Homemade butter, how to make butter at home

Butter is also known as venna in Telugu, benne in kannada,venney in Tamil, makkhan in hindi. Making butter at home is very easy if  you have more cream at home. I usually collect cream daily when I boil milk and prepare butter. With that butter I prepare ghee. It's good to use homemade butter and ghee which is pure without any preservatives. It is very easy to make butter, yes need to follow some process 😃. Process is very simple, just you need to store(collecting) cream. You can use butter to make biscuits, cakes, sandwitches, roti's  and for butter muruku etc., I frequently use butter to make ghee. You can use mixer,food processor or chuner( kavvam in Telugu). Butter can be prepared in different ways. Today i used churner to make butter. I like the sound while churning 😍. Today I am going to share the way which i frequently use. I am going to explain you making butter from scratch. Hope it helps you 🤗.

(Tried to capture something but  something else captured 😆 , still i liked it 😍)

How to make butter at home

Preparation Time : 20 minutes
Cook Time : nill
Serves - 1 cup
Recipe Category: home made
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Milk cream
Churner/mixer/blender
Ice cold water
Plain yoghurt/curd - 1/4 tsp

Procedure

* Boil the milk on low flames.

* Let it cool to room temperature. And keep it in refrigerator for 4-5 hrs. Then collect the cream (meegada in Telugu).

* Add 1/4 tsp of curd to the collected cream and store it in refrigerator.

* Collect the cream in the above way for a month or 15 days depending on the cream that you are getting from milk. Store it in container and keep it in refrigerator after collecting cream.

* Once you have collected cream(1 or 2 cups), now prepare butter. Take cream from refrigerator and keep it out in a bowl till it comes to room temperature. I kept it for two hour.

* Now pour 2-3 cups of cold water and shake the cream by using churner.With in 5 - 10 minutes you will collect butter after churning.

* Liquid remaining in the bottom is buttermilk and butter will come up after churning. Now wash the butter 3-4 times with cold water untill the water is clear.

* Above pic taken after washing 3 times. Still water is not clear so washed again and drained entire water by pressing. Remove as much water you can and store it in container and keep it freezer.

Note

 ◆ You can use cow's milk, buffaloes milk or pasteurized milk. I used cow's milk and used 15 days cream almost 1 big cup.

◆ You can also prepare it using store bought fresh cream to make butter.

◆ You can use mixer or blenders to make butter.I will post making butter using mixer soon.

◆ You can also use ladle instead of churner (information given by my friend sirisha).

◆ Other variation is after collecting  the cream, add curd and keep it out for 5 hours and then make butter.

◆ You can store butter in frezzer for 1 month. 

Tips 

● Store butter in tight container so that ice won't collect on butter when you keep in freezer.

● Use big bowl while churning as buttermilk will splash.

● My mom use buttermilk that comes after churning for sun dried chillies(majjiga mirrapakaayalu in telugu) or for sun dried cluster bean.

Check my 
Paneer butter masala recipe
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ArunaSaraschandra 😊

Paneer butter masala, how to prepare paneer butter masala

Paneer butter masala || butter paneer masala ||  paneer makhani is one of  the favorite paneer recipe for all paneer lovers 😍. My first order when I visit any restaurant or dhaba is paneer butter masala with butter naan or with veg biryani 😃.  This paneer butter masala goes well with naan or with any rice items. Butter and cashew nut paste, fresh cream adds rich and good taste to the gravy. If you do not have fresh cream use mazhai (megada in telugu, malai in Hindi). Lets start recipe..

                 Paneer butter masala


Preparation Time : 15 minutes
Cook Time : 30  minute
Serves : 3
Recipe Category: gravy / side dish
Recipe Cuisine: Indian
Author: Aruna


Ingredients

For grinding (masala paste)

Butter - 1 tsp
Onions - 1 cup (roughly chopped)
Tomatoes - 3 ( roughly chopped)
Green chilli - 1 (optional)
Ginger - 1 tsp
Garlic  - 4 cloves 
Elachi - 2
Cloves - 2
Cinnamon stick - 3 to 4 pieces

For cashew nut paste

Cashew nuts - 10 
Water

Other ingredients

Butter - 3 tsp
Paneer - 200 grams
Red chilli powder -1 tsp
Coriander powder - 1 tsp
Kasuri methi - 1 tsp
Fresh cream - 1/4 cup
Gram masala - 1 tsp
Salt as per taste

Preparation

* Soak cashew nuts in hot water for 30 min and grind it into fine paste.

* Take a pan add 1 tsp butter, add green chilli, ginger, garlic, elachi, cloves,cinnamon stick fry it for a second.

* Add rougly chopped onions saute it for a second (picture missing). Now add tomatoes and saute till it becomes mushy. Take everything in plate and let it cool.

*  Grind the above  cooled ingredients into fine paste. And filter the paste using stainer, this gives smooth texture to the gravy.

* Add 1 tsp butter on non stick pan, fry it till paneer slightly turns golden brown. This step is optional, you can also skip this step.

Method

1) Add 2 tsp butter into pan, add red chilli powder, coriander powder fry it for a second.

2) Now add filtered onion tomato puree, mix it well and close the lid and cook for 5 minutes.

3) Now add salt, cashew nut paste, mix it and cook it for 5 minutes on low flame.

4)  Add fresh cream to the above and mix well.

5)  Now add paneer pieces and coat the gravy smoothly without breaking paneer pieces. Close the lid and cook it for 10 min on low flame.

6) At last add garam masala, kasuri methi and mix it well.

