Homemade White Butter or Makhan
Nothing compares to the creamy deliciousness that 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.
Servings: 20 SERVINGS
Calories: 1642kcal
Ingredients
- 2 cups Heavy whipping cream at room temperature
- 1 cup Ice cubes
- ½ cup Water (for washing butter)
- - - Salt (optional)
Instructions
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.
SIEVE 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.
- This liquid is buttermilk. You can save the buttermilk in the fridge and use it in your baking recipes.
RINSE BUTTER
- 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.
Notes
Frequently asked questions
Can 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
Nutrition
Calories: 1642kcal | Carbohydrates: 13g | Protein: 10g | Fat: 176g | Saturated Fat: 110g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 51g | Cholesterol: 652mg | Sodium: 199mg | Potassium: 357mg | Sugar: 1g | Vitamin A: 6997IU | Vitamin C: 3mg | Calcium: 320mg | Iron: 1mg