So I.made ghee from cream first time . However the leftover water that has some malai in there is used for what?
I think my mil made.dhai from.it but unsure. If its.to be used how do I use it. ?
Re: home made ghee method
No idea, but really hope someone here can help ..
Re: home made ghee method
Nadz, I’m not sure about the way your mil used, but I’ll tell you the way I make it.
I keep removing all cream from fresh milk everyday and collect it in a box in my freezer. Once the box is full I take it out of freezer and let it thaw. Once the cream is at room temperature (in summers) I add a tablespoon of yoghurt to it and mix it well. Then I let it rest for few hours and sometimes overnight for cream to ferment. Once it starts giving off that particular buttery smell, I add a jug or two of chilled water to it and blend well. As you go on blending you’d notice butter separating from the liquid (butter milk) remove the butter on top by forming a ball of butter in your palms and squeezing out extra liquid in it. Once you have collected all butter, put the pan of butter on stove on very low heat. Keep stirring from time to time, once ghee is ready and all residue is somewhat golden in colour (NOT brown) take it off from stove and strain it in some metal jar/pot/pan. Do not cover it until it’s cooled down.
In winters you have to slightly warm the cream before adding yoghurt to it. And you don’t need chilled water for blending.
Hope it helps.