Take a heavy bottom pan and pour 1.5 litres of full-fat milk in it. Heat the milk on medium heat till it comes to a boil.
Once the milk has cooled down completely, gently collect the malai floating on top and store it in an air-tight bowl.
Repeat the process for the next 15-20 days and freeze the malai after collecting it.
When you want to convert malai into white butter, take out the container from the freezer and let it come to room temperature.
Now add 2 tbsps curd into 3 cups of malai and mix well. Cover it and set aside for 6-8 hours in the fridge.
Now, it's time to churn. Add ice cold water into the mix along with 8-10 ice cubes. Use an electric hand blender to churn the mixture.
When you see the white butter floating on top of the bowl, collect it and form small balls.
Wash the butter in cold water before using it.