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Recipe : Homemade White Butter OR Makkhan | how to make Makhan- White butter at home

Priya Joshi | Nov 26, 2015 | 2 Comments so far

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I am here with another Basic Recipe you can try at your home. The recipe I am sharing today is prepared using Pure - Natural ingredients without any Food color or Preservatives. White Butter is the ingredients you can find in most of the north indian families. From that you can also make Ghee and Salted butter.
I know many of you got surprised after reading the Title of the recipe, but trust me it is not much difficult to make at home.All thanks to Electronic blenders, Mixtures and food processor.
I always use MALAI ( Cream ) to make Butter.I get this Malai from whole Milk and I refrigerate it in deep freezer on regular basis.This way You can store Malai OR Cream for 25-28 days.
This is very traditional recipe.I am using frozen Malai. No curd is used in this recipe to make butter.I always Make Ghee ( Clarified Butter ) and Salted Butter (Just like amul butter) from this White butter.I will Upload these recipes very soon on this blog.
After making these recipes at home, Trust me- you will become addicted to these home made recipes. You can check my other basic recipes HERE.
I also tried to captured step by step Photos for your comfort.

Recipe Details below:

Homemade Butter / Makhan Recipe


Prep Time :20 min
Cook Time : 0 min
Total Time : 20 min
Main Ingredient : Milk Cream
Serves : Nil
Cuisine : Indian

Ingredients: 
  • Fresh Cream / Malai- 4 to 5 cups(you can use ready made cream or else you can use cream from milk you use everyday).
  • Water - 1/2 cup to 1 cup

Method:
  1.  If you are collecting malai everyday from milk then defrost it from freezer. you can defrost it in microwave or just keep it out till comes to room temperature.
  2. Now, take a deep pan and transfer Malai into deep bottom pan.
  3. Add water into Malai and turn on your hand blender. start blending it.
  4. Cream will begun to smoothen and you will get smooth Whipped cream.
  5. Continue blending, until you see butter milk and thick butter getting separated.The lumps of the butter will start floating in butter milk.
  6. Now homemade butter is ready. using spoon or spatula,Collect butter in air tight container.
  7. You can also strain this butter from butter milk through strainer or using your hands.
  8. Store this butter in refrigerator. 
Note:
  • You can use Ready made Cream instead of malai. the procedure is same.
  • You can store this butter for 10 to 15 days.
Availability Of Products : 
Check my other Basic recipes like Homemade Cream CheesePreserve Green Peas ,Homemade Whipped Cream and Many others.



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2 comments

  1. Yumm..healthy butter dear !!
    I am preparing white butter in a same way, but I am adding cold water/ice in it, so makhan become easily ooze out from water.....I love the idea of adding water in cream, never used water into malai before in it..

    ReplyDelete
    Replies
    1. Thank you jolly for stopping at my place... And yeah I use cold water/ice only in summer because I normally use frozen malai so even after 4 hours it will be cold enough to extract butter easily .but yes in summer I need to use ice cubes. :)

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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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