Milk and milk products have high nutritious value when consumed in right quantities. While many of us would like to have fat free milk and curds, we should not forget that our children need to get some amount of fat in their diet. We can choose a half toned milk that will fulfill the needs of the entire family. Half toned milk has around 4% fat and we can easily prepare butter at home by removing the cream from this milk. I have been preparing butter at home for the past 27 years. It is not very difficult or time consuming.
Some like to collect cream from curds. I have found that cream collected from milk gives butter that is sweet. Fresh cream collected from milk can also be used in cooking.
Method
- Boil 1/2 litre milk in the MW for 3 minutes. Allow to cool well.
- Refrigerate for 12 to 24 hours. A thick layer of cream will be formed at the top.
Cream floating on the top of refrigerated milk
- Remove the cream carefully with a slotted ladle and collect it in a wondelier bowl and store in the chill tray in the fridge.. Use the cream free milk for your beverages or for setting curds.
Cream collected in the wondelier bowl
- Collect cream in the same bowl for a week. Add a teaspoon of curd a leave for a few hours.
- Add 1/2 cup plain water, seal the bowl well and shake well for 3 minutes.
- You will see the butter floating in the bowl. Add some more water and remove the butter with wet hands. You can wash the butter with some more water if required.
Home made butter ready to use as you please
We can use this butter for preparing cakes and savouries. For festivals like Srijayanthi home made butter is best. It gives the bhakshanams a distinct flavour. We can boil the butter and prepare ghee. The smell and flavour of home made ghee is heavenly.
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I have been a regular reader of ur posts, they have such authentic touch to them,yet modern in their own rights… my amma learnt this way of butter frm her office n started this way some 15 years ago. I was holding “churner’s” post since I was 10yrs(ie 20 yrs ago) -amma used to hand me the curds in a china clay pot, which had ‘Ravi’ i used to take some water for wetting hands n churn with hands…seasons..some seasons were good…summers it was 20 mins of churning! oof! This method truly relieved me of the hardships..:D Tks for posting n bringing out beautiful memories…yes…they taste heavenly with some special food-(my ammas special Rava-bhakri used to b incomplete without a spoonful of this loni-as we call it in konkani), the house was aromatic wt ghee made from this butter! Thanks for the post , the pic of butter is making me drool.
ehmm…i remember those days my amma used to do this!…thanks lathamma for rekindling those memories!
My ammama does this even now, using a Horlicks bottle, no tupperware in those days 🙂
I’m actually thinking about buying 3% milk for this purpose 🙂
My ajji used to have this huge wooden thing with wooden whisk with ropes tied to it to churn the butter. I vaguely rememeber she used to make in huge quantities since they had many cows in the farm. I don’t think they use that anymore.
My daughter was taught how to add and shake in a bottle to make butter at school in their home economics class!
I never made it at home, we get best quality butter here, not very expensive either.
Homemade butter probably tastes lot better than store bought!:)
Dear Lathamma
I always make butter at home in India.But i
collect cream from curds.This method looks
simple too.Hope i come back soon to
India and make butter this way
I haven’t made butter since my school days and you have flooded back fond memories 😀
Your butter really looks creamy and rich – just wonderful
Rosie x
Ahhh the Wondelier Bowl, reminds me of home:) I gave mine away to a friend here.
This is a very nice way to make butter at home. My mom and granny collect the cream from milk that is boiled everyday, and after a month or so, pulse it lightly in a blender, what comes on top is butter which they drop into water while the rest is made. Then they store it in another container.
Home made butter tastes delicious isn’t it? Thanks for sharing a new method 🙂
This is so much easier than shaking a glass bottle for 30 minutes.
reminds me of my mother making butter!
We have completely banished butter from our diets! (we do make and use “tuup” home made clarified butter for our chapattis;)
And we get 1% fat milk – so no cream appears on top! :-))
When my mother comes visiting! She is shocked! :-))
heee heeee!
Hey, you’re back! Nice post, brought back a lot of memories!
Have been away for sometime but this post brought back memories of how butter was made at home by my grandmother. The greatest thing to have with adai.
I make my own butter too and then convert it to ghee. Nothing like home-made ghee for making sweets.
I make butter in the mixie using the whipper mode…. I have some tupperware containers…..Is this wondelier container different from them?
my mom makes this the same way and I get my share from her!
Dear Latha……….
Great meet you here………
this post reminds me of my gradmother! she always promoted home-made butter as agaist the yellow-salted amul butter!! a big blob of butter goes fabulously well with hot parathas off the tawa.
[…] Made your own butter recently? No? The Yum Blog explains that it is quite easy, really, to make it from the cream on boiled milk. […]
This looks great, I make my own ghee from butter, but maybe I should go all the way and make my own butter too!
Nice recepie fro making butter… my mom used to tke long time to do.. this method seems good… will try at home…:-)
Thanks
[…] fare to unimaginably delicious heights, except in this addition of cabbage to the Adai. The fresh home made butter on the side that was served with the Adai was the only thing I looked forward to. Until last week […]
[…] https://theyumblog.wordpress.com/2008/05/07/homemade-butter/ Share this:TwitterFacebookLike this:LikeBe the first to like this post. This entry was posted in Uncategorized by marieandtheappletree. Bookmark the permalink. […]
What is a mw vessel?
MW is Microwave.