This one is pretty close to my heart and it has its roots from the Indian Epic Mahabharata. Makhan/Butter is supposed to be one of Lord Krishna's favorite food. The best thing about makhan/butter is that one can be used in appetizers, entrees and desserts. The process involved in making butter is a bit tiring but trust me its worth it. I am going to explain two different processes involved in making Makhan/butter, both of the processes are almost same only different ingredients are involved. The first one is the ancient way of making makhan/butter.
The key ingredients you require are patience and commitment and rest everything you can get from the market or online.
Malai/heavy cream - 1 liter
Curd/dahi - 1 kg
iced water - 150 ml
Blender - (optional)
Take a clay pot and add Malai/heavy cream to the pot and then use the wooden churner to churn the malai/heavy cream.
Keep churning the malai/heavy cream till the milk solids (butter) are separated from the buttermilk.
Keep adding the iced water slowly so that the milk solids/butter are not mixed with the buttermilk.
Once the butter is separated take it out and set it in a clay pot or any ceramic pot
You can use the blender for the same process but I would recommend to use it the natural way.
Repeat the same process with curd/dahi and slowly keep churning the curd/dahi till you separate the butter from the buttermilk.
Adding iced water helps in speeding up the process but check the quantity of the water every time as flooding it with iced water could ruin the entire process and the dish.
Set the butter in the clay pot.
Do try and leave your comments and feel free to add anything you like.