Take gravy into bowl and garnish with fresh cream. Yummy and rich paneer butter masala is ready to serve 😋😋. You can have it with naans and any special rice items. I had this lipsmacking curry with jeera rice😋. 

Note

◆ Instead of adding elachi, Cinnamon stick and clove while grinding, you can also add it in step 1 before adding red chilli and coriander powder.

◆ As we are adding fresh cream and cashew nut paste the gravy will be sweet so i added 1 green chilli, its optional you can skip it.

Tips

●  Flitering the masala paste is optional. But i prefer to get smooth texture.

● Adding cashew nut paste gives rich taste to the gravy.

Taking this lipsmacking recipe to Foodies_RedoingOldPost Facebook group. Recently I joined in this group, this group is maintained by my fellow blogger who blogs at Cookwithrenu. In this fb group we can share  our old recipe post with updated content or pics. It is very interesting, by growing in blog I personally feel many of recipes pics nd content need to be updated. So joined in this group, thanks Renu for coming up with such a great idea. 

Also ckeck other paneer curries, gravies and pulao/biryani recipes by clicking the link below the pic.. 

               Paneer Lababdar

              Malai Matar paneer

     Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

Hope you like this lipsmacking, delicious, silky, creamy and tasty paneer butter masala recipe. Give it a try and drop your comments in inbox.

Also follow me on
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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Homemade ghee, How to prepare homemade ghee using homemade butter

Homemade ghee is very tasty and fresh we can use it to prepare many sweets, snacks, and we can add it in breakfast, meals what not. And ghee plays main role while preparing traditional recipes on festivals and preparing prasadam to temples. Ghee is also used to light diyas in Pooja room and in temples. While preparing ghee I pour some ghee on cotton wicks/vattulu and keep it in Pooja room. We can prepare ghee from scratch by collecting malai/megada, make butter and extract ghee or simply prepare ghee using store bought butter. 

   Though the smell of ghee is very flavourful but while preparing ghee we will get some bad smell.  My hubby likes ghee alot, and we use ghee daily in our food. Without ghee our food is incomplete. I Donot throw ghee left over(milk solids), I always prepare ladoo's by adding wheat flour in it. 

  The color of ghee depends of the type of milk used. I used cow milk so ghee color is yellow . If you use Buffalo milk then ghee will be white. We have to notice the correct time to switch off the flames. When sizzling sound completely stops, milk solids starts changing color and start getting nice ghee smell then switch off the flames and remove Kadai from stove. Today I am explaining  ghee preparation using homemade butter. I collected malai/megada for 25 days for today's ghee. Click the link below the pic for Homemade butter . 

              Homemade butter

  In order to get nice aroma we can add any one of the following

*Curry leaves

*drumstick leaves

*Methi seeds/menthulu

*Betel leaf/thamala pakku while preparing ghee.

Today I dint not added any of the above as I want to reuse the milk solids, I always prepare wheat flour ladoo using left overs of ghee. It taste very good. 

Let's start recipe

          Homemade Ghee

Preparation Time - 0(if butter is ready)

Cook Time : 15 minutes
Serves : 250ml
Category : Homemade
Recipe Cuisine: Indian 
Main ingredients : Butter
Author : Arunasaraschandra    

Ingredients

Homemade butter - 1 big bowl


Instructions

1) Remove butter from fridge and keep it out till it comes to room temperature.

2) Quite if your preparing from scratch. (I prepared from scratch). Wash butter in water till you get clear water. 

2) Add butter in heavy bottom pan and maintain medium - low flames. 

3) Butter starts melting as shown below. 

4) mix it continuously if flames is in medium flames, or mix occasionally if flames in low. White milk solids starts forming once butter starts  melting. 

5) And you can get sizzling sound with bubbles. 

6) Mix it, slowly sizzling sound will start decrease. 

7) Ghee starts forming and white milk solids starts changing color. You can see the difference in above and below pic. Here ghee looking clearly. 

8)Switch off the flames and remove Kadai from stove. As sizzling sound stops and white milk solids changed color. 

9) Let the ghee cool to room temperature. And milk solids will settle down as shown below. 

10) Then pour it into any glass jar using filter / tea strainer. 

 Close the lid and store it in refrigerator or you can also keep it outside. That's it very aromatic and fresh homemade ghee is ready. 

Note

* You can also use store bought butter to prepare ghee. 

Tips

** Main tip to get perfect ghee is when to switch off the flames and when not to switch off the flames. Stop when sizzling stops and remove kadai/vessel from the stove. Donot stop before sizzling stops, as you can get bad smell and ghee taste spoils. 

** You can add curry leaves or Methi seeds or drumstick seeds or betel leaves in step 5 to get nice aroma. 

** Store it in glass container or you can also use any steel container but air tight container. 

** Store ghee in refrigerator so that ghee will remain fresh for long time. I have small stell container with small spoon in it, (you can see in pic) I fill it with ghee and keep remaining in fridge. Before serving I heat the container. In all south Indian homes this small steel/silver container available🤗. 

Also check some sweet recipes prepared by using homemade ghee, by clicking the link below pic

                    Sweet pongal

                  Ellu Bella Mix

                       Pineapple Sheera

Poha Badam Ladoo

   

                       Ragi Peanut ladoo               
     

Moong dal Kheer

Poha Payasam

Dates & dry fruits burfi

        Sabudana Coconut Ladoo

          Almond Mango Sandesh

Rava Ladoo

  Puffed Rice/Maramarala LAdoo

                        Kaju Katli

Sooji Kakara Pitha

Hope you like homemade ghee preparation. Give it a try and drop your comments in inbox.

Also follow me on
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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