To make butter, you will need heavy milk cream and a few simple steps. Here’s how you can make butter at home:
Ingredients: Milk of Heavy cream (preferably at room temperature)
Boil Milk if its watery, till its little thick or till form top layer of cream.
Let it cool, once cooled add 2 spoon of butter milk / sour cream or squeezer a lemon to turn this milk into butter milk next day.
Next day Pour the heavy cream of butter milk into a clean mixing bowl. Make sure the bowl is large enough to accommodate the cream as it will expand during the churning process.
Using an electric mixer or a hand whisk, start whipping the cream at medium speed. As you continue whipping, the cream will go through various stages.
At first, the cream will become thick and fluffy, resembling whipped cream. Keep mixing.
After a few more minutes, the cream will start to separate into two components: butterfat and buttermilk. You will notice the butterfat clumping together while the liquid buttermilk separates.
Keep whipping until the clumps of butterfat come together, leaving behind a thin liquid (buttermilk). This process usually takes about 10-15 minutes, depending on the cream and the mixing method.
Once the butterfat has fully clumped together, and the liquid buttermilk is separated, stop mixing.
Using a spatula, gently gather the clumps of butterfat and place them in a separate bowl or container. This is the freshly made butter.
At this point, you can choose to rinse the butter to remove any remaining buttermilk. Add some cold water to the bowl containing the butter and gently knead or press the butter with the spatula to release any buttermilk. Pour off the liquid and repeat the process until the water runs clear.
If desired, you can add salt to the butter and knead it gently to evenly distribute the salt.
Once you’re satisfied with the butter, you can transfer it to a clean container or shape it into a log or patties. Store it in the refrigerator to firm up.
Homemade butter can be used for spreading on bread, adding to recipes, or even making flavored compound butters by incorporating herbs, spices, or other ingredients.
Note: The liquid leftover from the process, known as buttermilk, can be used in various recipes or enjoyed on its own.
Ingredients: Butter of Heavy cream (earlier made)
Start by selecting a heavy-bottomed saucepan or a deep, wide-mouthed skillet. This will help in even heat distribution and prevent the butter from burning.
Place the saucepan on medium heat and add the desired amount of unsalted butter. It’s recommended to start with at least 1 pound (450 grams) of butter, as ghee has a longer shelf life and can be stored for future use.
Allow the butter to melt completely. Once melted, reduce the heat to low or medium-low to maintain a gentle simmer. Avoid high heat as it can cause the butter to burn.
As the butter simmers, it will start to separate into three distinct layers. The top layer will consist of foam, the middle layer will be clear and golden, and the bottom layer will contain milk solids.
Skim off the foam gently using a spoon or ladle and discard it. The foam is composed of impurities and water content from the butter.
Continue to simmer the butter until the milk solids at the bottom of the pan start to turn golden brown. The process may take around 15-20 minutes, depending on the quantity of butter.
add a beetle nut leave if you have or a bay leaf it give you nice aroma to clarified butter.
Once the milk solids have turned golden brown, turn off the heat. Allow the ghee to cool for a few minutes.
Place a fine-mesh sieve or a cheesecloth over a clean, dry jar or container. Pour the clarified butter through the sieve or cheesecloth to strain out any remaining milk solids.
The strained liquid in the jar is the clarified butter or ghee.
It should have a clear, golden appearance and a rich, nutty aroma.
Allow the ghee to cool completely before sealing the jar with an airtight lid. It can be stored at room temperature for several years without the refrigerator.