Makkhan- Loni, Cultured butter, white butter, recipe
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- čas přidán 24. 04. 2020
- Easy, simple authentic, traditional recipe to make a classic Indian recipe for cultured butter. Just like the grandma or moms make it in India. Pure ingredients and amazing results.
You will love it :)
If you are like me, living away from India and miss the taste of safed makhhan, this video is for you. You can get the ingredients anywhere, so make it and enjoy it any time with your makki ki roti, Thaliepeeth or Pithale Bhakri
Follow me on : / saffrontouch
Facebook: / anagodbole
Twitter: anaghagodbole
Blog: www.thesaffrontouch.com
Loved your recipe. I have been in US for 15 years and never tried this. Have been missing Loni for so long. Thanks much for sharing accurate recipe. I live in cold Colorado. We used instant pot for 8 hours in Yogurt mode, then let it sit for rest of the day. It turned out exact same like we have in India. Thank you anagha. You are the best.
Thank you so much for trying and sharing your feedback, I know how much I used to miss it and it makes me happy that now you can enjoy it here. Great tip on Instapot
Oh my God I clik your video to check how Madhuri dixet making Makhan 😍. And yes lots of duas for u I Will try this recepie soon. Thanks
Shukriya Naeema, dua sabse jaruri hain
Thanks a lot. I searched for this recipe at so many places, finally I found it here. Loved it.
So many people have made this and shared with me. Thank you for trying
Ohh wow thanks for sharing this.
Hi Anagha , thank thank you so much for sharing such a wonderful recipe. makhaan came out perfectly fine.❤
Hi Anagha, Thanks for the recipe. Loni and taak turned out great.
Thank you for this recipe! I really was missing “Loni” in USA and this definitely tastes like loni made by mom👍
Excellent information and video
Mam..i just love ur personality! ❤️You are very pleasing and i really admire u a lot since i saw ur 1st episode in masterchef..keep cooking , smiling and inspiring:-)😀
your fan from maharashtra 🤗
Thank you for the grate recipe nice explanation
Well explained Bhavna daughter, Almighty's Blessings 🙌
Much love❤️. Thanks
Thank you :)
This is genius..love from Sydney Australia 🙏🦘
Thanks for video ......congrats Aangha
Just wow. Makhhan came out so nicely. I’ll definitely try n let you know for sure. Main yaha jab bhi ghr pe masala dosa bnati hu tab ye white butter hamesha miss krti hu. Pr shayad ab miss nhi krna padega. Thnx to you ❤️
Such a happy note this is, really appreciate the feedback
7:30 wow😍 लोणी
Awesome recipe Anagha👍🏼I tried first time and got makkhan actual safed makkhan😊
Deepti Kumar thank you for trying and so glad you liked it. And do check out my work on Instagram @saffrontouch
I am soooo glad your back. I don’t know if u remember me but I am the kid called Samin. U talked to me in ur Mexico video. I am now 13 and I am from Bangladesh! But I can Hindi thx to Bollywood movies. But your food looks soo good!
Ripic Playz of course I remember you :) glad to know you understand Hindi
You were my favourite contestant of MasterChef India season 5
Awesome Anagha😍👌👌
Sweta Sinha thank you
Thank you so much for sharing this recipe. It worked perfectly as you advised. I boiled the heavy whipping cream and after it was lukewarm I added my homemade curd to it and kept it in the oven for 24 hours with the oven light on. I made the butter the next day with the help of blender just as you demonstrated. I also rinsed the butter with cold water in order to remove the tartness. However, it’s still slightly tart. Any pointers on how to remove the tartness?Otherwise the butter came out just fine and it was also floating in water since it was light
I loved this idea Anagha. Definitely going to try. I’d been wondering how I could make loni here. What a fab idea 👌🏽
Thank you 😊. I hope you tried it and hope it worked for you
Interesting. How do you check for sourness,btw?
We are accustom of eating slightly sour butter, which enhances taste and flavor of butter. It is like regular and sour dough bread, which is much more tasty. For this demonstration I
will keep you in my Dua that you stay healthy and keep sharing your video. In country side of Punjab, when lady is too beautiful, she is complimented as MAKHANO, Makhan de pedeyo. God has blessed you with a personality. So, it is all MAKKHAN and MAKHANO.
Raj
Why call yogurt cream?
