butter-makhan|मक्खन | How to make butter From Milk Cream(malai) | homemade white butter recipe

Butter-Makhan Recipe:

• milk cream
• Chilled water
• Full fat cream

Preparation for butter-Makhan(मक्खन)

Collect the Milk Cream:

• After boiling the full fat/cream milk, keep it in the refrigerator once it gets cool down.
• A thick layer of milk cream is formed at the top of the milk after getting cold.
• Collect cream(malai) every day from the top of boiled full fat/cream milk with the help of the slotted spoon.
• Store it in a container and keep it in a freezer to keep it fresh.
• After 10 days when you have enough cream (malai) in the container to make butter take it out from the freezer and keep it till it is defrosted.

Method:

How to make butter-Makhan(मक्खन)–

1. Put the cream in the mixing jar or food processor.
2. Pour 1-2 cups of chilled water in the milk cream.
3. Blend your cream in the mixer and within five or more minutes the butter will start to separate into butter and buttermilk.
4. Take out the butter from the jar with the help of a spoon. and put it in another container.
5. Keep the butter into the ice-cold water in another container for another two minutes.
6. After you’ve washed the butter, squeeze out all the water from the butter with the help of a spoon.
7. yummy butter-Makhan is ready to serve.
8. Serve Makhan on Aloo Paratha, Mooli Paratha, or any other Paratha of your choice.

Note:

• The butter can be stored in the refrigerator for a week.
• you can also add salt to the butter and mix it well.
• you can serve it with Rotis, Parathas, dals, curries, and vegetables etc.
• The maximum shelf life of such butter is about 10 days. However, it best to consume within 1 to 3 days during summers and 2 to 6 days during winters.