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Tuesday, 5 May 2015
White Butter -Utterly Butterly Delicious
you get good full cream milk - read pure milk , you will get a lot of
malai / cream that sets on top after boiling and cooling the milk. Scoop
off this cream / malai and collect it in a bowl in your fridge.When you
have a good amount - say 500 grams collected over the days get started
making your own white butter.
food processor us the plastic blade , put the cream / malai and 150 mls
water, give it a good churn over low speed for 2 minutes - your butter
is ready ! Now add some chilled water give it another churn for a minute
and soon butter separates from the milk. You can also use a hand mixi
exactly the same way.
butter , make a ball , press out as much moisture / liquid as you can -
you now have your own home made white butter . The milk that remains -
can be set as curd .Alternatively you can add some curd to the cream /
malai , let it set for a few hourse and then make white butter.This
liquid that remains is ' matha ' - delicious to drink or to cook with.