Homemade Butter & Buttermilk | Cultured butter | Gokulashtami recipe

Homemade Butter is so flavorful than the store brought ones. Here in US, Sweet Cream Butter only available in general and i hardly find the "Cultured Butter" in grocery stores ,so thought of making my own.But making butter at home is very time consuming process and also need lot of patience and in the end you have sink full of greasy dish to wash :-).Is it all worth the effort? Yes, definitely100%. 
Quality of the butter is depends on Milk's or Cream's quality.So buy the best quality of cream that you can afford.To make cultured butter, first we need the fermented cream. Before making cultured butter, let see what is "Cultured" Butter"? 
As per wiki
"Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product"

Yeah, what you're guessing is right, our old way of making butter is known as "Cultured Butter". My favorite part of making the butter is the left over buttermilk after churning the cream. To be honest here, I don't use lot of butter in my cooking,but i use ghee(clarified butter),so i churn the cream regularly at my home.
And also this year, Krishna jeyanthi/Gokulashtami falls on next Thursday(Aug 25,2016), butter is the most important offering to the Lord Krishna ,so this post will be helpful to make the homemade butter and also it gives immense satisfaction, while offering the home made Butter to God.

Homemade Butter

Preparation Time : 24 hr | Cooking Time : 0 mins | Makes : 2 Cups of butter & 61/2 cups of Buttermilk 
Recipe Category: Basic/How to | Recipe Cuisine: Indian

Ingredients
Heavy Whipping Cream - 1 quart(approx 1 litre)
Curd - 2 tbsp
Ice cold water - 6 to 7 cup

Procedure

First remove the cream & curd from the refrigerator and allow to come room temperature.Pour the cream in a bowl and add the curd into it and mix it well.Cover the bowl with the lid and place it in warm place for fermentation.I keep it in oven with lights on.After 24 hrs, the cream becomes thick and taste like sour curd(see the difference in the pictures).Now keep cream,mixie/blender & jar, ice cold water are ready and a bowl with water to collect the butter.Put 1/3 of cream in a mixie jar and add 1- 11/2 cup of ice water.Make sure that you don't fill more than 2/3 of mixie jar.Run the mixie slowly.After 1 1/2 to 2 mins, the butter will float on the top, Remove it carefully and put it in water.
Repeat the same process for the remaining cream.Every time after removing the butter, collect the remaining butter milk in separate bowl.After all the cream was churned, carefully wash the butter in the water to remove the extra buttermilk(if it has) and collect it in freezer safe bowl.Totally i have 2 cup of butter and 6 1/2 cup of buttermilk.To freeze the butter, put it in parchement paper shape as per your wish and roll it tight & freeze.
Tasty and flavorful Butter & butter milk is ready.

Notes:

• Make sure that you use ice cold water for churning.
• If the butter is not floated after 2 mins of running the mixie/blender, add some more cold water and run the mixie/blender again.
• Don't run the mixie/blender continuously, give a break in between.
• Don't fill more than 2/3 of mixie/blender jar.
• At any point of time, make sure that the mixie/blender & jar shouldn't get heated.
• Make sure that the cream is fermented well before starting the process.
• Squeeze the butter as much as possible before storing.