Methi Paratha, White Butter and Sweet Lassi

Consolidate the Butter

• Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
• Mix on low for another 30-60 seconds. The butter will clump together into one large mass.

Wash the Butter

• Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
• Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
• Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.

Shape and Store

• Once washed, press the butter firmly to squeeze out any remaining water.
• Shape the butter into a block, log, or small balls as desired.
• Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.