• Now it's Summers and the temperature in our city is 43°C. Set the time frame in such a way that fermentation should take place during the day time so that you can keep an eye on it. Hence begin the process from night.

THAW THE MALAI

• Usually malai is kept in the freezer so it will be freezed and as such hard right now.
• Before you sleep at night, take the malai out of freezer and place in the top rack of refrigerator. Leave it there overnight to thaw.

BRINGING TO ROOM TEMPERATURE

• In the morning (better do it early by 6 to 7 AM), bring the Malai out of refrigerator and if it is loose enough to leave the bowl, transfer it in a big bowl for easy handling.
• Keep it at any place in the kitchen. The purpose is to bring the Malai at room temperature, which may take 4 to 5 hours.
• In 4 to 5 hours, the Malai will come to room temperature and turns soft.

FERMENTATION OF MALAI

• Add a tbsp of fresh Curd in Malai. The quantity of curd will vary depending on the quantity of Malai. 1 tbsp curd is enough for 1 kg Malai. And remember very important point, Malai has to be at room temperature.
• Stir the malai so that curd mixes very well.
• Put a lid on the bowl. The lid shouldn't be airtight. The bowl should just be loosely covered.
• Again leave the malai bowl on kitchen shelf for atleast 8 hours.
• NOTE : Fermentation timings may vary depending on the temperature of your city. To know more in detail, read the FAQ's in the body of this post from top.
• After couple of hours (around 4 to 5), start checking your malai. What we need is that Malai should give off a mildly sour aroma (similar to fresh curd). The texture will be slightly loose, airy and bubbly.
• We got this status of malai after 8 hours of fermentation in 43°C temperature of the city.

PRE-CHURN COOLING

• When the malai is properly fermented, place the bowl in refrigerator just for an hour. Chilling will improve butter separation during churning.

CHURNING

• After 1 hour is over, take the bowl out of refrigerator and add 8-10 ice cubes in it.
• Start churning with a hand whisk or electric beater.
• In 4-5 minutes (with electric beater) and 10-12 minutes, butter will be seen separated from liquid (buttermilk).
• Gather the butter and shift in another bowl carrying chilled water. It will wash the butter and also solidify it. You can wash the butter 2-3 times to remove the traces of buttermilk. Leave the butter in chilled water for 5-7 minutes.
• Again squeeze the butter with both hands and shift in another bowl.
• To give it a complete Amul like look and taste, mix salt and turmeric powder in water.
• Add this salted yellow water to butter and mix thoroughly.
• Transfer the butter in a square tin or box lined with greased butter paper and level it into a brick shape, much like Amul butter.
• Refrigerate till firm.
• Homemade Amul butter is ready.