In the process of making Ghee(clarifying Butter) the idea is to remove all water, buttermilk, sediment, salt and other impurities which cause Butter to darken & burn, making it susceptible to becoming rancid. It also expels air during the process and only the purest form of Oil(Ghee) remains. This is done by gently heating Butter. What we have to consider at this point is to leave Butter on a very low heat until all the bubbles subside and Butter is on the verge of caramelization. This makes the best Ghee. The clarification process/ghee making process is extensive, meticulous & should be done in a perfect manner. The resulting Ghee has a wonderful golden hue, with a perfect texture which we call as a grainy texture, manal-manala - like sand, with great aroma and taste.  Ghee has great cooking uses, innumerable health benefits and therapeutic values.

HOW TO MAKE GHEE - HOMEMADE GHEE

      At home, the Ghee making process starts right from boiling the milk.  Collect the Cream, when a whole batch is ready, I whip up the fresh cream, collect the coagulated Butter from the Buttermilk.  Store some Butter and the rest of  Butter is converted into Ghee. But the process can be made simpler if you have ready-made Butter with you.  Unsalted Butter has fewer impurities compared to Salted Butter.
     Butter is heated in a heavy bottomed pan over a low flame. I usually use a Brass Uruli/non-stick pan for the purpose. Initially, the butter melts and starts to froth.  The foam will rise atop as the milk solids separate. Some skim the foam which floats atop, but I just leave it as such. It gradually gets caramelized and starts to settle down at the bottom forming sediments. I add few sprigs of Curry Leaves and Drumstick Leaves at this stage. I have always seen my Mother and MIL do the same, but never knew the idea behind it. The idea of adding Curry Leaves and Drumstick Leaves during Ghee making process is that these substances have Anti-oxidant properties which will improve the shelf life, taste, aroma and also helps to get the perfect grainy texture which is a benchmark for Ghee. Two big Drumstick Trees in my backyard and a Curry Leaf Tree has always kept me with ready supply of the both whenever I needed. Some people add Fenugreek Seeds/Cumin Seeds/Betel Leaves while making Ghee.
     I do the whole process on the lowest flame stirring it at intervals, I do not allow it to darken or burn, which will totally ruin the taste of the Ghee. I switch off the flame when the Ghee turns into golden yellow in colour and the sediments are still yellow in colour(refer picture below).  The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee). The temperature would be really hot.  So it is highly advisable to leave the utensil on the stove top(flames switched off) until it reaches a safe temperature to handle. Once the Ghee is cool enough, strain the impurities with a sieve or a clean muslin cloth. Store the Ghee in a clean and dry airtight bottles/jars.

INGREDIENTS

Butter
Curry Leaves/Drumstick Leaves

METHOD :

• In a heavy bottomed pan/vessel, heat the Butter on a very low flame.
• Initially, the butter melts and starts to froth.
• The foam will rise atop as the milk solids separate.
• You can skim the foam which floats atop, but I just leave it as such.
• It gradually gets caramelized and starts to settle down at the bottom forming sediments.
• Add few sprigs of Curry Leaves and Drumstick Leaves at this stage.
• Switch off the flame when the Ghee turns into golden yellow in colour and the sediments are still yellow in colour. 
• The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee).
• Once the Ghee is cool enough, strain the impurities with a sieve or a clean muslin cloth. Store it in a clean and dry airtight bottle/jar.
• Can store in the refrigerator or at room temperature.

 

NOTES :

• The idea of adding Curry Leaves and Drumstick Leaves during Ghee making process will improve the shelf life, taste, aroma.
• It also helps to get the perfect grainy texture which is a benchmark for Ghee.
• Can also add Fenugreek Seeds/Cumin Seeds/Betel Leaves while making Ghee.
• Do the whole process on the lowest flame stirring it at intervals.
• Do not allow it to darken or burn, which will totally ruin the taste of the Ghee.
• Switch off the flame when the Ghee turns into golden yellow in colour.
• The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee).
• The temperature would be really hot. 
• So it is highly advisable to leave the utensil on the stove top(flames switched off) until it reaches a safe temperature to handle.
• Store it in a clean and dry airtight bottle/jar.

