വെണ്ണ - HOMEMADE BUTTER
The cream that floats on top of cooled , boiled milk is collected over a span of many days. When sufficient cream is accumulated , it is fermented into curd. This curd is mechanically churned by hand (in the olden days) , nowadays , using the mixie , to get butter. During our summer vacation in my grandparent's house , as a mid-afternoon snack , we used to spread venna(butter) on rusk , top it with sugar and eat it.
INGREDIENTS- Curd made from cream collected from whole milk
METHOD
- The curd must be cold. Refrigerate the curd overnight in the fridge.
- Put the cold curd in the mixie and whisk it , first on low speed and then on high speed for about 15 seconds. Continue this for about 2 minutes.Open the lid and see. The butter will be floating on the top. If not whisk it again.
- Keep a bowl of water ready to put the butter in .Using your hands , take out the butter gently and put it in a bowl of water.
- Fold in the butter using your hands. The butter has to be washed in the water to lose its sourness. Change the water and wash 2 more times until you get a more clear water.
- Keep the butter floating in the water and keep in the fridge , covered.
- After skimming off the butter from the whisked curd , what remains is nice good tangy buttermilk. Use it for making sambharam or pullissery.
- The butter and the buttermilk needs to be refrigerated.
NOTES
- Butter obtained from the above method is called cultured butter. Most of the butter available in stores are regular butter , in which cream is directly churned into butter. The taste of cultured butter is slightly different from regular store bought butter. Cultured butter has a slight tangy taste.
- If the sourness of the butter is not removed , then the ghee made from this butter will have a very tangy taste.
- Cakes made from cultured butter tastes better than ones made from regular butter.
- Butter cannot be made from homogenised milk because the cream never separates , even after boiling.
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