FULL CREAM 1.5 LITRE

firstly, in a thick bottomed kadai or vessel take 1.5-litre milk

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STIR OCCASIONALLY

sit occasionally to prevent milk from sticking to the bottom of kadai

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BOIL

get the milk to a boil.

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THICK CREAM

cool the milk, now you can see a thick cream on top

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MILK &CREAM

transfer the lukewarm milk along with cream to a bowl.

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CURD-HALF TSP

add ½ tsp curd and mix slightly.

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COVER & REST -6 HOURS

cover and rest in a warm place for 6 hours or until the curd sets completely

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REFRIGERATE

refrigerate the curd, as it helps the cream and curd to thicken.

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COLLECT CREAM

now collect the cream from the curd and keep it refrigerated.

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COLLECT CREAM IN BOX

for a week, keep collecting the cream and refrigerate.

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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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ADD WATER

further, add 1 cup chilled water and close the lid.

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BLEND

blend for a minute or until the butter separates. if still, the butter has not separated, then add a little more water and blend.

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BLEND IN BATCHES

transfer the butter and buttermilk into a large bowl.

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COLLECT BUTTER

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.

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BUTTER READY

make a large ball-sized butter

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RINSE WELL

now rinse the butter in cold water until the water runs clean. this helps to get rid of buttermilk present in butter.

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SHAPE THE BUTTER

shape the butter, and can be stored in refrigerated for use

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BUTTER IN KADAI

or alternatively, to prepare the ghee from the curd, take the butter to a large kadai.

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STIR CONTINUOUSLY

keeping the flame on medium, melt the butter completely.

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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.

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COOL SLIGHTLY

cool slightly, and filter out the ghee to remove any residue.

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GHEE READY

finally, buttermilk, butter & ghee, is ready to use.

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