How to make butter from milk?
How to make butter from heavy cream | whipping cream?
How to make butter from cream in a mixer or food processor?
White butter can be used to make:
- Bread (Try this bun maska recipe)
- Flavor with salt, honey or sugar and spread it on toast, parathas or naan. (In my opinion, this is the best way to have homemade butter.)
How to make buttermilk at home?
The good news is the liquid that remains is the buttermilk. The homemade version is slightly sweeter and not as thick as the commercial version.
My mom adds a tablespoon of yogurt, gives it a mix, and keeps it at room temperature for about 24 hours to ferment and to achieve a sour taste. It can be used to make chaas | Indian style flavored very refreshing buttermilk.
Commercial buttermilk is generally soured milk, that’s the reason it is thick and creamy.
Some buttermilk recipes:
You can use the leftover liquid to
- Knead the dough (Makes soft dough)
- Chaas | Indian style flavored buttermilk
- Buttermilk fried chicken
- Panna cotta
- Blueberry cake with buttermilk is the best.
- The famous red lobster cheddar bay biscuits are irresistible and only needs few ingredients.
How to make buttermilk substitute?
If you need buttermilk for your recipes immediately. To make 1 cup of buttermilk, add a tablespoon of vinegar or lemon juice and fill the remaining cup with milk. Stir and let it rest for 10 minutes.
The homemade white butter or makhan is really addicting and irresistible. Serve it on a toast, freshly baked bread, parathas or naan. Flavor with salt or honey if needed.
- 2 cups heavy whipping cream
- hand beater or food processor placing the bowl and the attachments in the freezer for 5-10 min before whipping can decrease the preparation time significantly
Hand beater method:
Pour the whipping cream in a big bowl.
Once you start beating you will see different stages. 1st the whipped cream, then it will start to curdle.
The final stage is when the liquid can be seen. Now this liquid is the buttermilk.
Food processor method:
Pour the whipping cream into the jar of the food processor. Turn it on and let it run till the solid separates.
Take the butter in the palm of your hand and squeeze the liquid with both the hands.
Store the butter in an airtight container in the refrigerator for up to a week.
If not used convert this into clarified butter(ghee).
My mom adds a tablespoon of yogurt, gives it a mix, and keeps it at room temperature for about 24 hours to ferment and to achieve a sour taste.
It can be used to make chaas | Indian style flavored very refreshing buttermilk.