Homemade Butter From Scratch | How to make Homemade Butter
Instructions
  1. Collect the cream in a container which fits into your freezer. I collected it for almost 2 months. As soon as you collect the cream, don’t let it sit on kitchen counter for a longer time.
  2. After collecting the desired amount of cream, when you are ready to prepare, thaw it. Then transfer it into a big mixing bowl (if you are using a hand mixer) to avoid spilling out. Or else transfer it into a mixie. I find using mixie easier than the hand mixer. If cleaning the mixie is what worries you, then I have a tip once we finish making butter.
  3. Blend it for few seconds and you will see it formed into a smooth cream. At this point, if you want to make heavy cream instead of butter, you can add 1/4 cup of milk to 1 cup of cream and blend for few seconds, not more than that. Store it in an airtight container. Use it later as an when your recipe calls for full cream.
  4. Ok, back to making butter. Now we have a smooth cream. Add 1/4-1/2 cup of ICE COLD water into the mixie. And blend it for few minutes till you see the cream is churning and forming into butter. You might start off with low speed and gradually increasing it.
  5. Even after you continue to blend in a hope to get more butter out of it. You might end up making cream again as the mixie jar will start getting hot. So, first separate the butter, which you have got and if you think you can get more butter out of it. You can either add ice cold water or keep the mixie in the fridge for some time. Then blend again.
  6. Once done, the butter will float on top. Separate it from the buttermilk. Or you can pour off the buttermilk first into a container. Save it for baking or make it a Masala Chaas and drink it.
  7. I sometimes use for making this Best Ever Healthy Chocolate cake.
  8. Using a spatula, press the butter tightly and separate the buttermilk how much you can. If you don’t do this, you will spoil your butter.
  9. Now, pour ice cold water. And drain off the water. Repeat this step, until you see the water clear. Let it sit in clear water for 5 minutes. Drain it completely.
  10. Store it right below the freezer compartment. Every time, you need it, use a clean, dry spoon. Enjoy it with bread or parathas.
  11. You can even make ghee out of this, which smells and tastes delicious.
Recipe Notes

Make sure your fridge is in good condition.

Store the collected cream inside the FREEZER, nowhere else. If you want to collect the cream soon after boiling the milk, make sure the cream cools down, before you close the lid of the container and store it back to the freezer.

To get the maximum amount of cream, after boiling the milk, keep it in the refrigerator once cooled, for an hour or more. Take it out of the fridge, you will see cream or ‘malai’ as called in Hindi, floating on top of the milk. Separate and collect it.

Use ICE COLD water for making butter. If you want to make butter out of store bought cream, keep the packet in the fridge for few hours, before proceeding further. No need to add water.