Homemade Butter And Paneer From Malai
Fresh homemade butter tastes amazing. We mostly eat butter with paratha, chapatti or adding in curries or dal.
Ingredients
- 1 kg toned milk malai milk cream
Instructions
Making of butter
- First, Take out the malai box from the freezer and defrost it in the refrigerator for 18-24 hours.
- 2. Then take out the box from the refrigerator and transfer malai to a blender jar.
- 3. As I am using malai that is cold, so add some lukewarm water to it and churn on medium-high speed till it separates butter. This step will take around 1-2 minutes.
- 4. Now, collect butter in a big bowl and leave the buttermilk in the blender. Repeat the process with the rest of the malai.
- 5. Once all the butter is separated, wash it with fresh water for few times and squeeze to remove the buttermilk part from it.
- Refrigerate the butter to set.
Making of paneer from the leftover buttermilk
- Now transfer the leftover buttermilk part to a saucepan and boil it.
- Once boiled, switch off the flame and give a rest of 4-5 minutes.
- 3.Then gradually add citric acid and water solution to this and stirring continuously till it curdles.
- Separate whey from the curdle part and leave it for 1-2 hours to strain the excess water.
- Butter and paneer are ready.
- Make ghee if you do not want to eat butter. Use paneer in making paneer paratha, kalakand, chilla stuffing, cheesecake, paneer kofta, Sandesh, etc.
Notes
1. If you are collecting malai for more than 2-3 days, then store it in the freezer otherwise it becomes stale.
2. Defrosting done in the refrigerator is best, but to do it fast take out the box on the kitchen counter and defrost.
3. If it is summer season, add little cold water while churning malai in the blender. In winters, add little warm water to do the churning job easy and quick.
4. After butter is separated, it is essential to wash it with water to remove the buttermilk residue otherwise butter becomes sour in taste easily.
5. Leftover butter can be used in the making of ghee.