Curious! how to make homemade fresh butter and paneer from malai. Let’s see the step by step procedure and video of making homemade butter and paneer from milk cream or malai.

In older times, people used to make their fresh butter, ghee and buttermilk at home without using any fancy equipment. I understand, making butter at home is a time-consuming task but the taste and quality of homemade things are always better than the ready made.

But thanks to the invention of an electric mixer and blender which made our job easy and fast. Now, most of us use these gadgets on a regular basis in our kitchen as a big helping hand.

Fresh homemade butter tastes amazing. We mostly eat butter with paratha, chapatti or adding it in to curries or dal. 

How to collect malai at home 

Everyone knows that the raw milk we buy from the milkman or milk dairies needs to be boiled first before consuming it. After that it has to be cooled and then refrigerated to consume it later. In this way, the shelf life of the milk is also increased. And also, a thick layer of fat is collected on top of the milk which is called malai or milk cream. We separate this fat layer from the milk and store it in a container and refrigerate it.

I keep a freezer safe box of around 1 kg to collect malai and freeze it till required. I usually collect malai for 8-10 days and then churn it into butter. For this, I store malai in the freezer in a freezer-safe box and defrost it in the refrigerator a day before making butter out of it. 

Video recipe of How To Make Fresh Butter And Paneer From Malai

How to store fresh butter

As butter is a perishable food item so, it needs to be consumed fast. But you can keep some butter in the refrigerator to use within 3-4 days. And rest of the butter will be converted into ghee and store for a longer time at room temperature. Also, you can make small balls of the rest of the butter and store them in the freezer. When you need butter, just take out 1-2 balls and defrost them in refrigerate and use.

Sometimes, I also do this and use butter in making cookies, cakes or brownies.

Use leftover buttermilk after churning butter in making Kadhi or paneer, etc. you can also check here how to make paneer from toned milk at home,

How much butter and paneer I got

I had around 1 kg malai of toned milk that I have collected for 8-10 days. After churning of this much malai gives me around 600 gm of butter and 300 gm of paneer. The quantity of butter and paneer also depends upon the type of milk you used. Full-fat whole milk gives a little more than this amount.

Step by step procedure of making fresh butter and paneer from malai

Making of butter

1. 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.

6. Refrigerate the butter to set.

Making of paneer from the leftover buttermilk

1. Now transfer the leftover buttermilk part to a saucepan and boil it.

2. 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.

4. Separate whey from the curdle part and leave it for 1-2 hours to strain the excess water.

5. Butter and paneer are ready.

6. Make ghee if you do not want to eat butter. Use paneer in making paneer paratha, kalakand, chilla stuffing, cheesecake, paneer kofta, Sandesh, etc.

Serving suggestion

Serve homemade fresh butter with paneer paratha , aloo paratha, gobhi paratha, Missi roti, dal or curries. It is also a good option for making sandwiches, spreading on Ladi pav, bread, and buns. Paneer is used in making paneer paratha, kalakand, chilla stuffing, cheesecake , No bake dry fruit tart, paneer bhurji

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Tips and tricks

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.

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