Veg Recipes of India

how to make butter at home, homemade white butter or makhan recipe

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Homemade Butter Recipe - How to make White Butter - Makhan at Home, Butter Recipe
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How to make butter at home – Pure butter without any additives, coloring agents or preservatives in it. Many north indian families make butter at home and it taste better than the butter you get outside.

I know making butter at home sounds cumbersome. But trust me it is not. Making butter at home is very simple and does not take much of your time. Thanks to electronic mixers or food processors:-)

I make butter from the malai or cream that we get from whole milk. This is how i make the butter or makhan (as we call it in India) at home. I learnt this from my mom and mom-in-law. Back home, butter is served with parathas like Paneer paratha, Gobi Paratha or Aloo Paratha. In fact it can be served with almost all kind of stuffed parathas. In punjab butter is liberally used while serving the famous combo of Makki di roti with Sarson ka saag.

Some people also make butter from curd, but I have always made both butter and ghee (clarified butter) from whole milk cream.

butter recipe

Simple Steps for making White Butter at home:

1. To make butter at home you need 2 or 3 cups of cream. You can buy ready made full cream from the grocery store. Or else you can use cream from the milk that you use everyday. However, this fresh cream or malai from the milk has to be collected everyday for 10-15 days. You could also collect it for a month.

Remember to store this collected cream in the freezer. This cream is collected everyday and stored in a container in the freezer.

After you have collected 2 or 3 cups of cream, then you can easily convert it into butter. Defrost the cream. You can defrost it in microwave or keep it out till it comes to room temperature.

malai cream for butter recipe

2. In a mixer jar, or in a food processor add the cream. Add 1/2 to 1 cup of water. Turn on the mixer or food processor.

malai cream in food processor for butter

3. Initially, the cream will begun to smoothen and you will get smooth whipped cream. Continue the mixer, until you see buttermilk and the thick butter getting separated. You will see lumps of butter floating in the buttermilk or whey as I call it.

butter floating in whey buttermilk

4. The beautiful homemade white butter is ready. With a spoon or spatula collect the white butter in an air-tight container and store the butter in the refrigerator.

butter recipe

5. You could also strain the butter from the buttermilk through a fine strainer. Some people use hands to completely squeeze out the buttermilk from the butter and then store it. I do not press or squeeze the butter with hands as I find that too untidy. Keep the butter in the refrigerator.

removed homemade butter

As a variation, you could also add salt or pepper powder to the butter and mix it well with the butter. I just prefer to store the butter unsalted in the refrigerator.

This white butter also called Makhan in India can be used on Breads, Rotis, Parathas, Sandwiches.

This Butter can also be used in making biscuits and cakes. If you are not on any calorie control diet, then you can also use the butter in dals, vegetables etc. You could also use this fresh butter to make ghee (clarified butter) at home.

I often use this freshly made butter to make Paneer Butter Masala, Dal Makhani, Rajma Masala, Paneer Makhani, Paneer makhanwala, Veg Makhanwala, Paneer tikka masala, Kadai Paneer, Tawa Paneer Masala and Pav Bhaji.

And yes….. i also apply the makhan on bread just to get the simple bliss of having bread butter with tea or coffee. My most simple and beautiful breakfast.

home made butter or makhan recipe

The only trouble after making butter at home are the greasy mixer or food processors jars and spoons and spatula. especially if you wash your own dishes and utensils. But nevertheless you get the joy of making fresh butter at home and cleaning the dishes look very small as compared to this joy…… 🙂

More How to Recipes:
1. How to make Paneer
2. How to make Curd or Dahi
3. Method to make Garam Masala
4. Method to make Pav Bhaji Masala
5. Method to make Sambar Powder Masala

homemade  makhan or white butter recipe below:

how to make butter at home

how to make butter at home (white butter or makhan recipe)

do it yourself method to make butter at home. 