Good
U are my fav...😍😍😍😘
Thank you
@@Saffrontouch Anagha mam..thanks for ur reply..lots of love..😇
Hello Anagha, I tried and got the Makkhan per your instructions. But the loni was very soft and light weight. It didn’t feel like the thick loni we get in India.
Where I live, the whipping cream available is only 30% fat. Will that work in this recipe because it doesn't work in the normal recipe where we whisk the cream in the stand mixer or food processor? The cream just does not turn into butter, so I am wondering if the cream available here will work for this recipe. thank you.
Thank you so much for the detailed recipe! I tried and got yellow colored butter ... any particular reason why? Also can you share the brand of cream you used.. i live in Chicago will try to get it😊
It’s because mostly it is cow milk. Cow milk yields yellow cream. And hence the cow ghee is also yellow.
Can you make makhan from sour cream directly?
Great video. You resemble Madhuri Dixit. Please bring more videos with Maharashtrian recipes.
Priya G you made my day. Thank you so much
I second that
You were my favourite contestant in master chef...👍🏻👏🏻👌🏻
Hetvi Sol awww thank you
120F good for east coast winter too or we go high? As for yogurt, in winter I use 6 second rule( dip finger n can keep up to 6 seconds) which in winter the milk is actually pretty hot given the cold weather Or can we use yogurt maker for butter?
Can you make toop/ghee from this loni/makhhan?
Yes you absolutely can. I make it all the time
Anagha my butter turned out perfect and I left it submerged in water and kept it in the fridge.. after a month it got mold and the butter went bad. Also while the butter was in the fridge, I noticed it was hard and needed to be brought to room temperature for use. Is that expected?? Thank you
Hi Chaitali good to know that the butter turned out good. Since it does not have preservatives or salt, it has a short life. Try changing water more often. I change it every 2-3 days. Also, yes, you need to take it out for it to be soft, otherwise like any fat, it will be hard, hope this helps.
Hi Anagha, thank you for the recipe, been a great fan of yours since MasterChef. I tried your recipe however, majha dahi ghatta nahi lagla ani loni yayla pan khup beat karayla lagla, and finally jevha loni kadhla tevha it had a yellowish tinge. What do you think might have gone wrong? I live in Virginia and I kept the virzan in the oven with the light on. Please advise.
Thank you Sayali. Dahi can or can not be Ghatta, depends on how fatty the cream was and how well the Dahi is set. Also, I have noticed that if you dont let it get Amba, it takes time for the loni to float
Hey Anagha, omg I have been desperately searching for an authentic recipe for makhan and finally came across yours. So I have a question, because the way you put yogurt in the cream as jaman that's how I make yogurt so putting yogurt in the cream won't that thicken the cream and make it into yogurt? Also I have insta pot so if I were to keep it in the insta pot how long do I need to keep it in hot water in the instapot for? Also did you leave the cream after adding jamin for exactly 24 hours? Lastly what percent cream did you use? Is it 35%?
So glad you are here, I know how it feels to miss Loni and find it :). Yes, the cream sets like dahi and that makes for the best makhhan. I did keep it for 24 hours in summer. It needs that to set and make it a touch sour. I would think the yogurt setting on IP should work to set it and then leave it on the counter for it to get sour. I think in the cream the fat is 35%
@@Saffrontouch thanks girl! You're awesome. I will definitely try this and let you know how it goes 😉. Btw I loved you on Master chef!
Why you have to put yogurt in it? Can’t you just directly put whipping cream in blender ?
This is how it’s made traditionally at home and many homes in Maharashtra. It’s cultured butter, which is why culture( yogurt) is added.
You have beautiful smile..
Ankit Khatri thank you :)
U we’re not my favorite but I like this recipe 👌
As long as you find the recipe useful :) I am happy
Hi ma'am
We tried to find the PRODUCERS HEAVY WHIPPING CREAM but we didn't find it
So what else we can use??
At Costco
Store this in an airtight container, not in water. It will last longer. Storing it in water is asking for bacteria and mold.
Actually this is a age old technique, you change the water frequently and it keeps it fresh, same technique used for mozzarella cheese :)
We don't this cream here show us recipes where ingredients are easily available otherwise it's waste of time
ladakiyan butter sirf apne pehela time sex wale ko khilana !
ladakiyan pehela time sex wale ko makkam lagana padta hay maska lagana padta hay
ladakiyan pehela time sex wale ko maska air makkan lagana padta hay
saum j kya ?