#MakingButterAtHome #Butter : I have written 'How to make #ghee from #butter' long back in 2013 itself. But I didn't get a chance to write the method of making butter from milk as we were consuming pocket milk. These pocket milk supplied by milk federation of each state of India, fat has been standardized to a particular level. So it is not possible to get a considerable amount of butter from the milk.
Also I needn't have to take out butter from milk as good quality unsalted butter was available in Nandini milk outlets in Karnataka and in Nilgiris supermarket in Tamil Nadu & Karnataka.
Now I am living in a place called #Chittaranjan in West Bengal. Here ghee is available in all shops but not the unsalted butter. I am buying milk from a person who is having a small dairy farm with cows and buffaloes. I asked the milkman whether he is churning out butter at home. He told me that paneer is available but not butter.
When I boiled his milk I got thick layer of cream formed on the top of the milk. So I decided to take out butter at home and daily started collecting creamy layer in a container. The color of the creamy layer formed in cow milk used to be in yellow and that of buffalo milk in white. The butter content in buffalo milk happens to be higher than cow milk. But the taste of butter taken from cow milk is very good and also the texture & aroma of ghee from this butter is too good.
The process involves two stages
Method :
Take fresh milk in a vessel.
Heat it on medium flame and don't use spoon or ladle to mix it.
The milk starts foaming up on the top and starts raising up to the brim of the vessel.
Turn off the stove.
Keep the boiled milk undisturbed at a place without closing the vessel.
Or close it by a colander to avoid anything falling into it.
Or keep two long ladles across the top of the vessel and place a lid over the ladles.
When milk cools down a thick creamy layer forms on the surface.
Carefully collect it using a spoon and put it into a container with lid.
Keep the container in the freezer compartment of the fridge.
In the same way collect creamy layer daily.
Once the container filled up it is time to churn out butter from it.
Now remove the container having creamy layer from freezer and place it in the normal rack of the fridge just a day before churning out butter.
Cool 1 liter of water in a bottle and another 1 liter of water in a wide mouthed vessel.
Early morning is the ideal time to churn butter from cream.
Take cream in a big jar or juicer jar of a mixie.
Add 1 to 1 1/2 cup of cooled water and run the mixie for 3 minutes.
Open and again add half a cup of water and run for two to four minutes.
Stop a while and run it again for short interval.
The jar shouldn't get heated up.
Stop for a while and run mixie till cream starts forming on the top.
Add little more cooled water and run the mixie.
At one stage the whole mass of cream separates into butter and starts floating on white liquid.
Now lubricate palm with cooled water and scoop out butter from the liquid and put it in the vessel containing cooled water.
Now butter is ready to make ghee or for other uses.
Store in an airtight container and store in the freezer of the fridge.
Don't discard the white liquid in the mixie jar after churning out the butter,
Transfer it into another vessel. Add 3 to 4 drops of curd and allow to stand at normal room temperature for six to eight hours.
Wow!! tasty skimmed buttermilk is ready to enjoy!!
From one activity you get two yummy products viz., butter and buttermilk.
Note : Use hot water & soap to wash mixie jar, the container and other items used in the process. Hot water helps to remove butter sticking on the sides of them.
You might also like to try
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Also I needn't have to take out butter from milk as good quality unsalted butter was available in Nandini milk outlets in Karnataka and in Nilgiris supermarket in Tamil Nadu & Karnataka.
Now I am living in a place called #Chittaranjan in West Bengal. Here ghee is available in all shops but not the unsalted butter. I am buying milk from a person who is having a small dairy farm with cows and buffaloes. I asked the milkman whether he is churning out butter at home. He told me that paneer is available but not butter.
When I boiled his milk I got thick layer of cream formed on the top of the milk. So I decided to take out butter at home and daily started collecting creamy layer in a container. The color of the creamy layer formed in cow milk used to be in yellow and that of buffalo milk in white. The butter content in buffalo milk happens to be higher than cow milk. But the taste of butter taken from cow milk is very good and also the texture & aroma of ghee from this butter is too good.
The process involves two stages
- Daily collecting cream layer that forms over boiled milk and storing them in freezer
- Churning out butter from those collected creamy layer using a mixie
The creamy layer has to be collected for 15 to 20 days to get 250 - 300 gm of butter.
The amount of butter thus taken out depends on the fat content of that particular cow milk.
The amount of butter thus taken out depends on the fat content of that particular cow milk.
Take fresh milk in a vessel.
Heat it on medium flame and don't use spoon or ladle to mix it.
The milk starts foaming up on the top and starts raising up to the brim of the vessel.
Turn off the stove.
Keep the boiled milk undisturbed at a place without closing the vessel.
Or close it by a colander to avoid anything falling into it.
Or keep two long ladles across the top of the vessel and place a lid over the ladles.
When milk cools down a thick creamy layer forms on the surface.
Carefully collect it using a spoon and put it into a container with lid.
Keep the container in the freezer compartment of the fridge.
In the same way collect creamy layer daily.
Once the container filled up it is time to churn out butter from it.
Now remove the container having creamy layer from freezer and place it in the normal rack of the fridge just a day before churning out butter.
Early morning is the ideal time to churn butter from cream.
Take cream in a big jar or juicer jar of a mixie.
Add 1 to 1 1/2 cup of cooled water and run the mixie for 3 minutes.
Open and again add half a cup of water and run for two to four minutes.
Stop a while and run it again for short interval.
The jar shouldn't get heated up.
Stop for a while and run mixie till cream starts forming on the top.
Add little more cooled water and run the mixie.
At one stage the whole mass of cream separates into butter and starts floating on white liquid.
Now lubricate palm with cooled water and scoop out butter from the liquid and put it in the vessel containing cooled water.
Now butter is ready to make ghee or for other uses.
Store in an airtight container and store in the freezer of the fridge.
Don't discard the white liquid in the mixie jar after churning out the butter,
Transfer it into another vessel. Add 3 to 4 drops of curd and allow to stand at normal room temperature for six to eight hours.
Wow!! tasty skimmed buttermilk is ready to enjoy!!
From one activity you get two yummy products viz., butter and buttermilk.
Note : Use hot water & soap to wash mixie jar, the container and other items used in the process. Hot water helps to remove butter sticking on the sides of them.
You might also like to try
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