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IngredientsPairingsCookbook
← Milk journey
🥛 → 🧈

Milk → butter (makhan)

Churn cream until it splits.

Skim the top layer off milk/curd for a few days → whip in a stand mixer → butter and buttermilk part ways.

Time~20 min
YieldVaries
DifficultyEasy
SkillTodo •

The idea

1

Collect cream 🥛

Skim the top layer off boiled milk into a jar; keep in fridge for 3–7 days.

2

Churn or whip 🌀

Stand mixer whisk on high, or blend with a splash of cold water. 5–10 min.

3

Wait for the split 🧈

You'll see it: butter clumps to one side, buttermilk pools out.

4

Rinse with cold water 🚿

Rinses out residual buttermilk → butter that keeps longer.

Next steps

🫙
Butter → Ghee
Simmer the butter, foam it, brown the solids.
→
🥛
Buttermilk (chaas)
Season with cumin, ginger, salt, curry leaves.
soon

This one is on my learning list — I'll flesh it out after I cook it.