Nothing beats a taste of a fresh homemade white makhan/butter. Whether you enjoy it over warm parathas or smear all over a crispy toast, taste is incomparable. Homemade white butter or makhan is so easy to make and is ready in just 6 minutes depending on the speed and type of equipment you use.
Few years back, my son’s school teacher conducted a science experiment and that just happened to be my volunteer day. She gave a glass jar (closed) 2/3 filled with cream to a group of kids and they were asked to shake as hard as they can for 2 minutes. Result – whipped cream was formed because of all that shaking. Kids were again asked to shake the jar for 5-6 minutes. Result – homemade butter was ready with buttermilk separated. Brilliant experiment but it ended with messy kids and classroom, as the jar leaked. 😉
In India, fresh homemade makhan is always prepared from the cream or malai collected from milk. Later, it is transferred to a matki or large vessel and churned clockwise and anti clockwise until butter and buttermilk is separated. Till date, people follow the same procedure.
You will need a food processor or a hand blender or stand mixer to make butter at home. Add heavy whipping cream to the machine you are using and keep mixing. Pretty quickly, the cream will start to thicken, keep mixing until all the fat/butter comes together. Rinse butter/fat under cold water to get rid of the buttermilk residue. This will prevent butter from spoiling!!