Homemade Butter
MAKHAN
-Recipe from Yamuna mataji
In Indian homes, butter is churned today much as it has been for
thousands of years. A large earthen pot called a ghee is half-filled
with several days worth of ripened cream. By using a system of
interconnected sticks and ropes, hand-agitation makes a wooden paddle
whirl butter flecks into butter blobs. Our modern wonder the food
processor has more than simplified the procedure. Depending on the size
of your work bowl, you can process 1-2 quarts/liters at a time.
Preparation time (after ingredients are assembled): 10 -20 minutes
Makes 1 ¼ -1 ¾ pounds (570-795 g)
1 quart/liter heavy cream
½ cup (120 ml) ice water
2 ice cubes, cracked
Bring the refrigerated cream to about 60 F (15 C). Fit the food
processor with a metal blade, add the cream, cover and process. That’s
all! As it is whipped, the cream gets thicker and thicker –like custard
–then finally separates into flecks of butter. Add the ice water and
cracked ice at this point to encourage the butter to form into large
lumps. Strain off the buttermilk and, using your hands, knead the
butter and squeeze out the milky whey. (Alternatively, work the butter
with two grooved wooden butter paddles). When it is clean and compact,
rinse under very cold running water, then store in a well-sealed
container. You can add salt or seasoned salt to taste, if desired. Well
sealed, the butter can be kept frozen for up to 3 months.