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RECIPE
4 INGREDIENTS5 STEPS1HR

Homemade Makhan (Cultured Butter)

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Milk & Cardamom

I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
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Easy desi style butter! This recipe for makhan only requires 2 ingredients and time! Makes 14 oz of butter and 2 cups of buttermilk. The entire process will take a few days though, so prepare accordingly.
1HR
Total Time

Milk & Cardamom

I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
4 cups
Heavy Cream
1/3 cup
Plain Yogurt
1/2 tsp
(optional)
1 cup
Cold  Water

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Nutrition Per Serving

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CALORIES
3201
FAT
318.1 g
PROTEIN
2.8 g
CARBS
66.9 g

Cooking Instructions

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Step 1
Add Heavy Cream (4 cup) and Plain Yogurt (1/3 cup) into a large jar or pitcher. Whisk the mixture until it's smooth and there are no chunks of yogurt.
Step 2
Cover the jar with cheesecloth and set aside for 3 to 7 days. The longer you let the cream ferment the tangy-er and more flavorful the butter will be.
Step 3
When you're ready to churn the butter, chill the cream in the fridge for 1 hour. Then pour the fermented cream into a large mixing bowl, making sure to scrape all the cream into the bowl. Whisk the cream until the butter separates from the buttermilk.
Step 4
Place a strainer over a clean bowl and line it with 3 layers of cheesecloth. Strain the butter and buttermilk into the cheesecloth. Twist the corners of the cheesecloth around the butter and squeeze the buttermilk out the butter. Pour the buttermilk into a clean jar and refrigerate for use in other recipes.
Step 5
Add 1 cup of ice Water (1 cup) to a mixing bowl. Knead the butter in the ice water until the water turns cloudy. Dispose of the cloudy ice water and add a cup of clean ice water into the bowl. Knead the butter in the ice water and repeat this step until the water runs clear. If you plan on adding salt, you can now knead the Salt (1/2 teaspoon) into the butter at this point. Otherwise, just squeeze out as much water from the butter as possible and store in a clean container in the fridge!

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Nutrition Per Serving
Calories
3201
% Daily Value*
Fat
318.1 g
408%
Saturated Fat
222.5 g
1112%
Trans Fat
0.0 g
--
Cholesterol
1269.3 mg
423%
Carbohydrates
66.9 g
24%
Fiber
0.0 g
0%
Sugars
3.8 g
--
Protein
2.8 g
6%
Sodium
1253.6 mg
55%
Vitamin D
0.1 µg
0%
Calcium
1382.2 mg
106%
Iron
0.1 mg
1%
Potassium
1073.2 mg
23%
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