लोणी / White Butter Recipe  recipe

लोणी / White Butter Recipe

by Ria Pai (@riapai009)
Prep Time
5min
Cook Time
0min
Total Time
5min

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...

Ingredients

12 Servings
(1 serving = 1 whole loni)
  • 6cup
    Fresh cream (malai) collected from milk
  • Chilled water as required
  • Few ice cubes

How to make लोणी / White Butter Recipe

Collect Fresh Cream

  1. 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.

    Step 1.1: Boil full-fat milk and let it cool
    Step 1.2: Boil full-fat milk and let it cool
    Step 1.3: Boil full-fat milk and let it cool

Prepare Butter

  1. 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.

    Step 2.1: Take the collected cream in a mixing bowl or blender
    Step 2.2: Take the collected cream in a mixing bowl or blender
    Step 2.3: Take the collected cream in a mixing bowl or blender
    Step 2.4: Take the collected cream in a mixing bowl or blender
  2. 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.

    Step 2.1: Refrigerate once the curd and cream is set for 2 hrs
    Step 2.2: Refrigerate once the curd and cream is set for 2 hrs
    Step 2.3: Refrigerate once the curd and cream is set for 2 hrs
    Step 2.4: Refrigerate once the curd and cream is set for 2 hrs
  3. Using a hand whisk, electric beater, or traditional churner, churn the cream until the butter separates. Collect the separated butter on chilled water.

    Step 2.1: Using a hand whisk, electric beater, or traditional churner, churn the cream until the butter separates
    Step 2.2: Using a hand whisk, electric beater, or traditional churner, churn the cream until the butter separates
  4. 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).

    Step 2.1: Once the butter separates, you’ll notice a liquid (buttermilk) at the bottom
    Step 2.2: Once the butter separates, you’ll notice a liquid (buttermilk) at the bottom
    Step 2.3: Once the butter separates, you’ll notice a liquid (buttermilk) at the bottom

Rinse the Butter

  1. 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.

    Step 3.1: Add more chilled water to the butter and rinse it well to remove any leftover buttermilk
    Step 3.2: Add more chilled water to the butter and rinse it well to remove any leftover buttermilk

Tips & Tricks

  1. Store the loni in an airtight container with water in the refrigerator for up to a week. Or without water in freezer.

  2. Use full cream milk for better cream accumulation and quality.

  3. Use it as a spread, for tempering curries, or with parathas for a traditional touch!

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Recipe by

Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...