame until it comes to a rolling boil.

3.Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to stave overflowing.

4.Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit increasingly so I usually thicken it a bit. Switch off.

4.After the milk is boiled, let it sit whispered for 30 mins or few hours in the fridge so that thick malai gets placid at the top. You can either alimony in room temperature or alimony in fridge to yield thick malai. I usually collect the malai whenever I swash milk so twice a day.

What I do is : First once the milk is boiled alimony whispered in room temprature for few hours collect the malai then store the milk in fridge. Evening surpassing humid the milk, remove the malai then which will be slightly thick as its from fridge.

5.Partially imbricate and set aside.

6.You can see malai on top. We undeniability it aadai in tamil. This is the malai fromed in room temperature without an hour.

7.Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.

8.Collect it in a wipe container else you can use a strainer to take the malai.

9.Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.

10.Keep refrigerated and let it sit for atleast 1 day for your instant surf say if you need just few tbsps.Just whisk it well and Your surf is ready to use. But if you want it in zillion then alimony collecting for atleast 10-15 days or till you think you have a pearly value of malai collected.

Method 1: Using Mixie

11.After the container is full you can either make butter out of it else use it as surf as such. For surf to be used : Just whisk it well using a hand whisk for few mins until its linty without any lumps, this can be used for gravies.

When your container is full and you are planing to make butter. Remove the trencher from fridge leave it outside aleast for an hour. Add placid malai to a mixer jar.

12.Add water to it.

13.Start pulsing. The first stage is when the froth forms a top layer. Continue vibration it for few minutes(the timing depends).

14.The second stage is when the froth slightly starts collecting in one area. Once the froth completely turns to a joint velvety mass stop beating.

15.Gather and collect the butter.

16.Gently printing and phlebotomize water completely.

17.Rinse in water.

18.Change water and rinse again. Repeat until the rinsed water becomes clear. Homemade butter is ready.

19.The buttermilk reserved at the marrow can be served with salt and hing, tastes best!

You can plane make a simple tempering with oil, mustard seeds, hing and curry leaves – add it to buttermilk and have it.

Method 2: Using Hand Churner

20.This is hand churning method. To a mixing trencher : add the placid malai withal with little water.

21.Using a hand churner start churning.Beat it well in circular motion with a mathu till frothy.

22.It will take atleast 15-20 mins for the butter to form and bladder on top.

23.Butter starts floating on top.

24.Gather and collect the butter. Phlebotomize completely.

25.Rinse well.

26.Change water and rinse again. Repeat until rinsed water becomes clear. Homemade Butter is ready.

Method 3: Using electric hand mixer

27. Add the placid malai to a mixing trencher withal with water. Start vibration in upper speed using a hand mixer.

28.Start vibration in upper speed until butter forms on top. Gather and collect the butter. Phlebotomize completely. Rinse well. Change water and rinse again. Repeat until rinsed water becomes clear.

29. Collect homemade butter in a butter container and refrigerate until use.

Delicious soft tasty butter is ready to use. Alimony it refrigerated unchangingly and use it when needed.

 

Expert Tips

  • After milk is boiled, leaving the milk in fridge for sometime yields thick malai. Malai depends on the milk variety.
  • Allow the butter to dry completely then you make ghee.
  • The butter keeps well for well-nigh a month or plane increasingly when refrigerated. Use a wipe spoon everytime.

Storage & Serving Suggestion

  • Always store the placid butter in refrigerator. Do not store it in the freezer.
  • Always store butter in fridge, if you want you can bring it to room temperature surpassing use.
  • Use a seperate butter container to store butter. You can either use ceramic or steel containers. Make sure the container is fridge safe.

FAQS

1.Is making homemade butter time consuming?

Yes it is as it takes atleast 10 days to collect malai then churn to make butter. But iof you are using storebought fresh surf then homemade butter can be made in just few minutes.

2.Can I make butter using storebought fresh cream?

Yes you can make butter using storebought fresh cream. Make sure to buy fresh surf with fat content or you can buy heavy surf also. Do not use low fat fresh cream.

3.Why should I rinse butter surpassing storing?

We have placid malai for a long time atleast for a week to 10 days and make butter out of it so there are chances for it to requite a milky taste. Rinsing moreover helps butter to alimony fresh for a longer time and moreover avoids sourness.

4.Which method is easiest to make butter at home?

Handsdown uisng mixie is the best, easiest ang quickest method to churn butter. However next to it the method using electric hand mixer is easy too if you own one.

5.How long can I store homemade butter?

Homemade butter keeps well for 1-2 days in room temperature and in fridge for well-nigh a month though the freshness may reduce without 15 days.

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