How to make Makhan (White Butter)| Homemade Butter| CooknJoy by Vaishali

No muqabala of homemade desi white makkhan. The smooth texture, the sweet taste and the ultimate freshness makes it heavenly!! Drop a dollop on your stuffed parathas...I promise it's worth all the hard work put in churning it out. ;)

MAKHAN (WHITE BUTTER)

Ingredients:
Cream (malai) from milk
Chilled Water

Procedure:
• Remove cream (malai) from milk.
• Loosen it with a whisk.
• Churn it for about 40 secs until it becomes thick and solid.
• Scrape the sides of the bowl and churn it a bit more until butter milk is separated.
• Add some chilled water, which helps in coagulation of butter.
• Squeeze out the butter milk from butter.
• White butter is ready.

[nathanielmuller]

Thank you for the awesome short, btw!

[movietalks]

What is the brand of the milk that you're using

[anubabk]

Want to know the milk used looks like a high fat content one else we will not get this much cream or malai

[keerti]

This was just thick cream
And later formed was kunda

For curd we must first add little bit curd then go on adding cream

[Adityautane]

Bhai hume bhi batao itni malai konse doodh mai reti hai 😶

[nathanielmuller]

Seems people are confused. This is butter not curd.

My question is, what's different between this and normal butter? This is how I make butter, so what makes it white butter?

[badpasters]

can i just eat it like krishna? or is it unhealthy like modern butter too

[jyotiiiradhii]

For sweetners can we add sugar to it...

[anilkumarsharma]

Yeh malai hain??
Dahi sey banao
Creame sey banao
Phir farak batao??

[sumanthakur]

I did the same process but mine turned too liquidy 😭 and the butter didn’t separate…… I’m so sad 😞

[bhawalsharma]

what 40 sec, even i try 30min, fir bhi butter ni bnta why

[pinkichauhan]

Mam this is makkhan
For
Krishna ji...😢