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Learn how to make makhan at home tradition al Makhan at home using simple steps.
1. Introduction
Makhan, or traditional Indian white butter, is not just a dairy product—it is a piece of Indian heritage. For centuries, makhan has graced Indian households, both as a food staple and a cultural symbol. From temples to kitchens, its presence is deeply embedded in our customs, rituals, and childhood memories.
Makhan’s story begins with the simple act of churning cream from milk. In ancient times, families would use earthen pots and wooden churners (mathni) to prepare fresh butter every morning. Its connection with Lord Krishna, fondly known as ‘Maakhan Chor’, has made it a divine offering and a childhood favorite for generations. These stories reflect the purity and joy associated with homemade makhan.
In today’s fast-paced world dominated by packaged foods and synthetic ingredients, traditional makhan offers a breath of fresh, creamy nostalgia. Unlike processed butter, homemade makhan is free from chemicals and additives. It is made with love, care, and patience—qualities often missing in commercial food.
Making makhan at home reconnects you with natural food habits. It helps preserve the essence of sustainability and traditional practices. Whether you are a homemaker in a village or a professional living in a city, preparing makhan is a fulfilling experience. It brings family members together and encourages mindful eating.
Here are four strong reasons to make makhan at home:
Purity & Health: Homemade makhan contains no preservatives or artificial colors. It retains all nutrients of full-fat cream and supports digestion and immunity.
Cost-Effective: Buying organic butter from the market is expensive. Homemade makhan is budget-friendly and yields better quantity and quality.
Cultural Connection: It bridges the gap between modern life and traditional Indian roots. It reminds us of our elders, rural life, and temple kitchens.
Multiple Uses: From food to skincare to pooja, How to Make Makhan at Home is a multi-utility wonder. It is used in cooking, Ayurveda, rituals, and even in making desi ghee.
Makhan is not just food—it’s an emotion. Its soft, creamy texture melts in the mouth and the heart. It brings back memories of winter breakfasts with parathas, or the laughter of children licking it off their fingers. In spiritual terms, it signifies purity, softness, and nourishment—both physical and emotional.
This blog is your complete guide to making traditional makhan at home. From collecting cream to using the Bilona churning method, you’ll learn everything you need to recreate the magic in your kitchen. So let’s roll up our sleeves and revive the forgotten joy of making makhan
2. Ingredients Required
To make traditional homemade How to Make Makhan at Home (white butter), you need only a few ingredients and tools that are easily available in most Indian homes. The quality of the ingredients you use will directly impact the taste and texture of the makhan. Here’s a detailed list of what you’ll need:
1. Full-Fat Milk or Cream
The base of good How to Make Makhan at Home is full-fat milk. Cow or buffalo milk can be used, but cow milk is preferred for a smoother, lighter makhan. If you want a faster method, you can use fresh cream (malai) collected over several days. Boil the milk, let it cool, and collect the cream (malai) daily.
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Tip: Use milk with at least 6% fat content. Higher the fat, better the butter.
2. Matka or Glass Jar for Collecting Malai
You will need a clean container to collect and store the cream every day. A glass jar or traditional earthen matka works best because it keeps the cream fresh and prevents souring.
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Tip: Store the malai in the refrigerator until you are ready to churn. Collect for 5-7 days for one churning session.
3. Clay Pot or Stainless Steel Vessel for Churning
Once you have enough malai, you’ll need a large vessel to churn it. Traditional homes use a clay pot (handi) because it keeps the contents cool during churning, which helps in forming butter more easily. Stainless steel is a good modern alternative.
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Avoid plastic containers, as they may react with fat at room temperature.
4. Wooden Mathni (Churner) or Electric Blender
For churning, the best tool is a wooden mathni (also known as bilona or medani). It is used to manually churn the cream and separate butter from buttermilk. If you don’t have one, a hand blender or electric mixer with whisk attachment can also be used.
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Traditional Tip: Use slow, circular motions with mathni for a better textured makhan.
5. Cold Water or Ice Water
Once the butter starts forming, you’ll need cold water to help the butter come together. Cold water also helps in separating butter from the buttermilk more cleanly.
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Tip: Always use chilled water while churning during summer to speed up the process.
6. Optional – A Pinch of Salt (for flavor and preservation)
If you wish to store the How to Make Makhan at Home for a few extra days, adding a pinch of rock salt (sendha namak) can act as a natural preservative and enhance taste. However, for making ghee or pooja use, avoid adding salt.
