Homemade butter is always best gives a great flavour and homemade ghee made with this tastes out of the world. When we were in Chennai we used to buy Aavin blue and it never yielded us thick malai so left the option of making butter at home and we used to buy Aavin butter and make ghee out of it.But after coming back here to CBE we have started getting both cows milk and aavin blue and that yields nice thick malai resulting in good quantity of butter.I buy butter/ghee very rarely if I want to make any baked goodies when butter is almost done at home. Mittu loves ghee so I always have it in stock.
I already posted this homemade butter along with aval urundai but since the post is very lengthy I am making this as a separate post.
Homemade Butter Recipe – Ingredients
Preparation Time : 10 – 15 days | Processing Time : 30 mins | Serves : 2
Recipe Category: How to | Recipe Cuisine: South Indian
Recipe Category: How to | Recipe Cuisine: South Indian
Curd and Milk Malai (Paal , Thayir Aadai) collected – 2 cups
Water – 1 cup
NOTE : You can use malai from both curd and milk
Method:
- Boil milk let it simmer for 5mins(do this if your milk is a watery).After boiling milk, leave it aside for sometime when it cools down,leave it in the fridge for 10 mins then take the thick layer of malai and collect them and store it a container. Collect it daily for about 15 days or till your container is full , keep refrigerated. But take the malai formed on top.
NOTE: The collected malai/cream can be used for your gravies. I have been using this cream for all my gravies, sure better than the store bought ones. As its sour use it only for savory dishes which calls for cream.If you are planning to make your butter tomorrow then keep the malai collected container outside overnight.
- When your container is full or when you are prepared to make the butter, transfer the collected malai in a wide bottomed container and add water to it.
- Beat it well in circular motion with a mathu till frothy.If you dont have the mathu then you can use mixie and use the whip option….but I prefer mathu as it avoids the work of cleaning the messy buttery mixie after the process 🙂
- The first stage is when the froth forms a top layer . Continue beating it for 10-12 mins(the timing depends).The second stage is when the froth slightly starts collecting in one area. You can see it in the below pictures – It may take around 10-15 minutes. Once the froth completely turns to a collective buttery mass stop beating. The buttermilk reserved at the bottom can be served with salt and hing, tastes best!Collect the butter and wash it 2 times in water until water is clear. Allow the butter to float in water for 5mins. Drain water completely then store.Your homemade butter is ready for use 🙂 Collect it in a clean container and refrigerate it.
Video demonstrating butter churning:
After started making butter at home, have been using homemade butter for all my cooking and baking. So its homemade ghee for my little one as she does not like butter (yes now she has started loving it):)
My Notes:
- After milk is boiled, leaving the milk in fridge for sometime yields thick malai.Malai depends on the milk variety.
- Allow the butter to dry completely then you make ghee.
- The butter keeps well for about a month or even more when refrigerated. Use a clean spoon everytime.
very helpful post.. I have tried to make butter from fresh cream once and it was so tasty.. making from scratch is even more better!!
Very interesting way of making butter! I wish we could do that in the U.S., but the milk here is (unfortunately) so highly pasteurized that I don't think it would ever form that thick layer of cream after boiling. I have made butter from store-bought heavy cream though (churned in the food processor) and that came out very good.
It's good that your little one likes ghee! Traditional fats like ghee and butter are making a comeback, as they are proving to be much more wholesome and nourishing than highly refined vegetable oils and the like. Our ancestors knew what they were doing! 🙂
Add few ice cubes in to the mixer and whip once before collecting the butter. Instead of plain water, if ice water is used butter is formed quickly.
nothing can beat home made…
Hi Sharmi,
I am using Amul full cream milk, i collected 15 days cream/aadai of milk and one or two teaspoon of curd aadai/cream .. I tried to whisk using mathu in stainless steel and tried to whisk in mixie also but i am only getting the froath nothing more than that.. I whisked for about 30 mins… Can you please help me on this?
The collected malai should be thick….And only malai should be there, if there is milk/curd added to the malai….Hope these tips help!
Can you please clarify your reply above? Are you saying that only thick malai should be there and that milk/curd should not be added? thanks
Yes but while you take the malai, it is ok if little milk/curd comes with the malai
Well explained with pics and video
hi, can i do this in egg beater? is that possible?
Not really sure….you can try in mixie / blender
Hi sharmilee
Can I make butter with only curd instead of using milk cream? What is curd cream?how do u separate cream from curd?
I am really not sure if we can make with curd cream, I have tried only with milk cream.
iam using aavin blue .butter will come or not
Yes you can try
Thanks
Very nice post ☺
Very nice post.
Hi Sharmi, very usefull post….
I tried making butter referring your post , butter came out well but it was mixed with water and so as soon as I kept it on stove for making ghee It started bursting. What should I do to avoid this???
You have to drain water completely and let it to dry atleast for few hrs….just updated in the post
Hi Sharmee
I had a small question, as you mentioned that you store the collected malai in a container in the freezer, should the container be closed with a tight fitted lid as in the case of a tiffin box any steel tiffin box or should the container be covered by a small plate…. why i am asking this is ice crystasl tend to seep inside our steel containers….
Or should i store the malai for 10 days in a air tight plastic container? which would be better according to you.
and should i add a bit of yogurt on the first day of collecting malai itself ?? or i should add the yogurt culture the previous night before making the butter…
and lastly after adding the yogurt if on the last night? should the container be kept overnight in the fridge or outside??
Please answer these questions as I am not able to get responses to them.
kirti
It should be stored in fridge not in freezer,It should be covered with a tight lid.I prefer steel container.You should collect malai from milk and not curd.The container should always be refrigerated.Hope this helps!!
hi,
you mentioned keep the collected malai outside overnight.i think it might get spoil without adding curd or buttermilk or it might get smell.should i add some drops of curd if i keep it in the outside overnight?
If you are worried about you can keep it outside just 3-4 hrs before taking butter
Can we add salt to the home made butter…if so then at what stage of preparation? ..since the amul butter that we get in stores is a bit salty n it tastes great…
After butter is taken you can add salt, but not sure whether it will leave out water….I dont add salt usually….
Hi Sharmi,
Thanks for this post, I have been making butter for last few months after learning from this post, but I have a problem when I try to make ghee. The ghee is fine except that it has a white things floating, and I am not able to remove them. Also the ghee starts smelling bad in 2-3 days( I guess because of the white floating stuff). I am not sure if the butter is off all the milky parts which is creating problem
😮 wow! That’s why butter is not cheap at all 😮 Last year I have given a bottle of cow milk, but I forgot it in the fridge, after several days, I thought the milk is out of date so threw it away… Hope I find this post sooner. Thank you for sharing!!