Monday, 24 September 2012


This is a recipe that I have learnt from my much loved mother who has always been a great example of self sufficiency and a homemade guru.

butter recipe
Collect the cream of your homemade yoghurt. You can use some of your fresh cow's milk's cream to add to it too. Once you have enough to work with (perhaps about 300g-500g), mix it well with a blender for a few minutes. If it melts too much while going through the blender, add some cold water. natural butter making
 Take out the hardened bits of the cream. Put it under cold water a few times (as if washing it a few times). This procedure also helps with it to form a more solid texture.
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Add some salt and mix it. If you are planning to use this butter as a spread, you can choose not to add salt to it. However, if you are going to leave it in your fridge and use it in your cooked meals, you can add salt (about a teaspoonful). 
 You may not need to add any more salt to your meals if cooked with the salted butter, however, it depends on how much salt you prefer to have in your foods.
ricotta cheese recipe
Note: Instead of wasting the water that is left over after taking the butter/the hard bits after using the blender, use it in ricotta cheese making. Add some salt to it and bring it to boil. Simmer for a while and take the cheese/the solid textured product out and put it in a strainer. When drained and cold, place it in the fridge. You can use your homemade ricotta cheese in omelette or as a pastry filling.


Mel said...

Oh yum, that looks amazing

Mrs. Lucky said...

Thank you Mel!

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