Boil fresh milk and let it cool to room temperature
Add a spoonful of curd or a little previous-day yogurt to the milk
Keep it covered in a warm place until it turns into curd
Chill the curd in the refrigerator
Pour the curd into a blender or churn it with a hand whisk
Add a little cold water if needed while churning
Continue churning until the butter separates from the buttermilk
Collect the butter from the top
Drain off the buttermilk
Rinse the butter with cold water
Press out excess water
Store the makhan in a clean container or use it immediately