Pure Homemade White Butter without any artificial colors or preservatives. Making butter at home is very easy and it tastes better than store one. You can have it over warm parathas or with simple warm toast. My Nani used to make this yummy white butter for me. I am not a big fan of butter but luckily my boys (My son and Husband ) love white butter.
* Full Fat Cream – 2 Cups
Ice cold water – 2 Cups (In summers )
Little warm water – 2 Cups (In winters )
Curd – 1 tbsp
Add 1 tbsp of curd in full cream and mix well. Keep aside for 4 hours.
There are two methods:
Beat the set cream with a whisker until the butter separates from the liquid. Then Add 2 cups chilled water and you will see lumps of butter floating in the buttermilk. Now collect butter into a lump. Hold butter in your hands and squeezed excess water. Keep butter in an airtight container. This butter remains fresh for more than a week if kept in the refrigerator.
Add all cream in a mixer with 2 cups of lukewarm water and beat on medium-high speed for about 5-10 minutes till the butter separates from the liquid. Hold butter in your hands and squeezed excess water. Keep butter in an airtight container. This butter remains fresh for more than a week if kept in the refrigerator.
* Full Fat Cream:
Boil milk and allow to cool it. Then refrigerate undisturbed for 5-6 hours.
A thick layer of cream will form. Remove carefully with a spoon and take in in a lidded container. Keep it in the freezer.
Collect daily till you have 2 cups.
*Take out the collected cream bowl from the freezer 4-5 hours before making butter.
* Use buttermilk for making Kadhi or add salt, jeera and enjoy as it is ( Masala Buttermilk )