How to make Butter | Homemade Butter Recipe

Making butter at home is so easy if you know the exact procedure. If you are wondering how to make butter at home then you are in the right place as I have shared all the tips and tricks to make homemade butter. Butter is a handy ingredient for making ghee, sweets, cakes, gravy and lot of dishes. Homemade Butter is made by churning the malai / cream which we collect from boiled and cooled milk.

Fresh Homemade Butter tastes so fresh and delicious without additives and colors. Are you wondering How to make butter at home then this post is just for you! Do try and enjoy homemade butter every time. Use it for your baked goodies or curries or or toasts they taste so delicious.

About Homemade Butter

Butter is called Makhan in Hindi and Vennai in Tamil. Homemade Butter is a time consuming process 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 store bought butter at all.

I have shared the traditional method of making butter at home. But if you want to make butter instantly you can buy fresh cream and churn to make homemade butter within few minutes. But I always prefer to make it from the scratch.

When we were in Chennai we used to buy Aavin milk blue packet and it never yielded thick malai also there was no option of buying cows milk near by so left the option of making butter at home and I used to buy butter from supermarket and make ghee out of it.

After returning back here to Coimbatore, we have started buying cows milk(farm fresh milk) and that yields nice thick malai resulting in good quantity of butter. I buy butter or ghee very rarely if I want to make any baked goodies when butter is almost done at home. Mittu loves homemade butter and ghee so I always have it in stock, now even gugu loves it.

I always make Homemade Ghee from butter which is more flavorful than store bought 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 / cream from boiled whole milk then churn it.

Homemade Butter Video

Similar Recipes

After collecting butter the remaining liquid is called buttermilk which can be consumed adding salt if you prefer. Butter removed buttermilk tastes so flavorful 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 paratha, 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 mixer 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 traditional method but I take short route at times.

3.Hand mixer – This method using hand mixer is also easy and mess free but make sure to use a deep bowl to avoid spluttering.

How to make Butter 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 minutes. Place a spatula or ladle 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 minutes 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 temperature 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 formed in room temperature after an hour.

7.Carefully take the malai with a perforated ladle. 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 at least 1 day for your instant cream say if you need just few tablespoons.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for at least 10-15 days or till you think you have a fair amount of malai collected.

Method 1: Using Mixer

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 at least 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

1.This 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.

2.It will take at least 15-20 minutes for the butter to form and float on top.

3.Butter starts floating on top.

4.Gather and collect the butter. Drain completely.

24.Rinse well.

5.Change water and rinse again. Repeat until rinsed water becomes clear. Homemade Butter is ready.

Method 3: Using electric hand mixer

1.Add the collected malai to a mixing bowl along with water. Start beating in high speed using a hand mixer.

2.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.

3.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

• Boiling milk – After milk is boiled, leaving the milk in fridge for sometime yields thick malai. Malai depends on the milk variety.
• Collecting – Collect the malai for minimum 10 days to get a good quantity of butter. Sometimes I even collect for a month and churn butter. Make sure to store the collected container in fridge.
• Using cream – When you use store bought cream you get homemade butter in just few minutes. Just churn it using electric beater or hand churner as you prefer.
• Cream fat – If using store bought cream then use at least 40% fat content or above. Because cream with less fat content will not yield butter.
• Churning – You can either use a ladle or electric beater or even a mixer.
• Cleaning – Pour hot water and soak for few minutes then rinse in soap water and wash it for easy cleaning.

Serving & Storage

• Always store the collected butter in refrigerator. Do not store in the freezer.
• Always store butter in fridge, if you want you can bring it to room temperature before use.
• Use a separate 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 at least 10 days to collect malai then churn to make butter. But if you are using store bought cream then homemade butter can be made in just few minutes.

2.Can I make butter using store bought cream?

Yes you can make butter using store bought 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 at least 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?

Hands down using mixer is the best, easiest and 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.

If you have any more questions about this Homemade Butter Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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