Makhan, also known as homemade butter, is a delicious and creamy dairy product that you can make at home with just one ingredient: heavy cream. Making makhan at home is a simple process, but it does require some time and patience. Here’s a basic recipe for making makhan:
- Heavy cream (preferably organic): You can use as much heavy cream as you like, depending on how much makhan you want to make. One pint (2 cups) of heavy cream is a good starting point.
- Stand mixer or hand mixer with a whisk attachment (optional but highly recommended)
- A clean glass or stainless steel bowl
- A spatula
- A strainer or cheesecloth (optional)
- A container with a lid for storing the makhan
- Prepare Your Equipment: Make sure that your mixing bowl, whisk attachment (if using a stand mixer), and spatula are clean and dry.
- Pour the Heavy Cream: Pour the heavy cream into the mixing bowl.
- Whip the Cream: If you’re using a stand mixer, set it to a medium-high speed. If you’re using a hand mixer, use medium-high speed as well. Start whipping the cream.
- Monitor the Progress: The cream will go through several stages as it’s whipped. At first, it will become thickened like whipped cream. Continue whipping.
- Watch for Separation: After a few minutes of whipping, the cream will start to separate into two distinct components: butterfat (the makhan) and buttermilk. You will see the butterfat clumping together and separating from the liquid buttermilk.
- Drain the Buttermilk: Once the butterfat has clumped together, stop the mixer. If you have a lot of liquid buttermilk, you can drain it off by pouring it through a strainer or cheesecloth into a separate container. Save the buttermilk for other recipes; it’s great for baking and cooking.
- Collect the Butterfat: Use a spatula to collect the clumps of butterfat (the makhan) from the mixing bowl. Squeeze them gently to remove any remaining buttermilk.
- Knead and Rinse: You can optionally knead the makhan by hand to remove any remaining buttermilk and improve its texture. To do this, place the makhan in a clean bowl and knead it while rinsing it under cold water until the water runs clear. This will help remove any excess buttermilk and keep the makhan fresh longer.
- Store Your Makhan: Transfer the homemade makhan to an airtight container and store it in the refrigerator. It can be used as a spread, in cooking, or for baking.
That’s it! You’ve made homemade makhan (butter). Enjoy its rich, creamy flavor in your favorite dishes or on freshly baked bread.