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Homemade Makhan (Cultured Butter)
Recipe

4 INGREDIENTS • 5 STEPS • 1HR

Homemade Makhan (Cultured Butter)

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.
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
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
$0.41
Cost Per Serving
Ingredients
Servings
14
US / Metric
Heavy Cream
4 cups
Heavy Cream
Plain Yogurt
1/3 cup
Plain Yogurt
Salt
1/2 tsp
Salt
optional
Water
1 cup
Cold Water
Nutrition Per Serving
VIEW ALL
Calories
229
Fat
22.7 g
Protein
0.2 g
Carbs
4.8 g
Add to plan
logo
Homemade Makhan (Cultured Butter)
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

Makes 14 oz of butter and 2 cups of buttermilk.
Cooking InstructionsHide images
step 1
Add Heavy Cream (4 cups) 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 1 Add Heavy Cream (4 cups) 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 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 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 tsp) 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!
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 tsp) 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!
Tags
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Gluten-Free
Shellfish-Free
Vegetarian
Indian
Spreads & Dips
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