Have a whole lot
of cream (top layer of milk after boiling i.e.
malai) piling up each day and no one to use it?
Here's what you can do with it. Make butter from
it, and flavour it with anything you like. The
kids will love it, you will love it and they
will love it. You might slowly see a fall in the
bills for store butter, and this butter is
Follow the basic
recipe for making butter. You may store the
cream in the fridge for upto 3 days so that you
can have a reasonable quantity to use.
simple to make, flavoured butters add a lot of
that something which we may call zing or zip to
any dish. Even applied just on plain toast, will
make the taste of the toast richer.
generally stay for a week in the fridge if made
properly and no moisture has been left in while
You may flavour
butter with either a tangy or sweet or savoury
One may use the readymade dairy butter as the
basic butter, however the homemade butter will
definitely be lighter and tastier, and not less
Since all of us
are living in an age of weight consciousness and
fitness, we can mould our diets in tune with
healthy habits. Use fat, but sensibly and in
moderation, don't just pile it on!!!!
Always use the
full milk (not the skim one) so that you get a
fairly thick layer of cream or malai. Bring the
milk to boil. Keep aside to cool to room
temperature. Place the vessel in the fridge for
5-6 hours so that the top cream can set
undisturbed. Carefully remove the layer with a
perforated spoon and store in a glass or ceramic
bowl with a lid. When the quantity is sufficient
to run in your mixie, you may proceed.
This cream will stay good for at least 3
days. So you may collect each day.
You may now
proceed to make butter in any one of the
Put the above
cream in a mixie, add the juice of a whole
lemon, whip. When a smooth lump is formed, add
some chilled water. Whip sparingly. The butter
will form a solid lump and water will separate.
Drain water, take
lump in a wide bowl.
Turn with moist hands, washing with chilled
water 2-3 times.
Drain out all the excess water.
The butter is ready to use. Either as is, or
salted with a few pinches salt.
Or use to flavour as in the recipes in the
Making Cream Curd:
Add a tsp. of
curd to the collected cream (procured as in
Set aside in a warm dark place of 5-6 hour,
overnight or till set.
Whip with an egg beater, hand whipper or
When the water begins to separate, add 1/2 litre
chilled water, whip again.
The butter will form lumps. Collect by hand and
form a ball.
Drain the water and keep aside. This water will
be like buttermilk.
Now wash the butter as in method 1, and continue
Butter got by
this method may start souring after 4-5 days.
So, make little at a time and use up within 3-4