- Have a whole lot of cream (top
layer of milk after boiling i.e. malai) piling up each day and
no one to use it? Here's what you can do with it. Make butter
from it, and flavour it with anything you like. The kids will
love it, you will love it and they will love it. You might
slowly see a fall in the bills for store butter, and this
butter is cheaper!!
- Follow the basic recipe for
making butter. You may store the cream in the fridge for upto
3 days so that you can have a reasonable quantity to use.
- Though fairly simple to make,
flavoured butters add a lot of that something which we may
call zing or zip to any dish. Even applied just on plain
toast, will make the taste of the toast richer.
- These butters generally stay for
a week in the fridge if made properly and no moisture has been
left in while processing.
You may flavour butter with
either a tangy or sweet or savoury taste.
One may use the readymade dairy butter as the basic butter,
however the homemade butter will definitely be lighter and
tastier, and not less importantly, cheaper.
- Since all of us are living in an
age of weight consciousness and fitness, we can mould our
diets in tune with healthy habits. Use fat, but sensibly and
in moderation, don't just pile it on!!!!
Always use the full milk (not
the skim one) so that you get a fairly thick layer of cream or
malai. Bring the milk to boil. Keep aside to cool to room
temperature. Place the vessel in the fridge for 5-6 hours so
that the top cream can set undisturbed. Carefully remove the
layer with a perforated spoon and store in a glass or ceramic
bowl with a lid. When the quantity is sufficient to run in
your mixie, you may proceed.
This cream will stay good for at least 3 days. So you may
collect each day.
You may now proceed to make butter
in any one of the following ways.
Put the above cream in a mixie,
add the juice of a whole lemon, whip. When a smooth lump is
formed, add some chilled water. Whip sparingly. The butter
will form a solid lump and water will separate.
Drain water, take lump in a
Turn with moist hands, washing with chilled water 2-3 times.
Drain out all the excess water.
The butter is ready to use. Either as is, or salted with a few
Or use to flavour as in the recipes in the following days.
- By Making
Add a tsp. of curd to the
collected cream (procured as in introduction).
Set aside in a warm dark place of 5-6 hour, overnight or till
Whip with an egg beater, hand whipper or electric whipper.
When the water begins to separate, add 1/2 litre chilled
water, whip again.
The butter will form lumps. Collect by hand and form a ball.
Drain the water and keep aside. This water will be like
Now wash the butter as in method 1, and continue as above.
Butter got by this method may
start souring after 4-5 days.
So, make little at a time and use up within 3-4 days.