DISH NAME : HOME MADE BUTTERMILK/ BUTTER

Preparation Time : 20 minutes

Cooking Time : No cooking

Description

Buttermilk is the left over liquid after churning butter from yoghurt. Buttermilk is much lighter than yoghurt. Churning is the process of taking out cream to make unsalted fresh butter. In earlier days, a wooden plunger was used by rotating it in yoghurt with hands. The butter initially forms as foam. Now a days usually a blender is used.

Note

1) Usually a blender or wooden plunger is commonly used for churning. I used a hand held blender and found the process to be much easier.

Method

1) Add water to yoghurt and start running the blender at a low speed. After blending for about 3 to 6 minutes, foam will start forming. Remove that with a spoon and keep aside.
2) Continue blending, stopping in between to remove foam. Gradually the foam will increase. Keep removing the foam.
3) The resultant product after removing all the foam is buttermilk.
4) Add little water to the foamy mix and rotate the dish, so that the foam will come together to form butter.

Serving Suggestions

Use as required.