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01/6Making butter from store-bought milk
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Yes, you can easily buy a brick of pasteurized butter for a reasonable price from the store. But what assures you of its quality? Many people prefer soft, unsalted butter that can be used for baking as well as cooking. With just a little extra preparation and some patience, you can save yourself much money and health problems. What if we told you that you can save yourself of mass-produced butter by making it yourself at home using store-bought milk? Here’s a 4 step guide!
02/6What type of milk to buy?
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In the science of butter making, store-bought milk is looked down upon because of the low-fat content and high-chemical treatment. Thus, buy farm milk wherever possible. If you only have the option of store-bought, buy the one with the highest fat content. Remember, if the milk doesn’t have fat, it won’t make enough butter. Not good quality anyway. If you want to skip the step of collecting fat from milk, you can also follow the guide starting from step 2 with store-bought high-fat whipping cream or heavy cream.
03/6Step 1- Collect cream from milk
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When you boil milk every day, collect the top layer of fat that deposits after it cools down. Collect fat for 4-5 weeks and store it in an airtight container in the refrigerator. You can also collect the layer of fat that deposits on top of homemade curd.
04/6Step 2- Separate butter from cream
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For separating the butter from the cream, put the collected cream in a blender and add cold water gradually. Grind until a yellowish butter separates from the cream in chunks.
05/6Step 3- Strain the buttermilk
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Put the chunky butter in a large strainer and put another vessel below it. Press the butter using a rubber spatula. This should separate the buttermilk from the butter. This buttermilk can be used in cooking, making curd and even sour cream.
06/6Step 4- Store & repeat!
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Shape the strained butter into desired shapes and store in the refrigerator. Use it within 3-4 weeks. You can use it for cooking and since its unsalted, you can put it in your baking recipes as well. While you are done with your current batch, you can continue the process of collecting fat from the high-fat milk you buy from the store and repeat the process once every month. This will give you an unending supply for fresh, good quality, homemade butter!
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