Ingredients:

• 2 cups Cream from boiled and chilled Milk
• 1/5 tsp – curds

Method:

1. Bring milk to a boil, cool and refrigerate for 5-6 hours.
2. A thick layer of cream will form. Remove carefully with perforated spoon.
3. Store in a container with a lid. Refrigerate. Add more to it from the next lot of milk.
4. Collect until you have at least 2 cups.
5. Now add curd, mix lightly, and cover. Keep in a dark warm place for 6-7 hours
6. Beat set cream till the butter separates from liquid
7. Add 3 cups chilled water and collect butter into a lump
8. Pour out the buttermilk.
9. Use this buttermilk to make kadhi or knead dough for any roti.
10. If you want to use the butter to make ghee, do not wash any further.
11. But if you plan on making flavoured or salted butter, then wash 2-3 times more with chilled water.
12. Drain out all water, and use as desired.

Recipe courtesy of Sify Bawarchi