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 Starters & Snacks

May 2011
Homemade Butter
Sunita Pant Bansal
For top cream
  1. Heat milk to bring to a boil, cool and refrigerate undisturbed for 5-6 hours.
  2. A thick cream layer will form. Remove carefully with perforated spoon.Store in a lidded container. Refrigerate.
  3. Add more to it from the next lot of milk. Collect top cream from milk till you have 2 cups at least.
For butter
  1. Add curds to the top cream, mix lightly, and cover. Keep in a dark, warm place for 6-7 hours, till it sets.
  2. Beat the set cream till the butter separates from liquid.
  3. Add 3 cups chilled water and collect butter into a lump.
  4. Hold lump against vessel wall, and pour out the buttermilk formed.(You can use this buttermilk in any other recipe or just as a beverage.)
  5. To make flavoured or salted butter, wash 2-3 times more with chilled water.Drain out all water, and use as desired.


  • 2 cups top cream of milk
  • 1/4 tsp curds

Sunita Pant Bansal is a Senior Wellness Consultant for Apollo Life.

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