Makhan Recipe (Homemade Butter)
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 10
Butter, or “Makhan” as it is traditionally known in India, is an essential part of North Indian cuisine. This creamy homemade butter is incredibly simple to make and adds a rich flavor to dishes like Aloo Paratha, Mooli Paratha, or even your morning toast. Made from fresh cream, this recipe is a delicious way to enjoy natural and preservative-free butter at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh cream | 2 cups |
| Water | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 85 kcal |
| Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 1 g |
| Protein | 1 g |
| Cholesterol | 30 mg |
Instructions
| Step | Action |
|---|---|
| 1. | Prepare the Cream: Begin by collecting thick fresh cream from milk. Ideally, you can skim off the cream that forms on top of boiled and cooled milk. The thicker the cream, the richer the butter will be. If you regularly boil milk at home, this cream can be stored in the fridge and collected over time until you have enough to make butter. |
| 2. | Blend the Cream: In a mixing jar, pour the fresh cream. Add 1 cup of water to help the cream churn more easily. Close the lid of the mixer tightly. |
| 3. | Churning the Butter: Turn on the mixer and begin to blend the cream. At first, the cream will begin to thicken and become smooth. Continue blending for a few more minutes until the cream starts to break down, and you’ll notice the separation of buttermilk and butter. This will happen when the fat in the cream clumps together to form butter. |
| 4. | Separate the Butter: Once you see visible lumps of butter floating in the buttermilk, stop the mixer. Use a spoon or spatula to scoop out the white butter. Collect it in an air-tight container. You can also rinse the butter under cold water to remove any remaining buttermilk for a cleaner, purer taste. |
| 5. | Store the Butter: Your homemade Makhan is now ready! You can store it in the refrigerator for later use, or enjoy it fresh with hot Aloo Parathas, Mooli Parathas, or any other paratha of your choice. Homemade butter adds a rich, indulgent taste to many dishes, making it a versatile addition to your kitchen. |
Tips for Best Results:
- Use Full-Fat Cream: To get the best results, always use full-fat fresh cream. The more fat content in your cream, the more butter you’ll get.
- Room Temperature Cream: If the cream is too cold, the process may take longer. Let your cream sit at room temperature for a few minutes before blending.
- Storing Buttermilk: The leftover buttermilk can be used to make traditional North Indian dishes such as Kadhi or in baking recipes. It’s rich in flavor and adds a tangy taste to various recipes.
Serving Suggestions:
Homemade Makhan can be enjoyed in various ways:
- Spread on your favorite parathas like Aloo Paratha, Paneer Paratha, or Mooli Paratha.
- Use it to enrich your curries, such as Butter Chicken or Paneer Butter Masala.
- Serve it on warm toast or fresh bread with a drizzle of honey for a simple yet delicious treat.
Final Thoughts:
Making your own Makhan at home is not only easy but also rewarding, especially when you taste the fresh and creamy flavor. With just two simple ingredients, you can create a rich, authentic butter that is free from preservatives and additives. Whether you’re spreading it on bread or enhancing your favorite dishes, homemade butter elevates any meal with its indulgent texture and traditional taste.
Enjoy your homemade Makhan with family and friends and add a nostalgic touch to your meals!
