Gone are the days when every mother religiously saw to it that the butter she used was the fresh home-made butter. With the advent of Amul butter, followed by other brands freely available in the market; making butter at home almost became a forgotten story. This was compounded by the fact that it was a cumbersome procedure churning the curd in order to obtain the butter. The taste of pure butter I used to have in childhood, inspired me to make it at home for my child.
Here is the easiest way to do it.
- Fresh cream skimmed from boiled milk for a period of 15-20 days
- 1-2 ice cubes (Optional)
- 1 tsp curd /yoghurt
- In a tall container /jar (preferably transparent) with lid pour ¼ cup water and collect in it the cream daily and refrigerate.
- When the container is half-full, add the curd /yoghurt and side aside for an hour.
- With the lid tightly closed, shake it well for 3 minutes.
- Now add water till ¾ of the container and shake well for another 5 minutes or till tiny particles are seen sticking to the sides.
- Open the container and with a spoon bring together the butter, inside the container.
- Place the container in the freezer for 5 minutes.
- Remove and pour fresh water into a separate container and now place the formed butter blob in it.
- Store in the refrigerator and use as and when required.
- A transparent container is used so that we can see the contents without opening the lid.
- During summers, a cube of ice may be added to the container while shaking it.
- The expertise is in knowing when to stop or else the butter well formed tends to melt.