Homemade White Butter Recipe – Traditional Indian Malai Butter

Last Updated on 2 months by Neha Deshmukh

Homemade White Butter Recipe – Traditional Indian Malai Butter

Hey everyone! If you grew up in an Indian household, you probably have fond memories of that creamy layer that forms on top of milk when chilled – malai. My grandmother always said it was liquid gold, and honestly, she wasn’t wrong! Today, I’m sharing how to transform that simple malai into the most delicious, silky smooth homemade white butter. It’s a bit of a process, but trust me, the flavour is so worth it.

Why You’ll Love This Recipe

This isn’t just about making butter; it’s about connecting with a tradition. This white butter, or safed makhan, is different from the butter you typically find in stores. It’s lighter, incredibly fragrant, and has a subtle sweetness that elevates everything from your morning toast to your favourite Indian dishes. Plus, there’s something incredibly satisfying about making something so delicious from scratch!

Ingredients

Here’s what you’ll need to make this magic happen:

• As needed: Milk Cream (malai)
• 1 tsp: Curd (dahi)
• 2-3 cups: Chilled water

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference.

Milk Cream (Malai): Sourcing & Quality

The star of the show! You’ll need a good amount of milk cream, collected over several days. Full-fat milk yields the best malai, so opt for that if you can. Don’t discard any of that precious cream – every little bit counts!

Curd: The Importance of Using Good Quality Dahi

Just a teaspoon of curd kickstarts the fermentation process. Make sure it’s good quality, with live cultures. I prefer using homemade dahi, but a good store-bought brand works too.

Chilled Water: Why Temperature Matters

Seriously, keep it cold. The temperature is crucial for separating the butter from the buttermilk. I usually add a few ice cubes to ensure it stays nice and chilly throughout the process.

Step-By-Step Instructions

Okay, let’s get churning! This takes a little patience, but it’s really straightforward.

First, boil your milk and let it cool to room temperature. Then, refrigerate it overnight. This is when the malai will form.

Next, gently collect the cream layer that forms on top. Place it in a bowl and add that teaspoon of curd. Now, here’s where the commitment comes in – you’ll need to freeze this cream daily for about 15-20 days. I know it sounds long, but it’s essential for building the texture.

After the freezing period, thaw the collected cream. Now for the fun part! Add the chilled water to the thawed cream and blend it – you can use a hand blender or a stand mixer. Blend until the butter starts to separate from the buttermilk. It’ll look a bit frothy at first, then the butter will clump together.

Once the butter has separated, drain the buttermilk. Then, wash the butter in chilled water, gently kneading it, until the water runs completely clear. This removes any remaining buttermilk and ensures your butter lasts longer. Finally, drain the butter thoroughly and… that’s it!

Expert Tips

• Don’t skip the freezing! It really does make a difference in the texture and yield.
• Gentle is key. When washing the butter, be gentle to avoid breaking it up.
• Patience, patience, patience. The churning process can take a little time, so don’t rush it.

Achieving the Perfect Texture

The goal is a smooth, silky texture. Washing the butter thoroughly is key to achieving this. Keep washing until the water runs absolutely clear.

Troubleshooting: What if the Butter Doesn’t Separate?

If the butter isn’t separating, it could be a few things. Make sure your water is cold enough, and that you’re blending for long enough. Sometimes, it just needs a little more time!

Understanding the Freezing Process

Freezing the cream daily helps to develop the fat globules, which are essential for creating the right texture. It’s a traditional technique that really works.

Variations

Want to get creative? Here are a few ideas:

• Vegan White Butter Alternative: Use coconut cream instead of dairy cream. The process is the same, but the flavour will be different, of course!
• Spice Infused White Butter (Masala Butter): My friend Priya adds a pinch of turmeric, a dash of chili powder, and some finely chopped cilantro to her white butter. It’s amazing with parathas!
• Regional Variations in Malai Butter Making: In some parts of India, people add a pinch of salt to the cream before freezing.

Festival Adaptations: Using White Butter in Celebrations

During festivals like Diwali and Holi, white butter is often used in traditional sweets and savoury dishes. It adds a richness and flavour that’s simply unmatched.

Serving Suggestions

Honestly, you can use this butter on anything. Spread it on toast, add a dollop to your dal, or use it to make a rich and flavourful curry. It’s also fantastic with warm rotis or parathas.

Storage Instructions

Store your homemade white butter in an airtight container in the refrigerator for up to a week. You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

What is the difference between white butter and regular butter?

White butter is made from churning fresh cream, while regular butter is typically made from pasteurized milk and often has salt added. White butter has a fresher, sweeter flavour and a lighter texture.

Can I use ultra-pasteurized milk for making malai?

While you can, the malai won’t form as readily, and the yield will be lower. Full-fat, non-ultra-pasteurized milk is best.

How do I know when the butter is fully separated during churning?

The mixture will start to look frothy, then the butter will clump together and separate from the buttermilk. It should be clearly visible.

What if I don’t have time to freeze the cream daily?

It won’t be the same, but you can try freezing it in larger batches for a shorter period. The texture won’t be as smooth, but it will still be delicious.

Can this butter be used for cooking, or is it best for spreading?

You can use it for both! It’s wonderful for spreading, but it also adds a lovely richness to cooked dishes. Just be mindful of the temperature – it has a lower smoke point than regular butter.