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II   Homemade Whipped Butter(Makhan) II

Homemade Whipped Butter, Makhan 


  • Cream of milk (Malai)
  • 1/4th tsp. Curd
  • Chilled water
  • pinch of salt (optional)


  • In a lidded container (preferably a glass container) collect and store the cream (malai) in a refrigerator for 3 days so that you have enough quantity to use.
  • Now add curd to the collected cream and mix well.
  • Set-aside in a warm dark place for overnight or till it sets.
  • Using a hand whiper or an electric whiper whip it till butter separates from liquid.
  • Now add 2-3 cups of chilled water and whip again.
  • The butter will form lumps. Collect the lump in hand and form a ball and pour out the water (buttermilk).
  • Collect the butter lump in a separate container and wash 2-3 times more with chilled water.
  • Drain out the water.
  • Now butter is ready to use. Even a pinch of salt can be added to make it salted butter or can be used as it is.
  • Refrigerate and consume it within 3-4 da


    • Always use full / whole milk for getting a thick layer of cream (malai). Boil and cool the milk and place it in a refrigerator for better realties.
    • Do not throw away the Buttermilk as it can be used for making kadi or kneading chapati or paratha dough.




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