Consuming expensive and counterfeit butter sold in stores can negatively affect the health of both children and adults. If you are looking for a pure product and want to get a whole jar of real butter at home without unnecessary hassle, you no longer need to whip cream for hours or use a blender. With this simple and time-tested method used by grandparents, you can easily prepare a large amount of pure and creamy butter from milk cream. The advantage of this method is that besides butter, clean yogurt is also produced.
For preparation, you will need: collected milk cream, which has been gathered over 10-12 days; 1-2 cups of cold water with ice; a pinch of salt (if you want to make salted butter).
First, prepare the cream: collect the cream that forms when boiling milk and store it in the refrigerator or freezer. Two hours before starting the preparation, take the cream out of the refrigerator to reach room temperature.
Whip the cream (the main secret): Place the cream in a large bowl or pot. Then, whip it continuously in one direction for 5-7 minutes using a whisk, hand mixer, or spoon. Soon, the cream will begin to slightly separate, and its texture will change.
Add the ice water: When the cream begins to form a grainy mixture, add 1-2 cups of cold water with ice. Adding cold water helps the butter immediately float to the surface, while the yogurt settles at the bottom.
Separate the butter: Using your hands or a ladle, collect all the floating butter and transfer it to a separate container. Rinse the butter 1-2 times with clean cold water to remove any remaining milk.
Storage: Your absolutely pure, homemade creamy butter is ready! It can be stored in an airtight container in the refrigerator for 1-2 weeks. The liquid left at the bottom is a delicious yogurt that can be used to make curry or drunk.
