HOMEMADE WHITE BUTTER RECIPE/ LONI RECIPE

Aug 18, 2022
By Mary Anthony
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HOMEMADE MAKHAN RECIPE/ WHITE BUTTER /LONI RECIPE / BENNE RECIPE

BY SHWETA GALINDE

Lord Krishna is lovingly portrayed as a naughty child who stole butter and curd from pans and pots because he was so fond of these food products.

Janmashtmi is a Hindu festival that celebrates the birth of Lord Krishna. It is also called Krishna Janmashtmi or the Gokulashtmi. On Janmashtmi, people fast, sing devotional songs, and worship Lord Krishna. When they break their fast, they distribute and share sweets and food with each other. Makhan (butter) and other dairy products are a popular food served on Janamashtmi, as they are believed to be Lord Krishna’s favourite.

Homemade butter has many health benefits, even in the modern diet.

Homemade butter is a source of fats that are healthier than commercially-available butters.White butter , contains healthy calories which are essential for weight loss and a healthy body. White butter contains lecithin, a substance which enables the assimilation of fats in our body. White butter contains saturated fats which retain immune boosting essentials like calcium, phosphorus and vitamins A and D.

INGREDIENTS

Malai – 2 cups collected from full fat milk

METHOD

Collect malai from the boiled and normal temperature full fat milk .Refrigerate the milk .to get a thick layer .

Collect the malai in the airtight container and store it in fridge not in freezer.

Remove the malai from fridge 1 hr before and bring it to room temperature.

Add malai to the mixing bowl and whisk it nicely with the help of whisker, make sure to whisk it in one direction or you can also use hand blender for 2 to 3 mins instead of whisker.

After 5 – 6 minutes of continuous whisk, the butter milk and butter will get separated. butter or makhan will become grainy and starts to form a lump.

Add chilled water and give a mix , the makhan will start floating .

Collect makhan from it with the help of a spoon and transfer it to a container or you can collect makhan with your hands by squeezing all the buttermilk or directly strain it in a strainer.

Makhan is ready to serve, top it over sweet rotis or paratha or dals or bread or makki roti,or sarso saag or pav bhaji.

METHOD 2 – While collecting the malai , take a glass bowl with little curd ,now start collecting the malai in the same bowl. After a week , remove and keep the bowl out for overnight .Next day add chilled water and proceed with the above process of separating the malai .

Making butter from Curd, – Make curd from full cream boiled milk. Allow it to return to room temperature. Whip with a hand or electric whisk until buttermilk begins to separate and you see butter as soft, fluffy lumps. The resulting buttermilk from this method is Mattha or Chaach, a popular drink in India.

MAKHAN MISHRI – add mishri into the makhan and mix well . your makhan misri is ready

You can keep this as an offering to the deity and then distribute among the devotees, friends and family.

NOTES

Boil full fat milk for collecting malai as full fat milk gives more malai and fat content in malai is very important to turn it into a butter.
We can also use mixie .
Don’t collect malai for more than a week , it will no longer remain fresh and if you keep collecting for more days it will start smelling bad and makhan will become bitter-sour.
Always store the malai in refrigerator not in the freezer.
Don’t over whisk the makhan otherwise it will start to split.
Use chilled water in the makhan or use normal water with ice cubes.
Finish the butter in 2 or 3 days .
White butter can also be made out of fresh cream which you can buy from the market.