Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
I always prefer homemade curd/yoghurt and butter rather than their store-bought counterparts because when I make it myself I can control all of the ingredients. I don't add any chemical preservatives or additives, which the store-bought products contain.
The method I describe below is the one we use at home. It is a very traditional method of using raw milk to make curd—and then using the curd to make white unsalted butter.
As a side benefit, this recipe will give you a large amount of buttermilk, which is very low fat, healthy and cooling. It's a great beverage for the hot summer months.
Try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
8 hours 15 min
8 hours 20 min
- 1 litre raw full-fat milk
- Cold or chilled water, as needed
- 1 tsp jaman (curd starter)
- To make the curd/yoghurt, heat the milk until it comes to a boil, then remove it from the heat and let it cool down until it is just warm. The temperature of the warm milk should allow you to comfortably immerse a finger. It should not be too hot nor too lukewarm.
- Add 1 tsp of jaman (curd starter). Stir it in well and cover with a lid. (Jaman is leftover fresh curd from an earlier batch of curd. If you do not have jaman at home, you can buy readymade curd from the market and use a little bit of it as the starter.)
- If the weather is cold like it is where we live, wrap the covered pot in a warm cloth or shawl (in warm weather there is no need to wrap it in a warm cloth) and let it sit undisturbed overnight or for 8-9 hours until the curd sets completely. This curd can now be used to make butter (or any curd-based dish or raita).
- To make butter: Add 1/2 the curd and some cold water in a blender and blend for 2 minutes, a little at a time, until the butter starts to separate out.
- Blend for another 2 minutes or so until all the butter has separated out. Transfer the butter to a plate and transfer the liquid (buttermilk) to another pot.
- Process the leftover curd and transfer the butter to the plate and the buttermilk into the pot.
- Collect the butter and wash it with cold water until the water runs clear.
- Homemade butter is ready for use. Serve it with paratha or use it in the dishes you prepare.
How to Make Curd and Butter From Raw Milk
© 2021 Rajan Singh Jolly