Homemade Milk Butter In a Mixer Grinder
Making milk butter on your own is all about the palate, the taste of homemade. This melt in mouth butter recipe calls for a single ingredient - Milk.
Servings: 2 servings
Ingredients
- 2 cups of Cream
- Cold Water
Instructions
- The first step is to collect the cream from full fat milk. For this, boil the milk. Let it cool. You can see a layer of cream on top of the milk once it is cooled.
- Collect this cream. Keep it an air-tight container and store it in a freezer. Repeat the process for 2-3 weeks until you have 2 cups of cream.
- Transfer this to a mixer grinder. Let it sit for 30 minutes at room temperature. Now run the mixer/blender at the slowest speed. Stop at intervals if it has any ice blocks.
- Again run the blender on low speed. After 10 minutes, you can see that the cream reaches a whipped cream consistency.
- Continue the churning. Within 1-2 minutes, the butter and liquid will separate.
- Stop the blender. Collect the butter on the top of the liquid. You can use a ladle. But I collect them with my hands. Place them in a bowl of cold water.
- Now wash the butter in cold water bu gently kneading it. Drain the water. Repeat this until the water is clear.
- Now remove the butter from water. Place it in an air-tight container. Keep refrigerated.
Notes
The quantity of cream depends on the type of milk you use.
To get a good amount of butter, always use full fat milk.
Whenever you boil the milk, collect the layer formed on the top.
Always keep the cream in the freezer.
Also use the butter within 2-3 days.
If you are not going to use it soon, keep in the freezer.