FULL CREAM 1.5 LITRE
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 & REST -6 HOURS
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.
COLLECT CREAM IN BOX
for a week, keep collecting the cream and refrigerate.
TRANSFER TO MIXI
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.
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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.
BLEND IN BATCHES
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
shape the butter, and can be stored in refrigerated for use
BUTTER IN KADAI
or alternatively, to prepare the ghee from the curd, take the butter to a large kadai.
keeping the flame on medium, melt the butter completely.
TURNS TO GOLDEN COLOR
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.