RECIPES WITH HOMEMADE GHEE

For more Recipes with GHEE, Click here...

   Ghee is used extensively in Indian Cooking.  It is one of the best cooking Oil which can take a high cooking temperature without burning.  And least to mention the medicinal values and incredible health benefits it has and it is one fat extensively used in Ayurveda and Ayurvedic medicines. Cooking or eating a dish with a drizzle of Ghee adds a wonderful aroma and texture to the dish.

• Use it as cooking oil for high-heat cooking like stir-frying, sauteing or roasting.
• Spread it on your Bread, Chapatis, Rotis, Parathas, Naans, Kulchas etc.,
• Can use it while cooking Lentils/Dhals, which will antidote the dry and astringents qualities of the Dhals.
• Add a drizzle of ghee to steaming hot Rice and serve it along with Curry/Rasam/Veggie of your choice.
• Can use Ghee while tempering Sambar & Rasam.
• Ghee is widely used while preparing Indian Sweets.  Indian Sweets without Ghee?
• Traditional Indian Sweets like Akkaravadisal, Sarkkarai Pongal, Rava Kesari, Halwa, Ney Payasam, Ney Appam all have a good amount of Ghee which enhances the overall taste of the dishes.
• Can use it in recipes like Upma, Venpongal, Rava Kichadi, Sevai, Dhal Kichdi, Paruppu Sadham etc., & etc.,
• Drizzle Ghee while making Dosa, Adai, Uthappams etc.,
• Serve Idli & Sambar with a hearty drizzle of Ghee.
• Ghee is used while cooking Biriyanis, Pulaos, Ghee Rice etc.,
• Payasams, Pradhamans & Kheers also have a note of Ghee in it.
• Can use Ghee for making Cookies like Suji Biscuits. 
• Can try substituting Butter with Ghee for some recipes.

HOW TO STORE GHEE

 

• Since the milk solids have been removed, Ghee is shelf-stable at room temperature.
• Adding few sprigs of Curry Leaves and Drumstick Leaves during Ghee making process will improve the shelf life, taste, aroma and also helps to get the perfect grainy texture. 
• Drumstick Leaves & Curry Leaves have Anti-oxidant properties which will increase the shelf-life.
• As far as traditional concerns it is stored at room temperature( & not stored in refrigerators).
• Can store Ghee in your pantry and it should stay good for months.
• Use clean & dry airtight bottles/jars to store Ghee.
• Store it in a clean, dry place free from moisture.
• Moisture will spoil the Ghee.
• Use Clean, dry spoons while using ghee.
• Keep the jar tightly closed when not in use.
• If storing Ghee for a longer time, it is always advisable to store it in the refrigerator which will surely increase the shelf-life.
• Ghee tends to firm up in cooler temperatures.
• Do not melt the Ghee on a direct flame to soften it.
• Instead, leave it in a bowl of hot water for a few minutes to soften. 

HOW TO MAKE BUTTERMILK

      Let's talk about Buttermilk in Indian terms.  The thin milky substitute we get after removing Butter from the Milk/Cream/Curd is what we literally call as Buttermilk.  But in terms of Cuisine, it is cultured buttermilk, the ones you buy at stores are true cultured buttermilk, which would take about at least 10-12 hours to actively culture a Buttermilk from Milk.  It is thinner than Curd/Yogurt.  And what you need for the purpose is an active Buttermilk Culture(Stale Buttermilk). If you are churning out the butter from Milk/Cream the byproduct is thin Milk which has to be literally cultured using Stale Buttermilk, whereas if you churning out the Butter from Curd, then what we get is cultured Buttermilk as such.
     The Buttermilk which I make at home is a byproduct I get while making Homemade Butter.  The collected cream from the boiled milk is stored in the freezer until I get a whole lot good enough to make Butter at home.  Once I have a whole batch, I whip it up in my blender adding a little bit of ice-cold water to the cream.  Beating the blender in slow whipping mode and making sure that the blender doesn't heat up, I carefully whip the cream and cold water for few minutes until the Butter floats atop.

