Add yoghurt and water to a blender. Yoghurt should be a full fat one and homemade preferably if possible. I have used Almarai Yoghurt that I get here in KSA. I have collected the thick part of Malai or Cream that's on top. In this way I collected almost a big katori of it from 4-5 Yoghurt packs of almost 500ml each.

Blend on high for 30 to 40 minutes. This churning in a blender might differ depending upon the blender you have.

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 airtight container in the refrigerator and 1/2 kg of yoghurt yields about 1/2 cup of fresh White Butter. Though it's a good one, it's not as great as that made from Malai collected at home. It's okay and can be enjoyed with Parathas.

Homemade butter from yoghurt is all ready. Serve it for Breakfast or Brunch or even good for Snacking. Enjoy!