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How to make butter from store-bought milk

However if you don’t have access to raw milk you can learn how to make butter from pasteurized cream instead. Just try to select regular pasteurized cream if you can–avoid ultra-pasteurized (UHT) cream since it has been, ruining much of the flavor. One can use pasteurized cream for making butter however the quality and flavor will not be the same as using fresh cream. Though churning your own butter from store-bought cream will still be better than average store-bought butter. Avoid buying cream with additives. Butter is made from the cream that rises to the top of whole milk when it is cooled. This cream has a milk content of at least 30%. By agitating the cream the membranes surrounding the molecules are broken allowing the molecules to stick together. The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes. If you don’t have vinegar, lemon juice and cream of tarter also work as great buttermilk substitutions.

Making butter from store-bought milk

Yes you can easily buy a brick of pasteurized butter for a reasonable price from the store. But what assures you of its quality. Many people prefer soft unsalted butter that can be used for baking as well as cooking. With just a little extra preparation and some patience you can save yourself much money and problems. What if we told you that you can save yourself of mass-produced butter by making it yourself at home using store-bought milk.

What type of milk to buy

In the science of butter making store-bought milk is looked down upon because of the low content and high treatment. Thus buy farm milk wherever possible. If you only have the option of store-bought buy the one with the highest content. Remember, if the milk doesn’t have, it won’t make enough butter. Not good quality anyway. If you want to the step of collecting from milk you can also follow the guide starting from step 2 with store-bought high whipping cream or cream.

Collect cream from milk

When you boil milk every day collect the top layer of that deposits after it cools down. Collect for 4-5 weeks and store it in an airtight container in the refrigerator. You can also collect the layer of that deposits on top of homemade curd.

Separate butter from cream

For separating the butter from the cream put the collected cream in a blender and add cold water gradually. Grind until a yellowish butter separates from the cream in chunks.

Strain the buttermilk

Put the chunky butter in a large strainer and put another vessel below it. Press the butter using a rubber spatula. This should separate the buttermilk from the butter. This buttermilk can be used in cooking making curd and even sour cream.

Store & repeat

Shape the strained butter into desired shapes and store in the refrigerator. Use it within 3-4 weeks. You can use it for cooking and since its unsalted, you can put it in your baking recipes as well. While you are done with your current batch you can continue the process of collecting from the high milk you buy from the store and repeat the process once every month. This will give you an unending supply for fresh, good quality, homemade butter!

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