This was one of my favourite tongue twisters as a child. And now as an adult, making butter is one of my favourite activities.
像许多其他的事情，我学会了如何从我的祖母尚塔做黄油。我努力收集来自本地农场煮沸，冰牛奶奶油每天晚上，在一个小酸奶新鲜，防止霜从转向苦混合。And when the container is full, which takes about 12 to 15 days for a litre of milk (a week for 2 liters of milk), I store it in the freezer for a few days if I’m not planning to make butter immediately and then thaw the cream by leaving it on the counter for a couple of hours or in the refrigerator for 6 to 8 hours.
Washing the freshly churned butter in clean water is a very important tip, I learned from my grandmother. When butter is washed it retains the freshness, apart from getting rid of any stale smell if any.
Fresh butter has many uses and is a treat by itself. Cakes taste wonderful when made with fresh butter and when served with idlis, dosas, parathas and other snacks, the butter elevates these dishes by several notches.
Earlier, when I made butter, I divided the butter into two batches, one for making ghee and one for consumption as it is, as Hari loved fresh butter. These days, I make ghee out of all the butter I make.
If you are one of those who loves butter but are shying away from consuming it, you can be assured that a little butter consumed at breakfast or lunch coupled with good exercise should do wonders for your soul.
Homemade Butter Recipe
Raw milk (preferably A2 or desi cow milk)
Fresh homemade yogurt
In the morning, heat the milk until it comes to a boil, and turn off the heat. Allow to cool, cover and refrigerate the container.
当奶油still very cold, place it in the bowl of a stand mixer or any other regular mixer. Add 2 to 3 cups of water and process until butter is separated from the milk.