लोणी / White Butter Recipe

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.