Making of Butter and Extracting Buttermilk:

1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/06/Homemade-Butter-and-Buttermilk2.jpg"][/url]
2. Extracting Cream from Boiled Milk and Storing the Cream:
3. Extract Creevery dayBoiled Milk everyday 10-15 days depending upon the amount of milk available each day.
4. I purchase 1.5-liter milk for 2 days and store the cream coming from that milk for 15 days in Deep-Freezer to make Butter or Ghee.
5. Normal Heavy Cream available in the market can also be used for making Butter at home.
6. Refrigerate Cream before churning for around 30 minutes. If the Cream was stored in Deep-Fridge then keep it in normal freezer shelf for few hours before use.
7. Start churning the Cream either using the food processor or with the help of hand mixer by using the whisking attachment.
8. It took me 4 minutes of Whipping in Food processor to churn the Cream. You need to whip the cream until you see butter coming from the cream.
9. Add 1 Cup of Chilled water and again whip for around 1 minute and you will see butter separating from the water.
10. Strain Buttermilk using a Strainer and Keep that aside.
11. Take Ice cold water in a bowl and using your hand make ball of butter by extracting the water as much as possible and place Butter balls in ice-cold water for 1 minute.
12. Take Butter out of cold water and store for future use.

Flavored Buttermilk:

1. This step is optional but I love to flavour my Buttermilk to serve it as a delicious drink.
2. In a Wok add ¼ Tsp. of Butter and temper that with Asafoetida and Chopped Curry Leaves and add that tempering to the Buttermilk.
3. Add some Chilled Water if required.
4. Add Salt and Lime Juice to Buttermilk and mix properly.
5. Refrigerate for 15-20 minutes before serving.