Makhan | Venna | Cultured Butter
There's nothing quite like the smooth and delicious taste of Homemade Makhan that we all adore!
Why not try slathering your freshly made parathas or bread with some delicious homemade butter? It's so rich and flavorful, you won't be able to resist!
You can enjoy this dish with some hot rice, avaakaya, and mudda-pappu, Andhra-style! Yum!
Ingredients
1 quart of good-quality heavy cream at room temperature, ideally.
3 tbsp plain yogurt
Directions
Pour the heavy cream into a saucepan. Heat it until it is slightly warm - 100°F.
Take off the stove and mix in the plain yogurt. Cover the saucepan with a lid and wrap it with a towel.
Place this wrapped dish in an oven with the light on. Let it sit for 12 hours or overnight.
Then, place the covered saucepan in the fridge and let it cool for 3-4 hours.
Churn in a stand mixer using a whisk attachment.
Whisk on medium-high until it looks like whipped cream.
Cover and whisk on medium-low until the butter solids and buttermilk form.
Whisk on low until most of the butter is on the whisk attachment.
Drain the butter and buttermilk - reserving the buttermilk for your use.
Place the butter in an empty bowl and add 2 cups of ice-cold water over it. Use the back of a spatula to press the butter to the side of the bowl.
Drain, discarding all liquid, and repeat this step until the water runs clear. You may have to wash it 4-6 times.
When the water is finally clear, strain the butter into a colander lined with cheesecloth. Pat dry any excess water and wrap with wax paper.
Store in the fridge for up to a month. Enjoy!
