Butter is usually one of the first dairy products to be placed in the refrigerator. Left outside for too long, it can soften, lose freshness and eventually spoil. But in Uthukuli, a small town in Tamil Nadu's Tiruppur district, traditional butter-making practices have produced a variety of butter known for its distinctive flavour and relatively long shelf life.
Made without preservatives or artificial stabilisers, Uthukuli butter has been prepared using traditional methods for generations. When stored properly in cool, dry conditions, it can reportedly remain fresh for several weeks.
What makes Uthukuli butter different?
Uthukuli butter is traditionally made from buffalo milk, which is known for its naturally high fat content. The buffaloes in the region are generally fed locally available fodder, including sorghum stalks, drought-resistant grasses such as kolukattai pul and cottonseed.
