Have you ever thought of preparing butter at home? I know, butter is easily available everywhere but still preparing fresh at home is something different and a must try. Butter being a basic ingredient to most of our cooking especially in baking, doesn't even require much ingredients to prepare at home. I have grown up seeing my granny and mom, shaking a bottle of curds to extract butter and buttermilk. I used to wonder why so much of an effort to do that and I am surely not gonna do that in future. Now my mom, no more continues that process and she does make fresh butter at home within minutes using a mixer. I learnt this from my mom and now I collect the fresh cream (malai) from the boiled milk in a bottle, ferment it and then make this fresh butter at home.
Malai- Fresh cream - 1 bottle
Curds - 1 tbsp
Salt- 1/3 (Optional)
1. Start collecting the cream from the boiled and cooled milk everyday in a bottle and store it in a refrigerator.
2. When you have collected enough cream, add in 1 tbsp of curd and mix well. Allow it to ferment for atleast 6 hours. (make sure the bottle is 3/4 filled with cream allowing the rest to ferment).
3. Tranfer the whole content into a mixer jar. Pour in a cup of water and run the mixer. Yo will first reach soft creamy texture then at a later stage a sort of chunky texture. Run the mixer until cream seperates into yellow chunky parts and a white buttermilk.
|Butter - stages|
4. Now separate the butter from the buttermilk using a sieve or just remove with your hands or a spatula. Take the butter in a wide bowl and pour some water into that. Try to remove as much of buttermilk as possible by working on the butter and water with a spatula. Drain the water and continue the process again by adding the water till the water runs clear i.e no more buttermilk or white water left in the butter. This way the butter remains fresh for a longer period and doesn't get a foul smell. Drain the clear water and store in an air-tight container in a fridge.
5. You can also add salt to the prepared butter and store it in a refrigerator to get a salted butter.
Enjoy it as and when required.
Note: Work on the butter and water very carefully discarding and again adding fresh water to the butter and make sure the water runs clear after that.(you will have to repeat this for atleast 10 times or more). If there are some traces of buttermilk left, your butter won't taste good and will get a foul smell.
You can't use the buttermilk obtained from this process for cooking or drinking, please discard that.