Did you know that the moolahs you spend on buying a block of butter from a grocery store every month can be saved? Wondering how? Make butter at home. Read below to learn tips for making butter.

How To Make Butter

The taste quotient of any food gets multiplied every time the tag homemade is attached to it. This is because eating delicacies that have been prepared with your own hands comes along with the labor of love attached and also without the touch of commercialization and synthetic ingredients. In the case of homemade butter, this is also no different. With fresh ingredients and a little time at hand, butter is the easiest thing to rustle up. And in the end you won’t fare any worse than the commercial products that you go for, if not better. Another benefit is that you don’t require any special ingredients to make butter at home. The only piece of technology will be the blender and if you can lay your hands on fresh milk then so much the better. So, why don’t you make a go for it and indulge your taste buds with the aromatic butter that will also test your culinary skills? To help you in this endeavor, read through the article given below on how you can make butter at home.
Making Butter At Home
Ingredients & Equipments
  • ½ tbsp Salt
  • Raw Milk (as much as required to churn 450g of cream)
  • Cheesecloth
  • Air tight Jar
  • Blender or food processor
  • A Bowl
  • Cold water
  • A large spoon
  • First, you should get the cream from the milk. You can use either cow’s milk or buffalo’s milk for the purpose. Milk extracted from the latter would give more cream.
  • Heat the milk until it boils, and then set aside to cool to room temperature. As the milk cools, the fat will collect at the top in the form of cream. You can also keep the milk in the refrigerator to get cream more quickly.
  • When cream starts forming at the top, remove the layer and store it in an air tight jar. Keep the jar in a refrigerator.
  • Keep storing the cream until the jar is full.
  • When the jar is full, remove it from the refrigerator and keep it outside so that it returns to room temperature. It is better to remove the jar from the refrigerator at least three to four hours in advance. You shouldn’t heat the butter.
  • After the cream reaches room temperature, put it in a blender or food processor. Blend the cream for a few seconds and then stop. Run the blender again and stop once more. Repeat this till you see butter collecting at the top. Add a little bit of water and keep blending until a good amount of butter is formed.
  • Fill a bowl with cold water, and keep it near the blender. Now using a big spoon remove the butter carefully and place it in the bowl of cold water.
  • Wash the butter in the bowl and then drain. Wash repeatedly till the water is clear. Using a spoon, squeeze the water from the butter. The best is to put the butter in a cheesecloth and squeeze out the water. Make sure that the butter is completely free of the liquid or it will turn bad fast.
  • With 450g of cream, you can get about 200g of butter. You can store this butter at room temperature for a few days. The butter that you have thus made will be soft in texture. So keep it in a refrigerator to harden.

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