Butter makes everything better, from spreading on warm toast to baking the perfect cake. But did you know that you can make butter right at home with just a few simple ingredients? All you need is some fresh milk and a little bit of patience, and you’ll have delicious homemade butter that’s sure to impress your friends and family. So put on your apron and let’s get churning!
What kind of milk to buy
When it comes to making butter, the quality of the milk you use can make a big difference in the final product. It’s best to use fresh, whole milk that hasn’t been processed or homogenized. Look for milk that comes straight from the farm or a local dairy if possible, as this will give you the best flavor and texture. Organic milk is also a good option, as it typically comes from cows that have been raised without hormones or antibiotics. Avoid using low-fat or skim milk, as these varieties don’t have enough fat to produce a good amount of butter.
How to collect cream from boiling milk
To collect cream from boiling milk, follow these simple steps:
- Pour the milk into a pot and bring it to a boil over medium heat, stirring occasionally to prevent the milk from scorching.
- Once the milk comes to a boil, reduce the heat to low and let it simmer for a few minutes. This will allow the cream to rise to the surface.
- Using a spoon or a ladle, skim off the cream from the top of the milk and transfer it to a separate container.
- Repeat this process until you have collected as much cream as you need. The amount of cream you can collect will depend on the fat content of the milk and the size of the pot.
- Let the cream cool to room temperature before using it to make butter. Alternatively, you can store the cream in the refrigerator for up to a few days until you’re ready to use it.
Note that the amount of cream you collect will vary depending on the fat content of the milk. Milk with a higher fat content will produce more cream, while milk with a lower fat content will produce less.
Make curd with left over milk
Making curd, also known as yogurt, with leftover milk is a great way to use up milk that might otherwise go to waste. Here’s how to do it:
- Heat the leftover milk to just below boiling point (around 180°F or 82°C) to kill any bacteria that may be present. Then let it cool to a temperature that’s comfortable to the touch (around 110-115°F or 43-46°C).
- Once the milk has cooled down, add a spoonful of yogurt with live active cultures to it. You can use store-bought yogurt or leftover curd from a previous batch.
- Stir the yogurt into the milk until it’s fully incorporated.
- Cover the pot with a lid and wrap it in a towel or blanket to keep it warm. Place the pot in a warm spot, like an oven with the light on, or on top of a radiator.
- Let the pot sit undisturbed for 6-8 hours, or overnight. During this time, the bacteria in the yogurt will multiply and ferment the milk, turning it into curd.
- After 6-8 hours, check the curd. It should be thick and tangy. If it’s not thick enough, let it sit for a few more hours.
- Once the curd is ready, refrigerate it to stop the fermentation process. You can strain it through cheesecloth if you prefer a thicker, Greek-style yogurt.
That’s it! Homemade curd is a healthy and delicious way to use up leftover milk, and it’s also a great source of probiotics.
- Making butter with milk requires minimal equipment. Here are the basic items you’ll need:
- A large mixing bowl
- A hand mixer or a stand mixer with a whisk attachment
- A rubber spatula
- A container for storing the butter
- Optionally, a cheesecloth or fine mesh strainer for removing any excess liquid from the butter.
If you don’t have a mixer, you can also make butter by shaking a jar filled with cream vigorously until it separates into butter and buttermilk. Additionally, you’ll need a pot and a spoon or ladle for collecting cream from boiling milk if you’re starting from scratch with whole milk.
Making butter from cream is a simple process that involves just a few steps. Here’s how to do it:
- Pour the cream into a large mixing bowl. If the cream has been refrigerated, let it sit at room temperature for 30 minutes to an hour to soften.
- Using a hand mixer or a stand mixer with a whisk attachment, beat the cream on medium-high speed until it thickens and turns into whipped cream. Continue beating the cream until it separates into yellow clumps of butter and a milky liquid called buttermilk.
- Use a rubber spatula to press the butter together and remove as much of the buttermilk as possible. Pour off the buttermilk into a separate container and reserve it for another use, like baking.
- Rinse the butter under cold water, kneading it gently with the spatula to remove any remaining buttermilk. Rinse the butter several times until the water runs clear.
- If you like, you can add a pinch of salt to the butter for flavor. Knead the butter until the salt is fully incorporated.
- Transfer the butter to a container with a lid and refrigerate until firm. Homemade butter can be stored in the refrigerator for up to a few weeks or in the freezer for up to several months.
That’s it! Making butter from cream is a fun and easy way to create a delicious, homemade spread for toast, baked goods, and more.
Making butter from curd
It is not possible to make butter directly from curd, as the consistency and fat content of curd are different from that of cream. However, you can make clarified butter or ghee from curd by following these steps:
- Start with homemade curd that has been strained through a cheesecloth or a fine mesh strainer to remove any excess liquid.
- Melt the curd in a heavy-bottomed pan over low heat. The curd will start to separate into three layers: foam on top, clarified butter in the middle, and milk solids on the bottom.
- Skim off the foam from the top of the pan with a spoon and discard it. This foam contains the whey protein from the curd.
- Slowly pour the clarified butter from the middle layer of the pan into a clean, dry container, leaving the milk solids behind. The clarified butter will be a clear, golden liquid.
- You can store the clarified butter at room temperature in a tightly sealed jar for up to a few weeks, or in the refrigerator for several months.
- If you want to make ghee, continue cooking the clarified butter over low heat until the milk solids at the bottom of the pan turn golden brown and give off a nutty aroma. Strain the ghee through a cheesecloth or a fine mesh strainer and discard the milk solids.
- Store the ghee in a clean, dry container at room temperature or in the refrigerator for up to several months.
That’s it! Making clarified butter or ghee from curd is a great way to use up leftover dairy and adds a delicious nutty flavor to your cooking.