Also known as
Safed Makhhan, unsalted butter
White butter is a diary product, essentially the fat of cream separated from other milk constituents by churning or some form of agitation. Butter can be made from either sweet/ sour cream. Butter made from the latter has a more pronounced flavor. It's made from pure cream and churned until most of the water content is separated.
Making butter is a fairly easy process. Take a jar and fill it with milk. Then either by hand or with a whisk, beat the milk till the cream becomes slightly yellow in colour and then little blobs of butter appear along with buttermilk. Drain this liquid away using a muslin cloth. This is important as the presence of buttermilk in butter can make it go rancid. Chill for sometime in the refrigerator and then add some chilled water. Whisk gently and drain out the chilled water. Press the butter till all the water has drained out. White butter is ready fore use. You may add salt or use unsalted. Shape and refrigerate till use.
How to select
If purchasing from outside, ensure that the butter has been stored in refrigerated conditions and has a smooth texture. It should be clear white in colour and free of specks.
· Use white butter as a base to make clarified butter ie ghee. Heat the white butter till it boils. Remove the scum or the particles that float on top and till it is clear and amber in colour. It has a higher keeping quality, is a good and common cooking medium used widely in Indian cuisine.
· Use white butter as an accompaniment to aloo parathas, mooli parathas or any stuffed paratha of your choice. White butter is a pre dominantly used ingredient in Punjabi food.
· White butter is a good base fat ingredient to use in certain farsan snacks like chakli etc where the frozen white butter is combined with the flour.
· It can be used as a basic ingredient in bakery where it is used in pastry making and cake making. Butter goes perfectly with sugar and is a star in the dessert kitchen. It adds lots of flavor, making tasty cookies, crisp pie shells, and light, flaky puff pastry. However, keep in mind that cold, grated butter is more easily incorporated in pastry dough.
· Melted white butter, applied with a brush to moulds, tins etc helps prevent food from sticking.
How to store
Since white butter is a perishable product, it needs to be stored under refrigerated conditions. It is wrapped in greaseproof or foil lined paper. Since it has a tendency of absorbing odours easily, it is recommended to be stored well wrapped and away from strong flavoured foods. Keep away from sunlight as it tends to go rancid faster.Homemade white butter can be stored for at least three months in a freezer.
· Butter is a very rich, natural food with a high energy value (750 calories per 100gms).
· It supplies our bodies with vitamins and minerals- it is a saturated fat containing calcium, phosphorous and Vitamins A and D. Thus it helps boost our immune system, supports our bones and other organs, most importantly, our brain.
· Butter is a good source of the vital mineral selenium.
· Natural butter contains conjugated linoleic acid or CLA, which is a compound substance and essential fatty acid necessary for optimal health, is a potent anti-cancer agent, muscle builder, and immunity booster.
· Butter contains lecithin, a substance that assists in assimilation and metabolism of cholestrol and other fat constituents.
· Good natural butter is satisfying and can even help with maintaining a healthy weight. For a healthy diet, recommended intake is 15-30 gms per day