Homemade white butter is also known as Makhan in India. Butter-makhan is a dairy product produced churning milk cream. Churning milk cream separates butter and buttermilk. Some also use fermented milk for making butter. The butter-makhan made from fresh milk cream has best quality and taste. Butter-makhan goes well with Indian bread and all kind of parathas. The best thing about homemade Butter-makhan is that it is pure, free from any kind colouring agent and preservatives.
Main Ingredients: Milk cream and water
Recipe Type: side
Level of cooking: Easy
Author: Swati Paathak
- milk cream
- Chilled water
- Full fat cream
Preparation for butter-makhan
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) everyday 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.
How to make butter-makhan-
- Put the cream in the mixing jar or food processor.
- Pour 1-2 cups of chilled water in the milk cream.
- Blend your cream in the mixer and within five or more minutes the butter will start to separate into butter and buttermilk.
- Take out the butter from the jar with the help of a spoon. and put it in another container.
- Keep the butter into the ice-cold water in another container for another two minutes.
- After you’ve washed the butter, squeeze out all the water from the butter with the help of a spoon.
- yummy butter-makhan is ready to serve.
- Serve Makhan on Aloo Paratha, Mooli Paratha or any other Paratha of your choice.
- You can store this butter for a week in a refrigerator.
- 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.
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