Makkhan on chaaas...
It was already 2 hours and now both me and my cook were sitting tired on the table deciding what to do next. We had been trying so many things in last few days to get makkhan from chaach. Some one told us, refrigerate the curd before churning it and there we went, kept the dahi overnight in the fridge to get the butter.. no result. Some one said, ufff don’t keep the curd but the buttermilk post churning so that all the butter will freeze and consolidate. And then there was another batch of dahi, another churning and refrigerating. No butter again! There were experiments with putting Ice in it, then various timings in mixer or various densities of buttermilk with NO BUTTER!!! Then some one voiced the right way was not to use mixer, but the wooden churner. That was also bought from the market.. and here we were taking turns to churn the curd to get some butter. And here we were with hands hurting from all the churning and buttermilk with no traces of butter in it at all… We just