Homemade White Butter

Homemade White Butter: A Taste of Tradition and Care

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For the past 20 days, I embarked on a delightful journey of creating homemade white butter—a process steeped in tradition and rooted in love for wholesome, farm-fresh goodness. Thanks to the creamy milk from our generous neighbor’s farm, I was able to collect cream daily and turn it into a culinary treasure.

Here’s how I did it:

Collecting Cream with Patience
Every day, I skimmed the cream from the top of the farm-fresh milk, that I boiled and cooled, and stored it in an airtight container in the fridge. To aid the fermentation process and enhance the flavor, I added a spoon of yogurt (curd) to the cream. This simple practice is a nod to the time-tested techniques of our ancestors.
Building the Base
Each day, I topped the container with fresh cream, letting it rest and mingle with the curd in fridge. The cumulative effect was a thick, rich, and slightly tangy cream—perfect for butter making.
The Day Before Butter Churning
To prepare the cream for churning, I took out the container from the fridge, added an additional teaspoon of curd, and let it sit on the counter overnight. This helped the cream develop just the right consistency and flavor.
Butter Churning Morning
The next morning, I poured the creamy curd mixture into my KitchenAid stand mixer and began the magic. The transformation was mesmerizing—the creamy mixture gradually separated into golden butter and buttermilk. I was astonished by the quantity of butter I yielded!
Washing and Storing
To ensure the butter was free of residual buttermilk, I washed it thoroughly in cold water. The end result was a smooth, creamy butter that I stored in a jar in the fridge, ready to enhance any meal.
A Taste Like No Other
The flavor of this homemade white butter is unparalleled—rich, fresh, and wholesome. It pairs beautifully with parathas, adding a velvety touch to every bite. Spread it on toast, and it melts like a dream.

Creating homemade white butter was not just a rewarding culinary experience but also a deeply satisfying journey of connecting with food and tradition. The process taught me patience and reminded me of the joy that comes from making something with your own hands. If you’ve ever considered trying it, I wholeheartedly encourage you to take the leap—there’s no going back!