Summary of Ingredients:
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Full-fat cow or buffalo milk / collected cream (malai)
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Matka or glass jar for storage
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Clay pot or stainless steel vessel for churning
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Wooden mathni or electric blender
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Cold water / ice water
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(Optional) Rock salt
3. Step-by-Step Process
Making makhan at home is a joyful and rewarding experience. Below is a detailed, step-by-step process that you can follow to make traditional white butter using cream or full-fat milk at home. Each step comes with explanations, tips, and variations where applicable.
Step 1: Boil the Milk
Start with fresh, full-fat milk—preferably cow milk. Boil the milk thoroughly and let it cool to room temperature. Once it cools, a thick layer of cream (malai) will form on the top.
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Tip: Do not disturb the milk while cooling, as that may affect the formation of the cream layer.
Step 2: Collect the Cream (Malai)
Using a spoon, gently collect the malai layer and transfer it to a clean glass jar or earthen pot. Keep storing this malai for 5 to 7 days in the refrigerator. Each time you boil milk, collect and add the cream to the same jar.
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Storage Tip: Keep the jar covered and refrigerated to prevent spoilage.
Step 3: Let It Reach Room Temperature
When you’re ready to churn, take the stored malai out of the refrigerator and allow it to sit at room temperature for 3–4 hours. This softens the cream and makes churning more effective.
Step 4: Churning the Cream (Mathni Process)
Transfer the malai to a large clay or steel vessel. Add a little cold water or ice water to it. Use a wooden churner (mathni) or an electric hand blender to begin churning.
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Manual Churning: Move the mathni in circular and then reverse circular motions continuously. This can take 10 to 20 minutes.
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Electric Method: Use a slow speed at first, then gradually increase. Within 5–10 minutes, you will see lumps of white butter separating from the liquid.
As you churn, the cream will split into two parts:
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Makhan (Butter) – Soft, fluffy, white masses.
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Chaas (Buttermilk) – Thin, milky liquid left behind.
Step 5: Separate the Butter
Once the butter starts floating on top, collect it gently with clean hands or a wide spoon. Transfer it to a bowl of chilled water. The cold water helps the butter come together and firms it up.
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Repeat washing: Wash the butter 2–3 times with cold water to remove all traces of buttermilk, which helps extend its shelf life.
Step 6: Shape and Store the Butter
Once washed, the butter is ready to use. Shape it into a ball and store it in a clay pot or an airtight glass/stainless-steel container.
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Storage Tip: Keep the container in the fridge if not using immediately. You can also freeze the butter for longer storage.
Step 7: Optional – Add Salt
If you prefer slightly salty butter, you can add a pinch of rock salt to the butter before storing. This step is optional and should be skipped if you’re using the butter for religious rituals or making ghee.
4. Traditional Bilona Method – The Time-Honored Way of Making Ghee
The Traditional Bilona method is an age-old, authentic Indian process of making ghee, deeply rooted in the culture and practices of rural India. This method is cherished for producing the purest, most flavorful, and nutrient-rich ghee, made from hand-churned butter, which in turn is extracted from curd or cream derived from cow’s milk. The Bilona method is not just a technique but an art and tradition passed down through generations, preserving the essence of natural dairy processing without any industrial interference.
What is the Bilona Method?
Bilona refers to the traditional process of churning curd or cream using a wooden churner (called a mathani or bilona chakkī). Unlike modern mechanized methods, this technique is completely manual, slow, and labor-intensive, which ensures that the final ghee retains its authentic taste, aroma, and nutritional value.
In simple terms, the Bilona method involves:
Making fresh curd or collecting cream from boiled milk.
Churning this curd or cream manually using a wooden churner.
Separating the butter (makhan) from the buttermilk (chhaach).
Melting this freshly churned butter slowly to make pure ghee.
Essential Ingredients and Tools for Bilona Method
Cow’s Milk: The foundation of Bilona ghee is fresh, pure cow’s milk, preferably from indigenous breeds known for rich, nutritious milk.
Curd (Dahi) or Cream (Malai): This is obtained by fermenting boiled milk or collecting the cream layer from boiled milk.
Wooden Churner (Mathani/Bilona Chakkī): A traditional wooden churner, often hand-carved, used to churn curd or cream. It plays a crucial role in determining the texture and taste of the butter.
Earthen Pot (Matka): Often used to keep the milk or curd during fermentation and to keep it cool.
