White butter is known as Loni in Marathi and Makkhan in Hindi. Loni /white butter is very rich in nutrients and has many health benefits as per Ayurveda.

To make white butter at home in the traditional way you have to collect the layer of cream that forms on top of boiled milk everyday in a container. Keep it in the freezer and keep adding cream to it daily. When the container is full take it out in the evening and thaw it. When completely thawed add a big spoonful of dahi/yogurt/curd and mix well.

Cover and keep it overnight for the cream to sour.

Next morning what you get is sour cream. Add a cup full of water to the sour cream and mix with a whisk. Churn this mixture by rolling the whisk back and forth between your palms.

As you keep churning you will see that the mixture begins to split. You can see the butter is separating from the buttermilk. Keep churning for a few more minutes till all the butter has separated.

Using you fingers bring the white butter together to form a ball. Pour the buttermilk out into another vessel. wash the loni/ white butter with water and rinse one more time.

Your homemade white butter is ready. Enjoy it on chapatis, parathas or as a spread on bread toast with a sprinkle of powdered sugar.

And do not discard the buttermilk. It is a powerhouse of nutrients. Dilute it with water. Add rock salt, jeera dhania powder and a pinch of sugar and mix well. Top it with a generous sprinkle of finely chopped mint.