How to make yummy butter @ home

 We can easily make pure, yummy butter ourselves ,from the milk that we consume daily. It is very very simple. 

We need a glass tin for fermenting.

The following step has to be done only once.

·         Pour 1 tbsp of curd into the glass tin.

The following steps have to be done daily , till you get the glass tin filled.

·         Boil your daily consuming milk in a vessel and let it cool. When it is cool, you can see a creamy layer over it. Separate milk and this creamy layer. Try to use a vessel with flat top surface so that it will be easy to separate the creamy layer.

·         Pour this creamy layer into the glass tin. Close the tin and keep it in the refrigerator. This is to avoid over fermentation as we will have only a few quantity of creamy layer daily.

Take the glass tin out of the refrigerator only at the time of pouring the cream into the tin. Return it back to the refrigerator after that.

Do this process daily till you get a full tin of half fermented creamy milk.

Once the tin is filled, you have to take the glass tin out of the fridge and keep at the room temperature for 2 days. This is to complete the fermentation process.

But we need this as chilled, for extracting the butter. So again, keep it in the fridge for 2 more days.

Now, the actual step is coming.....

Take the tin out of the fridge.Mix the contents very well using a spoon.

Take a bowl half filled with water. This is used for keeping the butter that we get at each step of beating.

In a mixie jar, Pour creamy milk mixture (glass tin content) and ¼ th of water .

Beat it for 3-4 minutes. When you open the lid you can see the butter on the top of buttermilk ,in the jar.

If not, continue beating for some more time.

Transfer butter into the bowl, having water and the buttermilk to any other bowl.

here's the butter....

 and the buttermilk...

Repeat until all the contents in the glass tin are beaten with water.

Wash the butter using water repeatedly to remove the sourness.

Keep butter in the fridge. For 1 week, you have to keep it in a bowl of water. This is to get rid of any of the sourness left.

And the leftover buttermilk can be used for making sambharamor can be used to prepare any curries like pulissery etc.