Butter & buttermilk preparation
1
firstly, in a large bowl take 1.2 liter cream. you can take any heavy cream, whipping cream, or homemade cream of at least 35% milk for best results.
2
using a hand beater start to beat on low speed. you can use a stand mixer or food processor.
3
the cream thickens, continue to beat until stiff peaks appear. whipped cream will be ready.
4
continue to beat further on low speed for another 10 minutes.
5
the whipped cream will collapse and decrease in volume.
6
keep beating and the cream turns yellowish.
7
after 20 minutes, the water separates resulting into butter and buttermilk.
8
scrape the edges and collect the butter together.
9
butter and buttermilk is ready. you can store the buttermilk in a glass jar and use it for 3-4 days for preparing curry, cake.
10
now collect the butter and form a ball squeezing off the water.
11
squeeze and rinse in ice-cold water to remove any buttermilk.
12
shape the butter and wrap in butter paper.
13
refrigerate for 4 hours to harden. you can use butter for 2 weeks and use it as a spread or in any cooking.
Ghee preparation
1
to prepare ghee, in a large kadai take butter.
2
keeping the flame on medium, melt the butter completely.
3
continue to stir until the butter changes color and turns frothy.
4
now, boil for a minute or until it turns golden brown and aromatic. the bubbles turn transparent.
5
cool slightly, and filter out the ghee to remove any residue.
6
finally, buttermilk, butter & ghee, is ready to use.
Video
Notes
- firstly, use good quality cream for better results.
- also, you can shape and flavour the butter to your choice.
- additionally, while handling butter, make sure your hand is cold. else there are chances for butter to melt and will be difficult to shape.
- finally, butter, buttermilk, and ghee stay good for a longer time when stored in the right way.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/how-to-make-butter-recipe-ghee-recipe/