Where I grew up cultured butter is prepared almost every week fresh from collected cream out of boiled milk and when enough, the cream is then cultivated with yogurt and prepare butter(Makhan) and buttermilk(Chaas). Sometimes I miss those old days and try to go back by relishing some old traditions.
|Cream||16 Ounce (malai cream,473 ml)|
|Plain yoghurt||1 Tablespoon|
|Ice cold water||1 Cup (16 tbs) (as required)|
1.To make butter at home you need 2 or 3 cups of cream. You can buy ready made full cream from the grocery store. Or else you can use cream from the milk that you use everyday. However, this fresh cream or malai from the milk has to be collected everyday for 10-15 days. You could also collect it for a month.
2.Remember to store this collected cream in the freezer. This cream is collected everyday and stored in a container in the freezer.
3.After you have collected 2 or 3 cups of cream, then you can easily convert it into butter. Defrost the cream. You can defrost it in microwave or keep it out till it comes to room temperature.
4.If you decide to cultivate the cream, add 1 tbsp of whipped yogurt (Dahi) and add into the cream mixing in one direction. Remember butter can be made without cultivating cream as well. You can see my other recipe. But to enhance the flavor, chefs would use cultivated cream.
5.In a mixer jar, or in a food processor add the cream. Add 1/2 to 1 cup of ice cold water. It is recommended to add water in the beginning but I add water once the cream is slightly thick. Turn on the mixer or food processor.
6.Initially, the cream will begun to smoothen and you will get smooth whipped cream. Continue the mixer, until you see buttermilk and the thick butter getting separated. You will see lumps of butter floating in the buttermilk or whey as I call it.
7.The beautiful homemade white butter is ready. With a spoon or spatula collect the white butter in an air-tight container and store the butter in the refrigerator. Flavors can be added to this butter as well such as salt, garlic, herbs and so on.
8.You could also strain the butter from the buttermilk through a fine strainer. Some people use hands to completely squeeze out the buttermilk from the butter and then store it. I do not press or squeeze the butter with hands as I find that too untidy. Keep the butter in the refrigerator.
9.Serve when required and enjoy!