I’ve grown up eating the white butter (लोणी in Marathi) be it with thalipeeth, dosa, paratha or even bread. We hardly ate store bought butter back then. In my recent trip back home, M fell in love with freshly churned butter (लोणी), so much so that he ate the white butter with Idli, Dosa, Amboli, thalipeeth & Parathas, so I had to give it a try by make the white butter using the whipping cream as the traditional way of making butter is not possible. But never the less the white butter made from whipping cream tastes exactly the same like you make it back home in India. The process of making butter is quite messy but worth the mess if you like eating white butter, it tastes exactly how you would make butter in your childhood. I made the butter using my hand mixer.
1 ltr whipping cream (I used Al Marai whipping cream)
Few ice cubes or cold water
- Pour the whipping cream to a deep bowl, use your hand mixer and start whipping the cream on medium to high speed until the cream turns to stiff peaks, to make the white butter you have to go further beyond making stiff peaks or make “over whipped cream”
- When the cream starts to curdle, lower the speed, after few minutes the butter will separate from the buttermilk, at this time you can add 2-3 pieces of ice cubes or 1/4 cup chilled water. Continue to beat until the butter is completely separated from the buttermilk.
- Use your hands to collect the white butter from the buttermilk, remove it in a bowl or a box. You can use a muslin/cheese cloth to separate the butter but I will suggest using your hands as this whole process of collecting butter quite enjoyable.
- 1 ltr of whipping cream will produce approximately 380-400 grams of butter.