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how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan |

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Tarla Dalal

16 May, 2021

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सफेद मक्खन रेसिपी | घर का बना सफेद मक्खन | 5 मिनट में घर का मक्खन। जन्माष्टमी के लिए सफेद मक्खन | - हिन्दी में पढ़ें (How To Make Homemade White Butter, Safed Makhan Recipe in Hindi)

હોમમેઇડ વ્હાઈટ બટર કેવી રીતે બનાવવું | સફેદી માખણ રેસીપી | વ્હાઈટ બટર રેસીપી | 5 મિનિટમાં દેસી માખણ | - ગુજરાતી માં વાંચો (How To Make Homemade White Butter, Safed Makhan Recipe in Gujarati)

Table of Content

About How To Make Homemade White Butter, Safed Makhan Recipe

Ingredients

Methods

How to make homemade white butter

Nutrient values

how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | with 11 amazing images.

safed makhan recipe is a lusciousness and fresh homemade butter that is beyond comparison with any commercial brand. Learn how to make 5 minutes desi makhan.

In India, making homemade white butter is a common practice that uses the milk you get at home every day. The process is simple and follows a few basic steps.

First, you boil raw milk and then let it cool. The leftover milk is stored in the refrigerator for at least 8 hours or overnight. During this time, a layer of malai (cream) forms on the surface. This collected malai will become the base for your butter. Over a period of about two weeks, you'll continue to collect this malai, which is then used to churn fresh white butter.

To make homemade white butter, safed makhan, boil 1 litre of full-fat milk daily for at least 2 weeks and each day remove the malai after boiling and slightly cooling and then putting it in the refrigerator for 8 to 10 hours or overnight. After collecting it for 2 weeks and storing in an air-tight container in the freezer you will get approx. 2½ cups of malai. After 2 weeks remove the air-tight container from the freezer and leave it at room temperature for at least 6 hours. Then to make the white butter, combine the fresh malai and 2 cups of ice cold water in a deep bowl and blend it using a hand blender for 3 to 4 minutes. The top layer is white butter.

When making homemade white butter, you can use the milk you receive daily. All types of milk are suitable, including cow milk, regular dairy milk, or any other milk you have on hand. The key ingredient is the malai(cream) that forms on top of the milk, and all these milks will produce it.

The amount of butter you get, however, depends on the quality of the milk. For the best results, it's recommended to use full-fat milk, buffalo milk, or pasteurized full-cream milk. These types of milk yield the highest amount of cream. Even better, use milk that comes fresh from a local dairy for superior results.

Who can resist topping their parathas with a dollop of homemade white butter, safed makhan or a dab on their toast?

Although white butter is readily available in the market, here’s how to make white butter recipe, which will make your parathas and sandwiches all the more special.

This homemade white butter has a special importance during Janmashtami. It is considered the food of Lord Krishna.

Tips for making homemade white butter, safed makhan. 1. Keep collecting the malai formed on top of full fat milk. 2. Do not use readymade fresh cream. 3. Cow’s milk can be used, but it will give you less quantity of fresh malai. 4. Do not over churn the malai using a hand blender, else the safed makhan might split and not form a lump which is a must.

You can store this homemade white butter, safed makhan in an airtight container in the fridge for two days. It lasts for longer, may be upto 1 to 2 months, if stored in the freezer.

Enjoy how to make how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | with step by step photos below.

How To Make Homemade White Butter, Safed Makhan Recipe recipe - How to make How To Make Homemade White Butter, Safed Makhan Recipe

Ingredients

For Homemade White Butter

5 cups milk

Method

how to make homemade white butter

We have boiled 1 litre of full-fat milk daily for atleast 2 weeks and each day removed the malai after boiling and slightly cooling it. So after collecting it for 2 weeks and storing in an air-tight container in the freezer we got approx. 2½ cups of fresh malai.
After 2 weeks we removed the air-tight container form the freezer and left it at room temperature for atleast 6 hours.
Then to make the white butter, we combined the fresh malai and 2 cups of ice cold water in a deep bowl and blend it using a hand blender for 3 to 4 minutes.
There will be a thick layer of butter formed , removed that in a deep bowl using a large spoon.
Squeeze out all the water lightly by pressing it between your palms and put it again a deep bowl.
Mix it well using a spoon.
Serve or store homemade white butter in an air-tight container in the fridge, it will lasts for 2 days.

