How to Make Makkhan (Butter)

To make butter at home, you could buy cream. Or scoop off the cream from boiled milk everyday until you get about a cup or two of cream. The cream could be stored in the refrigerator.
Put the cream in a mixie, add the juice of a whole lemon, whip.
When a smooth lump is formed, add some chilled water. Whip sparingly.
The butter will form a solid lump and water will separate.
Drain water, take lump in a wide bowl.
Turn with moist hands, washing with chilled water 2-3 times.
Drain out all the excess water.
The butter is ready to use - either as is, or salted with a few pinches salt.
Making Cream Curd:
Add 1 tsp of curd to the collected cream (procured as in introduction).
Set aside in a warm dark place of 5-6 hour, overnight or till set.
Whip with an egg beater, hand whipper or electric whipper.
When the water begins to separate, add 1/2 litre chilled water, whip again.
The butter will form lumps. Collect by hand and form a ball.
Drain the water and keep aside. This water will be like buttermilk.
Now wash the butter as in method 1, and continue as above.
Note: Butter got by this method may start souring after 4-5 days. So, make little at a time and use up within 3-4 days.

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