What is Fresh homemade Butter or Butter ?
Fresh Homemade Butter – Butter is a dairy product made from churning cream or milk to separate the fat from the liquid. It’s commonly used in cooking and baking, as well as a spread for bread and toast.
Butter is a versatile dairy product made by churning cream or milk. It’s prized for its rich, creamy texture and is used in cooking, baking, and as a delectable spread. With a history dating back centuries, butter is celebrated for enhancing the flavors of various dishes and is a staple in kitchens worldwide.
Its golden hue and delicious taste make it a beloved ingredient, whether melted over vegetables, baked into pastries, or simply slathered on warm bread. In addition to its culinary uses, butter has cultural significance and holds a special place in many culinary traditions.
Table of contents
Characteristics of butter
Butter is known for its creamy texture, rich flavor, and versatility in cooking and baking. It’s composed mainly of milk fat, which gives it its characteristic taste and mouthfeel. Butter can be solid at room temperature but melts easily when heated. It’s often used to enhance the flavor of dishes and create a smooth texture in sauces, baked goods, and more.
Origin of butter
The exact origin of butter is not definitively known, but it is believed to have been used for thousands of years. The earliest evidence of butter production dates back to around 2,000 BCE in what is now modern-day Turkey and Iran.
It’s thought that butter was accidentally discovered when milk was carried in containers made from animal hides, and the motion of walking or riding caused the milk to churn and separate into butter and buttermilk. Over time, people intentionally started churning milk to produce butter, and it became an important food source in many cultures around the world.
Butter pairs well with
Butter pairs well with a wide range of foods and flavors. It’s often used to enhance the taste and texture of dishes. Some popular pairings include butter with freshly baked bread, roasted vegetables, pasta, seafood, and in baked goods like cookies and cakes. Additionally, butter is commonly used to create flavorful sauces and to sauté meats and vegetables. Its rich and creamy nature can complement both savory and sweet dishes.
Tips to make fresh homemade butter
- Use Heavy Cream: Start with high-quality heavy cream, preferably with a fat content of around 36% or higher. Higher fat content yields creamier butter.
- Temperature Matters: Let the cream sit at room temperature for a short while to take the chill off. This makes churning easier.
- Churning Method: You can churn by hand using a jar with a tight lid, a stand mixer with a paddle attachment, or a food processor. The goal is to agitate the cream to separate the fat from the liquid.
- Chill Equipment: If using a stand mixer or food processor, chill the bowl and paddle/blade in the freezer for a little while before starting. Cold equipment helps with the butter-making process.
- Churn Until Separation: As you churn, you’ll notice the cream thickening, turning into whipped cream, and eventually separating into butter and buttermilk. This can take several minutes, so be patient.
- Wash the Butter: After separation, strain out the buttermilk and rinse the butter under cold water. This helps remove excess buttermilk, which can cause the butter to spoil faster.
- Salt (Optional): You can add a pinch of salt to the butter for flavor. Mix it in well if desired.
- Shape and Store: Shape the butter into a block, log, or use molds if you like. Wrap it tightly in parchment paper or plastic wrap. Homemade butter has a shorter shelf life than store-bought, so use it within a week or two, or freeze for longer storage.
Butter churner
Butter churner are readily available in online marketplace and whereas you can also use stand mixer, hand blender etc for it. Check out now the various butter churner.
Methods to make fresh homemade butter
Traditional Churn Method: If you have access to a butter churn (either manual or electric), this is a traditional way to make butter. You pour in the cream and churn it until the butter forms.
Hand Whisk or Hand Mixer Method: You can even use a hand whisk or a hand mixer to whip the cream until it separates into butter and buttermilk.
Stand Mixer Method: Use a stand mixer with a paddle attachment. Pour the cream into the bowl and mix on low speed. The cream will go through stages of whipping and then separating into butter and buttermilk.
I do not recommend using food processor or mixer jar for making butter as they create heat during the process and heat is the biggest enemy for making butter.
Variations of making Butter at home
From cream : You can make butter from cold heavy cream that is high fat in content by blending them in a stand mixer or beater. This is the easy and quick and more yield technique to make butter at home.
