How to make Makhan (White Butter) | #BackToBasics | Sanjeev Kapoor Khazana

Learn how to make white butter from scratch at home! MAKHAN Ingredients 1 litre full fat milk 2 tbsps yogurt 8-10 ice cubes Method 1. Bring milk to a boil in a deep non-stick pan. Switch the heat off and allow the milk to cool completely. 2. Gently strain the cream that floats on top of the cooled milk and put into an air tight container. Cover and freeze. 3. Repeat the same process for 15-20 days, freezing the cream after every day. 4. Remove the frozen cream out and keep in the refrigerator till it thaws completely. 5. Put the thawed cream into a large bowl, add 2 tbsps yogurt, mix, cover and set aside for 6-8 hours. 6. Transfer the prepared mixture into a large bowl, add 3 cups ice-cold water and ice cubes and churn the mixture with an electric hand blender. 7. Once the fat starts to float on top, gently collect it and form medium sized balls. 8. Place the makhana balls into a bowl of water, wash them once and transfer them in a bowl and ser