Cold Water: Used for washing the freshly churned butter to remove buttermilk traces.
Clean Cloth or Fine Mesh Strainer: For separating the buttermilk from butter.
Step-by-Step Process of the Traditional Bilona Method
Step 1: Preparing the Curd or Collecting Cream
The first step in the Bilona process involves boiling fresh cow’s milk and then allowing it to cool. Once cooled, the milk is left undisturbed for several hours or overnight to form a thick layer of cream (malai) on top. This cream is carefully skimmed off and collected in a clean container.
Alternatively, the boiled milk can be fermented naturally to make curd (dahi). The fermentation process typically takes 6 to 8 hours, depending on the temperature. This curd is the main ingredient used for churning.
Step 2: Bringing the Cream or Curd to Room Temperature
Before churning, it is essential to bring the cream or curd to room temperature (approximately 25–30°C). This temperature is ideal as cold cream does not churn well and hot cream might spoil the butter’s texture.
Step 3: Manual Churning (Mathana)
Now comes the heart of the Bilona method — the manual churning process. The cream or curd is poured into a large earthen or wooden pot. Using the wooden churner (mathani), the curd or cream is churned vigorously but steadily in an up-and-down motion.
During churning:
The thick cream or curd begins to separate.
Butter granules start to form and gather together.
The buttermilk (chhaach) separates and becomes watery.
This process can take anywhere from 20 minutes to over an hour, depending on the quantity and quality of the curd or cream. The slower and steadier the churning, the better the texture of the butter produced.
Step 4: Separating the Butter and Buttermilk
Once the butter lumps separate fully, the churning stops. The butter is carefully scooped out by hand or with a ladle and set aside. The leftover liquid is buttermilk, which can be consumed separately or used in cooking.
Step 5: Washing the Butter
The freshly churned butter contains residual buttermilk, which if not removed, can spoil the ghee. To prevent this, the butter is washed multiple times with cold water. This step removes the remaining buttermilk, resulting in cleaner and longer-lasting butter.
Step 6: Kneading the Butter
After washing, the butter is kneaded by hand or with the churner to make it smooth and remove any water content. This kneading enhances the texture and flavor, making it creamy and soft.
Step 7: Clarifying the Butter into Ghee
The final step is to melt the butter slowly in a heavy-bottomed pan on low heat. The butter melts, separates into liquid fat (ghee) and milk solids. The milk solids settle at the bottom and turn slightly brown, imparting a nutty aroma to the ghee. The clear golden liquid on top is the pure Bilona ghee.
Once the bubbling and crackling stop, and the milk solids begin to brown, the ghee is strained through a fine cloth or mesh strainer into a clean container. The ghee is then cooled and stored in airtight jars.
Why is Bilona Ghee Considered Superior?
Authenticity and Purity: Since Bilona ghee is made using fresh, natural ingredients without any preservatives or chemicals, it is pure and authentic. The manual churning ensures no mechanical damage to the butterfat, preserving all natural benefits.
Rich Taste and Aroma: The slow churning and gentle melting process produce ghee with a unique rich, creamy flavor and a delightful nutty aroma that mass-produced ghee cannot match.
Nutritional Superiority: Bilona ghee retains more fat-soluble vitamins such as A, D, E, and K, along with essential fatty acids and antioxidants due to the traditional slow process. This makes it healthier and more beneficial for the body.
Digestibility: The natural fermentation during curd preparation and slow churning help in breaking down lactose and other milk sugars, making Bilona ghee easier to digest for most people.
Longer Shelf Life: Properly prepared Bilona ghee, free from moisture and buttermilk residues, stays fresh for months without refrigeration.
Ayurvedic Benefits: Ayurveda praises Bilona ghee for balancing the body’s doshas (Vata, Pitta, and Kapha), improving digestion, boosting immunity, and promoting mental clarity and vitality.
Cultural and Spiritual Importance of Bilona Ghee
In India, ghee holds a sacred place in rituals, ceremonies, and religious offerings. Bilona ghee, made by hand with love and care, is often used in temples, yajnas (fire sacrifices), and festivals like Janmashtami (the birthday of Lord Krishna), who is famously associated with butter and ghee.
The traditional process symbolizes patience, dedication, and respect for natural ingredients, which is why many households continue to prefer Bilona ghee over industrially produced versions.
Tips for Making Perfect Bilona Ghee at Home
Use fresh, high-quality cow’s milk from indigenous breeds for the best cream and curd.
