Homemade Makkhan (Venna): A Traditional Indian Butter
10 hours 15 minutes
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About Homemade Makkhan (Venna): A Traditional Indian Butter
Celebrate Janmashtami with the most divine Makkhan (Venna)! This homemade butter, traditionally offered to Lord Krishna, is surprisingly easy to make with this authentic recipe.Transform ordinary cream into rich, flavorful butter with our simple step-by-step guide. Learn the secrets to culturing, churning, and separating the golden goodness for a truly unforgettable taste.Experience the joy of making this sacred offering from scratch – a taste of tradition that's perfect for honoring Lord Krishna.
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Recipe Time & More
Prep10 hours
Cook15 minutes
Total10 hours 15 minutes
Ingredients
Milk and Cream
Culturing Agents
- 2 tsp Plain Curd yogurt
- 1 cup Milk warm, whole
Chilling and Churning
- 10 Ice Cubes
Instructions
- In a large pot, bring the whole milk to a boil over medium heat. Reduce the heat to low and simmer for a few minutes. This gentle simmering helps to evaporate some water and concentrate the milk's flavor.
- Let the boiled milk cool to room temperature, then refrigerate it for 24 hours. This allows the cream to rise to the top.
- Carefully skim the cream layer from the top of the milk and store it in a separate container in the refrigerator. Repeat this process for 4-5 days, collecting the cream each day. The accumulated cream will be used to make the butter.
- On the fifth day, combine the collected cream with 1 cup of warm whole milk and the plain curd (yogurt). Mix well. This mixture is now set to ferment and develop its characteristic tangy flavor.
- Cover the mixture and let it ferment at room temperature for approximately 10 hours, or until slightly thickened. The fermentation process is crucial for developing the butter's flavor and texture.
- After fermentation, vigorously churn the mixture using a whisk, blender, or traditional churn. Churning agitates the cream, causing the fat molecules to separate from the liquid and form butter.
- Add the ice cubes to the churned mixture and continue churning. The cold temperature helps solidify the butter and makes it easier to separate from the buttermilk.
- Once the butter has separated completely, drain off the buttermilk (which can be saved for other uses). Transfer the butter to a bowl of cool water. Gently knead the butter in the water to remove any remaining buttermilk. This washing process helps improve the butter's texture and shelf life.
- Shape the fresh Makkhan (Venna) as desired and offer it as Naivedhyam to Lord Krishna. Enjoy the taste of homemade butter!
Recipe Notes
Good To Know
- The craft used in this recipe is prepared at home.
Expert Tips
- For a richer flavor, consider using freshly prepared craft ingredients whenever possible.
- Adjust the quantity of the craft ingredient to your liking, depending on how intense you want the flavor to be.
- Experiment with different types of craft ingredients to create unique variations of this recipe.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 37kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 7mgSodium: 25mgPotassium: 92mgSugar: 3gVitamin A: 99IUCalcium: 76mg
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4 Comments
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This looks incredible! I need to try it.
I’m eager to make this recipe!
Just love it. Do you know if ghee can be made by curd? If yes please let me also know.
This is so tempting! Can’t wait to cook it.