लोणी / White Butter Recipe

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.

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.

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.

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.

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.