Loni, or white butter, is a traditional Indian dairy product cherished for its creamy texture, pure taste, and versatility. Made by churning fresh cream (malai) extracted from full-fat milk, loni is unprocessed and retains its natural goodness. Unlike commercially available butter, it is unsalted and has a delicate flavor that pairs beautifully with Indian flatbreads like parathas or serves as a base for cooking rich dishes. Known for its cooling properties, loni has been a...
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Boil full-fat milk and let it cool. Skim off the malai (cream) that forms on the surface and store it in an airtight container in the freezer. Collect cream over a week or so until you have enough.
Take the collected cream in a mixing bowl or blender. Add 2 tbsp curd starter to ferment the cream. Cover and Keep it aside for 10-12 hrs.
Refrigerate once the curd and cream is set for 2 hrs. Now grind the curd cream in batches by adding chilled water and ice cubes. Grind for 2 min continuously and on pulse mode for 10 sec.
Using a hand whisk, electric beater, or traditional churner, churn the cream until the butter separates. Collect the separated butter on chilled water.
Once the butter separates, you’ll notice a liquid (buttermilk) at the bottom. Strain the butter and collect the buttermilk in a bowl (you can use it for making chaas or other recipes).
Add more chilled water to the butter and rinse it well to remove any leftover buttermilk. Repeat this 2-3 times. Shape the butter into a ball or store it as it is.
Store the loni in an airtight container with water in the refrigerator for up to a week. Or without water in freezer.
Use full cream milk for better cream accumulation and quality.
Use it as a spread, for tempering curries, or with parathas for a traditional touch!
How do I make white butter (loni) from fresh cream?
To make white butter, start by boiling full-fat milk and allowing it to cool. Skim off the malai (cream) that forms on the surface and store it in an airtight container in the freezer. After collecting enough cream over a week, mix it with a curd starter and let it ferment for 10-12 hours. Then, grind the mixture with chilled water and ice cubes until the butter separates. Finally, rinse the butter with chilled water to remove buttermilk and shape it as desired.
Can I use low-fat milk to make loni (white butter)?
While you can technically use low-fat milk, it’s best to use full-fat milk for making loni. Full-fat milk yields more cream (malai), which is essential for achieving the rich and creamy texture of white butter. Low-fat milk will result in less cream and a less flavorful butter.
What are some good storage tips for homemade white butter?
To store homemade white butter, keep it in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it. Just make sure to wrap it tightly in plastic wrap or use a freezer-safe container to prevent freezer burn. When ready to use, thaw it in the refrigerator.
What dishes pair well with loni (white butter)?
Loni pairs beautifully with a variety of Indian flatbreads, such as parathas, rotis, and naans. It can also be used as a base for rich dishes like curries or served with rice. Additionally, you can spread it on toast or use it in baking for added flavor.
What can I substitute for curd starter in the white butter recipe?
If you don’t have a curd starter, you can use a small amount of plain yogurt as a substitute. Just make sure it contains live cultures, as this will help ferment the cream properly. Alternatively, you can skip the fermentation step, but the flavor and texture may differ slightly.
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