Safed Makhan (White Butter)
A delicious, unsalted homemade white butter that tastes so good on fresh rotis, parathas, bread, and more!
Ingredients
- 1 8 oz heavy whipping cream
Instructions
- Pour the cream into a chilled deep bowl.
- Whip the cream on low speed for about 3 minutes until it thickens.
- Now, beat it on medium speed for another 8 minutes until it clumps together and forms butter.
- Pour into a dish, preferably with a lid.
- Tilt the dish and drain any residual whey. You get very little.
- Keep refrigerated.
Notes
The butter should last about ten days in the refrigerator if pasteurized. Do a smell test to make sure it has not turned rancid! When I fix the butter from a heavy whipping cream, I melt it into ghee after 4-5 days to keep it safe.
If clotted cream is available at your grocery store, you could whip it up into white butter and then melt it down into ghee.