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.