Nothing compares to the creamy deliciousness for which the Homemade White Butter or Makhan is loved for! This easy recipe takes 2 essential ingredients and about 15-20 mins of your time to prepare a creamy homemade butter that is much better than the store-bought butter.
Brush your warm parathas with a dollop of homemade white Makhan and enjoy its luscious texture and heavenly taste!
We grew up with certain things, but our fast-paced lifestyle kept us from them. One such thing is the homemade white butter that we so much crave.
You must have devoured parathas, rotis, naans, dals, and gravy dishes with a glob of white butter that your mother served so lovingly. The crispy stuffed paratha relished with freshly prepared homemade white butter was a divine experience!
How can we forget a large glass of thick, sweetened lassi with a dollop of white butter floating atop…… Now, that was sheer delight!
You may wonder if preparing white butter at home is an intricate process. Are you? If that is the case, do not bother.
With the simple recipe I’m sharing here, you’ll be amazed at how quickly you can whip up your creamy white magic: the white butter in all its rich deliciousness!
You can use a hand blender, a food processor, or a stand mixer to churn your butter that tastes so irresistible with hot parathas and toasts.
What is Homemade White Butter or Makhan
A popular accompaniment to most Indian dishes, especially hot parathas, white butter is a household name in India. It is the fat separated from the fresh cream after churning it for some time in a blender or a food processor.
It was prepared in a ‘matki’ or a large vessel/ pot in the olden days. The cream was collected over a few days and transferred to a matki specially meant for this purpose. It was then churned with a ‘mathni/ madhani’ following a long process that consumed a lot of muscle power.
Nowadays, the matki is replaced with a hand blender, a food processor, or a mixer (though some households still follow the traditional way of preparing Makhan). Although the process remains the same, much energy and time are saved using modern equipment.
The end product collected after the churning is called white butter (basically milk fat). It leaves behind buttermilk which can be used in various other ways.
White butter/Makhan thus derived is creamy textured, slightly sweet, and incomparably delicious when savored with hot stuffed parathas, toasts, and gravies.
Reasons You’ll ♡ Homemade White Butter or Makhan
You will love the white butter —
- For its richness and creaminess
- As it is easy to prepare within a few minutes
- It makes any dish addictively delicious.
- It can also be used for preparing other dishes, bringing a fantastic difference to their taste and texture.
It is versatile and goes well with any hot flat Indian bread (rotis, parathas, naans), gravy dishes, dals, toast/ sandwiches, and even chilled lassi on a hot and dry summer day!
Homemade White Makhan Ingredient list
Heavy whipping cream — Traditionally, Makhan is made from whole milk cream/ fat (malai) collected from the full-fat milk after boiling it and cooling it in the refrigerator. But, I have used store-bought heavy whipping cream ( which has more than 35% fat content) to make my homemade white Makhan. Make sure the cream is fresh.
Ice-cubes — These help the butter to gather up.
Water — To rinse the butter and remove any buttermilk that may have stayed after the butter has been collected in the bowl.
Salt — For flavor (optional).
How to make Homemade White Makhan or butter
Making butter at home is not only effortless, but you’re creating two recipes in one – homemade butter or Makhan and buttermilk. So, let’s get started with the recipe of white butter/Makhan that can turn any food into a heavenly meal!
Equipment that you can use – You can use any of the following to prepare the white butter at home:
Whip cream — Pour the cream ( that is at room temperature) into the chilled stand mixer base. Whip the cream until it separates. It will take around 2 ½ – 3 minutes at the lowest speed (setting #4) until you start to see the cream getting thick. Keep whipping. As the cream thickens, increase the speed (setting #6) and keep mixing — don’t stop!
After another 8-9 minutes of mixing (on setting#6), – the cream will start to curdle. Depending on the speed, this step may take longer. You will see yellow buttery solids sticking to your stand mixer attachment.
Add Ice Cubes — Time to add ice cubes to the cream. Lower the setting (to setting #2) and mix. Keep adding ice in batches (2 at a time). It will require additional 7-10 minutes of mixing with ice (on setting #4).
At this point, the cream will separate and become grainy. You will see a cloudy liquid at the base of the mixer. Fat and liquid have separated.
Protip — Cover the mixture when whipping to avoid it from splashing. After adding ice cubes to the cream, you should cover the equipment and set the mixing speed to the lowest level so that the mixture does not splash.
Sieve the butter — Once the butter forms, pour the content of the mixer through a sieve. The solid stuff (butter) will stay on the sieve, and the liquid collected below in a bowl is the buttermilk.
Gather all the butter and squeeze it tightly between your hands to ensure NO buttermilk is left behind in the butter. You can use a cheesecloth to do the same.
Rinse the butter — It is essential to drain away the buttermilk residue. Buttermilk turns sour over time, and if its residue is left in the butter, it will spoil the taste of the butter soon.
To completely eliminate the buttermilk, rinse the freshly- squeezed butter dollop under cold water and allow the traces of buttermilk to drain through.
Once you’ve made butter at home, you’ll never go back to store-bought. Top your favorite dishes with homemade butter, and let your soul relish the deliciousness!
Color of the Butter — Butter’s color is determined by the kind of milk used. Butter made from sheep, goat, or buffalo milk will always be white in color. However, in this recipe, though we are making it from scratch ( cream), it still develops a yellow tint as it is produced from cow’s milk which produces yellow butter.
