White butter is a diary product, essentially the fat of cream separated from other milk constituents by churning or some form of agitation. Butter can be made from either sweet/ sour cream. Butter made from the latter has a more pronounced flavor. It’s made from pure cream and churned until most of the water content is separated.

Making butter is a fairly easy process. Take a jar and fill it with milk. Then either by hand or with a whisk, beat the milk till the cream becomes slightly yellow in colour and then little blobs of butter appear along with buttermilk. Drain this liquid away using a muslin cloth. This is important as the presence of buttermilk in butter can make it go rancid. Chill for sometime in the refrigerator and then add some chilled water. Whisk gently and drain out the chilled water. Press the butter till all the water has drained out. White butter is ready fore use. You may add salt or use unsalted. Shape and refrigerate till use.