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Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
For 32 servings
Prepare for Churning
Begin Churning
Watch for Separation
Consolidate the Butter
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Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
This indian recipe takes 25 minutes to prepare and yields 32 servings. At 168.48 calories per serving with 0.46g of protein, it's a beginner-friendly recipe perfect for .
Wash the Butter
Shape and Store
After the final wash, knead in 1/4 to 1/2 teaspoon of salt (or to taste) before shaping.
Mix in finely chopped fresh herbs like parsley, chives, or dill, along with a pinch of garlic powder, after washing the butter.
Add 2 tablespoons of plain yogurt or buttermilk to the cream and let it sit in a warm place for 12-24 hours to culture before chilling and churning. This gives it a deeper, tangier flavor.
Homemade white butter contains only one ingredient: cream. It is free from the emulsifiers, preservatives, and artificial colorings often found in commercially produced butters.
Butter is a natural source of vitamins A, E, D, and K2. Vitamin A is crucial for vision and immune function, while Vitamin K2 plays a key role in calcium metabolism and bone health.
Butter contains butyrate, a short-chain fatty acid that is beneficial for gut health. It can help reduce inflammation in the colon and support the integrity of the intestinal wall.
One serving of 1 tablespoon (approx. 14g) of homemade white butter contains about 103 calories, primarily from fat.
Homemade white butter is a pure, natural fat source free from preservatives and trans fats found in some commercial products. It contains fat-soluble vitamins like A, E, and D. However, it is high in saturated fat and calories, so it should be consumed in moderation as part of a balanced diet.
Malai is the thick layer of cream that forms on top of full-fat milk after it has been boiled and cooled. Yes, you can absolutely use store-bought heavy cream or whipping cream with at least 35% fat content. Do not use low-fat or half-and-half cream.
The most common reason is that the cream is not cold enough. Ensure the cream, bowl, and attachments are well-chilled. Another reason could be insufficient churning time. It can take up to 15-20 minutes, so be patient and continue churning.
If washed properly to remove all buttermilk, it will last for up to 2 weeks in an airtight container in the refrigerator. For longer storage, it can be frozen for up to 3 months.
The color difference is mainly due to the cow's diet. Cows that eat grass rich in beta-carotene produce yellower cream and butter. Indian white butter is often made from buffalo milk or from the cream of cows with different diets, resulting in a whiter color. It is also typically unsalted.