Expert tips for Homemade Safed Makhan
Be patient while whipping — Churning the cream is the most critical process while preparing the white butter, so patience is the key. There is no strict timing to adhere to when churning the butter, as time varies depending on the equipment you use to make the butter.
Always use fresh cream to prepare the butter — Fresh cream that is collected over a few days and kept refrigerated works best for this recipe. You may accumulate the cream that floats on the cooled full-fat milk, and when you feel there’s a good amount collected for the churn, go ahead and make the yummy butter.
Do not churn at medium or high speed — When using a hand blender, ensure that the speed level is at its lowest while churning the cream. If you put the speed on medium or high, then the ice cubes will splash around, creating a mess all around the kitchen.
Use of buttermilk — The leftover buttermilk can be used as a refreshing drink by adding salt and spices to it. You can even use it to prepare a khati meethi kadhi. You can save the buttermilk in the fridge and use it in your baking recipes. You can even use buttermilk to make Methi paratha.
White butter enhances the flavor of any recipe. In my house, we enjoy our freshly prepared butter (or even refrigerated white butter) with —
Other than topping your bread, there are many other uses of white butter, like —
- White butter can be heated and made into clarified butter/ ghee. It can be used for cooking other recipes as well.
- It can also be used to make white sauce for dishes such as pasta, and you can see the creamy magic that it creates in the whole recipe!
- You can also use white butter to make your luscious cakes that come out moist and textured.
LET ME KNOW WHAT YOU THINK!
So by now, you know how easy it is to whip up your white makhan at home, which is so incredibly white as snow and as delicious as it looks. Make this today and surprise your family with the deliciousness that awaits.
Should you make this homemade white butter or makhan, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Similar quintessential winter dishes that you should try —
Homemade White Butter or Makhan
- 2 cups Heavy whipping cream at room temperature
- 1 cup Ice cubes
- ½ cup Water (for washing butter)
- – – Salt (optional)
WHIP CREAM – This recipe makes 1 cup of butter
- I am using a stand mixer to make butter, but a food processor or hand mixer will work just fine. Before you start, chill the balloon electric whisk attachment and bowl in the refrigerator for an hour.
- Pour the heavy whipping cream into the chilled stand mixer base.
- Whip the cream until it separates. It will take around 2 ½ – 3 minutes at the lowest speed (setting #4) until you start to see the cream getting thick. Keep whipping.
- Within 2 ½ – 3 minutes, the cream will start to get frothy and thicken up; it will form a soft peak. Depending on the speed, this step may take longer.
- As the cream thickens, increase the speed (setting #6) and keep mixing — don’t stop!
- After another 8-9 minutes of mixing (on setting#6), – cream will start to curdle.
- Depending on the speed, this step may take longer. You will see yellow buttery solids sticking to your stand mixer attachment.
ADD ICE CUBES
- Add ice cubes 2 at a time to the bowl and start mixing. Be careful, cover your mixer, as ice cubes will splash all around.
- Lower the setting (to setting #2) and mix. Keep adding ice in batches (2 at a time). It will require additional 7-10 minutes of mixing with ice (on setting #4).
- At this point, the cream will separate and become grainy.
- Fat and liquid have separated.
- You will see a cloudy liquid at the base of the mixer.
- Once the butter forms, pour the content of the mixer through a sieve. The solid stuff (butter) will stay on the sieve, and the liquid collected below in a bowl is the buttermilk. Gather all the butter and squeeze it tightly between your hands to ensure NO buttermilk is left behind in the butter. You can use a cheesecloth to do the same.
- This liquid is buttermilk. You can save the buttermilk in the fridge and use it in your baking recipes.
- To completely get rid of the buttermilk, rinse the freshly- squeezed butter dollop under cold water and allow the traces of buttermilk to drain through. Rinsing will prevent the butter from spoiling.
- Shape and store butter in an airtight container in your refrigerator. Enjoy with warm parathas.
Frequently asked questionsCan I make ghee/ clarified butter with the white butter? Yes, absolutely you can! Transfer the white butter into a heavy-bottomed pan and turn the flame to medium. Keep stirring until the melted butter turns into ghee. To know the complete recipe, please check out ‘Homemade Instant Pot Ghee.’ Can I store the white butter? Yes, you can transfer the white butter to an airtight container and store it in a refrigerator. It usually stays fresh for 2-3 weeks, but only if it is wholly made devoid of any traces of buttermilk. Buttermilk might turn sour if it remains in the butter. A Tip – When the butter is freshly made, it is soft makhan; after transferring it to the refrigerator, it solidifies. To enjoy the same texture as the fresh one – Place the makhan on the countertop for at least 3-4 hours before eating to enjoy the same texture as the freshly made one. This rest time outside the fridge will soften the butter, and it will regain its soft texture making it smooth and spreadable. Can I freeze the butter? Yes, you can. Wrap the butter with a cling sheet and transfer it to an airtight container. You can also freeze it for up to 5- 6 months. When needed, you can thaw it for a few hours in the refrigerator and then use it. Is white butter healthy? Yes, if you are not very conscious about the calories! White butter is packed with milk proteins, saturated fats, carbohydrates, and vitamins A and D, which are known to boost the immune system and are great for bone health. Consuming homemade butter is a healthier option over store-bought butter as it does not have any preservatives, additives, or coloring agents that have harmful effects. The homemade butter is undoubtedly the freshest and purest butter you can serve your family. What equipment can I use to make white butter at home? You can use any of the following to prepare the white butter at home:
- A food processor
- A hand blender
- A stand mixer