For more Recipes with BUTTERMILK, Click here...

BUTTER & BUTTERMILK

     Remove the Butter, and what remains is the Buttermilk.  It can be converted into true Buttermilk by various methods, just simply add acidic substances like Lemon Juice/Vinegar for instant Buttermilk, which would work best for baking or making pancakes etc.,  But the real taste, flavour and nutritional value is enhanced only if it is converted into a Buttermilk using cultured Curd/Yogurt/Cultured Buttermilk/Sour Cream.
     Buttermilk is a versatile ingredient and is used in various dishes for its taste & flavour.  Also, it helps to activate the Baking Soda/Soda-bi-carbonate while baking.  Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.  Buttermilk otherwise called as Moru/Mor/Majjige in South Indian languages is converted into flavoured drinks in the name of Neer Mor/Sambharam/Masala Majjige/Chaas etc., It is the same drink prepared with diluted Curd/Yogurt or Buttermilk flavoured with regional preferences.
     It is a common scenario in an Indian household to serve Buttermilk to guests.  Buttermilk would be stored in Big earthen pots which keeps it cool naturally, a yester-year refrigerator. It is an etiquette to serve at least a glass of Water to anybody who visits home in Indian culture, and they have taken it the next level by serving Buttermilk rather than Water.

     Lyrical from a Tamil Song which says they serve Buttermilk with love, instead of Water to quench your thirst. That is the kind of love these naive people hold and the aroma of this love & etiquette emanates throughout the soil(region).  It is a culture in South India to serve Buttermilk/Neer Mor to anybody who visits their home.  Then in India, most of the families reared Cows & Buffaloes and had a good supply of Milk and milk products readily available at home. Even in this varied current lifestyle most of the families follow the same etiquette with a style and tradition of their own.  Anyway, India is known for its hospitality after all.

HOW TO MAKE BUTTERMILK 

HOW TO MAKE BUTTERMILK

THE TRADITIONAL METHOD 

     The key ingredient to make Buttermilk is to have a starter or Buttermilk culture available. This can be easily acquired by purchasing Curd/Yogurt/Buttermilk/Sour cream from the store. Once you make your own Buttermilk from the instructions below, you can continue to make it by saving a little off from the previous batch, continuing this process for as long as you’d like to have homemade Buttermilk.

INGREDIENTS :

Milk - 1 Ltr
Stale Curd/Buttermilk - 1- 2 Tbspns

 

METHOD :

• Boil the Milk and allow it to cool.
• When the milk turns lukewarm, add 2 Tbspns of Stale Curd/Buttermilk and stir it well with a spoon or a spatula.
• Cover the bowl and leave it aside in a warm place.
• I usually leave it in the kitchen counter next to the gas stove for the required warmth.
• Leave it overnight for the Buttermilk to set or at least five to six hours undisturbed.
• The time totally depends on the climate.
• This type of cultured Buttermilk tends to be thicker depending on the type of milk used.
• Dilute and use it to suit your preference.
• Once the Buttermilk is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

• Add the Stale Buttermilk/Curd to the Milk when it is lukewarm or at room temperature.
• The buttermilk you yield through this method would be thick, dilute to suit your preference.
• Store the Buttermilk in an Earthen Pot to keep it naturally cool or store it in a refrigerator.
• Serve Buttermilk Chilled.
• Spice it up with your choice of herbs & spices and convert it into Neer Mor/Sambaram/Masala Majjige/Chaas etc.,

