Making butter at home is not only easy but also very economical especially when you have plenty of cream at home. Homemade butter is very delicious and flavorful. Once you learn to make butter at home, I am sure, you will not buy from the stores. I use homemade butter for all my cakes, biscuits and sandwiches. I rarely buy butter or ghee outside and prefer to use homemade butter and ghee. Homemade butter is also free from any preservatives. Today we are going to learn how to make butter at home from scratch.
Making butter at home is really easy and also very economical especially when you have lot of cream (malai) at home. Homemade butter can be used as a side dish for parathas and adai. It can used for cakes, biscuits and sandwiches. Once you learn to make butter at home, you will never go for store bought ones. Homemade butter is so tasty and flavorful.
- Milk Cream (malai)
- Chilled water
- Curd
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Boil milk. Let it cool to room temperature. Then refrigerate the milk overnight or for 5-6 hours.
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You will find a thick layer of thick cream on the surface.
Collect that cream in a container, add a tsp of curd to it and store it in the freezer or in the refrigerator section. -
Collect cream everyday and keep adding to the already collected cream. Add a tsp of curd once in 4-5 days.
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Once you have collected enough cream, you can make butter from it.
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Take the cream from the refrigerator, add a tsp of curd/plain yogurt and keep it out overnight or for 5-6 hours. Let it come to room temperature.
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After 6 hours- Place the cream in the blender/mixie/food processor . Add 2-3 cups of water.
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Run the blender for 2-3 minutes. Then leave a gap for a few seconds and then run again.
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After 10-15 minutes, you will see butter collecting at the top. The liquid remaining is buttermilk.
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Collect the butter with a slotted ladle and place it in a bowl of chilled water.
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Wash the butter 2-3 times in chilled water or until the water is clear. Drain the water completely. Press and squeeze as much water as you can from the butter and then store it in a container. -
Homemade butter is ready. Store in a container or any box in the refrigerator for a week. It can be stored in the freezer for a month.
Recipe Video
Enjoy it with adai and parathas or use it to toast bread or make cakes and biscuits.
Homemade Butter with Step wise pictures and instructions
How to collect Cream from Milk
Keep collecting the cream everyday for 15-20 days. Add a tsp of curd once in 4-5 days to the cream.
How to make butter at Home – Homemade Butter
Once you have collected enough cream, you can make butter from it. Take the cream from the refrigerator, add a tsp of curd/plain yogurt and keep it out overnight or for 5-6 hours at room temperature.
After 6 hours- Place the cream in the blender/mixie/food processor and add 2-3 cups of chilled water or plain water.
Run the blender for 2-3 minutes. Then leave a gap for a few seconds and then run again.
After 10-15 minutes of whipping, you will see butter collecting at the top as in the picture below. You will feel the mixture becoming light once the butter separates. The liquid remaining is buttermilk. Collect the butter with a slotted ladle and place it in a bowl of chilled water, so that the butter will become a little firm and it will be easy to handle.
Wash the butter 2-3 times in chilled water until the water is clear. Drain the water completely. Press and remove as much water as you can from the butter and then store it in a container.
How to store butter
The collected butter can be stored in a container or box in the refrigerator for a week. It can be stored in the freezer for a month.
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View Comments (44)
making butter at home is bliss, though it is a tough process while collecting when we see the out put the feeling is good
Its easy just keep on storing the cream montly once u can take out butter from that
Thanks for sharing this, my mother also make it with same process ..ghar ka makhan,,always mazydaar :)
thank u for sharing padma..
Hi i really love ur blog.Now i m making a daily visit.
Do u add water while boiling milk.am not getting thick cream eventhough I refrigerate milk.I use arokiya or aavin 4.5 milk.
Hi Abinaya - I do not add water when boiling milk. Also after boiling, do not disturb the milk. Leave it to cool. Then put it inside the refrigerator overnight. In the morning, you will find thick cream on the top. You must boil at least 1 liter of milk to collect cream. I use aavin 3.5 fat only. Usually I buy milk the previous day, boil, put it in the refrigerator and use it the next day morning after collecting the cream.
Thank u padhu for ur reply.will try ur method and collect cream.I have one doubt.I have a child she needs milk at night.won't previous day boiled cooled milk get spoiled.
Always give fresh milk for kids. Buy separately for her.
Thank u padhu for ur reply.
its a useful post. for making butter in home only i am purchasing aavin full cream milk but its unfortunately homogenized after my trial and browsing in net i found cant take cream out of it. mam u mentioned u taken butter out of aavin 3.5% milk do you mentioned aavin pro milk mam clear my doubt mam thank u very much.
What I buy is homogenized pasteurized Milk Fat 3.5% (the orange color packet from Aavin) .I buy 1 1/2 liters per day. So I am able to collect cream. I will boil the whole 1 1/2 liters, cool and put it in the refrigerator overnight. In the morning, you will find a thick layer of cream on the surface. I collect that and put it in the freezer and use the milk.When I have collected enough cream, I make butter as mentioned above.