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Homemade Butter Recipe

Store bought butter is made using high heat and pressure that removes all nutrients. Try making your own preservative-free homemade butter - it's much better!
5 from 2 votes
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Course: Spreads
Cuisine: Indian
Author: Kitchen Kathukutty

Ingredients

  • Malai/Milk Cream-1 cup
  • Water-2 cups
  • Curd-1/4 tsp

Instructions

  • Heat milk in a boiling pan and let it boil. (Use full fat full cream milk). When it is about boil,simmer and let it get heated up for 5 minutes.Ensure that the milk does not overflow.
  • Turn off the heat and bring the milk to room temperature. You will find a thick layer of malai on top of it.
  • Collect the malai or cream using a clean spoon and store it in a container or glass bottle. Ensure that the container is absolutely clean and dry. Store the cream in the refrigerator. Repeat this process for 15-20 days till you have enough cream.
  • Once the container is full or you have enough malai to make butter, add curd to the container and allow the container to stay at room temperature for 8 hours or over night.
  • Transfer the contents of this container to a vessel. Add water to it and start churning using a traditional whisk (mathu) or electric beater.
  • The mixture will begin to froth in 2-5 minutes. Continue to whisk/beat/churn well in circular motion for few more minutes (not more than 10 minutes).
  • You will find a thick layer of butter gathering on the top of the froth. Collect this using your hands and transfer to a bowl with water.
  • Repeat the steps 6-7 till no more butter collects on top. The liquid left beneath is fresh buttermilk, which you can use in all kinds of recipes.
  • Gather the butter collected in the bowl together and store in a clean air tight container.
  • Refrigerate it and use it when needed. The butter will stay well for 1 or 2 months if stored and used right. Always use a dry spoon.