Quick Summary

From the folk tales of days spent churning makhan in the villages to mythological stories of a young Lord Krishna enjoying this delightful little treat, makhan, or rather white makhan, is integral to Indian history, cuisines, and stomachs. But ever wondered how white butter is made at home? From fresh cream to fluffy, melt-in-your-mouth goodness, discover the simple, traditional process that brings this dairy delight to life. Get ready to churn, spread, and savour homemade makhan like never before!

Deep Dive

Makhan, or white butter, is a beloved dairy product in Indian households, cherished for its creamy texture and rich flavour. Traditionally made from fresh cream, homemade white butter is a natural and wholesome alternative to store-bought butter, free from preservatives and additives. If you’ve ever wondered how to make white butter at home, this guide will take you through the simple yet rewarding process.

The Tradition of Makhan in Indian Cuisine

Makhan holds a special place in Indian culture, particularly in the kitchens of north and west India, where it is generously slathered on rotis, parathas, and even dal. It is famously associated with Lord Krishna, who was known for his love of butter. Homemade makhan not only enhances flavours but also adds a rich, creamy texture to dishes. Unlike processed butter, homemade butter is easy to digest and packed with essential nutrients, making it a valuable addition to a balanced vegetarian diet.

Ingredients for Makhan Recipe

Homemade makhan requires just a few simple ingredients:

• Fresh cream (malai): Collected from full-fat milk over several days

• Cold water: To help separate the butter from buttermilk

• Ice cubes (optional): Speeds up the churning process and helps solidify the butter

You can also enhance your white butter recipe by adding a pinch of salt or fresh herbs for extra flavour.

How to Make Makhan: A Step-by-Step Guide

Step 1: Collect Fresh Cream

To start, collect the malai (cream) from full-fat milk over several days. After boiling the milk, let it cool, then skim the thick layer of cream from the surface and store it in an airtight container in the refrigerator. Once you have about 1-2 cups of cream, you’re ready to make butter.

Step 2: Churning the Cream

Take the collected cream out of the refrigerator and allow it to reach room temperature. Add it to a blender or use a traditional wooden churner (madhani). Add about half a cup of cold water to the cream and start churning at a low speed. After a few minutes, you’ll notice the fat separating from the liquid.

Step 3: Separating the Butter from Buttermilk

Continue churning until the butter forms solid lumps and separates from the buttermilk. You can also add a few ice cubes to speed up the process. Once the butter has fully separated, strain it using a fine sieve or cheesecloth to remove excess liquid. Save the leftover buttermilk—it’s great for drinking or making delicious dishes like kadhi or dosa batter.

Step 4: Washing and Storing the Butter

To ensure your makhan stays fresh longer, wash it thoroughly. Add cold water to the butter and knead it gently with your hands. Repeat this process 2-3 times until the water runs clear. This helps remove any remaining buttermilk, which can cause the butter to spoil quickly. Store the homemade white butter in an airtight container in the refrigerator, where it will stay fresh for up to a week.

Tips for Perfect Makhan Every Time

• Use high-quality milk: The better the milk, the richer the butter

• Churn at the right temperature: Too cold or too warm cream can affect separation

• Store properly: Always keep it in an airtight container in the fridge

• Don’t waste the buttermilk: It’s great for drinking or cooking

Ways to Use Homemade White Butter