THE QUICK METHOD 

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

     Making Curd/Yogurt is an easy process for most of us.  But many don't find themselves lucky in this process.  So, they buy Curd/Yogurt instead of making it at home. It’s just a simple task if done properly and like anything else, practice makes things perfect. It is a day to day process in most of the Indian households. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.,
     Curd or yogurt is an excellent probiotic and it is great for your digestive system. Curd/Yogurt is a  product of the lactic fermentation of milk. Curd has a smooth texture and refreshing taste.  It is loaded with Probiotics and is an excellent source of Vitamins and Minerals like Calcium, Phosphorus and Riboflavin.  However, preparing it at home is healthier, we know what goes into our stomach and above all, you get fresh & tasty Curd/Yogurt.
     We have always got fresh farm milk in India.  The Milkman with his big milk cans and his bicycle bell have always been our morning alarms. The first thing in the morning is to collect the Milk, boil it and then make Filter Coffee with fresh milk.  Good old days! When I was relocated to Malaysia.  I couldn't find fresh milk, only the processed ones were available in the supermarkets.  Some didn't suit our tastes.  Then tried using milk powders. By the time I found a suitable alternative, I had a lot of mishaps in making curd, least to mention even making Coffees & Teas turned out to be a disaster which was a simple task back in India. Learning to live in a new place took some time.
    But finally, I started making Curd/Yogurt with milk powders, Coffee & Teas with Sweetened Creamers. After quite a lot of trial & errors with most of the Milk Powders/homogenized Milk available in the market.  I finally got a brand which suited our taste and which yielded perfectly textured curd for our preference.  All through these years of our stay in Malaysia, I have been making Curd with Milk Powder/Homogenized Milk until 3 years back.  Since then, I started to get fresh cow milk from a nearby farm.  You may not know how much relieved and happy I was to get fresh Milk.  From then on, no looking back, I make my own homemade Curd, Paneer, Fresh Cream, Buttermilk, Butter, and Ghee(Clarified Butter), Khoya etc., at home.
     Here in Malaysia, many have asked me how I make Curd/Yogurt at home?  And one of my husband's colleagues asks this question, every time she comes home.  She says, she just couldn't get it right.  This post is for those who have trouble making curd and for the beginners.
     Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine. Not a day goes without eating Curd at home.  Finishing off the meal with Curd Rice is a must for me and my husband. But it is for a year I am refrained from eating Curd due to my Ayurvedic treatment, which is one of the favourite food I miss a lot - Curd Rice. But of course, I have it as Buttermilk, which I am allowed to.
         There are various ways to make homemade Curd/Yogurt to ensure fresh, healthy and better consumption. Here are a few ways in which you can make homemade curd.

MAKING A STARTER FOR HOMEMADE CURD/YOGURT

     This is an age-old method followed in rural areas of South India. They make their own culture to use as a starter.  As an experimental method, I tried making in this manner just once to check if it really works. And yes it does, but the curd made using this method turned out to be slightly watery.  But this starter curd can be used to make thick and creamy curd.  The reason behind curdling of Milk is that the Calyx in Dry Red Chillies contains live Bacterium that aids the fermentation process. This method can be used when you have no Curd/Stale Curd to induce fermentation process.

INGREDIENTS :

Warm Milk - 1/2 Cup
Dry Red Chillies - 8-10 Stalks

METHOD :

• Bring Milk to a boil.
• Leave it aside to cool down.
• Let the Milk be lukewarm.
• Add 8 to 10 stalks of Dry Red Chillies for every 1/2 - 3/4 cup of the Milk.
• Leave this aside undisturbed in a warm place to set.

NOTES :

• It took 5 hours for the Curd to set. I live in a Tropical Climate.
• The time totally depends on the climate.
• Keep the bowl in a warm area without disturbing it.
• Leave it aside for at least five to six hours or overnight.
• The Curd made out of this method turns out to be watery.
• Can use as a Starter for making Curd, when you do not have any supply of Curd/Yogurt to make a whole batch of fresh homemade Curd.

 HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

THE TRADITIONAL METHOD - WITH STARTER OR STALE CURD 

     The key ingredient to make Curd/Yogurt is to have a starter or Yogurt culture available. This can be easily acquired by purchasing Curd/Yogurt from the store. Once you make your own Curd/Yogurt from the instructions below, you can continue to make it by saving a little off from the previous batch, continuing this process for as long as you’d like to have homemade Curd/Yogurt.

INGREDIENTS:

Milk - 1/2 Ltr
Stale Curd - 1- 2 Tbspns

 

METHOD :

• Boil the Milk and allow it to cool.
• When the milk turns lukewarm, add 2 Tbspns of Stale Curd and stir it well with a spoon or a spatula.
• Cover the bowl and leave it aside in a warm place.
• I usually leave it in the kitchen counter next to the gas stove for the required warmth.
• Leave it overnight for the curd to set or at least five to six hours undisturbed.
• The time totally depends on the climate.
• Once the curd is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

• Add the Stale Curd to the Milk when it is lukewarm or at room temperature.
• If you add the stale curd while the milk is hot, the milk would get curdled and turn watery.
• The Curd/Yogurt will not yield a perfectly smooth texture.

 

HOW TO MAKE CURD/YOGURT IN A MICROWAVE OVEN

METHOD :

• For a quicker setting of Curd, the microwave method proves to be quite handy.
• Boil half a litre of milk and cool it down until it is lukewarm.
• In a microwave-safe bowl, beat two spoons of curd.
• Pour the lukewarm milk to the beaten Curd and stir well.
• Microwave on high for two minutes and switch it off.
• Leave the bowl inside the microwave for three to four hours, for the Curd to set.

NOTES :

• The setting time depends on the quantity of milk.
• Can also boil the milk in the microwave and cool it before making the curd.   
• Use Microwave safe bowl for the purpose. 
• This method is useful when you are in short of time and also turns out to be helpful if you are living in a colder region.

 

HOW TO MAKE CURD/YOGURT WITH MILK POWDER

INGREDIENTS :

Milk Powder - 1 Cup
Water - 2 Cups
Stale Curd - 1- 2 Tbspns

 

METHOD :

• Thoroughly mix Milk Powder and Water.  There should be no lumps in the Milk.
• Boil the Milk and allow it to cool.
• When the milk turns lukewarm, add 2 Tbspns of Stale Curd and stir it well with a spoon or a spatula.
• Cover the bowl and leave it aside in a warm place.
• I usually leave it in the kitchen counter next to the gas stove for the required warmth.
• Leave it overnight for the curd to set or at least five to six hours undisturbed.
• The time totally depends on the climate.
• Once the curd is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

• For thicker Curd/Yogurt add more Milk Powder.
• Mix Milk Powder with a little amount of water to make a paste without lumps.
• Then pour the rest of the Water and mix it thoroughly.
• Alternatively can pour boiling water to the Milk Powder and mix it.
• Add the Stale Curd to the Milk when it is luke warm or at room temperature.
• If you add the stale curd while the milk is hot, the milk would get curdled and turn watery.
• The Curd/Yogurt will not yield a perfectly smooth texture.

 

 

FOR PERFECT HOMEMADE CURD/YOGURT

For Thick Curd: Always use whole milk for the purpose. Diluted milk or low-fat milk will make the curd watery & would not yield thick & creamy Curd/Yogurt.

Sticky Curd: Some milk yields a sticky curd and using starters like Greek Yogurt might also result in the same.  If so try a different brand of milk or starter. I had this kind of problem for a long time while I was in India.  It was due to the Milk, the milkman was supplying then and hopelessly using the Stale Curd from the Sticky Curd resulted in repetitive Sticky Curd.  Tried a different batch of Curd, cultured afresh from Stale Curd(from my Mom) helped me solve the problem.

Amount of Starter :

     The amount of starter/stale curd required to make Curd/Yogurt depends upon the type of Milk used - Homogenized or Non-homogenized.

• Homogenized Milk requires more starter, (can use 2-3 Tbspns of stale curd) as the milk is processed and the particles in it are broken down to keep them apart which increases the shelf life.
• Non-Homogenized Milk needs less starter as they tend to set well faster, adding more starter to it will make the curd sour.
• Adjust the amount of starter accordingly.

