By: Vaishali Kapila
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White butter is a staple in Indian households and makes our food rich. However, making it at home can be challenging. Avoid these mistakes to make it perfectly:
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Avoid using cold cream, as it is harder to churn and takes longer to separate into butter. Ensure it is at room temperature.
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Over-churning your butter can turn it into a greasy mess. You must stop as soon as the butter separates from the buttermilk.
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Skipping this step leaves buttermilk in the butter, causing it to spoil quickly. Make sure to wash thoroughly with cold water.
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High-speed blenders can produce uneven results. For better control and the best results, use a hand churner or a food processor.
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Improper storage can ruin its freshness. As soon as you make the white butter, store it in an airtight container.
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