The process to make Makhan is called 'Manthan' The Handi containing yogurt for churning is called Manthani. A woman squats on her haunches or sits on the floor. The Manthani is tied by a rope to a fixed post, normally it is the leg of a cot. The ropes are shown is grey. A wooden churner stick called 'Phirni' is inserted in Dahi. One rope may may hold Phirin to the post. Another rope is wrapped around the Phirni, about 3 turn. The Phirni is rotated back and forth by pulling on a rope wrapped around the Phirni. Manthan takes place during early cool morning hours. In about 10 to 20 minutes of continuous churning, the butter-fat 'breaks' from the yogurt as butter-grains. The butter-grains clump together to make lumps of Makhan that float on the top. The Makhan is skimmed off leaving behind the Chaach. Chaach is skimmed buttermilk with culture. The heavier (more fat) the milk, lower should be the temperature of Dahi to make Makhan. The temperature for goat's milk yogurt should be below 55° F, the temperature for cow's milk yogurt should be below 60° F.