Climate :

• During cold climates or winters - use more starter and keep it for a longer time to set.
• Whereas on warm and hot days use less amount of starters and adjust the time to set the curd, checking on it periodically.
• Longer setting time can make the curd sour in summer.
• Adjust the time and starter accordingly.

To keep the Curd Bowl Warm during winters or in Colder regions:

• Keep the bowl of milk in a Casserole or in a Polystyrene/Thermocol box.
• Wrap a Warm Towel/Blanket to the bowl and keep it in a warm place.
• Can place the bowl inside a big rice storage container.
• Alternatively, you can place the bowl in your Wheat Flour Jar/Rice Jar.  Keep the Jar covered.
• Place the Curd bowl carefully while keeping it inside the Wheat Flour Jar/Rice Jar.  If it spills the whole batch of Rice/Wheat would be spoiled.

FOR THICK & CREAMY HOMEMADE CURD/YOGURT

• Use a good quality of Milk - full cream milk yields thick, creamy Curd/Yogurt.
• Boil the Milk before making the Curd/Yogurt.  This is to ensure that the milk is not spoilt.
• When you add Stale Curd to activate the culture process, the Milk should not be hot.
• If the Milk is very hot the milk will immediately curdle and gets coagulated.  The Curd would turn out be watery and grainy textured.
• There will also be a lot of Whey in the Curd/Yogurt
• If the milk is very cold, it may take a long time to get set.
• The perfect way is to add Stale Curd to lukewarm milk.
• Thoroughly mix the Stale Curd uniformly into the Milk with a Spoon/Whisker.
• Adjust the setting time if you are living in a hot region or during summers.
• I usually use about 1-2 Tbspn of Stale Curd for 1/2 a litre of Milk.
• Adjust according to the quantity of homemade Curd/Yogurt you need to make.

 

STORAGE TIPS

• Once the curd is set, refrigerate the Curd/Yogurt.
• Stays good in the refrigerator for up to 3-4 days.
• Do not leave unused Curd/Yogurt at room temperature for a longer time, this can make the Curd sour.

 

 HOMEMADE DAIRY PRODUCTS 

Curd - Converting the Milk into Curd.
Paneer - Curdle the Milk with an Acidic substance to make fresh Homemade Paneer.
Butter - Boil the Milk, cool it down, collect the Cream & Store it in Freezer until a whole lot is collected to make homemade Butter.
Fresh Cream - The Collected Cream from fresh milk can be whisked to make fresh Cream.

Buttermilk - I get a good supply of Buttermilk as a byproduct while making Butter at home.                
Ghee/Clarified Butter - Can use the homemade Butter, heat it, melt it & convert it into Ghee/Clarified Butter.

