Homemade Butter MAKHAN

Preparation Time: 10–20 minutes Yield: 20 to 28 oz (570g to 795g) of fresh butter

Ingredients:

• Heavy Cream: 4.0 cups (32 oz / 907g)
• Ice Water: 0.5 cups (4 oz / 115g)
• Ice Cubes: 2 whole cubes, cracked (approx. 2 oz / 56g)
• Salt (Optional): 0.1 to 0.5 tsp (0.1 oz / 3g) to taste

Instructions:

1. Bring 4.0 cups (32 oz / 907g) of refrigerated heavy cream to approximately 60°F (15°C) by letting it sit at room temperature briefly.
2. Fit your food processor with a standard metal blade, pour in the heavy cream, secure the lid, and process continuously.
3. Watch closely as the cream whips; it will get thicker and thicker like custard, and then finally separate into distinct, solid flecks of butter surrounded by liquid buttermilk.
4. Add 0.5 cups (4 oz / 115g) of ice water and the 2 cracked ice cubes (2 oz / 56g) directly into the processor to encourage the butter flecks to instantly clump into large, solid lumps.
5. Strain off all the liquid buttermilk from the bowl, leaving only the solid butter behind.
6. Knead the butter using your hands or work it with two grooved wooden butter paddles to squeeze out any remaining milky whey until the butter mass becomes completely clean and compact.
7. Rinse the compact block of butter under very cold running water to remove the final traces of whey, ensuring your butter stays fresh longer.
8. Knead in 0.1 to 0.5 tsp (0.1 oz / 3g) of salt if you desire a salted flavor, otherwise leave it unsalted.
9. Store the butter in a well-sealed container in the refrigerator, or keep it frozen for up to 3 months.

Nutritional Information (Per 1 tbsp / 14g serving)

• Calories: 100 kcal
• Carbs: 0g
• Protein: 0g
• Fat: 11g

(Note: Nutritional values are approximate and may vary slightly based on the specific brand and fat percentage of the heavy cream used.)

Pro Tips for the Perfect Homemade Makhan

• Temperature is Everything: For the fastest and most effective churning, ensure your cream is around 60°F (15°C). If the cream is too warm, the butter will be greasy and melt; if it’s too cold, it will take much longer to separate.
• Wash Thoroughly to Prevent Spoilage: The most crucial step for increasing the shelf life of your butter is washing it. Kneading the butter under ice-cold water removes residual buttermilk, which is the part that spoils quickly. Keep rinsing until the water runs completely clear.
• Save the Buttermilk: Don't throw away the liquid left in the food processor! This is true, traditional buttermilk. It is incredibly nutritious and perfect for making chaas (spiced buttermilk), marinating chicken, or baking fluffy pancakes and biscuits.
• Try Cultured Butter: For a more traditional Indian flavor with a slight tang, culture your cream before churning. Stir 1 tbsp of plain yogurt into your heavy cream and let it sit covered at room temperature for 12–24 hours to ripen before starting the churning process.

Frequently Asked Questions (FAQ)

Why is my homemade makhan not forming? If your cream is just whipping but not separating into butter and buttermilk, it is usually a temperature issue. If the cream is too warm, it will turn into a greasy sludge instead of separating. If it’s too cold, it just needs more time. Aim for 60°F (15°C), and if it gets too warm during processing, add a few ice cubes.

How long does fresh homemade white butter last? When thoroughly washed and squeezed of all excess buttermilk, your Homemade Makhan will last for about 1 to 2 weeks in an airtight container in the refrigerator. For longer storage, tightly wrap or seal the butter and freeze it for up to 3 months.

Can I use regular milk instead of heavy cream to make makhan? No, you cannot make butter directly from regular milk because the fat content is too low. You must use heavy cream, whipping cream, or traditionally collect the malai (the thick layer of cream that rises to the top of boiled full-fat milk) over several days until you have enough to churn.

What is the difference between makhan and ghee? Homemade Makhan is freshly churned butter that still contains water and milk solids. Ghee is clarified butter, which is made by slowly simmering makhan over low heat until the water evaporates and the milk solids toast and settle to the bottom, leaving behind pure, shelf-stable golden butterfat.