Food has a way of making you feel good, doesn’t it? The other day, I got a taste of that nostalgic magic. A friend had me over for a classic Sunday breakfast, and while I was waiting for the hot aloo paratha, my eyes were locked on a bowl piled high with white butter. When the paratha hit my plate, I didn’t think twice – I slathered the white butter on it like nobody’s business. White butter, or “meat” as many know it, is the little boy on the plate. With everyone jumping on the health-conscious bandwagon, the store-bought stuff is getting the cold shoulder…that’s why white butter is making a comeback! It’s fresh, it’s natural, and it’s just irresistible. However, if you’re new to cooking, you’ll want to avoid a few mistakes that could ruin your butter (and sweet memories!). Don’t worry, you are in the right place. We’ve got a list of mistakes to avoid when making white butter at home.
See also: 5 Surprising Health Benefits of Adding White Butter to Your Diet
White butter is the little boy on the plate. (Photo: iStock)
Here are 5 Mistakes to Avoid When Making White Butter
1. Using Cold Cream
To make white butter at home, you need malai or cream. We usually keep the malai in the fridge so it doesn’t go bad. However, one of the most common mistakes made when making white butter at home is using cold cream straight from the fridge. Cold cream is harder to stir and takes longer to separate into butter and buttermilk. On the other hand, room temperature cream takes less time to separate. So, if you’re making white butter at home, make sure the cream comes out of the fridge at least 30 minutes before making the butter.
2. The sound of churning cream
Not only the temperature but how you make the cream can also affect the desired results. Over-churning room temperature cream can turn soft, smooth white butter into a greasy mess. A simple step to remember when making white butter at home is to stop when you see the butter separating from the buttermilk. It may look good when you’re in the process, especially if you’re new, but over-churning butter can break the fat and make the butter too thick. After all, you want light butter that spreads easily on your parathas, right?
3. Don’t Wash Butter
No, washing the butter will not spoil the butter but save it. After the butter and buttermilk have been separated, it is best to wash them with cold water to remove the remaining buttermilk. This is important because leftover buttermilk can spoil quickly and give it a bitter taste. Many people skip this step or don’t wash the butter properly, which results in a shorter shelf life or loss of flavor. A simple tip for washing butter is to continue until the water runs clear. This will extend the shelf life without spoiling the taste.
White butter tastes great in hot parathas. (Photo: iStock)
4. Using the Wrong Tool
The equipment you use to make white butter at home can affect your final product. Does the blender you use have weak blades? Does your hand stop in the middle of the process? Then ditch it when making butter at home because this can cause unevenness, which means uneven butter. If you are new to the process, use a powerful mixer with a tight blade. This will give it the true texture and flavor of white butter.
5. Not Storing Properly
Of course, you’ve made every effort to make the most delicious and fresh white butter, but how do you store it? Proper storage of white butter is very important to maximize its flavor. As soon as you make it, make sure to store it in an airtight container. Unlike salt, market-bought butter, white butter tends to absorb odors and odors. So, it’s best to wrap it in parchment paper or butter and store it in an airtight container. This will ensure it stays pure and creamy, just like you want it to be!
See also: Wait? what?! These Cold And Sweet Samosas Are Made From Makkhan, Not Maida
So, now that you know what not to do, go ahead and make this buttery delight at home!
