Well this my mother’s recipe: Pure butter without any additives, coloring agents or preservatives in it.
I know making butter at home sounds cumbersome. But trust me, it is not. Making butter at home is very simple and does not take much of your time. Thanks to electronic mixers or food processors.
1. To make butter at home you need 2 or 3 cups of cream. You can use cream from the milk that you use everyday. However, this fresh cream or malai from the milk has to be collected everyday for 10-15 days. You could also collect it for a month (Remember to store this collected cream in the freezer. This cream is collected everyday and stored in a container in the freezer). After you have collected 2 or 3 cups of cream, then you can easily convert it into butter. Defrost the cream. You can defrost it in microwave or keep it out till it comes to room temperature.
3. Initially, the cream will begun to smoothen and you will get smooth whipped cream. Continue the mixer, until you see buttermilk and the thick butter getting separated. You will see lumps of butter floating in the buttermilk or whey as I call it.
4. Your beautiful homemade white butter is ready. With a spoon or spatula collect the white butter in an air-tight container and store the butter in the refrigerator.