how to make a butter

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


  1. Prepare Your Equipment: Make sure that your mixing bowl, whisk attachment (if using a stand mixer), and spatula are clean and dry.
  2. Pour the Heavy Cream: Pour the heavy cream into the mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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