Homemade butter recipe, Homemade buttermilk
During my childhood days, I’ve seen my mom churning butter sitting at a corner of the kitchen with a pot and a mathu. She would churn for about fifteen minutes and then refrigerate it. I am so used to the regular churning process done with malai, pot and mathu.
After I got married and moved here, I always bought butter from stores, since I didn’t have time to churn butter at home. I would bake some goodies and have it in school with my friends. I needed a lot of butter, so I always bought butter from stores.
Once I started making ghee at home, I wanted to try butter too at home. I wanted the process to be very simple and clean. Also, I did not have a mathu at home. Being an amateur in cooking, I was looking for some other ways to make butter. Then I learned this easy process of making butter with the help of a processor or mixer.Believe me, it is a super easy process. You can make butter in just less than ten minutes. All you need are heavy whipping cream, spatula and a mixer/food processor. Only thing is that cleaning the food processor or mixer is little cumbersome.
You can use the butter also called makhan on breads, parathas or rotis. You can also use it in Sandwiches like avocado egg salad sandwich,french bread roll,wheat bread capsicum sandwich and tri color bread sandwich.
You can also make an aromatic ghee out of the fresh butter. Make sure you dry the butter before making the ghee.
Now let’s move on to the process of making butter at home.
How to make butter or buttermilk at home:
1. Allow whipping cream to sit out for 30 – 45 minutes, if cold. Add whipping cream to the jar and use the whip option to blend it for few seconds.
2. You will see the whipping cream turn creamy in texture. Again blend it for few seconds, you will see the cream getting separated.
3. Again blend it for few seconds, you will see the thick butter and buttermilk getting separated. Using a spatula, move contents towards center of the jar.
4. Blend again and once buttermilk begins to separate from the thick butter curds, stop the mixer. Transfer the contents to a large bowl. Now, separate the solid butter curds from the buttermilk.
5. Shape the butter like a ball and transfer it to a bowl containing cold water (picture 1 below). This will remove the buttermilk sticking to the butter. You can also strain the butter using a fine strainer to remove the buttermilk (picture 2 below). I have done both. Finally, you could use the butter if not refrigerate it.
Now, Homemade Butter is ready!
How to make buttermilk
- Butter keeps well for a month or so if refrigerated.
- When the butter becomes dry, you can make ghee out of it.