Making Makhan Butter Recipe

Makhan is a cultured Indian butter made by churning Dahi (yogurt) made from whole milk. Makhan is also called White-Butter

In United States, the butter is made from 'sweet cream' and sold as 'salted' or 'un-salted'. It is NOT same as the butter used in India and parts of Europe. In India 'Cultured Butter' is used and may be 'salted' or 'un-salted'. Nowadays, some stores in United States have started to sell 'cultured' butter, by adding culture to cream butter.

In India, Makhan is made from Dahi. The whole milk is fermented over night to make Dahi . The Dahi is then churned early in the morning by hand to make Makhan. The heavier (more fat) the milk, lower is the temperature of Dahi has to make Makhan. The temperature should be 55° F (Goat's milk) to 60° F (cow's milk). If you have an old fashioned Ice Cream maker, you can modify it to accommodate larger container, also that the vessel remains stationary. It will take steady 15 minutes of churning when you will start seeing butter to form to surface. Remove butter and keep churning. The left-over is called Chaach (butter milk) and is drank with breakfast or lunch. About 21 pounds of milk will yield One pound of butter.