From milk: You can also make cream at home by collecting the cream layers that appears on boiled milk when cooled down and collect daily and you can blend using cold water with any methods to obtain butter. This is little longer process compared to other techniques.
From curd : Boil the raw cow milk and add curd to ferment and make curd overnight and add cold water and start churning to get butter. This is also quite easy technique where cream is not easily available and yield is also good.
Recipe for Making fresh homemade butter ?
How to make Fresh Homemade Butter recipe | Butter
Butter is a versatile dairy product made by churning cream or milk. It’s prized for its rich, creamy texture and is used in cooking, baking, and as a delectable spread. With a history dating back centuries, butter is celebrated for enhancing the flavors of various dishes and is a staple in kitchens worldwide. Its golden hue and delicious taste make it a beloved ingredient, whether melted over vegetables, baked into pastries, or simply slathered on warm bread. In addition to its culinary uses, butter has cultural significance and holds a special place in many culinary traditions.
Ingredients
From milk
From Cream
Instructions
From milk
-
Curdling the milk to curd.
Boil the raw high fat content milk for good yield.
Let it boil for 5 minutes and allow it to cool completely.
Add a 25 ml of buttermilk or curd in it and stir well.
Let it ferment for overnight. Do not keep in refrigerator. Cover and keep outside.
-
Curd to butter
Remove the milk kept for fermenting which will turn as curd.
Add a liter of cold water and using butter churner or whisk start churning the curd.
After 15 minutes of churning or whisking the butter will slowly start separating.
Once separated fully, collect it together and place in cold water.
Rinse the butter to remove excess buttermilk which will give more shelf life.
Shape into whatever shape and store in freezer. Then later can change to refrigerator.
From Cream
-
Hand mixer or stand mixer method
Take a clean deep bowl, Add the heavy whipped cream and using the whisk start whisking. Or pour the cream in the stand mixer and fix the ladle turner and start whisking in low speed.
The cream will slowly double in size and turn as whipped cream.
Start whisking in medium speed and continue till the cream is separated fully to butter.
Once butter is formed, remove it all together and add in cold water for rinsing. Rinse the butter to give texture and more shelf life.
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Make sure the cream is cold before whisking. Use only heavy cream that has good fat content.
From cream obtained from milk
-
Use raw milk ( full fat ) to boil for 5 minutes vigorously and let it cool down in room temperature.
Cream layer will be formed on top of the milk. remove slowly and collect it in a container and store in freezer.
You can reuse the milk again to get one more layer but don’t use it more than 2 times. Use fresh milk or collect daily basis.
Collect till you get good amount of cream like 500g to 1 kg.
Add the collected cream in a bowl, add cold water depending on the quantity of cream collected and whisk using hand whisker or electrical.
Or you can use stand mixer or even mixer but make sure it does not get too much heat.
Butter will separate and collect together and rinse it u cold water and store in freezer and then use it.
Servings 12
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 10.1g16%
- Saturated Fat 6.4g32%
- Cholesterol 27mg9%
- Sodium 72mg3%
- Potassium 3mg1%
- Protein 0.1g1%
- Calcium 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Heavy Cream: Start with high-quality heavy cream, preferably with a fat content of around 36% or higher. Higher fat content yields creamier butter.
- Temperature Matters: Let the cream sit at room temperature for a short while to take the chill off. This makes churning easier.
- Churning Method: You can churn by hand using a jar with a tight lid, a stand mixer with a paddle attachment, or a food processor. The goal is to agitate the cream to separate the fat from the liquid.
- Chill Equipment: If using a stand mixer or food processor, chill the bowl and paddle/blade in the freezer for a little while before starting. Cold equipment helps with the butter-making process.
- Churn Until Separation: As you churn, you’ll notice the cream thickening, turning into whipped cream, and eventually separating into butter and buttermilk. This can take several minutes, so be patient.
- Salt (Optional): You can add a pinch of salt to the butter for flavor. Mix it in well if desired.
- Wash the Butter: After separation, strain out the buttermilk and rinse the butter under cold water. This helps remove excess buttermilk, which can cause the butter to spoil faster.
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