Homemade Butter is so easy to make, once you start collecting fat layers daily. Always use full fat Milk to make it, so that you get that smooth texture.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Ingredients
Milk Fat Layers:
1ltWhole Milk/ Full Fat Milk
Milk Fat to Butter:
200gMilk Fat Layers(aadai in tamil)
300mlWaterapprox.
Instructions
How To Collect Milk Fat Layers:
I usually shop Whole Milk for daily usage and heat it in Milk Cooker.
Once the milk is fully hot enough the cooker will whistle.
After Whistling, keep in low Flame until it whistles again. This makes the milk fat layer very thick.
Let it cool down to room temperature.
Then refrigerate it 3-4 hrs until its completely cool. You can see the milk fat layer is very thick.
Collect it daily in air tight container and store in freezer for at least 15 days.
Milk Fat to Butter:
The Day before you are ready to make Butter, keep the container in fridge to defrost it.
It should be completely defrosted, but still chill (that's the trick to get soft butter)
Add 3-4 tbsp of fat layers in a blender or mixer. Pulse it for 5 secs. It will look creamy.
Add 1 cup Water to it and pulse it for 20 secs then stop.
Repeat it until you see clusters of butter that floats on top. Yes!! That's it, Butter is Ready.
Collect it in an air tight container and wash it once or twice to make it even clear.
Smooth Butter is ready, store in freezer for later use.