Homemade White Butter or Makhan

Step 1

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.

Step 2

Pour the cold cream into the chilled stand mixer base.

Step 3

Whip the cream until it separates. It will take around 2 ½ – 3 minutes at the lowest speed (setting #until you start to see the cream getting thick. Keep whipping.

Step 4

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.

Step 5

As the cream thickens, increase the speed (setting #and keep mixing — don’t stop!

Step 6

After another 8-9 minutes of mixing (on setting#6), – cream will start to curdle.

Step 7

Depending on the speed, this step may take longer. You will see yellow buttery solids sticking to your stand mixer attachment.

Step 8

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.

Step 9

Lower the setting (to setting #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).

Step 10

At this point, the cream will separate and become grainy.

Step 11

Fat and liquid have separated.

Step 12

You will see a cloudy liquid at the base of the mixer.

Step 13

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.

Step 14

This liquid is buttermilk. You can save the buttermilk in the fridge and use it in your baking recipes.

Step 15

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.

Step 16

Shape and store butter in an airtight container in your refrigerator. Enjoy with warm parathas.