print
course side dish
cuisine indian
prep time 20 minutes
total time 20 minutes
servings 1 block of butter
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 or 3 cups of fresh cream/malai (You can buy ready made full cream from the grocery store. Or else you can use cream from the milk that you use everyday)
  • ½ to 1 cup of water
  • salt or pepper powder (optional)

how to make recipe

  1. If you are collecting fresh cream or malai at home from milk then store this collected cream in the freezer. This cream is collected everyday and stored in a container in the freezer.
  2. After you have collected 2 or 3 cups of cream, then you can easily convert it into butter. Defrost the cream. You can defrost it in microwave or keep it out till it comes to room temperature.
  3. In a mixer jar, or in a food processor add the cream. Add 1/2 to 1 cup of water. Turn on the mixer or food processor.
  4. Initially, the cream will begun to smoothen and you will get smooth whipped cream. Continue the mixer, until you see buttermilk and the thick butter getting separated. You will see lumps of butter floating in the buttermilk or whey as I call it.
  5. Homemade white butter is ready. With a spoon or spatula collect the white butter in an air-tight container and store the butter in the refrigerator.
  6. You could also strain the butter from the buttermilk through a fine strainer. Some people use hands to completely squeeze out the buttermilk from the butter and then store it. I do not press or squeeze the butter with hands as I find that too untidy. Keep the butter in the refrigerator.
  7. As a variation, you could also add salt or pepper powder to the butter and mix it well with the butter. I just prefer to store the butter unsalted in the refrigerator.




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{ 135 Responses }

  1. Hi… is the wet blade grinder useful for this task? Or will I have to buy a specific blade for making butter?

  2. Hai ….from my experience….there is an easy way to remove water from home made. butter. Just keep it in refrigerator ( not freezer) for a few minutes . After it becomes a bit hard, tilt the bowl and water will flow out.

  3. Who is using full fat milk he can collect cream (Sai) from that milk and keep in refrigerator adding one spoon of curd in it so that taste and quality not disturbs. After 10 to 15 days depending upon quantity of cream you can blend it in food processor with plastic blade. You have to add some ice or cold water while churning so that Makhan solids become separated easily. After removing Makhan you can freeze it max 2-3 days After that you have to heat it in the Kadhai till the Color changes to slightly red. Then remove from the gas and add one leaf of pan or 2to3 loung in it.

  4. ही अमित
    व्हाट्स थे दिफर्न्स बेटविन अमूल बटर अँड ठिस होमेमेद बटर?

    • amul butter is salted and has preservatives, additives in it. the homemade butter is not salted and without preservatives. moreover it more soft than amul butter.

  5. Hi just came across this recipe. Thanks for the detailed post. I somehow unknowingly kept the collected cream from milk in my refrigerator department rather than keeping in freezer. It’s been around six days since I collected the cream from milk. So now will I be able to use the cream or is it spoilt and of no use now? Kindly. Help… Thanks in advance

  7. I tried to make ghee out the malai that was churned in the mixi. It turned out to be like lassie inspite of using the mixi long time. So I.put the whole lssi thing in Kadai. It turned out to be like khava and not ghee, not sure what is wrong. Kindly suggest.

    • Peace, when you blend always use the whipper blade. if you use the dry grinding or wet grinding blade the malai/cream will not turn into butter. the butter was not formed and hence after heating it ghee could not be made.

  8. Hi Dassana,

    Hope you are doing well. I have lost my whipping blade. If I plan to buy something new, I need a hand blender or mixer for churning butter? If I buy a mixer, can it be used for making bread too?

    • bhavana, hand blender will be difficult and take a lot of time. better to buy a mixer. you can even buy a stand mixer. i have a kitchen aid stand mixer and i use it to make chapati dough as well as bread dough. even butter can be made in it using the whisk attachment. you can buy even other stand mixers by reading reviews online.

  9. Hi .while i was boiling milk ,it got slightly burnt.now its cream also has burnt odor .can i make butter from this cream or it will also smell bad?

  10. Can i make butter from curd and what is the recipe to make it. With malai it didn’t turned out correct. Kindly help

    • huzefa, you can make butter from curd. here you will need to whip the curd in a blender or mixer with some water, till you see butter floating on top. add water as required. water can be at room temp or cold. make sure the curd is chilled before you blend.

  11. Hi
    Today I tried and make butter,but it not thick.looks like creamy, I blend it with my mixies juice jar, I keep the frozen cream out with one day, please tell me if any suggestions?
    Please tell me the uses of butter milk?

    • looks like the butter has not got churned. when using a mixer jar, always use the whipped blade. its a flat blade only meant for whipping cream or butter. if you use the dry grinding or wet grinding blade, no butter will get churned. the frozen cream can be kept outside for a day or for some hours.

  12. I tried and could make the makhan successfully. However it is not white. How does one get that.

  13. you said white butter but it turned out yellow. i like yellow butter which milk you had used for it. is it cow’s milk? please suggest i always make butter at home it’s always white butter.

    • butter when heated turns into ghee. did your mixer or grinder get heated up too much while blending. if actually some of the butter has turned into ghee, then what you can do is pour everything in a heavy kadai. then heat it on a lowest flame. some of the butter will melt and slowly turn into ghee. then strain and use the ghee.

  17. Hi.. my mil mixes a spoon of curd too with the cream and keeps it fr 5-6 hours before churning it. I guess she does it for extracting butter milk..

  18. Hii there. I have one question. I stay away from home and have limited sources. I do not have a blender. I have a normal mixer grinder with just one blade type. Is it ok to use that?

    • the normal mixer grinder with one blade will be a multipurpose wet grinding & dry grinding blade. avoid using. as you will keep on mixing and the cream won’t turn to butter. if you have a hand held electronic beater, then you can use that.

  19. Have been blending the milk cream(cow’s milk) for more than half an hour & mixer heating up tremendously but butter not forming-what to do?????

    • which blade you used while blending cream. the whipper blade needs to be used. if not the blade, then this issue could also be due to the quality of cream.

  20. Hi
    I tried making butter but every time I did d butter didn’t come.it was v smooth like a batter. Can U pls tell where I went wrong? Did I ever churn d cream..
    Waiting for d reply

    • when churning or blending, you have to do it a high speed till you see the butter separating from the cream. first the malai will become smooth, but you have to continue further till butter can be seen. it also depends on the quality of malai/cream.

  21. Can we store butter in fridge ,as it tastes bitter the next day,after storing in the fridge also…

  23. Hi,
    I am a very regular reader of your site..
    I have a quick question,
    I have 300ml of thickened cream lying in my fridge.
    can I use that to make this white butter?
    is white butter same as LONI?
    or is it just same like Amul butter which is yellow in color?
    I am a bit confused, as Loni is different from butter which we spread on bread slices..

    • amruta, you can use the cream which you have to make butter. amul butter is different from loni. loni is white butter. you can make butter from this cream.

  24. Hi D,

    As a single man forced into the kitchen I had nowhere to go but the internet and look up recipes. I came across your blog and started following it… and what a relief it was. I like how precise you are and reasoning behind using certain ingredients or methods when cooking. My aunts always praise my cooking (haven’t told them the secret though) and both mom and dad love the food too. You’ve made my life in the kitchen much easier… bless you and thank you 🙂

    • welcome girish. thanks a lot for your best wishes as well as for this positive feedback. knowing that the recipes are helping people in cooking good food at home, motivate us to keep on sharing more recipes. wish you all the best in your cooking journey.

  25. I used the grinder in my mixie for this. Alternately I used the chopper. I couldn’t make it. Pls tell about the time taken – roughly how long does it take before butter separates from the cream. Really need help 🙂

    • for blending, always use the whipper blade. with a chopper blade, it becomes difficult to get the butter. with a whipper blade it does take 8 to 10 minutes on high speed. you can run the blender at intervals also.

  26. Hello Dassana Dee,
    Both me and my husband are your fans. Whenever I try new dishes his quickest query would be if its from your blog… Ha ha… N when I say ‘yes’ he’s the happiest person on the table.
    I have a 1 year old baby…. I wanted to make her home made groundnut chikki. Please make her happy too by posting the recipe… With love and prayers shai

  27. Hi am your fan for your recipes…Am following U a lot….

    One doubt is there any chance I can use mixer for taking the butter. Plz relieve my doubt.
    Thank u

  28. Dear Dassana..
    U have become my mentor.. as i am quite helpless in the kitchen.. n i look for ur recipes n they have always helped me immensely.
    Thanks a tonn

  30. Hi..can we use packaged milk which we get in the market or only fresh cow milk shud be used? Please reply.. Thankyou

  31. Hi Dassana,
    I had a small question, as you mentioned that you store the collected malai in a container in the freezer, should the container be closed with a tight fitted lid as in the case of a tiffin box any steel tiffin box or should the container be covered by a small plate…. why i am asking this is ice crystasl tend to seep inside our steel containers….

    Or should i store the malai for 10 days in a air tight plastic container? which would be better according to you.

    and should i add a bit of yogurt on the first day of collecting malai itself ?? or i should add the yogurt culture the previous night before making the butter…

    and lastly after adding the yogurt if on the last night? should the container be kept overnight in the fridge or outside??

    Please answer these questions as I am not able to get responses to them.
    kirti

    • yes the container has to be closed with a tight fitting lid. i store in a freezer safe plastic box. so i do not get any ice crystals in the box. i would suggest to add the yogurt when defrosting. what i do at times, is that i add the yogurt when defrosting the malai overnight. i keep the container at room temperature and covered.

  32. hello mam,
    everytime I google about any kitchen query I end up here in ur blog only 🙂
    .one stop solution for all
    can we use this butter instead in all the cake recipes where u mentioned oil ???

  33. Its great to have homemade fresh butter at hand and the solution to the problem of having greasy utensils after making butter is to pour hot water over them. The hot water melts the greasiness away. In this way they get cleaned very easily.

    • thanks hina for sharing this handy tip and suggestion. one tip from me is to add vinegar also to the hot water, which helps in getting rid of the grease.

  34. Hi Dassana & Amit,

    I have been taking out the butter for past few weeks. I just have a couple of doubts which no one has answers to.

    1) Why is my butter pure white in colour while i have always eaten yellowish butter.
    2) How to I remove the traces of buttermilk from butter before melting it to make ghee which I use on chapatis.
    3) Any suggestion to improve the quality of the buttermilk.

    • 1. white butter is due to buffalo’s milk and yellow butter is due to cow’s milk.
      2. remove the floating butter with your hands and let the whey drop from the gaps between your fingers.
      3. try culturing the butter. this gives a good buttermilk and a healthy cultured one. just add 1 ladle of curd when you keep the cream to defrost.

      • This is my suggestion _ before heating butter wash it with plenty of water. Do this for 2 to 3 times or till the contents of buttermilk totally remove d. This helps to remove smell & taste of buttermilk.

  35. I have a cow at home and have been collecting cream from the milk for last few days. Last night we kept the frozen cream in kitchen overnight and added some home made curd to it. This morning we tried to make butter by adding water to the cream and spinning it using handy mixer for quite some time but no butter came up att all till the mixi become very hot due to prolonged use… Can you pls guide me what can be the readon and where was I wrong. What to next to get good result… shall v go for old system of wooden Madhani to spin the cream…. pls do reply.

    • next time i would suggest to not add water and just whip the cream directly. if a mixer cannot do this then wooden madhani will also not be able to do. i think that when curd is added, then there is no need to add water. if curd is not added, then some water is added. possibly could be as there would be some fermentation happening due to the friendly bacteria and could be some water is a by product of this reaction. so i think water need not be added when curd is added to milk.

  36. i am from Kerala. I like ur all veg Recipes. I visit ur website every time. I like North Indian food style. Thakn u

  37. Hi,
    Do you add a spoon of curd to the cream that you collect while freezing once in a while?
    when you say cream , is it just the film that forms on top of the milk or is it some thick milks as well?
    Thanks in advance
    Ram

    • when freezing curd is not added. its just the malai that is collected on top of the milk. before making the butter we keep the collected cream overnight at room temperature in the kitchen. this time we add curd and mix very well with the cream. then next day we make butter or ghee from this cultured cream. when making butter we usually don’t use this step of adding curd. but when making ghee we do add curd.

  38. i know this becuase i have made both. both are diff. butter from fresh cream is yellow and butter from yogurt is white. which is makkhan butter that i used to eat in india at my grandma’s farm. what you have above is sweet cream butter ( yellow) and it can be rinsed with cold water to remove the additional buttermilk and therefore there is no need to press with hands. all you need is a good spatula. Mine turned out perfect

    • thanks jan shah for sharing the info. back home we call this butter as makhan. butter can be made both from cream and yogurt. at home we make from cream.

  39. Great site Dassana… Receipes looks amazing. I tried your whole wheat pizza. Kids loved it. Thank you

  40. I visited your website first when i was searching for paneer butter masala recipe. After that became a reguler visitr. I am married to a marwadi family so i am vegetarian now. Whenever i need a veg recipe i always find it on your website. Thanks a lot dassana. My mom-in law does nt whip the malai she directly heat the malai up in our ghee-kadai. It comes out nice. But i will try your recipe too. Love you!

    • thanks rumi for sharing your experience and also for letting me know of this method. we always follow the method as shown here. but i will try the way you have also mentioned.

  41. in winter it is difficult to separate butter from the curd after adding boiling water also.any tip to make it easy . thanks in advance 🙂 🙂

  42. Superb Idea. ‘am collecting the cream and will make the butter once I have collected enough Cream.

  43. I Also Make Butter With The Same Process, But Sometimes Its Very Difficult To Derive Butter Even After Churning. I Have A Cows At My House. We Always Make Our Own Ghee. But It Is Always Few Time In A Month We Don’t Get Butter From Curd Even After Vigorous Churning. Please Advice.

    I Also Want To Know That Once We Get Butter From Curd Is There Any Other Dairy Product We Can Derive From That? If Yes Than Please Advice If It Is Strictly Vegetarian.

    Hare Krishna.

    • you are lucky to have cows at your home 🙂 till now i have not had a problem when churning. do you churn the butter manually? an electric equipment like a mixer or a food processor does the churning faster. if there is lots of butter, then i make ghee from the butter. thats the only product that i make once the butter is obtained. very simple. on a low flame, in a kadai, melt the butter and simmer till you see golden colored ghee on top. keep on stirring at intervals. the bottoms may get browned and have honey comb like solids. then filter the ghee and store in a jar.

  44. Hello from Australia!
    Thank you for creating an exceptional website full of delicious recipes! This is my first time making butter. I followed the instructions and it looks like the pictures with the separation of the buttermilk, though the butter tastes slightly sweet. Is this because I didn’t whip/process for a long enough time, 2-3 mins? I purchased full cream. I will still use it and try again next time, I guess!

  45. hey dassana i am from Goa &i am a big fan of yours i try all your recipes .Love it all.now i tried to make butter but the colour of the butter turned white instead of yellow please help .thanx Dassana

    • the color depends on the type and quality of milk. yellow color is due to cow’s milk and white is due to buffalo’s milk. no need to worry about the color. its fine.

  47. Hi

    When I make makhan I add yoghurt to some cream, and leave it overnight. Next morning just put it in food processor like you do. I feel as though this method imparts a nice flavor which reminds me so much of what I ate back home in india.

  48. Can you please mention the food processor / attachment shown/used by you in the picture for point no. 2. In a mixer jar, or in a food processor add the cream. Add 1/2 to 1 cup of water. Turn on the mixer or food processor.

    I am having a hard time in India to identify the most appropriate appliance to whip the butter/makhan from malai.

    Thanks in advance.

    • in the pics its a food processor with a whipper attachment. but you can also make butter in a mixer or blender. i have made butter both in a food processor and mixer-grinder.

  49. I live in the US. I collected cream for two weeks at home and kept it in the fridge. I added some yogurt to it. My buttermilk which was left tasted bitter. Why is it so?
    Thanks

  50. Can we make fresh cream from malai..I mean cream that can be use for.decorating cakes…if so pls do tell the method as I have lots of freezed malai and we don’t eat butter.
    Pls do reply
    Thnx

    • use chilled malai. in a blender or food processor with whipping blade, add the chilled cream along with icing sugar. beat till the cream gets stiff peaks. them use it for frosting the cake. i have made this way and you will get very good cream for icing.

  51. FYI
    I visit India each year ( from USA) and have been making butter as you described. I have also saved the malai in the freezer and was worried that was not the proper thing to do.

    I use a blender. Has anyone tried an electric wand. Would that work?

    You should add the next step of making ghee from the butter to your presentation. That is also, easy to,do, yuumy and cost effective.

    p.s.
    I do my own cleanup and indeed that is problematic, especially with no hot water.
    I may try boiling some water to use in the cleanup process

    Thank You Again

    • thanks suzanne. i have not tried with electric wand. but i think a blender or food processor is faster. i know i should have added ghee to. but will update it in future. you can just heat the water on a stove top and then clean the jars.

  52. Hi …

    1. Use blender instead of mixer, less messy and more suitable, they have a special round blade for butter churning only.

    2. The color is defined by
    Yellow – for cow’s milk
    White – buffalo’s milk

  54. Hi there,

    Thank you soooo much for this recipe! I tried it this morning, and it came out beautifully! Going to make some brownies with my homemade butter, methinks! I was wondering, how many days would this butter last in the refrigerator?

  55. Namaste Dassana

    I am Robert from Australia. Thank you for your food blog. I am the cook in our house and have much to learn about the vegetarian cusine of South Asia. Your recipes help.
    Butter (makhan) is a beautiful natural food best made at home. So I write to share a makhan making tip I learned from my Dad, who worked as a cheesemaker. An easy way to remove the water from the makhan (and keep the hands clean) is to press a few spoonfulls between two flat pieces of wood (like small bats) over a bowl – flat kitchen spatulars would do for a small quantity. Just keep working the makhan until it glistens.
    Thank you for the care you take in preparing and posting so many inspiring recipes. Thank you also for the effort you make to write in English language. I trust my tip is helpful.
    best wishes,
    Robert

  57. hi, i made it today. but it is in white color. where as urs is in lite yellow? how can i get dat color?

    • hi priya. its the quality of milk that imparts the color. does not matter. when i used to make, sometimes i would get white color and sometimes light yellow.

  58. In te US, I don’t get malai on milk ( the full cream one).. I tried from full cream curd also, but nothing. Then , I used the market cream but it is not as good. Can you tell how to make it out of curd or which milk you use to get malai if you are in the states

    • hi neha. i don’t live in the states. you need to have a full cream or milk or atleast 80% fat cream or milk to get butter. for making out of curd, also you need a full fat curd. you can even use whipping cream to make butter.

      for making butter from curd – add some water just to help the curd blend. blend the curd in a mixer or blender till you see the butter milk separating and the butter also separating. collect the butter in a bowl or container.

  59. Dear Dassana,

    Landed on your page (courtesy: google) as my mum wanted to dish out homemade butter for us. I loved the way you have given the step by step uncomplicated instructions to prepare gharka delicious makkhan in minutes. Gr8 going Dassana!!

    Thank You.

    Regards,
    Shilpa

  60. Dassana,
    A Google search for how to make homemade butter brought me here. Followed your instructions and now i have a katori of beautiful golden homemade ghee in front of me.
    Thank you for the lucid instructions and step by step photos. I found them extremely helpful.

    • thanks pavithra…. its been long i hv made butter or ghee at home…. your comment reminds me i hv some requests to post how to make ghee.
      even when i visit other blogs i find step by step photos very helpful…..

  61. Namaste Dassana !!
    I am ms Shuang from Qingdao, China. my husband is from Mumbai, India, I love Indian food to eat & cook too 😉 . Last month I found your website coincidently & seems really very useful. In china getting milk products like cream,butter,paneer is very troublesome & expensive but thanks to you that now I can make some of em @ home & I tried your butter recipe too with good results but I am still wondering how my butter didn’t get yellow color like your one 🙁 can you please explain ?
    One more request do you know how to make milk powder ? if then can you please upload it to your website ?
    Once again thank you very much & hats off for your appreciable hard work. 🙂
    one day I would like to meet you personally 😉
    till goodbye

    • namaste ms shuang

      my pleasure to know you. it feels good.

      the yellow color is due to the quality of milk. even i don’t get the same yellow color at all times when i make butter at home.

      i do not know how to make milk powder. but i do know how to make evaporated milk. it is called as khoya/mava in india and used in making indian sweets. for the milk powder i will have to check and then may be try at home.

      you can also check out making yogurt and paneer at home on this link, since getting these is so troublesome:

      homemade paneer
      homeade yogurt

  62. hi,
    by using mixie, it didnot turn up well. the cream becomes smooth in texture, i keep on turning mixie, but it does not turn into butter, pls help me, where i went wrong. (i had collected cream at home daily and kept in freezer)

    • just add some warm water to the cream – malai and keep on churning it in the mixie. the butter will separate…. keep on churning churning churning the butter till the whey separates out.

      the cream first softens and becomes smooth but continue to whip it in the mixie and you will get butter. patience and more patience is what one needs even while cooking and preparing butter at home 🙂

      this usually happens in cold temperatures hence we need to add some warm water to the frozen malai. its always better to completely bring down the temperature of the cream to room temperature and then churn it in the mixie.

      • hi, thanks for your reply, will try again.i have a doubt does blade in the mixie makes some difference, what type of blade are u using in your processor?(is it a whipping blade?) can u show me your blade of your food processor used here.
        approximately how much time will it take for soothing cream to turn into butter?
        thanks in advance.

        • blades in the mixie won’t make much difference. or how could the ladies in the past make butter in the matkas without any modern equipments like mixers or food processors.

          i have made butter both in the food processor and in the mixer grinder.
          for the food processor i used a whipping blade.
          for the mixer grinder its the wet grinding blade.

          i had this problem you faced only once in the cold winters of delhi. i was churning the butter on and on and on and on in a mixer grinder and all i could get was soft soft peaks of cream…. no butter in sight.

          i asked my mil about the issue and she told me it usually happens in the cold seasons. she asked me to add some water to the cream and then churn it.

          i did and then i could see the butter getting separated from the cream…..

          the time depends upon the quantity of cream you have added in the food processor or wet grinder. for 2 cups of cream with 1/2 cup water approx 5 minutes would be enough unless the cream is still cold and not at room temperature.

  63. Hey,
    First of all the pictures are mouth-watering! Who would not love home-made butter and the left-over butter-milk(smelling of butter) after the butter has been extracted? I think I might as well try this – this weekend. Thanks!

    I strongly believe that home-made stuff is better than store-bought because of the lack of preservatives. However, I make only ghee at home from store bought butter because I usually don’t have enough cream(malai) to get enough home-made butter that would eventually give out enough home-made ghee.

    But thanks for the idea of using store-bought cream. And also, the idea of storing/accumulating cream from milk everyday in the freezer for one month( that should give me sufficient quantity). and thanks for showing me via pictures that this can be done in a food processor.. Can I use a mixi with similar results?