Making your own Low Fat Milk and Homemade Butter!

Are you aware of the fact that the regular milk in the store is homogenized which is a process to breakup the fat molecules to be able to measure the fat content accurately.  There is another side of this story,  the fat from the milk is very high in Saturated fat and gets into your body having a risk of cardio vascular diseases.   Again, I would like to emphasize the effect of industrialization and it was not how we used to have milk.   Your body is just not used to consume milk this way. 

I prefer buying just pasteurized or natural Organic milk and removing fat for the same reason.   I don't want to consume all the fat from the homogenized milk.   In a traditional way, this fat was removed by a very simple process,  heat the milk and let it cool, remove the top layer and boil it again and repeat the process.  This produces low fat milk.   Use of milk cooker makes life much easier so that you don't need to worry about milk getting burnt or having struggle washing the utensil.   

What you need?

Milk cooker 

Milk - 1/2 Gallon

How to make?

Fill water in the milk cooker spout.   Boil milk for about 12-15 mins depending upon the size, it whistles.  Turn off the stove.

Refrigerate the milk in the same container for about 6-8 hours.   Use a mesh to remove the top butter layer and allow it to drip completely.  Save this in a small container and keep adding everyday.  You can make butter from this.  

You can collect for 2 weeks in the same container.   

Butter making steps

What you need?

About 8 ice cubes

1 cup of water

2 weeks collected cream top.

How to make butter?

I use indian mixie and a whipping blade shown seperated in the red background

Add the cream, water and ice cubes

close the lid firmly and run it for about 4-5 mins.  Butter should float on the top.

You can easily take the floating butter and keep it frozen for couple of months or use it to make ghee.

I use the whey or the left out water to make rotis/pancakes