Homemade Butter from Milk Cream (Malai) at Home: Easy Homemade White Butter Recipe
Butter is a staple ingredient in many kitchens, adding rich flavour and texture to a variety of dishes. Making homemade butter from fresh milk cream (malai) ensures you get pure, natural butter without any preservatives or additives.
Why Make Butter at Home?
Satisfying Process: Enjoy the traditional, hands-on method of butter making
Fresh and Pure: Homemade butter is free from preservatives and artificial ingredients.
Cost-Effective: Save money compared to store-bought butter.
Custom Flavor: You can control the salt and texture according to your taste.
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Essential Ingredients: Homemade Butter from Milk Cream
1. Fresh Milk Cream (Malai)
- What it is: Malai is the thick cream that forms on the surface of full-fat milk after boiling and cooling.
- How to collect: Boil full-fat milk daily and store the malai in an airtight container in the refrigerator. Collect malai over several days until you have enough to churn.
- Why it matters: The fresher and thicker the malai, the richer and creamier your butter will be.
2. Cold Water – As Needed
- Purpose: Cold water helps in separating the butter from the buttermilk more efficiently during the churning process.
How To Make a Homemade Butter from Milk Cream (Malai)
Collect Fresh Malai: Collect thick cream from boiled and cooled full-fat milk.
Churn the Cream:
- Use a hand blender, churner,foor processer or Mixering jar to separate butterfat from buttermilk.
- Pour 1-2 cups of chilled water in the milk cream.
- Blend your cream in the mixer and within five or more minutes the butter will start to separate into butter and buttermilk.
Separate Butter: Once the butter lumps form, strain out the liquid buttermilk.
Wash Butter: Rinse the butter with cold water to remove residual buttermilk, ensuring longer shelf life.
Serve Makhan on Aloo Paratha, Mooli Paratha, or any other Paratha of your choice.
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Tips for Perfect Homemade Butter from Milk Cream (Malai)
- Use fresh, high-quality milk for the best taste.
- Chill the cream before churning for faster butter formation.
- Store the butter in an airtight container in the refrigerator.
Health Benefits of Homemade Butter from Milk Cream (Malai)
Homemade butter retains natural nutrients and gives you full control over the ingredients. It’s perfect for cooking, baking, or simply spreading on bread.
FAQ- Homemade Butter from Milk Cream (Malai)
Can I use store-bought cream to make butter?
Yes, you can use full-fat store-bought cream. However, fresh homemade malai collected from boiled milk gives the most authentic taste and texture.
How long does homemade butter last?
Homemade butter can last up to 10–15 days in the refrigerator. For longer shelf life, ensure it’s properly washed and stored in an airtight container.
Why is my butter not forming?
This usually happens if the cream isn’t cold enough or lacks enough fat. Try chilling the cream thoroughly before churning and ensure you’re using full-fat malai.
Is homemade white butter healthier than store-bought?
Yes, homemade butter can be frozen for up to 2 months. Wrap it in parchment paper or store in a freezer-safe container.
🥣 Storing Suggestions
Refrigerate Immediately: After making, store the butter in an airtight container in the refrigerator. It stays fresh for 10–15 days.
Use a Glass or Stainless Steel Container: Avoid plastic, as it may absorb odors or leach chemicals.
Rinse Well: Make sure to rinse the butter thoroughly with cold water to remove all traces of buttermilk. This prevents souring.
Serving Suggestions
Spread on Hot Parathas or Rotis: A dollop of white butter on aloo paratha or makki ki roti is a classic North Indian treat.
With Bread or Toast: Use it as a natural, preservative-free spread for breakfast toast or sandwiches.
On Steamed Rice: Mix a spoonful into hot rice with a pinch of salt for a comforting, desi-style butter rice.
In Cooking: Use it to sauté veggies or make traditional Indian dishes like dal makhani or saag for an authentic flavor boost.
For Baking: Unsalted homemade butter works great in cookies, cakes, and pie crusts.
As a Side with Idli or Dosa: Try it with South Indian breakfasts instead of ghee—delicious and creamy!
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🧾Recipe Card
How to Make Butter from Milk Cream (Malai) at Home: Easy Homemade White Butter Recipe
Equipment
- Blender/Churner
- Bowl
- Strainer/Sieve
- Strainer/Sieve
Materials
- 1-2 cup Milk Cream Malai Fresh, thick cream from boiled milk
- Cold Water, As needed For separating butter
Instructions
- Collect Malai: Collect fresh cream (malai) daily from boiled and cooled milk. Store in the fridge until you have about 1 cup.
- Churn the Cream: Transfer the chilled malai to a blender or churner and churn until butter separates from buttermilk.
- Add Cold Water: Add a little cold water to help the butter clump together.
- Separate Butter: Use a sieve or your hands to collect the butter and drain the buttermilk.
- Rinse the Butter: Rinse the butter 2–3 times with cold water to remove leftover buttermilk.
- Store: Transfer to an airtight container and refrigerate.
Notes
- You can store the buttermilk for making kadhi or adding to dough.
- Always use chilled cream for quicker separation.
- For a richer texture, collect malai from full-fat milk only.
🧈 Final Thought
Making white butter at home from fresh malai is a beautiful blend of tradition, taste, and health. With just a few steps and simple ingredients, you can enjoy preservative-free, creamy butter that returns nostalgic flavours of Indian kitchens. Whether you spread it on parathas, mix it into dals, or enjoy it on toast, homemade butter is a wholesome delight worth making.
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