Ingredients:

• Milk
• Cream (Malai)

Method:

1. Put the cream in a mixie, add the juice of a whole lemon, whip.
2. When a smooth lump is formed, add some chilled water. Whip sparingly.
3. The butter will form a solid lump and water will separate.
4. Drain water, take lump in a wide bowl.
5. Turn with moist hands, washing with chilled water 2-3 times.
6. Drain out all the excess water.
7. The butter is ready to use – either as is, or salted with a few pinches salt.
8. Making Cream Curd:
9. Add 1 tsp of curd to the collected cream (procured as in introduction).
10. Set aside in a warm dark place of 5-6 hour, overnight or till set.
11. Whip with an egg beater, hand whipper or electric whipper.
12. When the water begins to separate, add 1/2 litre chilled water, whip again.
13. The butter will form lumps. Collect by hand and form a ball.
14. Drain the water and keep aside. This water will be like buttermilk.
15. Now wash the butter as in method 1, and continue as above.

Recipe courtesy of Saroj Kering