White Butter Recipe – Makhan – Indian Butter at Home
White butter is known as Indian Butter or White Makhan. Made at home using milk cream (Malai), is healthy and served with Paratha in North Indian Breakfast.
Maahi Gupta Updated 13 Jul, 22
White Butter Recipe – Makhan – Indian Butter at Home
White butter is known as Indian Butter or White Makhan. Made at home using milk cream (Malai), is healthy and served with Paratha in North Indian Breakfast.
- 2 Cup Milk Cream (Malai)
- We already have the milk cream available with us. If you want to extract cream from Milk, then you can take about 4 Litres 1 Gallon of full-cream/Full-fat milk. Bring it a boil and then keep aside for cooling down to room temperature. Once it cools down, keep it in refrigerator for 1 day. You will see a good thick layer of cream on top of milk.
- Note: If you are making the butter from milk cream in winter season, then make sure that you keep the cream out of refrigerator for about 7-8 hours. This is done to bring it down to room temperature. In summer season, this time reduces drastically to about 10 minutes. And if you are in USA or UK or any other cold region and have controlled room temperature, you can follow the Indian summer guidance i.e. just 10 minutes is okay.
- Now, let us start the process. Take a big container and add all the cream. Start stirring it with a spatula and keep doing it until it solidifies.
- The cream will attain solid state after a while About 5-10 minutes.
- Once you see the solid state, do not stop. Keep stirring as it will now start to leave out its water. Yes, you will see water separating itself from this milk solid.
- Once the water is visible, we reach a stage where we have the white butter and water in the container.
- Add 1 cup of water. This helps in washing out the smell of milk from white butter. Mix well once and then drain out the water.
- Add 1 cup of water. This helps in washing out the smell of milk from white butter. Mix well once and then drain out the water.
- Now, we are left with only white butter in the container. You are now ready to enjoy the delicious home made white butter with tandoori missi roti.
- Keep it refrigerated for long shelf life of up-to 25 days.
- Serve it with Paratha in breakfast. People in India normally use it on top of Paratha and eat while it melts and gels with the Paratha layer.
- You can even use it as the topping with sweet and salty cookies as shown in the images.
You can use this white butter to extract desi ghee too.
