White butter, also known as "makhan" in Hindi or "safed makhan" in some Indian languages, is a traditional dairy product made from churning cream or milk. It is similar to the more familiar yellow butter, but it is made with either raw or cultured cream that has not been salted and is typically not churned as long, resulting in a lighter color and sometimes a softer texture.

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Overview:

• Appearance: White butter is generally pale or white in color due to the lack of carotene (a pigment found in cow's milk).
• Texture: The texture of white butter can vary depending on how it was churned. It is often smooth and creamy, but can also be slightly grainy depending on the method of preparation.
• Taste: The taste of white butter can be described as rich and slightly tangy if it is made from cultured cream or neutral if it is made from sweet cream.
• Preparation: White butter is typically made by churning cream or milk until the fat separates, creating a solid mass that can be worked into butter.

Culinary Uses:

• Spread: Like regular butter, white butter is commonly used as a spread on bread, roti, or paratha.
• Cooking and Baking: It can be used in cooking and baking as a substitute for regular butter, providing richness to dishes.
• Sauces and Gravies: White butter is used in various Indian dishes such as paneer makhani and dal makhani to enhance the flavor and texture.
• Garnish: In some cuisines, a dollop of white butter is used as a garnish on dishes like biryani or soups.

Health and Nutrition:

• Nutritional Content: White butter is a source of healthy fats and vitamins such as Vitamin A, D, E, and K.
• Calories: Like regular butter, white butter is high in calories and should be consumed in moderation as part of a balanced diet.
• Digestibility: In some cultures, white butter is considered to be more easily digestible than regular butter, especially if made from cultured cream.