White Makhan

1 Quart Heavy Whipping Cream
2 tsp yogurt
1/2 cup ice cubes
1/2 cup water

In a bowl mix the whipping cream and yogurt nicely.
Keep aside for 6-8 hours
Add this mixture in the kitchenaid stand mixer (you can try this in blender if you don't have the stand mixer)
Turn the mixer on High speed for 2 mins.
The mixture will start turning frothy.
Another 2-3 minutes on Medium speed mixture will start to curdle.
Now add the ice and water.
Keep churning for 7-8 minutes on Medium speed. (times may vary according to the mixer used)
Makhan and water start separating.
Switch off the mixer.
Strain the makhan from the water and wash it in cold water.
Wash it thoroughly otherwise it spoils faster.
Then store in air tight container.