Butter/makkhan (Homemade)

• Servings:
• Preparation time: 2 minutes(each day).
• Making  curd time: 6-8 hours.
• Churning time: 8-10 minutes.
• Collecting butter time: 2-3 minutes.
• Total time: 15 minutes.

According to recent studies butter is a healthy diet. It boosts our immune system, help hormone production, and support our bones, organs, above all our brain. Good homemade natural butter has great flavour and satisfying. Butter consists of butter fat, milk protein and water. It is necessary to completely squeeze out buttermilk from the butter to store. You can store this butter up to 3-4 weeks into the refrigerator and 5-6 months into the freezer.

“Butter/makkhan (Homemade)” is one of the most satisfying and traditional delights to make in your own kitchen. Prepared from fresh cream or malai collected from boiled milk, it captures the pure, rich flavour of dairy in its most natural form.

The result is smooth, creamy, and aromatic butter that’s free from any preservatives and full of freshness. It spreads beautifully on warm parathas or toast, and the leftover buttermilk makes a refreshing bonus! Making Homemade Butter is not just about taste; it’s about reviving a timeless kitchen tradition that connects us to the simplicity and warmth of home.

Ingredients:

• Fresh Cream/Malai: 3-4 cups
• Curd/yogurt: 1 table spoon

Preparation:

1. I use cream (Malai) from the milk of regular house hold use which has been collected for 2-4 weeks.
2. It is necessary to store this Malai/cream in a container in the freezer.
3. This is to be converted into butter, after collecting 3-4 cups of Malai.

How to make butter from Malai:

1. Take out the Malai container; bring this Malai to room temperature.
2. Add curd/ yogurt into the Malai, stir well.
3. Cover it, after 6-8 hours, Malai will get thick and slightly sour smell.
4. Place the container into refrigerator for minimum 2 hours.

Method:

1. Take out the Malai container from the refrigerator.
2. Churn/blend this fermented Malai using hand blander/food processor on medium to high speed.
3. Churn until it reaches a semisolid state (5-7 minutes).
4. Now, butter will start to separate into butter and butter milk.
5. Butter comes up to the top or it is floating in the buttermilk.
6. Pour butter milk through soup strainer to other container.
7. Now butter stayed on the strainer and buttermilk pass through the strainer (As photo given).
8. You can use spoon/fist to press out buttermilk from the butter.
9. Now homemade butter is ready to spread on sliced bread, Gobhi Paratha, and   Creamy Tomato soup and for many more use like Paneer Paratha, Flex Seed Paratha…..

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Butter/makkhan (Homemade) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.