Homemade butter step-by-step recipe with photos.
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 of cooking basics.
Homemade Butter step-by-step recipe with photos:
1. Start whisking the cream in a circular motion
2. The cream starts to get frothy
3. The cream then forms soft peaks
4. Butter and buttermilk separates
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