The homemade white butter or makhan is really addicting and irresistible. Serve it on a toast, freshly baked bread, parathas or naan. Flavor with salt or honey if needed.
Pour the whipping cream in a big bowl.
Once you start beating you will see different stages. 1st the whipped cream, then it will start to curdle.
The final stage is when the liquid can be seen. Now this liquid is the buttermilk.
Pour the whipping cream into the jar of the food processor. Turn it on and let it run till the solid separates.
Store the butter in an airtight container in the refrigerator for up to a week.
My mom adds a tablespoon of yogurt, gives it a mix, and keeps it at room temperature for about 24 hours to ferment and to achieve a sour taste.
It can be used to make chaas | Indian style flavored very refreshing buttermilk.