How to make Home Made Butter


People always love to eat home made butter, and they find it so tasty that a person tentatively looks around for the reasons to eat it as soon as he sees the butter lying on the table.

In olden times butter was taken out at home in big vessels from curd or milk cream. The cream was rendered clockwise and anti-clockwise to take out a good quality butter.

We can make butter at home with cow or buffalo's milk cream. Butter made with cow's milk cream is less in quantity and yellow in colour, whereas you get good quantity of butter from buffalo's milk and is white in colour.

इस रेसीपी को हिन्दी में पढिये - Homemade Butter Recipe

How to make Butter from Milk Cream

Put cream in a mixing jar or food processor and add water in it. Use cold water in summers and luke warm water in winters. Turn on the processor and within 2-3 minutes a white layer of butter will get collecte at the top of the jar. The water (matha) remains at the bottom of the jar. Take out the butter from the jar and put it in a plate. You can use the water (matha) in cooking food.

How to make Butter from Malai

If you are consuming full cream milk at home, then collect the cream (malai) of the milk in a bowl. It is very easy to make butter from milk cream.

Boil the milk, let it cool down and refrigerate it. Once the milk cools down a thick layer of cream will appear over the milk. Take out the cream with a spoon and keep it in a bowl or a container. Cover the bowl and keep it in the fridge.

Likewise, collect the milk cream for a week or for 10 days. Take out the cream bowl from the fridge 4-5 hours prior to the time you are planning to make butter.

Once the cream attains he room temperature, put it in a mixing jar or in a food processor. Pour 1 1/2 - 2 cup water in 4 cup cream. Use cold water in summers and luke warm water in winters. Turn on the mixer. Within few minutes the butter will get collected at the top of the jar, leaving the water (matha) at the bottom. If this is not the case, then turn on the mixer one more time.

Take out the butter from the jar with your hands or with the help of a spoon and put it in a bowl.

When you make butter in this way then a little water (matha) is left behind. Put the butter in a chilled water and take it out after 2 minutes. Hold it like a ladu or a ball and squeeze out all the water from the butter. In this way all the remaining water (matha) will come out of the butter making it more creamy and tasty. The butter remains fresh in the refrigerator for more than a week.

If you will put little curd into the matha, then it will get sour like a curd that can be used to make kadhi or any other recipe where curd is used.

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