How To Make Homemade White Butter, Safed Makhan Recipe recipe with step by step photos

How to make homemade white butter

1. To make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | add 2 tbsp of water in a thick pan / vessel. This is to avoid the milk from sticking to the bottom of the pan.
2. To begin, add 1 liter of full-fat milk to your pan. It's crucial to use only full-fat milk for this white butter recipe, as it's essential for achieving the correct consistency. In India, this usually means using buffalo milk or pasteurized full cream milk. Please note that cow's milk or any low-fat milk variants will not yield satisfactory results for this particular preparation.
3. Bring the milk to a boil over medium heat. When it rises, give it a slow stir to prevent overflow, then reduce the heat to low.
4. Simmer the milk on a low flame for 10 minutes, monitoring it to prevent overflow. Once boiled, cover the pan with a perforated steel lid and let it cool completely for 1 to 2 hours. We started making the butter in the morning, so the boiled and cooled milk was transferred to the fridge for 10 hours. This chilling process will thicken the milk and form a layer of malai on top.
5. 8 pm. Day 1. Take the milk out from the fridge. Remove the top malai formed on the milk and collect it in a separate big air tight container in the freezer. Let the milk stay out of the fridge to warm it up. Repeat the process of bringing the milk to a boil over medium heat. Simmer the milk on a low flame for 10 minutes, monitoring it to prevent overflow. Once boiled, cover the pan with a perforated steel lid and let it cool completely for 1 to 2 hours. Again follow the process of keeping in the fridge overnight.
  
  8 am Day 2. In the morning, remove the milk from the fridge and gently scoop off the freshly formed malai (cream) from the surface. Combine this with the malai you collected the night before, storing it all together in an airtight container in the freezer. Typically, boiling 1 liter of full-fat milk twice yields approximately 90 grams of malai. The remaining skimmed milk is perfect for preparing curd or paneer, as its malai content is now too low for further boiling to be worthwhile.
  
  Take another 1 litre of full fat milk and bring it to a boil and follow the same procedure to remove malai at night.
  
  Repeat this each day remove the malai after boiling and cooling it. So after collecting it for several days and storing in an air-tight container in the freezer you will got approx. 2½ cups of fresh malai.
6. After 2 weeks remove the air-tight container form the freezer and leave it at room temperature for atleast 6 hours.
7. Then to make safed makhan, combine the fresh malai and 2 cups of ice cold water in a deep bowl. Ice-cold water helps in separation of the white butter from the malai.
8. Blend it using a hand blender for 3 to 4 minutes. Alternatively, you can use the traditional wooden or steel whisk too.
9. There will be a thick layer of desi makhan formed on top. Remove that in a deep bowl using a large spoon or your hand.
10. Squeeze out all the water from the homemade white butter lightly by pressing it between your palms and collect it in a separate deep bowl. Repeat this procedure till all the white butter has been collected. You will get 1½ cups of white butter. What remains behind is the buttermilk made from the malai-water mixture. This is edible too.
11. Serve how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | or store in an air-tight container in the fridge, it will last for 2 days. If refrigerated, it lasts upto a month.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per tbsp

Energy	70 cal
Protein	0.5 g
Carbohydrates	0.7 g
Fiber	0 g
Fat	7.4 g
Cholesterol	0 mg
Sodium	8.3 mg

Click here to view Calories for How To Make Homemade White Butter, Safed Makhan Recipe

The Nutrient info is complete

Your Rating*

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Rashmi

Oct. 30, 2020, 9:21 a.m.

I had added curd before I saw this recipe. Now though I added ice...and it has given result. Anyway to salvage.

Charmi

May 8, 2020, 10:08 a.m.

Can i use this butter to make buttercream for icing a cake?? Please reply. Thank you

keerthifood

Feb. 14, 2020, 12:34 p.m.

Nice tips!

Tarla Dalal

Feb. 14, 2020, 12:34 p.m.

thanks for the feedback !!! keep reviewing recipes you loved.

Anil Gupta

Aug. 4, 2017, 7:10 p.m.

Sonia Arora

July 17, 2017, 8:29 a.m.

I made butter at home but added 2 tsp curd to blend and salt at the end. But my butter is very bitter why ? How can I normalised it.

Tarla Dalal

July 17, 2017, 8:29 a.m.

Hi, Here we are making white butter, so the above recipe is using only malai of the milk and fresh cream. But adding curd and salt to the malai will ideally help you to get ghee or clarified butter from this mixture, this cannot be made into white butter.

Sindhu

July 10, 2017, 8:16 p.m.

Hello mam, How to store the homemade white butter to use it everyday ? And is it healthy to consume the left over buttermilk which has stored for two weeks already?? ( I mean it is from the stored malai not really fresh) and shall we give that to kids???

Tarla Dalal

July 10, 2017, 8:16 p.m.

The home-mmade white butter is best refrigerated and for really prolonged storage keep it in the deep freezer and thaw it before use. Similarly the malai is best used by storing in the refrigerator for 2 to 3 days and the buttermilk from it can be consumed. And if you want to store the malai for a long time, then store it in the deep freezer. The buttermilk is a good source of nutrients and can be given to the kids. However once the butter and buttermilk are separated, consume the buttermilk soon. Do not store that buttermilk for more than a day.