Question:
The country / desi butter obtained by churning whole milk curd is:
The country / desi butter obtained by churning whole milk curd is:
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To distinguish: Dahi is the curd itself, Chakka is hung/strained curd used for Shrikhand, and Makkhan is the butter obtained by churning the curd.
Updated On: Jul 4, 2026
- Paneer
- Makkhan
- Dahi
- Chakka
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Concept:
Traditional Indian dairy processing utilizes fermentation followed by mechanical separation.
• Curd (Dahi): Formed by fermenting milk.
• Churning: Mechanical agitation to separate fat from liquid.
Step 1: Analyzing the traditional process.
In the desi method, whole milk is first converted into curd (Dahi). This curd is then diluted with water and churned using a wooden plunger.
Step 2: Identifying the fat fraction.
The churning process causes the fat globules to collide and stick together. These fat clumps float to the top and are collected as raw butter.
Step 3: Naming the product.
This unrefined, traditional butter is known as Makkhan. It is the precursor to Ghee (clarified butter). Final Answer: (B)
• Curd (Dahi): Formed by fermenting milk.
• Churning: Mechanical agitation to separate fat from liquid.
Step 1: Analyzing the traditional process.
In the desi method, whole milk is first converted into curd (Dahi). This curd is then diluted with water and churned using a wooden plunger.
Step 2: Identifying the fat fraction.
The churning process causes the fat globules to collide and stick together. These fat clumps float to the top and are collected as raw butter.
Step 3: Naming the product.
This unrefined, traditional butter is known as Makkhan. It is the precursor to Ghee (clarified butter). Final Answer: (B)
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