When we make butter at home, generally we melt that and make ghee or we store the butter in freezer and use it as butter for later use. Generally we place the entire butter in a container or box and store it in freezer. When we intend to make cakes or cookies we bring the butter from freezer and allow it to reach to room temperature and then take the required amount of butter and freeze the rest. In this process the unused butter also is brought to room temperature every time---so there is a possibility of butter getting spoilt soon. To avoid this, while freezing butter as one big block, divide the total amount of butter into portions and freeze it so that required amount only can be brought out from the freezer.
Let us learn to store butter in small and measured quantities and also know how it would be useful in day to day requirements.
Take a silicon chocolate mould which has finger length slots. Take 1/4cup (50gms) butter. Fill a slot in chocolate mould with the 1/4cup butter by pressing with the help of the back of a spoon. Try and fill by pressing so that the butter once frozen gets the shape of the mould. Similarly fill all the slots with 50gms (1/4cup) of butter in each slot amounting to 600gms of butter in 12 slots of the chocolate mould. Level the butter in the slots using a cake icing leveler or a flat spatula. While leveling, adjust the excess butter in the respective slots, press and level it again. Butter when frozen gets the shape of the mould and we get butter sticks. Now carefully place this chocolate mould in freezer and freeze till butter hardens.
To make butter cubes take a cube shaped silicon chocolate mould. Take 1Tbsp (11gms) of butter. Fill a slot of the chocolate mould with 1Tbsp of butter and press and level it with the back of a spoon. Similarly fill the remaining slots of the chocolate mould with 1Tbsp of butter in each slot. Now place this mould in freezer and allow the butter to harden---it takes few hours to harden the butter.
Once frozen remove the moulds from freezer. Push the mould from below with the help of finger and observe frozen butter comes as a stick out of the slot. Similarly remove all the butter sticks and arrange them in a box. Cover the box and store the box in freezer till use. Similarly push the mould from below with the help of finger and remove butter cubes out of the slots. Place these butter cubes in a box, cover it and store in freezer till use. Butter sticks may be used to make cakes, pastries, pav bhaji or for any other requirements. Butter cubes may be used to apply butter on rotis, to roast pav for pav bhaji, or to apply on naans and bread toasts.
Use Of Butter Cube:
Take out a butter cube from freezer. Start rolling rotis. Once all the rotis are rolled, butter cube defrosts to the required level. Roast a roti on hot pan and then puff it up on direct flame both the sides. Once the roti is done, take it into a plate. Take a fruit pick and insert it gently into the butter cube. Holding the butter with fruit pick apply it on the hot roti evenly. As the roti is hot butter melts and spreads evenly on the roti. Turn the roti and apply butter on the other side also. In the same manner, roast all rotis on pan and then puff them on direct flame and apply butter on both the sides of rotis. Observe that one cube of butter which is 1Tbsp would be sufficient to apply on 8 rotis(both sides). See how easy it is to apply butter using a fruit pick---there won’t be any mess of greasy hands. Applying butter on hot rotis keeps them soft for a long period as the moisture in the roti is being arrested by the butter which is applied on it. Stack the rotis in a box and cover it. Observe that even after few hours the rotis would remain soft as they have a coat of butter applied on them. These rotis when stored in tiffin boxes and taken to work places also they remain soft.
Butter when made into sticks and cubes become handy to store and use. As the sticks and cubes are pre-measured it would be convenient to take out as much amount as is required. Using the silicon chocolate moulds it not only gives a shape but it would also be easy to remove the frozen butter. If silicon moulds are not available freeze butter in small boxes or steel containers. Stack the frozen butter in boxes or in zip-lock bags.
We find butter readily available in the form of cubes and sticks in the frozen section of super markets. Then one must be wondering why one should take the trouble of making this at home. Once we make butter at home, we know how old it is. I generally prefer to make everything (which is possible) at home only as I know what all are used while making. So when I get full cream milk, I take the cream and use a portion of it for cakes
and ice creams and the rest I make butter. If I feel lot of butter is sitting in my freezer I melt it and make ghee as ghee has a longer shelf-life. To the extent possible I try to avoid the store bought ready made things like sweets, spice powders, butter, ghee etc.. as preservatives are added to store them. Instead I bring whole things and make my own powders at home. I prefer to make food items also (like snacks or sweets, cakes, ice creams etc.) in small portions so that everything we eat is fresh. For all it may not be possible to make fresh every time, but I believe that is the easy way to good health.
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