How to Make Butter from Milk Cream (Malai) at Home: Easy Homemade White Butter Recipe
Learn how to make soft, creamy white butter at home using fresh milk cream (malai). This traditional Indian recipe is preservative-free, budget-friendly, and delicious!
Calories
Equipment
- Blender/Churner
- Bowl
- Strainer/Sieve
- Strainer/Sieve
Ingredients
- 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.