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Home » Cooking Basics » Homemade Butter

Homemade Butter

Published: Feb 16, 2017 · by Shilpa · Leave a Comment

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Butter and ghee (clarified butter) are ential ingredient in every Indian household. These days, butter is easily available in the market, but it does not have the freshness of homemade butter.
homemade butter

Homemade butter step-by-step recipe with photos.

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  • About this recipe
  • Step by step instructions
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About this recipe

Butter and ghee (clarified butter) are essential ingredients 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 every day.  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 a whole new 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 fresh buttermilk.

All you need to make fresh butter is cream, a whisk, and some muscle power. Go, whisk away!

Click here to see how to make ghee (clarified butter) from butter.

Click here for more cooking basics recipes.

Step by step instructions

1. Start whisking the cream in a circular motion

homemade butter

2. The cream starts to get frothy

homemade butter

3. The cream then forms soft peaks

4. Butter and buttermilk separate

5. Squeeze out the butter from the buttermilk

6. Put the butter in cold water

7. Use buttermilk for baking or making a refreshing drink

Recipe card

Homemade butter

Shilpa
Butter and ghee (clarified butter) are ential ingredient in every Indian household. These days, butter is easily available in the market, but it does not have the freshness of homemade butter.
5 from 1 vote
Print Recipe Pin Recipe
Course Others
Cuisine Indian
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 200 mL whipping cream

Instructions
 

  • 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
Nutrition Facts
Homemade butter
Amount Per Serving
Calories 8 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 1mg0%
Potassium 2mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 33IU1%
Vitamin C 1mg1%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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