how to make butter recipe, ghee recipe, buttermilk & whipped cream from cream with detailed photo and video recipe. an easy and simple way of making an essential and important ingredient of every indian kitchen household. there different ways to make the butter and ghee, but this recipe highlights the use of full cream and how to extract butter from it. the butter can be easily used as a spread for your toast bread or can be used for baking or even to make clarified butter or ghee.
well personally i am not a big fan of preparing butter at home and i always end buying unsalted butter from supermarkets. basically i use to follow the traditional way of preparing the butter, which is by collecting the cream every day. there was content but at the end of the day too much effort for a little outcome. moreover, it can smell which may spoil the kitchen mood. hence i went on to buy the unsalted butter which i started melting to prepare clarified butter or ghee for all my indian dessert. but recently i got hooked into this recipe of preparing butter, buttermilk, and even ghee from cream. basically it is an instant recipe that yields multiple outcomes. moreover, you can use the butter or even ghee made out of it for any ritual or festival occasions without any hesitation.
furthermore, before i wrap up, i would like to add some more tips, suggestions, and variations to butter recipe and ghee recipe. firstly, in this post, i have used a handheld beater for the entire butter extracting process. you may use a long shaped and sized blender or even bench mixer or bench beater to make the process easy. secondly, i always recommend using 35% or above fat full cream for this recipe. do not even attempt with other types of cream which is skim or 35% less fat. lastly, while handling or collecting the butter try to wash your hands with warm water so that it does not stick to your palm. also, if you are in a warmer place, you may need to churn the butter out of cream. its winter here and i did not have any issues while churning the butter.
finally, i request you to check my other cooking tips tricks methods recipes collection with this post of butter recipe & ghee recipe. it mainly includes my other detailed recipes like badam powder, aam papad, 5 things you are doing wrong in the kitchen and how to correct it, how to clean & maintain cast iron / skillet pan, how to make paneer at home, top 6 health benefits of mint leaf, tutti frutti, top 7 health benefits of curry leaves, top 7 lemon benefits, top 5 curd benefits. further to these i would also like to mention my other related recipes like,
butter & ghee video recipe:
recipe card for butter & ghee recipe:
how to make butter recipe, ghee recipe, buttermilk & whipped cream from cream
Ingredients
- 1.2 liter pure cream, 35% milk fat
Instructions
butter & buttermilk preparation:
- firstly, in a large bowl take 1.2 liter cream. you can take any heavy cream, whipping cream, or homemade cream of at least 35% milk for best results.
- using a hand beater start to beat on low speed. you can use a stand mixer or food processor.
- the cream thickens, continue to beat until stiff peaks appear. whipped cream will be ready.
- continue to beat further on low speed for another 10 minutes.
- the whipped cream will collapse and decrease in volume.
- keep beating and the cream turns yellowish.
- after 20 minutes, the water separates resulting into butter and buttermilk.
- scrape the edges and collect the butter together.
- butter and buttermilk is ready. you can store the buttermilk in a glass jar and use it for 3-4 days for preparing curry, cake.
- now collect the butter and form a ball squeezing off the water.
- squeeze and rinse in ice-cold water to remove any buttermilk.
- shape the butter and wrap in butter paper.
- refrigerate for 4 hours to harden. you can use butter for 2 weeks and use it as a spread or in any cooking.
ghee preparation:
- to prepare ghee, in a large kadai take butter.
- keeping the flame on medium, melt the butter completely.
- continue to stir until the butter changes color and turns frothy.
- now, boil for a minute or until it turns golden brown and aromatic. the bubbles turn transparent.
- cool slightly, and filter out the ghee to remove any residue.
- finally, ghee is ready to use and can be consumed for a month.
how to make butter & ghee recipe with step by step photo:
butter & buttermilk preparation:
- firstly, in a large bowl take 1.2 liter cream. you can take any heavy cream, whipping cream, or homemade cream of at least 35% milk for best results.
- using a hand beater start to beat on low speed. you can use a stand mixer or food processor.
- the cream thickens, continue to beat until stiff peaks appear. whipped cream will be ready.
- continue to beat further on low speed for another 10 minutes.
- the whipped cream will collapse and decrease in volume.
- keep beating and the cream turns yellowish.
- after 20 minutes, the water separates resulting into butter and buttermilk.
- scrape the edges and collect the butter together.
- butter and buttermilk is ready. you can store the buttermilk in a glass jar and use it for 3-4 days for preparing curry, cake.
- now collect the butter and form a ball squeezing off the water.
- squeeze and rinse in ice-cold water to remove any buttermilk.
- shape the butter and wrap in butter paper.
- refrigerate for 4 hours to harden. you can use butter for 2 weeks and use it as a spread or in any cooking.
ghee preparation:
- to prepare ghee, in a large kadai take butter.
- keeping the flame on medium, melt the butter completely.
- continue to stir until the butter changes color and turns frothy.
- now, boil for a minute or until it turns golden brown and aromatic. the bubbles turn transparent.
- cool slightly, and filter out the ghee to remove any residue.
- finally, buttermilk, butter & ghee, is ready to use.
notes:
- firstly, use good quality cream for better results.
- also, you can shape and flavour the butter to your choice.
- additionally, while handling butter, make sure your hand is cold. else there are chances for butter to melt and will be difficult to shape.
- finally, butter, buttermilk, and ghee stay good for a longer time when stored in the right way.