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Butter MAKHAN – vegetarian recipe
Stav Kogan

Butter MAKHAN

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Servings: 20 servings
Calories: 100
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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 / 0.49 oz serving)
  10. Calories: 100 kcal
  11. Carbs: 0g
  12. Protein: 0g
  13. Fat: 11g (Note: Nutritional values are approximate and may vary slightly based on the specific brand and fat percentage of the heavy cream used.)

Nutrition

Calories: 100kcalFat: 11g

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