Amul Pasteurized Butter is already a relatively clean product containing only butter, salt, and natural annatto coloring - no seed oils present. DIY version uses organic heavy cream and premium sea salt to create superior quality salted butter with better sourcing and no industrial processing.
Based on: Amul Pasteurized Butter
· Makes approximately 4.5 servings (450g total)
· Serving: 100g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Amul Pasteurized Butter from Amul often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Amul Pasteurized Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic heavy cream (35% fat)
946ml (1 quart) · Organic Valley Heavy Whipping Cream
Primary ingredient that separates into butter fat and buttermilk when churned
Fine sea salt
9g (1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Preserves the butter and provides the characteristic salted flavor profile
Natural colorant to achieve the traditional golden yellow butter color
Instructions
Step 1. Pour 946ml (1 quart) of cold organic heavy cream into a large mixing bowl or stand mixer bowl. The cream should be around 60-65°F (16-18°C) - not too cold or it won't churn properly, not too warm or the butter will be too soft.
Step 2. Using a stand mixer with whisk attachment (or hand mixer), begin whipping the cream on medium speed. After 3-4 minutes, the cream will become thick whipped cream. Continue beating for another 2-3 minutes until you hear a sloshing sound - this indicates the fat is separating from the liquid buttermilk.
Step 3. Continue churning for 1-2 more minutes until you see clear separation: yellow butter solids floating in white buttermilk. Stop immediately when this happens to avoid over-churning. The mixture will look somewhat curdled - this is exactly what you want.
Step 4. Pour the entire mixture through a fine-mesh strainer to separate the butter solids from the buttermilk. Reserve the buttermilk for other uses (excellent for baking). Transfer the butter solids to a large bowl filled with ice-cold water.
Step 5. Using your hands or a wooden spoon, gently knead and press the butter in the cold water to remove any remaining buttermilk. This is crucial - any leftover buttermilk will cause the butter to spoil quickly. Change the water 2-3 times until it runs completely clear when you press the butter.
Step 6. Once the water runs clear, remove the butter and place on a clean kitchen towel. Pat completely dry, then transfer to a mixing bowl. Sprinkle 9g (1.5 teaspoons) of fine sea salt evenly over the butter. If using annatto for color, add a small pinch (0.5g) now.
Step 7. Using a wooden spoon or clean hands, work the salt (and annatto) evenly throughout the butter, pressing and folding. Taste and adjust salt if needed. The final butter should have no streaks and a uniform golden color if using annatto.
Step 8. Shape the finished butter into a block, log, or pack into a container. Store covered in refrigerator for up to 2 weeks, or freeze for up to 6 months. Let soften at room temperature for 15-20 minutes before serving for best spreadability.
Storage
Store covered in refrigerator for up to 2 weeks. Can be frozen for 6 months. Homemade butter has shorter shelf life than commercial due to lack of preservatives - use within timeframe for best quality.
Cost Comparison
Cost per serving (homemade)$1.68
Cost per serving (store-bought)$1.20
Savings-40%
DIY costs more upfront due to organic sourcing and small batch production, but delivers superior ingredient quality, no industrial processing, and fresher taste. Salt and annatto containers last for hundreds of batches.