Butter and ghee (clarified butter) are essential ingredient in every Indian household. As a child, I have grown up eating both freshly prepared at home. My mother would collect cream from boiled milk and store it in the refrigerator everyday. And towards the end of the week, she would churn it into butter. She would then make ghee out of the butter. A dollop of fresh butter on hot dosa or idli takes it to the next level.
These days, butter is easily available in the market, but it does not have the freshness of homemade butter. My daughter loves idlis and she just can’t get enough of them when I serve them with a small dollop of homemade butter. Since I don’t boil milk and collect cream from it, I make butter using the regular store bought cream. The end result is still the same – delicious butter and buttermilk.
All you need to make fresh butter is cream, a whisk and some muscle power. Go, whisk away!
Whipping cream – 200 ml
- Before starting, make sure the cream is chilled and very cold
- Pour the cream into a large bowl
- Start whisking it in circular motion
- The cream starts to get frothy
- The cream then starts to form a soft peak. We are half way there
- Keep whisking it further
- You will notice the colour changing into yellow
- The fat (butter) and liquid (buttermilk) will start separating slowly
- Continue until all of the butter and buttermilk is separated
- Squeeze out the butter and put it in cold water. Alternatively, you may strain the butter using a strainer
- Store the butter in refrigerator and use as needed
- You may use the buttermilk for pancakes, cakes etc. or add a pinch of chaat masala / fresh herbs to make a refreshing drink