Add Yoghurt and water to a blender. If it's homemade Yoghurt, it's better. It gives appropriate results. That is why it should be a full fat thick and homemade one preferably.
Blend on high for 25-30 minutes. This churning in a blender might differ depending upon the blender you have. So do not worry or panic if yours takes a few minutes more.
A good quality high power watt blender is needed for this. If it gets heated up, stop for a while and then continue blending until blobs of butter are seen separated on the top.
The whey that remains can be used in curries or for salted buttermilk or chaas. Store it in an airtight container in the refrigerator and 1/2 kg of yoghurt yields about 1 cup of fresh white butter.
Homemade butter from yoghurt is all ready. Serve it with Parathas for a yummy meal.
