Authentic Homemade Butter Recipe – From Malai & Cream

Last Updated on 4 months by Neha Deshmukh

Authentic Homemade Butter Recipe – From Malai & Cream

Hey everyone! There’s just something so special about homemade butter, isn’t there? It’s a little bit of kitchen magic, and honestly, the taste is worlds apart from anything you can buy in a store. I remember my grandmother making butter like this every week, and the aroma would fill the whole house. Today, I’m sharing her (and now my!) treasured recipe for authentic homemade butter, made the traditional way – from malai, the creamy goodness skimmed from milk.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a connection to tradition. Making butter from malai is a slow, mindful process, but the reward is unbelievably delicious. You’ll love this recipe because:

• It uses simple, natural ingredients.
• The flavour is richer and more complex than store-bought butter.
• It’s a satisfyingly old-fashioned skill to have!
• You control exactly what goes into your butter – no additives, ever.

Ingredients

Here’s what you’ll need to make about 1 cup of beautiful homemade butter:

• 2 cups fresh cream (malai)
• 1/4 cup cold water

Ingredient Notes

Let’s talk about the star of the show – malai! This is the thick cream that forms on top of whole milk when it’s boiled and then cooled.

• Full-fat milk is key. Seriously, don’t even think about using low-fat or skim milk. You need that fat content to get a good yield of malai.
• Collecting Malai: Traditionally, in many Indian households, milk is boiled daily, and the malai is carefully collected each time. It takes about 10-15 days of consistent collection to gather enough for this recipe. Some regions have slightly different methods – some people chill the milk in a wide, shallow dish to help the malai set more easily.
• Homemade vs. Store-bought: Homemade butter from malai has a slightly sweeter, more delicate flavour than butter made from store-bought cream. It’s also a beautiful pale yellow colour. Plus, knowing exactly what’s in your butter is a huge win!

Step-By-Step Instructions

Alright, let’s get churning!

1. First, make sure your malai is nicely chilled. This is important! Add the chilled malai and cold water to a mixer jar, a large bowl, or even a traditional wooden churner (if you’re feeling really authentic!).
2. Now, the fun part – churning! If you’re using a mixer, start on medium speed and gradually increase it. If you’re using a hand churner or electric beater, get ready for a little arm workout!
3. Keep churning for about 5-10 minutes. You’ll notice the mixture will start to thicken, then suddenly, the butter will separate from the buttermilk. It’s a bit magical, honestly.
4. Once the butter has separated, strain it using a muslin cloth or a fine-mesh strainer. Gently press down on the butter to squeeze out as much buttermilk as possible. Don’t skip this step – you want to remove as much liquid as you can!
5. Finally, rinse the butter under cold water, continuing to gently knead it, until the water runs completely clear. This ensures all the remaining buttermilk is gone.

And that’s it! You’ve made homemade butter.

Expert Tips

Want to make sure your butter turns out perfectly? Here are a few tips:

• Consistency is key: The butter should be firm but still slightly pliable. If it’s too soft, chill it for a bit longer.
• Troubleshooting: If your butter isn’t separating after 10 minutes, it might be because the malai wasn’t cold enough, or you didn’t use enough fat. Try adding a few ice cubes to the mixture and continuing to churn.
• Malai Maximization: To get the most malai, let the boiled milk cool completely undisturbed. Don’t scrape the sides of the pan while the milk is cooling.

Variations

Want to switch things up? Here are a few ideas:

• Salted vs. Unsalted: My family always makes unsalted butter, as we prefer to control the salt content when we’re cooking. But feel free to add a pinch of salt (about ¼ teaspoon per cup of butter) during the rinsing stage if you prefer salted butter.
• Cultured Butter: For a tangier flavour, you can let the buttermilk sit with the butter for 12-24 hours at room temperature before rinsing. This allows the natural cultures in the buttermilk to develop, creating a delicious cultured butter. My friend Priya swears by this method!
• Different Types of Cream: While malai is traditional, you can use store-bought heavy cream (at least 35% fat) if you’re in a pinch. The flavour won’t be quite the same, but it will still be delicious.

Serving Suggestions

Now for the best part – enjoying your homemade butter! Here are a few ideas:

• Spread it generously on warm parathas or rotis.
• Serve it with fluffy dosas and sambar.
• Use it in your favourite Indian curries and vegetable dishes.
• Simply enjoy it on toast with a drizzle of honey.

Storage Instructions

Store your homemade butter in an airtight container in the refrigerator. It will keep for up to a month.

FAQs

Got questions? I’ve got answers!

1. How long does it take to collect enough malai for this recipe?

It usually takes about 10-15 days of consistently collecting the malai from boiled milk.

2. What if my butter doesn’t separate after churning for 10 minutes?

Make sure your malai is very cold. You can also add a few ice cubes to the mixture and continue churning.

3. Can I use store-bought cream instead of malai? What’s the difference in taste?

Yes, you can use heavy cream, but the flavour won’t be as rich or delicate as butter made from malai.

4. How can I tell if all the buttermilk has been removed from the butter?

Rinse the butter under cold water until the water runs completely clear.

5. Can this butter be frozen? What’s the best way to do it?

Yes, you can freeze it! Wrap the butter tightly in plastic wrap, then place it in a freezer-safe bag. It will keep for up to 3 months.