HOMEMADE BUTTER RECIPE
It is a dairy product made from milk cream. It is used at room temperature as a spread, baking, sauce making, frying, and other cooking essentials. Further it is a churning milk cream to butter.
Salt has been added to butter for two reasons one it helps to preserve it for a longer time and another reason is for taste. Butter remains solid when refrigerated but softens when it is at room temperature. The color of the butter is usually pale yellow but it may vary from deep yellow to nearly white or cream color. For making salt butter, add 1/4 tsp of salt for 2 cups of cream before mixing.
Ingredients:
Milk Cream, Water.
How to store Homemade Butter:
Store it in a airtight container in the freezer to keep it fresh and long days or store it room temperature on the countertop for one to days, so that you can use the soft and spreadable butter. We can use Butter box to store butter.
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FAQs:
Can you keep homemade butter on the counter?
It always better to store butter in airtight container and refrigerate it.
Why does homemade butter taste different or bitter?
If the milk cream is stored for longer time or old, may be chances of bitterness.
Why is my homemade butter crumbly?
If the butter is been frozen it will be solid or hard but when melts the texture can become crumbly. Further another reason, if the butter is not at the room temperature.
Why is my homemade butter so soft?
If it is too warm, then the butter becomes soft and watery.
Why is my homemade butter hard?
If it is kept the refrigerator for longer time, it becomes hard.
How to make Homemade Butter Recipe:
HOMEMADE BUTTER RECIPE
Butter is a dairy product made from milk cream.It is used at room temperature as a spread, baking, sauce making, frying, and other cooking essentials. It is a churning milk cream to butter.
- Pan
- Spoon
- 2 cups Milk Cream
- 4 cups Water
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Take Milk Cream.
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Take a mixer jar and add milk cream and water. And run the mixer at the lowest speed 3 to 4 times.
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We can seed the whey water and butter separately from each other.
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Strain off the excess whey water and rinse the butter for 2 to 3 times in plain water. Then press the butter with the back of the spoon, further to remove the remaining liquid.
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Finally, transfer it to another bowl or jar. Homemade butter is ready.
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