In the traditional Indian method, milk is first fermented into curd, or dahi, and this curd is diluted with water and churned by hand using a wooden plunger. Churning makes the fat globules in the curd collide and clump together, and these clumps rise to the surface as raw, unrefined butter, known by its Hindi name, makkhan. This makkhan is later heated further to make ghee. So the country style butter made by churning whole milk curd is called makkhan.