Homemade Butter

The cream (malai) that is formed after boiling the milk is used for making butter/ghee. Collect this cream (when it gets cold) in containers for a few days so as to get a good amount of butter/ghee. You can keep the containers in the freezer daily after putting malai in them. When the butter/ghee is to be prepared, defrost the cream for 8-10 hours by keeping the containers out at room temperature. Pic on the left shows frozen cream and on the right is after defrosting for about 10 hours

Take a cup of chilled water or add 2-3 ice cubes to the normal water and put it in the mixer. The chilled water helps the butter to form quickly and float to the top.

Add cream to fill up 3/4th of the mixer and turn on the mixer for about 10-15 seconds. You will notice that the creamy texture has changed such that the butter and watery liquid have separated. Make sure to stop the mixer in 10-15 seconds (or less if the size of the mixer jar is small) to check the texture. If it is on for more time, you may notice a very creamy texture unlike butter and there's a lot of water content too. Also, this may take a very long to be made into ghee due to the water content

Take a thin strainer and put this mixture so that the liquid gets drained. Press with a spoon to drain out any remaining liquid. What is left in the strainer is butter 

Similarly, prepare more butter (if needed, or for making ghee) with the remaining cream. Homemade butter is pure and tastes delicious when it's fresh otherwise it is best to keep it in the fridge and use it within 2-3 days. This is unsalted butter and can be used for making various recipes