Cream of milk (Malai)
1/4th tsp. Curd
pinch of salt (optional)
a lidded container (preferably a glass container) collect and store the cream
(malai) in a refrigerator for 3 days so that you have enough quantity to use.
Now add curd to the collected
cream and mix well.
Set-aside in a warm dark place for
overnight or till it sets.
Using a hand whiper or an electric
whiper whip it till butter separates from liquid.
Now add 2-3 cups of chilled water
and whip again.
The butter will form lumps.
Collect the lump in hand and form a ball and pour out the water (buttermilk).
Collect the butter lump in a
separate container and wash 2-3 times more with chilled water.
Drain out the water.
Now butter is ready to use. Even a
pinch of salt can be added to make it salted butter or can be used as it is.
Refrigerate and consume it within
Always use full / whole milk
for getting a thick layer of cream (malai). Boil and cool the milk and place it
in a refrigerator for better realties.
Do not throw away the Buttermilk
as it can be used for making kadi or kneading chapati or paratha dough.