Nothing compares to the creamy deliciousness that the Homemade White Butter or Makhan is loved for! This easy recipe takes 2 essential ingredients and about 15-20 mins of your time to prepare a creamy homemade butter that is much better than the store-bought butter.
After another 8-9 minutes of mixing (on setting#6), – cream will start to curdle.
07Depending on the speed, this step may take longer. You will see yellow buttery solids sticking to your stand mixer attachment.
08ADD ICE CUBES: Add ice cubes 2 at a time to the bowl and start mixing. Be careful, cover your mixer, as ice cubes will splash all around.
09Lower the setting (to setting #2) and mix. Keep adding ice in batches (2 at a time). It will require additional 7-10 minutes of mixing with ice (on setting #4).
10At this point, the cream will separate and become grainy.
11Fat and liquid have separated.
12You will see a cloudy liquid at the base of the mixer.
13SIEVE BUTTER: Once the butter forms, pour the content of the mixer through a sieve. The solid stuff (butter) will stay on the sieve, and the liquid collected below in a bowl is the buttermilk. Gather all the butter and squeeze it tightly between your hands to ensure NO buttermilk is left behind in the butter. You can use a cheesecloth to do the same.
14This liquid is buttermilk. You can save the buttermilk in the fridge and use it in your baking recipes.
15RINSE BUTTER: To completely get rid of the buttermilk, rinse the freshly- squeezed butter dollop under cold water and allow the traces of buttermilk to drain through. Rinsing will prevent the butter from spoiling.
16Shape and store butter in an airtight container in your refrigerator. Enjoy with warm parathas.