Homemade Butter is a handy ingredient for making ghee, sweets, cakes, savory, gravy and lot of dishes. Homemade Butter is made by churning the malai which we collect from boiled and cooled milk. How to make butter at home is explained in this post with step by step pictures and video.
Fresh Homemade Butter tastes so fresh and delicious without addictives and colors. Are you wondering How to make butter at home then this post is just for you!
About Homemade Butter
Butter is called Makhan in Hindi and Vennai in Tamil. Homemade Butter is time consuming I agree but it is worth the time and effort I would say. Once you get the hang of making butter at home I am sure you will not look back for storebought butter at all.
When we were in Chennai we used to buy Aavin milk blue packet and it never yielded us thick malai also there was no option of buying cows milk near by so left the option of making butter at home and we used to buy butter from supermarket and make ghee out of it. But after returning back here to Coimbatore, we have started buying cows milk 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 always make Homemade Ghee from butter which is more flavourful than storebought ones.
There are many ways you make butter from either from cream or even from curd. But this is the method I always follow – collect malai from boiled whole milk then churn it.
After collecting butter the remaining liquid is called buttermilk which can be consumed adding salt if you prefer. Butter removed buttermilk tastes so flavourful and delicious.
You can consume buttermilk as such or can use it for recipes which calls it like cookies, bread, rava idli, dhokla etc.
Uses of Butter
- Butter can be used for baking cakes, cookies, muffins.
- You can use butter to make ghee at home.
- Butter can be used for parathas, roti, sandwiches etc.
- Butter can be used to saute vegetables and serve it simple with just salt and pepper.
- You can use butter to spread for bread or toast it too.
How to make Butter – 3 ways
I have shared 3 ways to make Homemade Butter:
1.Using mixie : This is one of the quickest method to churn butter and is not at all time consuming. Making butter using mixie is one of the most commonly used methods.
2.Hand churning method: This is the oldest and traditional method of collecting butter. Amma still uses this method but I take shortroute at times.
3.Hand mixer : This method using hand mixer is also easy and messfree but make sure to use a deep bowl to avoid spluttering.
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How to make Butter | Homemade Butter
Ingredients
- 2 cups milk malai
- water as needed
Instructions
- Add milk to a a sauce pan. Choose a big sauce pan that can hold enough milk as it needs space for boiling. Use cows milk preferably. Incase if you want to make butter with storebought fresh cream, then skip these steps and move on to step 11.
- Heat it in medium flame until it comes to a rolling boil.
- Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to avoid overflowing.
- Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit more so I usually thicken it a bit. Switch off.
- After the milk is boiled, let it sit aside for 30 mins or few hours in the fridge so that thick malai gets collected at the top. You can either keep in room temperature or keep in fridge to yield thick malai. I usually collect the malai whenever I boil milk so twice a day.What I do is : First once the milk is boiled keep aside in room temprature for few hours collect the malai then store the milk in fridge. Evening before boiling the milk, remove the malai again which will be slightly thick as its from fridge.
- Partially cover and set aside.
- You can see malai on top. We call it aadai in tamil. This is the malai fromed in room temperature after an hour.
- Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
- Collect it in a clean container else you can use a strainer to take the malai.
- Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
- Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tbsps.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for atleast 10-15 days or till you think you have a fair amount of malai collected.
- Method 1:Using MixieAfter the container is full you can either make butter out of it else use it as cream as such. For cream to be used : Just whisk it well using a hand whisk for few mins until its creamy without any lumps, this can be used for gravies.When your container is full and you are planing to make butter. Remove the bowl from fridge leave it outside aleast for an hour. Add collected malai to a mixer jar.
- Add water to it.
- Start pulsing. The first stage is when the froth forms a top layer. Continue beating it for few minutes(the timing depends).
- The second stage is when the froth slightly starts collecting in one area. Once the froth completely turns to a collective buttery mass stop beating.
- Gather and collect the butter.
- Gently press and drain water completely.
- Rinse in water.
- Change water and rinse again. Repeat until the rinsed water becomes clear. Homemade butter is ready.
- The buttermilk reserved at the bottom can be served with salt and hing, tastes best!You can even make a simple tempering with oil, mustard seeds, hing and curry leaves – add it to buttermilk and have it.
- Method 2: Using Hand ChurnerThis is hand churning method. To a mixing bowl : add the collected malai along with little water.
- Using a hand churner start churning.Beat it well in circular motion with a mathu till frothy.
- It will take atleast 15-20 mins for the butter to form and float on top.
- Butter starts floating on top.
- Gather and collect the butter. Drain completely.
- Rinse well.
- Change water and rinse again. Repeat until rinsed water becomes clear. Homemade Butter is ready.
- Method 3: Using electric hand mixerAdd the collected malai to a mixing bowl along with water. Start beating in high speed using a hand mixer.
- Start beating in high speed until butter forms on top. Gather and collect the butter. Drain completely. Rinse well. Change water and rinse again. Repeat until rinsed water becomes clear.
- Delicious soft tasty butter is ready to use. Keep it refrigerated always and use it when needed.Collect homemade butter in a butter container and refrigerate until use.
Video
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 every time.
Homemade Butter Recipe Step by Step
1.Add milk to a a sauce pan. Choose a big sauce pan that can hold enough milk as it needs space for boiling. Use cows milk preferably.
Incase if you want to make butter with storebought fresh cream, then skip these steps and move on to step 11.
