How to make White Butter | Unsalted Butter | Makhan | Butter Recipe

White Butter," Dive into the world of homemade goodness with our White Butter recipe! 🧈✨ Made with just one ingredient – fresh cream – this creamy delight is a kitchen staple you'll want to make again and again. Perfect for spreading on toast, baking, or adding richness to your favourite dishes, our easy-to-follow recipe will have you enjoying the pure taste of butter like never before. Say goodbye to store-bought versions and hello to homemade perfection! 🥖💛🌟

Ingredients:

Full Cream (malai) - 1 cup

Curd - 3 tbsp

Water - 2 cups

Preparation Method:

Note:- You can get cream (Malai) from full-cream or whole milk.

Boil the milk in a vessel

If you like my video, please like, share and subscribe. Thank You.

"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

Stay with us for more videos.

Once boiled, switch off the stove.

Cover with a lid slightly open. When it gets to room temperature, keep it inside the refrigerator. After 5-6 hours, remove it from the refrigerator.

Now, a creamy layer forms on the milk's upper part.

Remove that creamy layer with a spoon and collect it in a bowl.

Add ¼ tsp of curd

Collect all the cream (malai) every day in a bowl for one week to 10 days.

After a week, pour the collected full cream (malai) into a mixer jar

Add 2 cups of water, add two tablespoons of curd, and beat it for a few seconds

Once the butter is well-formed, collect the same in a broad vessel filled with cold water/add ice cubes.

Clean the butter in the water vessel 2-3 times.

That's it. Your "White Butter" is ready to use as and when required for bread spreads, making chocolates, cookies, sweets, butter dosai, etc.

Hope you enjoyed my recipe and will meet you in the next one.

Once done, collect the butter in a clean container and refrigerate.

Mix it well and refrigerate.

Note:- Always keep the full cream (malai) in the refrigerator. Please do not keep it outside, or it will get spoiled.

Don't run the mixer continuously; pause and start giving a few seconds intervals. Keep checking in between the process. In the initial stage, full cream becomes thick. Add a little water, and whip it a few times.