By Ujjainee Roy
September 18, 2024
White butter is a wholesome form of butter and it's a smooth, creamy, and fresh form of butter that is traditionally made by churning cream or curdled milk. Unlike store-bought butter, it is unsalted and retains more natural milk flavors. It is widely used in Indian kitchens, especially to enhance dishes like parathas, dal makhani, and desserts. Making white butter at home allows you to control the ingredients, ensuring it's free from additives and preservatives.
Opt for full-fat milk or cream for the richest and creamiest white butter. If using cream, you can collect the cream from boiled and cooled milk over a few days. Fresh cream results in better quality and taste.
Cold cream won’t churn as well as cream at room temperature. Let the cream sit out for 30–45 minutes before starting the process. It should be slightly cool but not cold to the touch for the perfect texture.
As you churn, adding a small amount of ice-cold water helps in the separation of butter from the buttermilk. This speeds up the process and gives you soft and fluffy white butter.
Although traditional methods involve manual churning, using a stand mixer or hand blender will make the process quicker and less labor-intensive. Set it to a low speed for a smooth, even texture.
After the butter forms, rinse it under cold water several times to remove all traces of buttermilk. This helps in prolonging the shelf life and prevents the butter from turning sour quickly.
While white butter is typically plain, you can add a pinch of salt, herbs, or spices during the final stage for extra flavor. Fresh herbs like coriander or garlic can give it a delicious twist,