Whisked Bliss: Crafting Creamy Homemade Butter

| Team Atomberg
Whisked Bliss: Crafting Creamy Homemade Butter

Equipment

  • Saucepan (for separating cream from milk)
  • Refrigerator (for cool fermentation)
  • Large bowl (for washing the coagulated butter)
  • Silicon spatula (for scraping)
  • Atomberg mixer grinder 

Method of Preparation

  • Start by sourcing the fermented cream.
  • For the cream, boil the raw milk and let it cool completely.
  • Once it cools, collect the thick layer of cream that has collected at the top.
  • Refrigerate it for about 2 weeks to let it ferment.
  • Keep repeating this process with every batch of raw milk till you have the desired amount of fermented cream.
  • Once the last collected batch of thick cream has fermented inside your fridge for about 2 weeks, you can start working with it to make butter.
  • Then, take the fermented cream and pour it all into the liquidising jar of your Atomberg mixer grinder.
  • Using the Coarse Mode, churn the cream for about 20-30 seconds.
  • Next, add the cold water with ice cubes to the jar and churn on the Coarse Mode again for 30 more seconds.
  • Then, open the lid of the jar, scrape the sides, and resume the churning.
  • Keep churning in such bursts of 30 seconds, scraping the sides after each interval till the butter has become a coagulated mass.
  • The butter is ready when it floats on top of the cold water in the jar.
  • When removing the butter from the water, strain the water; this will help you collect any milk solids that have coagulated but did not get stuck to the lump of butter.
  • Once you have the entire mass of milk solids out of the jar, wash it in fresh and clean water.
  • Do it till the water runs clean, about 2-3 times, which means that all the whey sticking to the butter has been washed away.
  • Now, your butter is ready to be consumed - spread it on your toast or use it for cooking or baking.

Tips and Tricks

  • Once the butter has been washed and is ready for consumption, you can add herbs or aromatics and mix them through the soft butter to make delicious and flavoured compound butter. You can also do it in the liquidising jar of your Atomberg mixer grinder by adding the ingredients you wish to make the compound butter with and churning it on the Coarse Mode for 20-30 seconds. Scrape the sides of the jar well to collect every bit of your delicious homemade butter.
  • This recipe makes unsalted butter, which is a great ingredient for cooking or baking. If you want salted butter, you can add salt to taste to the fermented cream in the liquidising jar. If you are making a larger quantity, simply adjust the amount of salt, with the standard being about ¼ teaspoon for every 1-1¼ cup of cream you use.
  • Butter lasts a long time when frozen. So, you can make multiple batches at once and keep one to use in the fridge while storing the rest in the freezer. When stored in the fridge, homemade butter lasts at least a week. So, depending on how frequently you consume butter and how much, you can portion your homemade butter and store the portions in the fridge and freezer.