Homemade Butter

This is more of a "how to" post rather than recipe. 

I buy cow's milk (through a dealer) from dairy farm. The milk is not much thicker like any other branded milk but gives rich cream once boiled. 

Once again, I learnt this from my mom. And am happy to share it with you!!

NOTE : I don't have posh kitchen or studio kitchen or any fancy cameras. I take pics with my mobile. So please forgive if you find my pics (or my kitchen) to be a bit ordinary (& clumsy😜) 

METHOD

Everyday when you boil milk, you can see skin forming on top. All you have to do is simply collect this skin in a airtight (if possible) container and refrigerate it. A week's collection might yield up to 100-150 grams of butter depending on the quality of the milk.

This can be stored for a week. Everyday, keep it in room temperature for about 1 hour. Then refrigerate it again. On the first day, add little curd to it so that the milk doesn't go sour or spoilt.

  

On the 8th day, add about quarter cup of ice cold water to this collected skin. Now it is ready to separate the butter.

Adding ice cold water is optional.

Method 1

You can use a hand mixer or blender to churn out the butter. I used hand mixer. It took only about 3-4 minutes for the butter to separate. Strain the liquid and butter is ready. 

 

Method 2

Before adding water, place the buttermilk in freezer for about 40 minutes. Take it out, add water and churn it up in mixer grinder using pulse/ inch mode. (pic not shown). This will also take about 3 to 5 minutes.

Due to the heat generated from the mixer grinder, the butter wont form up shape & will melt. Ergo, freezing process.


Method 3 {This actually takes some time & wee bit messy. But it is as effective as the hand blender method}

Place the buttermilk in an airtight & leak proof container. Make sure it is tightly sealed. Shake the container vigorously until the butter separates.