Tuesday, February 15, 2011

Homemade white butter

fresh cream stored over a week to ten days and kept in the freezer or fridge
some curd
Mix the curd with the cream and let it set overnight outside the fridge.

wooden spatula to beat the cream


After the cream has set into curd, pour it out into a long vessel and beat it for sometime. You will see it transforming into smooth cream and then in about fifteen mins or so, the butter will collect on top. The mixture will separate into whey and butter. Add some water at this stage and keep it in the fridge. This will help the butter to freeze and set on top. You can now strain the whey and separate the butter. Don't throw away the whey, it can be used in curries and is very healthy. It can also be used as buttermilk in recipes.

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