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how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan |
Tarla Dalal
06 December, 2024
Table of Content
About How To Make Homemade White Butter, Safed Makhan Recipe
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Ingredients
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Methods
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How to make homemade white butter
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Nutrient values
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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.
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 it. After collecting it for 2 weeks and storing in an air-tight container in the freezer you will get approx. 2½ cups of fresh 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.
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
Tags
Preparation Time
20160 Mins
Cooking Time
None Mins
Total Time
20160 Mins
Makes
2 cups
Ingredients
For Homemade White Butter
2 1/2 cups fresh homemade cream
Method
- 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 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
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To make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | add 2 tbsp of water in a pan / vessel. This is to avoid the milk from sticking to the bottom of the pan.
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Add 1 litre of milk in it.
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Bring the milk to boil on a slow or medium flame.
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- Allow it to cool for at least 1 to 2 hours.
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Remove the top malai formed on the milk and collect it in a separate big air tight container in the freezer. Repeat this for atleast 2 weeks and each day remove the malai after boiling and cooling it. So after collecting it for 2 weeks and storing in an air-tight container in the freezer you will got approx. 2½ cups of fresh malai.
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After 2 weeks remove the air-tight container form the freezer and leave it at room temperature for atleast 6 hours.
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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.
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Blend it using a hand blender for 3 to 4 minutes. Alternatively, you can use the traditional wooden or steel whisk too.
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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.
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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.
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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.
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To make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | add 2 tbsp of water in a pan / vessel. This is to avoid the milk from sticking to the bottom of the pan.
Nutrient values (Abbrv)per plate
| 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
Sindhu
March 13, 2025, midnight
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
March 13, 2025, midnight
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.
keerthifood
March 13, 2025, midnight
Nice tips!
Tarla Dalal
March 13, 2025, midnight
thanks for the feedback !!! keep reviewing recipes you loved.
Sonia Arora
March 13, 2025, midnight
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
March 13, 2025, midnight
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.
Anil Gupta
March 13, 2025, midnight
Rashmi
March 13, 2025, midnight
I had added curd before I saw this recipe. Now though I added ice...and it has given result. Anyway to salvage.
Charmi
March 13, 2025, midnight
Can i use this butter to make buttercream for icing a cake?? Please reply. Thank you
Purnima
March 13, 2025, midnight
Dont we have to add a bit of curd/buttermilk to make it curd and get butter?? also whats the use of left over buttermilk?
Madhuri
March 13, 2025, midnight
Thank you for showing the method for making.. white butter.. It has helped me lot.. This butter taste good with parathas..