HOMEMADE CURD/YOGURT

HOMEMADE PANEER

HOMEMADE BUTTER

BUTTERMILK

HOMEMADE GHEE

HOME MADE BUTTER

     Origin of Butter dates back to more than 10,000 years and it has been in the lifestyle of civilizations from the time animals were domesticated and reared for dairy products. Butter by its nature has been enhancing the flavours and textures with its versatility to be compatible in various dishes converting them into a delicacy. Not only as a food, it is also valued cosmetically and also highly esteemed for its healing properties.
     Butter can be prepared by churning fresh cream or yogurt/curd.  Mostly butter is prepared from Cow's Milk, but it can also be prepared with Buffalo/Sheep/Goat/Yak Milk. Churning process produces small grains of solidified butter separating the whey or butter milk from it.
     Imagine the old fashioned churning method, sitting all the way and churning butter from a large pot of cream or curd with a butter churn, the swirling and swooshing splish-splash, splish-splash sound.  Though reminiscent of stories of Gopikas' churning butter and Krishna stealing it from the pots, sounds quite good.  But the idea really makes me wince a bit.  For one reason, you need a lot of cream or butter and another reason the time and labour it takes.  But this was the method my grandmother and almost for years, my MOM had followed.  There was a big herd of cows and buffaloes in my grandmother's house that preparing Curd, Butter, Buttermilk and Ghee was a part of their daily routine.
     But with small batches of milk, we buy these days, it is easy and fast to churn it up in a blender or a food processor. Even Stand Mixer or Hand Mixer can be used for the purpose.  The idea behind the method is to separate the fat from the milk/cream/yogurt.  I usually use my blender for the purpose and use the whipping option available in it. If you do not have the whipping option you can just agitate the milk by switching on the lowest speed button for few seconds, switch it off and again continue with the process until fat globules start to coagulates over the milk.
     Butter can be made by collecting :
         - the thick layer of cream from Curd
         - heavy sheet of cream from Milk
     Homemade butter is one routine in our kitchen.  My MOM and my MIL both prepare it so frequently that we never buy butter or ghee from the market. We usually prepare Butter from thick layer of cream from Curd. Or just collect the heavy sheet of cream from milk which floats over it. Collect it in a bottle, close the lid tightly and store it in the freezer until use.  When there is enough cream may be around three to four cups then we can go ahead with the process of making Butter.  Thaw the cream before the process.
      The options and uses with this home-made Butter is vast enough. But the highlight of home made butter is that it has no additives, preservatives or colouring agents.

HOW TO MAKE BUTTER :

Ingredients :

Fresh Cream - 3-4 Cups
Ice Water - 2 Cups

Method :

• Pour the fresh cream into the jar of your blender.
• Add Ice Water to the above and close the lid of the jar.
• Turn on the whipping option in your blender or turn on to the lowest speed for few second i.e for about 10 - 20 seconds.
• Switch off and again do the above process until small fat globules solidify above the milk.
• The total process may take about 3-5 minutes.
• When you feel that all the fat from the milk has solidified, pour it out through a strainer.
• Or simply remove it using a slotted spoon or with your hands.
• Collect all the solidified butter into a wide bowl.
• Rinse the Butter in ice water and remove any remaining butter milk out of it.
• Repeat the process and rinse the butter with ice water until the water runs clear.
• Can store the butter in airtight containers.
• For Salted Butter - Can add a dash of salt and mix it well into the butter before storing. 
• Can spread this fresh butter over Toasts, or serve hot rotis or parathas with a blob of butter over it.
• Can use this butter to prepare cakes, cookies and pastries or while baking potatoes, for basting chicken or meat.
• Or simply heat it up to make Ghee/Clarified Butter.
• Can flavour the butter to your fancy like Garlic Butter, Lemon/Lime Butter, Herb flavoured Butter or mix it up with some spices like Cayenne or Pepper to it.
• Mix along with some Preserved Fruits or Honey/Maple for a sweeter flavour.
• Home-made Flavoured Butter can be stored in the refrigerator for a week and in the freezer for about two months.

NOTES :

• Store the collected cream in the freezer and thaw it up before making butter.
• Ice cold water will help in solidifying the butter soon. 
• If using a hand mixer or stand mixer the butter will stick on to the beater. 
• Rinse and store the Solidified Butter in an airtight container in the refrigerator. 
• Do not throw the whey or otherwise called Butter milk.
• Season it up with shallots, green chillies, ginger, lemon juice and curry leaves to make Sambharam/Moru or simply add a dash of salt into it.
• This makes a very good drink on a sunny day.

*TIPS & TRICKS :

     Cleaning the blender jar is one mess of a thing in the process of making Butter. Pour slightly hot water (not boiling water, which can spoil the blender jar) into the jar, close and beat it up on low speed for few seconds in the blender. Can add few drops of dish wash liquid and beat it up again. Pour out the warm water and wash it as usual.

     Pour hot water into the bowls used for making butter and leave them aside for few minutes. Then wash it up as usual. Hot water helps to remove the grease from nook and corner making the process easy and clean.