Warning: Cannot modify header information - headers already sent by (output started at /home/sweetart/public_html/wp-content/themes/mts_sociallyviral/header.php:8) in /home/sweetart/public_html/wp-content/plugins/auto-terms-of-service-and-privacy-policy/includes/frontend/notice/update-notice.php on line 46

Homemade Butter, Buttermilk & Ghee

On this tutorial, you will learn how to make Butter, Buttermilk & Ghee with just one ingredient.

Homemade Butter

BUTTER FROM WHIPPED CREAM

Ingredient & Procedure:

  • 600 ml Whipping Cream
  1. Using your stand mixer, pour cream into a bowl and turn the mixer on medium-high speed. You can use a hand mixer, food processor or a blender. You can also use a jar and shake the cream (if you’re looking for an arm workout).
  2. First, the cream will go to the whipped cream stage. Then it will start to get thicker and it will start to release watery buttercream. You’ll see little pieces of it splashing against the sides of the bowl.
  3. Butterfat and buttermilk will separate completely.
  4. Turn the mixer on low speed so the whisker will slowly collect the butterfat.
  5. Pour off as much of the buttermilk as possible. Either discard or save for later use.
  6. Transfer the butterfat into another bowl, add cold water and Ice cubes.
  7. You need to wash any remaining buttermilk out of your butter. Wash it twice or more.
  8. Squeeze and knead the butterfat to release the buttermilk.
  9. Collect all the butterfat and try to squeeze the water out of the butter as you can. Then butter is ready to use.
  10. If you want it salted, transfer butter into a bowl, add salt (depends to your taste) and mix well.
  11. Or just place it in an airtight container or in a parchment paper if you want to shape it into rectangle.
  12. Store in the refrigerator for a week.
BUTTERMILK FROM WHIPPED CREAM

Buttermilk is great for baking and cooking. It’s consistency and tangy flavor can add texture and flavor to many baked goods, like cakes, pancakes, and biscuits. It is also used frequently in batters or coatings, like on fried chicken and other foods.

  • On this recipe, buttermilk is not cultured and will not perform the same like the buttermilk you buy from the store. You need to add a tbsp of vinegar or lemon juice if you want it to react properly with baking soda.
  • Homemade Buttermilk should be kept in the refrigerator for 3 days.
  • It should be kept in an airtight container/jar so that air could not pass it and bacteria formation can refrain.
GHEE FROM BUTTER

Ghee is a form of highly-clarified butter that is traditionally used in Asian cooking. Like butter, ghee is typically made from cow’s milk. Ghee is made by melting regular butter (homemade butter). The butter separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter. Traditionally, ghee has been used as cooking oil and an ingredient in dishes.

Homemade Ghee:

  1. In a saucepan on medium-low heat, put butter and melt.
  2. After the butter melts, it will start to bubble and separate.
  3. Skim the whey off the butter floating to the surface.
  4. Continue to cook your butter until brown (not burn) the milk solids on the bottom of the pan. This will give your ghee a nutty, butterscotch flavour.
  5. Let the ghee cool down a bit.
  6. Strain into a jar/container and let it cool down completely.
  7. Store in the refrigerator for up to 3 months.

Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: