By Deepali Verma
January 6, 2024
Homemade White Butter, also called Safed Makhan, is an easy and delicious way to show off your cooking abilities. Indulge in the luscious and acidic flavours of cultured cream in every spread.
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1 quart (946 ml) of heavy whipping cream 2 tbsp of yogurt with live active cultures (as a starter culture)
Whisk together the sour cream and yoghurt in a spotless ceramic or glass bowl. The cream needs 12 to 24 hours to ferment, so stir gently, cover with plastic wrap, and set aside at room temperature.
Put the cultured cream in a stand mixer after it has cooled. Continue whipping on medium speed until whipped cream develops, then stop and let it over-whip until butterfat and buttermilk separate. Once the butter has completely solidified, stop mixing.
Knead the butter carefully to remove any residual buttermilk as you rinse it under cold running water. Taking this extra step makes the butter last longer.
To make the cultured butter firmer and keep it for longer, refrigerate it. Refrigeration extends the shelf life of Safed Makhan by several weeks.
Make your own White Butter and use it in all your favourite dishes or spread it on hot parathas or toast. Having made this delicious treat from home, you should enjoy it very much.