Butter is used very often in most homes. Many people spread butter on bread or toast for breakfast, and also use it in magic, paste, and flatbreads.
However, the butter sold in stores and white butter often contain preservatives, salt, and chemicals that are not healthy. When you want to put fresh white butter on hot flatbreads, dal mahani, or sag, you often have to wait weeks for the cream to gather.
But did you know that even if you don't have cream at home, you can make tender, fresh, and pure white butter in just a few minutes using only ghee and ice? This method is not only very simple but also requires little time.
For this recipe, you will need: pure ghee — 1/2 cup (slightly warm or room temperature), ice cubes — 4-5 pieces, cold water — 2 tablespoons, and a pinch of salt (optional, if you want to make salted butter).
Instructions for preparation:
Take a large, wide glass or steel bowl and pour 1/2 cup of ghee into it (make sure the butter is not too hot).
Then add 4-5 ice cubes and 2 tablespoons of very cold water to the ghee.
Using a whisk, spoon, or fingers, start whipping the butter and ice quickly in one direction. After 1-2 minutes of continuous whipping, you will notice that the yellow butter gradually thickens and changes color, becoming completely white and velvety.
As soon as the butter takes on the form of white butter, remove the remaining ice cubes. Separate the excess water accumulated in the butter and squeeze it with your hands to form a ball of butter.
Your 100% pure and fresh white butter is ready. It can be stored in a glass container in the refrigerator for 10-15 days.
