ghee recipe using milk | butter recipe using milk | buttermilk recipe

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ghee recipe using milk | butter recipe using milk | buttermilk recipe with detailed photo and video recipe. an authentic and traditional way of collecting the cream from boiled milk and eventually preparing butter and ghee from it. it is perhaps one of the trusted and homely methods of preparing the ghee which may take up to 2 weeks for collecting the cream and churn it to make butter from it. there are different ways to prepare the ghee recipe, but this is predominantly practised in south india to get various milk products.

ghee recipe using milk | butter recipe using milk | buttermilk recipe with step by step photo and video recipe. milk and its products are one of the essential ingredients for most indian cuisine recipes. starting from mornings tea and coffee to the popular lunch and dinner desserts are either directly and indirectly related to milk and milk products. one of the popular and must milk products in every indian household is the ghee recipe which includes a series of steps and procedures yielding various milk products.

well in my previous post, i had shown how to make butter, ghee and buttermilk from store-bought cream. it is certainly one of the quick and handy recipes to be known, but the set of products can be produced with homemade cream too. so in other words, this recipe post would start from scratch and collecting the cream on a day to day basis and use them to prepare butter and eventually ghee from it. while the cream is collected it is cultured with yoghurt so that when the collected cream is churned, it yields refreshing buttermilk which can be served as a beverage. moreover, the butter prepared from this process is much softer and moist and hence can be utilised as toppings for bread, roti and even for pav bhaji. moreover, the final product of ghee is not only healthy to consume but also gives you an immense content of achievement.

furthermore, some more additional tips, suggestions and variants to the ghee and butter recipe. firstly, the choice of milk is very critical for this recipe. i have specifically used full cream milk for this recipe which would yield thick cream after each boil. you may use skim milk but may not yield the same quality as the cream. secondly, in this recipe, i have shown and collected 1 week of milk cream. but it all depends upon your quality of milk and the quantity may differ. you may either take 5 days or even 2 weeks to get the same quantity of cream. lastly, i have collected the cream after the milk is cultured in yoghurt. well, it is the traditional way of collecting the cream, but you may also collect the cream by just boiling the milk. or you may just collect the cream from the first day and then swap to collect the cream from milk on the subsequent days.


finally, i request you to include my other related cooking tips tricks methods recipe collection with this post of ghee recipe. it mainly includes my other related recipes like homemade bread crumbs, vada pav chutney, homemade paneer – 2 ways, karela, protein powder, onion powder, custard powder, instant breakfast mix, how to make biriyani rice, how to make rice flour , besan flour, maida at home. further to these i would also like to add some more additional recipe categories like,

ghee using milk video recipe:

recipe card for butter using milk recipe:

ghee recipe using milk | butter recipe using milk | buttermilk recipe

HEBBARS KITCHEN
easy ghee recipe using milk | butter recipe using milk | buttermilk recipe
5 from 28 votes
Prep Time 10 mins
Cook Time 20 mins
Collecting Time 7 d
Total Time 7 d 30 mins
Course cooking tips
Cuisine Indian
Servings 1 box
Calories 3 kcal


Ingredients
 

  • 1.5 litre milk (full cream)
  • ½ tsp curd

Instructions
 

  • firstly, in a thick bottomed kadai or vessel take 1.5-litre milk.
  • sit occasionally to prevent milk from sticking to the bottom of kadai.
  • get the milk to a boil.
  • cool the milk, now you can see a thick cream on top.
  • transfer the lukewarm milk along with cream to a bowl.
  • add ½ tsp curd and mix slightly.
  • cover and rest in a warm place for 6 hours or until the curd sets completely.
  • refrigerate the curd, as it helps the cream and curd to thicken.
  • now collect the cream from the curd and keep it refrigerated.
  • for a week, keep collecting the cream and refrigerate.
  • once a good amount of cream is collected, transfer the cream into the mixi jar. make sure to add the cream in batches, as we need enough room to blend.
  • further, add 1 cup chilled water and close the lid.
  • blend for a minute or until the butter separates. if still, the butter has not separated, then add a little more water and blend.
  • transfer the butter and buttermilk into a large bowl.
  • gather the butter by moving it to a side using your hands. make sure you have washed your hands with cold water, if the hand is warm then there are chances for butter to melt.
  • make a large ball-sized butter.
  • now rinse the butter in cold water until the water runs clean. this helps to get rid of buttermilk present in butter.
  • shape the butter, and can be stored in refrigerated for use.
  • or alternatively, to prepare the ghee from the curd, take the butter to a large kadai.
  • to prepare ghee, in a large kadai take butter.
  • keeping the flame on medium, melt the butter completely.
  • continue to stir until the butter changes colour and turns frothy.
  • now, boil for a minute or until it turns golden brown and aromatic. the bubbles turn transparent.
  • cool slightly, and filter out the ghee to remove any residue.
  • finally, buttermilk, butter & ghee, is ready to use.

Nutrition

Calories: 3kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 2IUCalcium: 5mgIron: 1mg


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how to make ghee using milk with step by step photo:

  1. firstly, in a thick bottomed kadai or vessel take 1.5-litre milk.
  2. sit occasionally to prevent milk from sticking to the bottom of kadai.
  3. get the milk to a boil.
  4. cool the milk, now you can see a thick cream on top.
  5. transfer the lukewarm milk along with cream to a bowl.
  6. add ½ tsp curd and mix slightly.
  7. cover and rest in a warm place for 6 hours or until the curd sets completely.

  8. refrigerate the curd, as it helps the cream and curd to thicken.
  9. now collect the cream from the curd and keep it refrigerated.
  10. for a week, keep collecting the cream and refrigerate.
  11. once a good amount of cream is collected, transfer the cream into the mixi jar. make sure to add the cream in batches, as we need enough room to blend.
  12. further, add 1 cup chilled water and close the lid.
  13. blend for a minute or until the butter separates. if still, the butter has not separated, then add a little more water and blend.
  14. transfer the butter and buttermilk into a large bowl.
  15. gather the butter by moving it to a side using your hands. make sure you have washed your hands with cold water, if the hand is warm then there are chances for butter to melt.
  16. make a large ball-sized butter.
  17. now rinse the butter in cold water until the water runs clean. this helps to get rid of buttermilk present in butter.
  18. shape the butter, and can be stored in refrigerated for use.
  19. or alternatively, to prepare the ghee from the curd, take the butter to a large kadai.
  20. keeping the flame on medium, melt the butter completely.
  21. continue to stir until the butter changes colour and turns frothy. now, boil for a minute or until it turns golden brown and aromatic. the bubbles turn transparent.
  22. cool slightly, and filter out the ghee to remove any residue.
  23. finally, buttermilk, butter & ghee, is ready to use.

notes:

  • firstly, use good quality milk for rich and creamy cream.
  • also, you can shape and flavour the butter to your choice.
  • additionally, while handling butter, make sure your hand is cold. else there are chances for butter to melt and will be difficult to shape.
  • finally, butter, buttermilk, and ghee stay good for a longer time when stored in the right way.

this post is also available in हिन्दी (Hindi)

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