Avoid these 5 mistakes while making delicious white butter at home

Food touches us right to our heart, doesn’t it? Just a few days ago, I was reminded of those old times. A friend had invited me for a classic Sunday breakfast, and while I was waiting for my hot aloo paratha, my eyes fell on a bowl full of white butter. When the paratha came to my plate, I applied white butter on it without a second thought, as if it was no one’s responsibility. White butter, or as many of us call it, “butter” on the plate is a childhood memory. While everyone is getting health conscious, the store-bought stuff is getting cold feet… which is why white butter is making a comeback! It’s fresh, natural, and hard to resist. But, if you’re new to cooking, you should avoid certain mistakes that can spoil your butter (and those sweet memories!). Don’t worry, you’re at the right place. We have compiled a list of mistakes you should avoid while making white butter at home.

Also read: 5 Amazing Health Benefits Of Including White Butter In Your Diet

Avoid these 5 mistakes while making white butter

1. Use of cold cream

To make white butter at home, you need malai or cream. We usually refrigerate malai to prevent it from spoiling. However, one of the most common mistakes while making white butter at home is using cold cream straight from the refrigerator. Cold cream is difficult to churn and takes longer to separate into butter and buttermilk. On the other hand, cream at room temperature takes less time to separate. So, the next time you are making white butter at home, make sure to take the cream out of the refrigerator at least 30 minutes before making the butter.

2. Over-churning the cream

Not just the temperature but how you churn the cream can also affect your desired outcome. Over-churning the cream at room temperature can make your smooth and fluffy white butter mushy. One simple thing to remember while making white butter at home is to stop whipping it when you see the butter separating from the buttermilk. It might look good while you are in the process, especially if you are new, but over-churning the butter can break down the fats and make your butter too thick. After all, you want a light butter that spreads easily on your parathas, right?

3. Not rinsing the butter

No, washing butter will not spoil your butter, but rather save it. Once the butter and buttermilk have separated, it is best to wash it with cold water to remove any remaining buttermilk. This is important because leftover buttermilk can spoil quickly and give the butter a bitter taste. Many people skip this step or do not wash the butter properly, which reduces its shelf life or makes it taste bad. A simple solution to washing butter is to keep rinsing it until the water runs clear. This will increase its shelf life without ruining its taste.

4. Using the wrong tool

The equipment you use to make white butter at home can affect your final product. Does the blender you are using have weak blades? Does your hand whisk stop working midway through the process? Then skip them while making butter at home as this can lead to uneven churning, i.e., uneven butter. If you are new to the process, use a sturdy mixer with tight blades. This will give you the perfect texture and taste of white butter.

5. Not storing properly

Of course, you have put in all the effort to make the tastiest and freshest white butter, but how do you store it? Storing white butter properly is extremely important to reap the full benefits of its flavour. As soon as you make it, make sure to store it in an airtight container. Unlike salted, market-bought butter, white butter has a tendency to absorb odours and bad smells from the surroundings. Hence, it is best to store it in an airtight container wrapped in parchment or butter paper. This will ensure that it remains as pure and creamy as we love it to be!

Also read: Wait? What?! This cool and sweet samosa is made with butter, not maida

So, now that you know what not to do, go ahead and make this buttery delicious dish for yourself at home!