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
- 6cupFresh cream (malai) collected from milk
- Chilled water as required
- Few ice cubes
How to make लोणी / White Butter Recipe
Collect Fresh Cream
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.
Prepare Butter
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).
Rinse the Butter
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.
Tips & Tricks
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!
Recipe by
Ria Pai
(@riapai009)
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