How to Make Butter, Buttermilk, Ghee using Heavy Cream

I have shared multiple recipes using Heavy Cream on my blog/channel so far. Today, I’m going to show you how to make Butter, Buttermilk, Ghee using Heavy Cream or Pasteurized cream at home. It’s a very simple process than you’d think and you don’t need any fancy equipment or heavy kitchen tools.

Butter or Sweet cream butter is simply regular butter made from fresh cream. Butter & ghee are fats and similar to pure coconut oil they are healthy fats and helps with digestion. Buttermilk is simply the leftover liquid/water content from the butter-making process. 

There are multiple methods when it comes to making butter, to get the fat molecules to separate from the liquid. Using a high-speed blender or stand mixer (e.g. Kitchenaid) or hand mixer, they are hard to clean, and churning by hand or shaking a mason jar is labor-intensive. Using a hand blender is so easy and even easier to clean, just throw the whisk attachments into the dishwasher ?.

Why make Butter at home?

Traditionally, butter is made from Curd (desi Dahi aka Indian Plain Yogurt) which is similar to cultured butter. However, you can make butter from fresh cream or milk too. A half a gallon heavy cream gives about 2 pounds of butter. So, making butter at home isn’t exactly economical but the homemade butter is so delicious & flavorful compared to store-bought butter and you will be sure of the ingredients used in the process. 

Commercial butter makers usually meet the legal minimum fat content (80% in the USA) in the butter and often add water, preservatives to enhance the shelf life. The water in the butter makes it soft & creamy. That’s why the homemade butter is a little crumbly and is much harder than store-bought butter.

Fresh butter is enjoyed with Sambar or Pappu charu in Andhra homes. You might have seen several times using ghee in my recipes either to toast the cashew nuts or making sweets.

Why make Ghee at home?

Ghee aka clarified butter or melted butter or butter oil, has a nutty flavor, toasted, rich, deep butter flavor, and is the best-flavored fat for regular cooking, deep frying, scrambling eggs, sautéing vegetables, spreading over freshly baked bread to keep the crust soft. It has a higher smoke point than peanut oil, canola oil, or vegetable oil. The clarifying process raises the butter smoking point from 250°F to 485°F. That is why many traditional recipes in Indian cooking uses Ghee over oil.

Once you open the ghee jar or airtight container it can be refrigerated for up to 1 year, and almost indefinitely in the freezer.

Ghee is used in many international cuisines as well including Middle Eastern, Pakistani, and many others. Even German and French cuisine makes use of a version of ghee (Butterschmaltz and Beurre Noisette). 

Benefits of Ghee

Butter and Ghee have been used in Indian cooking for many centuries. Its usage has been documented in many Indian sacred texts (e.g. Mahabharatha). In traditional Ayurvedic medicine Pure Ghee is used due to its health benefits as the ultimate remedy for problems caused by Pitta dosha. It can fight inflammation, promote flexibility, enhance digestion, and boost immunity. It is believed to enhance life energy. Ghee is also called liquid gold. It is used in cooking because of its high smoking point and it is used as a topical as well. Solidified Ghee is usually applied on lips to tackle the blisters or cuts during the winters and is very effective (make sure you keep it on the lips and not just lick it away ?).

The milk solids (which are strained) contain the casein and whey protein, which causes dairy sensitivities and digestion issues for a lot of people. But, ghee removes the lactose and casein from the butter during the clarification process (melting), making it palate friendly for casein & lactose-intolerant people. This is different from a DAIRY ALLERGY for which usually dairy products are completely avoided.

If you are following a paleo, GAPS, or real food lifestyle, Whole30 diet, this is not only acceptable but is highly recommended as a nutritious dietary fat. Ghee made from high-quality pasteurized, grass-fed, and organic butter is generally recommended in these diets.

Tips for making Butter & Ghee

• Use ice-cold water instead of room temperature water during the churning or beating process. The cold water helps in gathering the milk solids and easily separate butter from the cream. 
• Add little water at a time as too much water will dilute the buttermilk.
• Ghee is usually made from unsalted butter. I have made it from both salted & unsalted butter and I prefer the unsalted version as the taste is much cleaner.
• The Ghee in my video and photos here in the glass container was still warm so completely liquid and golden color. Once cooled down completely it will stay semi-soft. It melts easily when warm and becomes solid as it cools. 
• A perfectly made ghee has a grainy texture (Poosa Kattu) when cooled down completely. It looks golden yellow in color when liquid and a pale yellowish color when solid.
• Use a heavy bottom stock pot like a dutch oven that is large enough to prevent splatters. As the butter gets cooked it bubbles and can splatter before you set the right temperature.
• You can add a pinch of turmeric or other spices to make flavored ghee

The remaining buttermilk or leftover water content from the butter-making process can be used in any recipe that calls for buttermilk. I’ve made pancakes, Chhas (spiced buttermilk), biscuits, cakes, chocolate chip cookies, and all of them turned out great. You can also use it in making gravy curries that enhance the taste.

How to Make Butter, Buttermilk, Ghee using Heavy Cream Step by Step video recipe

How to Make Butter, Buttermilk, Ghee using Heavy Cream Recipe Card

Visit my other popular and related recipes collection like

• Cheese garlic buns
• Sweets

How to make butter recipe, ghee recipe, buttermilk & whipped cream from cream with step by step :

BUTTER & BUTTERMILK PREPARATION:

1. In a large bowl take fresh cream or heavy cream.

2. Using a hand blender beat or whip at low speed. You can use a stand mixer or food processor too.

3. Whipping cream thickens, and continue to beat until stiff peaks.

4. After about 5 mins of beating, whipped cream will be ready.

5. Add 1/4 cup ice-cold water and continue to beat at low speed for another 10 minutes.

6. whipped cream will start to breakdown.

7. Keep beating and until the cream turns yellowish.

8. After 15 minutes, the water content separates from the solids resulting in butter and buttermilk.

9. Scrape the edges and collect the butter together to one side.

10. Butter and buttermilk are ready. You can store the buttermilk in a glass container and use it in your other recipes within a week.

11. Collect the butter and form a ball squeezing off the water.

12. Wrap the butterball in clear wrap and shape it to a block.

13. Refrigerate the butter block for 3 hours. Butter stays fresh for about 2 weeks like this. Use it as a spread or in your cooking.

GHEE PREPARATION:

1. Take butter and put in a large heavy bottom pot like a dutch oven.

2. Melt the butter completely on a medium heat.

3. Stir the butter until it changes color to a golden yellow or golden brown color and turns frothy on the top layer.

4. The butter turns aromatic and the bubbles turn transparent. Ghee is ready.

5. Cool down the ghee slightly and filter out to remove any residue while filling the container.

6. Ghee is ready to use and can be stored for about a month on the countertop and up to 6 months in the refrigerator.