Making homemade butter from cream, especially using fermentation, not only creates a delicious, rich, and flavorful butter but also yields other useful ingredients like buttermilk, clarified butter, and ghee. This process gives butter a unique depth of flavor compared to regular sweet cream butter. By following these simple steps, you can explore the full potential of heavy cream in your kitchen and enjoy the natural taste that comes with homemade dairy products.
Preparation Time:
- Fermentation Time: 1-2 days at room temperature
- Butter Preparation Time: 10 minutes
- Chilling Time: 1 hour
- Clarified Butter and Ghee Preparation Time: 10 minutes
- Total Time: Approximately 2 days, including fermentation and chilling
Ingredients:
For Fermented Butter:
- 1 liter (4 cups) heavy cream (33% fat)
- 1/4 cup (60 ml) buttermilk or plain yogurt as a starter
- Ice water and ice cubes for washing butter
For Clarified Butter and Ghee:
- Homemade butter (from above)
Directions:
To Make Fermented Butter:
- Ferment the Cream: Start by adding 1/4 cup of buttermilk or plain yogurt to 1 liter of heavy cream (33% fat). Mix well and let it ferment at room temperature for 1-2 days until it becomes sour and semi-solid. The fermentation will enhance the flavor, making it richer than sweet cream butter.
- Chill the Fermented Cream: After fermentation, place the cream in the refrigerator until it is completely chilled. This helps in the butter-making process.
- Separate the Butter: Use a stand or hand mixer at the highest speed to beat the chilled fermented cream. After about 2-3 minutes, the butter and buttermilk will begin to separate. Cover the bowl with plastic wrap to prevent splashing.
- Drain the Buttermilk: Once the butter has separated into a large clump, pour off the buttermilk. This buttermilk can be used for pancakes, marinating chicken, or other recipes.
- Wash the Butter: In a separate bowl, add cold water and ice cubes. Knead the butter with a spatula, then with your hand to wash off any remaining buttermilk. Repeat with fresh cold water until the water runs clear.
- Shape and Store the Butter: Press the butter on the side of the bowl to remove excess water. Optionally, add salt for salted butter. Shape the butter on parchment paper, wrap it up, and refrigerate for about 1 hour until it hardens.
To Make Clarified Butter and Ghee: 7. Prepare Clarified Butter: Place the homemade butter in a pan and heat it over medium heat. As the butter melts, water will evaporate, and the milk solids will separate. Once the bubbling sound diminishes, strain the liquid to get clarified butter. Store it at room temperature.
- Make Ghee: Continue heating the clarified butter until it foams a second time and the milk solids start to brown, giving the butter a nutty flavor and darker color. Turn off the heat and strain to remove the browned milk solids. Store ghee in a jar; it can be kept at room temperature for longer periods.
Serving Suggestions:
- Serve homemade butter on warm toasted bread or freshly baked goods.
- Use buttermilk to make pancakes, biscuits, or as a marinade for fried chicken.
- Clarified butter is perfect for high-heat cooking and sautéing.
- Ghee adds a rich, nutty flavor to curries, sautéed vegetables, and baked goods.
Cooking Tips:
- Always chill the cream thoroughly before whipping for better butter separation.
- Use cold water and ice when washing butter to prevent it from melting.
- For a more intense flavor, allow the ghee to cook a little longer, but be careful not to burn it.
Nutritional Benefits:
- Rich in Healthy Fats: Homemade butter, clarified butter, and ghee contain healthy fats essential for energy and cell function.
- Probiotic Benefits: Fermented butter and buttermilk contain beneficial bacteria that promote gut health.
- Versatility in Cooking: Clarified butter and ghee have high smoke points, making them ideal for frying and sautéing.
Dietary Information:
- Vegetarian-Friendly
- Contains Dairy
- Gluten-Free
Nutritional Facts (Per Serving of Butter, 1 tbsp):**
- Calories: 102
- Fat: 12g
- Protein: 0.1g
- Carbs: 0g
Storage Tips:
- Store homemade butter in an airtight container in the refrigerator for up to 2 weeks.
- Clarified butter and ghee can be stored at room temperature for up to 3 months or refrigerated for 6 months.
Why You’ll Love This Recipe:
- Natural and Fresh: Homemade butter is free from preservatives and additives.
- Enhanced Flavor: The fermentation process adds depth and richness to the butter.
- Multiple Products: From one ingredient—heavy cream—you get butter, buttermilk, clarified butter, and ghee.
- Versatile Uses: Perfect for a range of cooking and baking needs.
Conclusion:
This recipe shows you how to maximize the use of heavy cream by creating homemade butter, clarified butter, ghee, and buttermilk. The fermentation adds a unique richness to the butter, making it superior to store-bought varieties. Whether you use the butter for spreading or the ghee for cooking, these homemade dairy products bring exceptional flavor and quality to your meals. Enjoy the satisfaction of making fresh, natural ingredients in your kitchen!
Frequently Asked Questions:
- Can I use cream with lower fat content for making butter?
No, it’s best to use cream with at least 33% fat content to ensure proper butter formation. - What if I don’t have buttermilk as a starter?
You can use plain yogurt as a substitute for buttermilk in this recipe. - Can I make salted butter with this method?
Yes, add salt to taste after the butter is separated and washed. - How long does homemade ghee last?
Ghee can last up to 3 months at room temperature if stored properly. - What can I use the leftover buttermilk for?
Buttermilk can be used in baking, pancakes, biscuits, or marinating chicken. - Why does my butter have a sour smell?
Fermented butter naturally has a slightly tangy aroma, which is normal. - Can I freeze homemade butter?
Yes, butter can be frozen for up to 6 months. Wrap it well to prevent freezer burn. - Is there a vegan alternative to this butter-making process?
Vegan butter alternatives usually involve coconut oil or other plant-based fats and do not follow the same method. - What is the difference between clarified butter and ghee?
Ghee is cooked longer than clarified butter, allowing the milk solids to brown, giving it a nutty flavor. - Can I use ghee in place of regular butter for baking?
Yes, ghee can replace butter in many recipes, but it may slightly change the flavor due to its nuttier taste.