Desi Makhan (Cultured Butter)

Desi Makhan (Cultured Butter)

Nothing beats a taste of a fresh homemade white makhan or butter.

In India, fresh homemade makhan is always prepared from the cream or malai collected from boiled milk.

My mom keeps collecting fresh malai at home from boiled milk then store collected cream in the refrigerator. After she has collected about 2 or 3 cups of malai she easily convert it into butter and also get buttermilk.

This butter usually last whole month for regular routine meal.

You will need a food processor, Vitamix, hand blender or stand mixer to make butter at home.

5-min Desi Makhan (Cultured Butter)

Ingredients

2 to 3 cup Whipping Cream

1 cup Ice cold water

Instructions

To make Makhan / butter at home you need 2 or 3 cups of whipping cream. Which you can buy readymade full cream from the grocery store.

Optional:

Add 1 tbsp. of whipped yogurt (Dahi) and add into the cream mixing in one direction to make cultivating cream to enhance the flavor. Usually chefs would use cultivated cream.

In a mixer jar add the cream. Add 1/2 to 1 cup of ice cold water. It is recommended to add water in the beginning but I add water once the cream is slightly thick. Turn on the mixer.

Initially, the cream will began to smoothen and you will get smooth whipped cream. Continue the mixer, until you see buttermilk and the thick butter getting separated. You will see lumps of butter floating in the buttermilk.

The beautiful homemade Makhan is ready.

With a spoon or spatula collect the Makhan butter in an air-tight container and store in the refrigerator.

Flavors can be added to this butter as well such as salt, garlic, herbs and so on.

Some people use hands to completely squeeze out the buttermilk from the butter and then store it. I do not press or squeeze the butter with hands as I find that too untidy.

Keep the butter in the refrigerator.

Notes

This Butter can also be used in making biscuits and cakes.

If you are not on any calorie control diet, then you can also use the butter in dals, vegetables etc.

You could also use this fresh butter to make ghee (clarified butter) at home.

I often use this freshly made butter to make my gravy. (Matter Paneer, Malai Paneer…)

I also apply the Makhan on bread and Rotala just to get the simple bliss.