Ingredients
milk
cream (malai)
Method
Put the above cream in a mixie, add the juice of a whole lemon, whip. When a smooth
lump is formed, add some chilled water. Whip sparingly.
The butter will form a solid lump and water will separate.
Drain water, take lump in a wide bowl.
Turn with moist hands, washing with chilled water 2-3 times.
Drain out all the excess water.
The butter is ready to use. Either as is, or salted with a few pinches salt.
Or use to flavor as in the recipes in the following days.
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