• Add milk to a a sauce pan. Choose a big sauce pan that can hold enough milk as it needs space for boiling. Use cows milk preferably. Incase if you want to make butter with storebought fresh cream, then skip these steps and move on to step 11.
• Heat it in medium flame until it comes to a rolling boil.
• Give a quick mix and simmer for 2-3 minutes. Place a spatula or ladle like this to avoid overflowing.
• Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit more so I usually thicken it a bit. Switch off.
• After the milk is boiled, let it sit aside for 30 mins or few hours in the fridge so that thick malai gets collected at the top. You can either keep in room temperature or keep in fridge to yield thick malai. I usually collect the malai whenever I boil milk so twice a day.

  What I do is : First once the milk is boiled keep aside in room temprature for few hours collect the malai then store the milk in fridge. Evening before boiling the milk, remove the malai again which will be slightly thick as its from fridge.
• Partially cover and set aside.
• You can see malai on top. We call it aadai in tamil. This is the malai fromed in room temperature after an hour.
• Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
• Collect it in a clean container else you can use a strainer to take the malai.
• Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.

Method 1:Using Mixer

• Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tablespoons.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for atleast 10-15 days or till you think you have a fair amount of malai collected.
• After the container is full you can either make butter out of it else use it as cream as such. For cream to be used : Just whisk it well using a hand whisk for few minutes until its creamy without any lumps, this can be used for gravies.

  When your container is full and you are planing to make butter. Remove the bowl from fridge leave it outside aleast for an hour. Add collected malai to a mixer jar.
• Add water to it.
• Start pulsing. The first stage is when the froth forms a top layer. Continue beating it for few minutes(the timing depends).
• The second stage is when the froth slightly starts collecting in one area. Once the froth completely turns to a collective buttery mass stop beating.
• Gather and collect the butter.
• Gently press and drain water completely.
• Rinse in water.
• Change water and rinse again. Repeat until the rinsed water becomes clear. Homemade butter is ready.
• The buttermilk reserved at the bottom can be served with salt and hing, tastes best!You can even make a simple tempering with oil, mustard seeds, hing and curry leaves - add it to buttermilk and have it.

Method 2: Using Hand Churner

• This is hand churning method. To a mixing bowl : add the collected malai along with little water.
• Using a hand churner start churning.Beat it well in circular motion with a mathu till frothy.
• It will take at least 15-20 minutes for the butter to form and float on top.
• Butter starts floating on top.
• Gather and collect the butter. Drain completely.
• Rinse well.
• Change water and rinse again. Repeat until rinsed water becomes clear. Homemade Butter is ready.

Method 3: Using electric hand mixer

• Add the collected malai to a mixing bowl along with water. Start beating in high speed using a hand mixer.
• Start beating in high speed until butter forms on top. Gather and collect the butter. Drain completely. Rinse well. Change water and rinse again. Repeat until rinsed water becomes clear.
• Delicious soft tasty butter is ready to use. Keep it refrigerated always and use it when needed.Collect homemade butter in a butter container and refrigerate until use.