How about having pure butter without any additives, coloring agents or preservatives in it. I know making butter at home sounds cumbersome. But trust me it is not. Its very simple and does not take much of your time. Thanks to electronic mixers or food processors:-)
I make butter from the malai or cream that we get from whole milk. This is how i make the butter or makhan (as we call it in India) at home. I learnt this from my mom and mom-in-law. Some people also make butter from curd, but I have always made both butter and ghee (clarified butter) from whole milk cream.
What you will need is 2 or 3 cups of cream. You can buy ready made full cream from the grocery store. Or else you can use cream from the milk that you use everyday. However, this fresh cream or malai from the milk has to be collected everyday for 10-15 days. You could also collect it for a month. Remember to store this collected cream in the freezer. This cream is collected everyday and stored in a container in the freezer.
After you have collected 2 or 3 cups of cream, then you can easily convert it into butter. Defrost the cream. You can defrost it in microwave or keep it out till it comes to room temperature.
In a mixer jar, or in a food processor add the cream. Add 1/2 to 1 cup of water. Turn on the mixer or food processor.
Initially, the cream will begun to smoothen and you will get smooth whipped cream. Continue the mixer, until you see buttermilk and the thick butter getting separated. You will see lumps of butter floating in the buttermilk or whey as I call it.
Your beautiful homemade white butter is ready. With a spoon or spatula collect the white butter in an air-tight container and store in the refrigerator.
You could also strain the butter from the buttermilk through a fine strainer. Some people use hands to completely squeeze out the buttermilk from the butter and then store it. I do not press or squeeze the butter with hands as I find that too untidy. Keep the butter in the refrigerator.
As a variation, you could also add salt or pepper powder to the butter and mix it well with the butter. I just prefer to store the butter unsalted in the refrigerator.
This white butter also called Makhan in India, can be used on breads, rotis, parathas, sandwiches. I often use this freshly made butter to make dal makhani, rajma masala, mah ki dal, makki di roti and palak saag. I also serve the butter with parathas like Mooli Paratha, Dal Paratha, Gobhi Paratha, Aloo Paratha….. almost all kind of stuffed parathas……. and also to make pav bhaji. It can also be used in making biscuits and cakes. If you are not on any calorie control diet, then you can use it in dals, vegetables etc. You could also use this fresh butter to make ghee (clarified butter) at home.
And yes….. i also apply the makhan on bread just to get the simple bliss of having bread butter with tea or coffee. My most simple and beautiful breakfast.
The only trouble after making butter at home are the greasy mixer or food processors jars and spoons and spatula…… especially if you wash your own dishes and utensils…… But nevertheless you get the joy of making fresh butter at home and cleaning the dishes look very small as compared to this joy……