Allow the milk to cool naturally before collecting cream or making curd.
Use traditional wooden churners for authentic results.
Maintain cleanliness throughout to avoid contamination.
Ensure thorough washing of butter to remove all buttermilk.
Melt the butter slowly on low flame to avoid burning the ghee.
Store the ghee in airtight containers, preferably glass jars, in a cool, dry place.
Conclusion
Uses of Makhan (Butter)
Makhan, or traditional butter, especially the kind made by the Bilona method, is a versatile dairy product with many uses across food, health, and culture. Its rich flavor, natural composition, and health benefits make it an indispensable ingredient in Indian households and beyond. Below are some of the most important uses of makhan:
1. Culinary Uses
a. Cooking and Frying:
Makhan is widely used for cooking due to its rich flavor and high smoke point compared to other fats. It adds a creamy texture and enhances the taste of various dishes, from simple vegetables to complex curries.
b. Spreading on Bread and Rotis:
Fresh makhan is delicious when spread on warm rotis, parathas, or bread. It adds moisture and richness, making the meal more satisfying.
c. Making Traditional Indian Sweets:
Makhan is a key ingredient in many Indian sweets like peda, barfi, and halwa. It lends a rich, creamy texture that is hard to replicate with other fats.
d. Preparation of Makhan-based Dishes:
Dishes like Makhan Malai (a frothy cream delicacy), Dal Makhani (lentils cooked with butter), and Butter Chicken are popular because makhan adds depth and richness.
e. Enhancing Flavors:
Makhan can be added to dal (lentils), rice, and khichdi to enhance flavor and add smoothness.
2. Medicinal and Health Uses
a. Ayurvedic Benefits:
In Ayurveda, makhan is known for its ability to nourish the body, improve digestion, and balance the doshas (body energies). It is considered sattvic, meaning it promotes purity and calmness in the mind.
b. Source of Healthy Fats:
Makhan contains essential fatty acids and fat-soluble vitamins like A, D, E, and K, which are important for brain health, vision, immune function, and bone strength.
c. Digestive Aid:
Makhan helps in the absorption of nutrients from food and soothes the digestive tract. It is sometimes recommended with warm milk for improving digestion and treating constipation.
d. Energy Booster:
Due to its high caloric content, makhan serves as an excellent energy source, especially for growing children, elderly people, and those recovering from illness.
3. Cultural and Religious Uses
a. Rituals and Offerings:
Makhan is considered sacred and is used extensively in Hindu rituals, pujas, and yajnas (fire ceremonies). It is offered to deities and used to light lamps (diyas) or as prasadam (holy food).
b. Festivals:
During festivals like Janmashtami (celebrating Lord Krishna’s birth), makhan holds special importance as Krishna is fondly known as the “Makhan Chor” (butter thief). Traditional sweets made with makhan are prepared and shared.
c. Symbol of Prosperity:
In many Indian cultures, offering makhan symbolizes prosperity, purity, and goodwill. It is often gifted during weddings and auspicious occasions.
4. Cosmetic and Skin Care Uses
a. Natural Moisturizer:
Makhan has excellent emollient properties and can be applied to dry skin to moisturize and soothe irritation.
b. Healing Minor Burns and Wounds:
Due to its soothing properties, applying makhan to minor burns and cuts can promote faster healing and prevent infection.
c. Lip Balm:
Makhan can be used as a natural lip balm to keep lips soft and prevent chapping.
d. Hair Care:
Some traditional practices involve massaging the scalp with makhan to nourish hair roots, reduce dryness, and promote shine.
5. Other Traditional Uses
a. Making Ghee:
Makhan is the primary raw material for making ghee. Clarifying butter by slow melting removes water and milk solids, resulting in pure ghee, which has a longer shelf life and distinct aroma.
b. Infant Nourishment:
In some Indian households, a small amount of makhan mixed with honey or jaggery is given to infants and toddlers (under supervision) to boost strength and immunity.
c. Preserving Fruits and Vegetables:
In some folk traditions, a thin layer of makhan is applied on cut fruits or vegetables to preserve freshness for a short time.
Summary
Makhan is not just a dairy product but a cultural treasure that touches various aspects of life. Its use in cooking, medicine, rituals, and beauty practices reflects its versatility and importance in traditional Indian lifestyle. Whether as a delicious spread on a warm roti or a sacred offering to the divine, makhan continues to hold a cherished place in hearts and homes.
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