Making Butter at home is a pleasure to me! I just love the creamy texture and pearly colour of homemade unsalted Butter and in addition this process gives me not only homemade butter but Buttermilk too! For me making Butter is nothing but hassle-free since it requires only storing Cream from Milk every day and then little churning to get amazingly tasty Homemade Butter and Buttermilk. Alike every single Indian mother I am also very much particular to add milk in my little ones diet though I personally hate milk ! Hubby loves milk and Pasta never complains about it (till now) and we purchase 1.5 liter milk for every two days. I mostly purchase Full Cream milk and extract the cream after boiling the milk and store that to prepare Butter and Buttermilk.
Though both Butter and Buttermilk are easily available in market but I love to make those with very little effort. I mostly store Cream from the boiled milk in a container for around 15 days and keep it in the Deep-Freezer to get around 250 ml of Ghee. Churning the Cream for 5-7 minutes results to White Butter and residue water is used as Buttermilk.
The Butter comes from churning the Cream is unsalted White Butter. I don’t use homemade Butter while Baking since homemade Butter has high amount of Water content than store bought one. However it taste amazing and I give it to my little one with her portion of Bread after adding little salt and sometimes use while cooking other dishes. Other than that I make Ghee or Clarified Butter from Homemade unsalted Butter. I mostly serve the Buttermilk extracted from Butter after adding little flavouring and this Buttermilk is a very good Summer Drink.