• This homemade butter will be the perfect match for warm cornbread, steaming buckwheat pancakes, homemade bran muffins and cinnamon-laced French toast.
• It can be enjoyed over hot wheat chapattis or between 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 over from the preparation of homemade butter may be used as a refreshing drink with spices or in preparations like kadi.
How to store white butter, safed makhan
• To retain the fresh taste of butter, it should be stored in an oxygen-free environment.
• So, 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 the 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 of white butter, safed makhan
• Homemade butter is preferred over packaged butter as it is devoid of any artificial colours, preservatives and flavourings.
• Homemade butter is much lesser in sodium content than the processed ones.