2.Heat it in medium flame until it comes to a rolling boil.
3.Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to avoid overflowing.
4.Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit more so I usually thicken it a bit. Switch off.
4.After the milk is boiled, let it sit aside for 30 mins or few hours in the fridge so that thick malai gets collected at the top. You can either keep in room temperature or keep in fridge to yield thick malai. I usually collect the malai whenever I boil milk so twice a day.
What I do is : First once the milk is boiled keep aside in room temprature for few hours collect the malai then store the milk in fridge. Evening before boiling the milk, remove the malai again which will be slightly thick as its from fridge.
5.Partially cover and set aside.
6.You can see malai on top. We call it aadai in tamil. This is the malai fromed in room temperature after an hour.
7.Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
8.Collect it in a clean container else you can use a strainer to take the malai.
9.Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
10.Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tbsps.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for atleast 10-15 days or till you think you have a fair amount of malai collected.
Method 1: Using Mixie
11.After the container is full you can either make butter out of it else use it as cream as such. For cream to be used : Just whisk it well using a hand whisk for few mins until its creamy without any lumps, this can be used for gravies.
When your container is full and you are planing to make butter. Remove the bowl from fridge leave it outside aleast for an hour. Add collected malai to a mixer jar.
12.Add water to it.
13.Start pulsing. The first stage is when the froth forms a top layer. Continue beating it for few minutes(the timing depends).
14.The second stage is when the froth slightly starts collecting in one area. Once the froth completely turns to a collective buttery mass stop beating.
15.Gather and collect the butter.
16.Gently press and drain water completely.
17.Rinse in water.
18.Change water and rinse again. Repeat until the rinsed water becomes clear. Homemade butter is ready.
19.The buttermilk reserved at the bottom can be served with salt and hing, tastes best!
You can even make a simple tempering with oil, mustard seeds, hing and curry leaves – add it to buttermilk and have it.
Method 2: Using Hand Churner
20.This is hand churning method. To a mixing bowl : add the collected malai along with little water.
21.Using a hand churner start churning.Beat it well in circular motion with a mathu till frothy.
22.It will take atleast 15-20 mins for the butter to form and float on top.
23.Butter starts floating on top.
24.Gather and collect the butter. Drain completely.
25.Rinse well.
26.Change water and rinse again. Repeat until rinsed water becomes clear. Homemade Butter is ready.
Method 3: Using electric hand mixer
27. Add the collected malai to a mixing bowl along with water. Start beating in high speed using a hand mixer.
28.Start beating in high speed until butter forms on top. Gather and collect the butter. Drain completely. Rinse well. Change water and rinse again. Repeat until rinsed water becomes clear.
29. Collect homemade butter in a butter container and refrigerate until use.
Delicious soft tasty butter is ready to use. Keep it refrigerated always and use it when needed.
Expert Tips
- 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.
Storage & Serving Suggestion
- Always store the collected butter in refrigerator. Do not store it in the freezer.
- Always store butter in fridge, if you want you can bring it to room temperature before use.
- Use a seperate butter container to store butter. You can either use ceramic or steel containers. Make sure the container is fridge safe.
FAQS
1.Is making homemade butter time consuming?
Yes it is as it takes atleast 10 days to collect malai then churn to make butter. But iof you are using storebought fresh cream then homemade butter can be made in just few minutes.
2.Can I make butter using storebought fresh cream?
Yes you can make butter using storebought fresh cream. Make sure to buy fresh cream with fat content or you can buy heavy cream also. Do not use low fat fresh cream.
3.Why should I rinse butter before storing?
We have collected malai for a long time atleast for a week to 10 days and make butter out of it so there are chances for it to give a milky taste. Rinsing also helps butter to keep fresh for a longer time and also avoids sourness.
4.Which method is easiest to make butter at home?
Handsdown uisng mixie is the best, easiest ang quickest method to churn butter. However next to it the method using electric hand mixer is easy too if you own one.
5.How long can I store homemade butter?
Homemade butter keeps well for 1-2 days in room temperature and in fridge for about a month though the freshness may reduce after 15 days.
Nivedhanams Sowmya
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!!
Amanda
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! 🙂
Unknown
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.
Happys Cook
nothing can beat home made…
Sowndarya Lakshmi
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?
SHARMILEE J
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!
Anantha Lekshmy
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
SHARMILEE J
Yes but while you take the malai, it is ok if little milk/curd comes with the malai
Suhasini Bhaskhar
Well explained with pics and video
Ramya Ju
hi, can i do this in egg beater? is that possible?
SHARMILEE J
Not really sure….you can try in mixie / blender
fufan
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?
SHARMILEE J
I am really not sure if we can make with curd cream, I have tried only with milk cream.
sowmiya sabarinath
iam using aavin blue .butter will come or not
SHARMILEE J
Yes you can try
Jenny Jegan
Thanks
Anu Kalyankar
Very nice post ☺
Anu Kalyankar
Very nice post.
Prabha
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???
SHARMILEE J
You have to drain water completely and let it to dry atleast for few hrs….just updated in the post
Kirti
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
SHARMILEE J
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!!
Devika Bhat P
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?
SHARMILEE J
If you are worried about you can keep it outside just 3-4 hrs before taking butter
Unknown
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…
SHARMILEE J
After butter is taken you can add salt, but not sure whether it will leave out water….I dont add salt usually….
Jayanthi
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
instagram online
😮 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!!