Making butter at home is really quite simple and it tastes absolutely delicious on hot toast or in just about anything you choose to do with it – fresh is fresh! The other nice part is that since you’re in control of the entire process, there’s no end to the flavors you can create – think parsley, pepper, jalapeno, coriander… anything at all!
Here’s how to do it:
- Collect some cream: We generally boil full cream milk, let it cool and skim off the thick layer of cream the next morning. This is then collected and you soon have a bowl of lovely cream to work with in a week or so, depending on the amount of milk you consume at home.
- Start whipping: Using a whisk, start beating away. Preferably, switch on your TV and keep that wrist moving. It’s alright to take brief breaks in between.
- Change of Instruments: Soon your cream will become really thick. It isn’t butter yet, but it’ll be quite thick. Thick enough to clog your whisk. Use a wooden spoon or something else you’re comfortable with at this point and keep going.
- Cool it down: It’s hot here in India, so my butter begins melting quite soon. When you notice the mixture becoming granular and some water separating from the mixture, add a couple of ice cubes. This will keep the butter cold and encourage it to form a large glob. At this time you can also think of adding any flavoring or seasoning if you wish.
- Eat it!: You should now have a dollop of luscious white butter. Go. Eat.
– Sid[nggallery id=21]