We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
How to Make Easy Homemade White Butter (Fresh Makhan)
There is nothing quite like the taste of fresh, creamy homemade white butter, traditionally known as safed makhan. Made with just one main ingredient-fresh milk cream (malai), this smooth and delicious butter is a staple in traditional kitchens.
Unlike store-bought yellow butter, which is loaded with salt and preservatives, homemade white butter is 100% natural, rich in vitamins, and much easier to digest.
Whether you want to melt it...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Let the collected cream come to room temperature if it was stored in the freezer.
Add curd to the cream and mix well. Cover and leave it overnight at room temperature or in a slightly warm place to ferment.
Transfer the cream into a large bowl or blender. Use a ladle, hand whisk, wooden churner, or electric blender to start mixing.
Drop in ice cubes while churning. After a few minutes, the solid white butter will separate from the liquid.
Scoop out the solid white butter using clean hands or a spoon and shape it into a ball.
Drop the butter ball into a bowl of chilled water to wash it; this helps it stay fresh for longer.
Store the fresh white butter in an airtight container in the fridge for up to a week, or in the freezer for a few months.
Want to keep this recipe for later? We can email it to you!
Ice cubes help the butter to separate faster from the liquid.
Heat the butter on a low flame to make pure golden desi ghee.
Can I use store-bought cream instead of malai?
Yes, you can use store-bought cream, but the flavour may differ slightly from traditional malai.
How long does homemade white butter last?
It lasts up to a week in the fridge and a few months in the freezer when stored in an airtight container.
Why do I need to add curd to the cream?
Curd helps ferment the cream, making it easier to churn into butter and enhancing the flavor.
What can I do with the liquid left after churning butter?
The liquid is buttermilk, which can be used in recipes like pancakes, curries, or as a refreshing drink.
Can I make ghee directly from the cream without making butter first?
No, you need to churn the cream into butter first before heating it to make ghee.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
