Also known as

Makkhan, Makhan, White butter

Description

As the name suggests, homemade butter refers to butter which is prepared at home by shaking, curdling and then washing the cream of the milk. Making butter at home is really quite simple and it tastes absolutely delicious on hot toast or in just about anything you choose to do with it . The other nice part is that since you're in control of the entire process, there's no end to the flavors you can create - think parsley, pepper, jalapeno, coriander A step by step process of preparing homemade butter will include heating the milk to bring to a boil, cooling it and then to refrigerate undisturbed for 5-6 hours. A thick cream layer(malai) will form. Remove carefully with perforated spoon. Take in a lidded container. Refrigerate. Add more to it in next lot of milk. Collect daily top cream from milk till you have 2 cups at least. Now add curds, mix lightly, and cover. Keep in dark warm place for 6-7 hours. Beat set cream till the butter separates from liquid. Add 3 cups chilled water and collect butter into a lump. Hold lump against vessel wall, and pour out the buttermilk formed. If using to make flavoured or salted butter, then wash 2-3 times more with chilled water. Drain out all water, and use the homemade butter as desired. This homemade butter tastes unlike anything we can buy in a grocery store. It has a fuller flavor of creamy butter that is much more aromatic than store bought butters. One pint of cream yields 1 cup of butter and one cup of buttermilk.

How to select

While preparing home made butter, note that the milk should be full / whole milk for getting a thick layer of cream (malai). Boil and cool the milk and place it in a refrigerator for better results. Do not throw away the Buttermilk as it can be used for making kadi or kneading chapati or parantha dough.

Culinary uses

· This homemade butter will be the perfect match to warm cornbread, steaming buckwheat pancakes, homemade bran muffins, cinnamon laced french toast
· The butter can be enjoyed over hot wheat chapattis or between the slices of wheat bread.
· The butter can be used to make ghee or clarified butter, which is in turn used in several recipes.
· The buttermilk left after preparation of homemade butter may be used as a refreshing drink with spices or in preparations like kadi, etc.

How to store

To keep your butter the freshest tasting, its going to be best served in an oxygen free environment. Store the butter in a wide mouthed glass mason jar. Press in the butter pieces so that there is no air trapped in the bottom of the jar, or around the butter. If you choose to salt your butter, this would be a good time to massage your chosen salt into each butter piece, or butter layer. When all the butter is smoothed into your jar, top it off with cold water and screw on the lid. This water layer will aid in keeping your butter air free- thus preserving its fresh taste longer. Pour off the water each time you use your butter and top it off with a new cool layer when done. The bottle should be refrigerated and fresh butter can be used for 2-3 days.

Health benefits

· The homemade butter is preferred over packaged butters as they are devoid of any artificial colours, preservatives and flavourings.
· The homemade butter is much lesser in sodium content than the processed ones
· The homemade butter is lesser in saturated fats and cholesterol than processed table butters and margarines.