Homemade butter and ghee
It is said that you should always
retain at least half a spoon of curds at the end of the day. Never empty off
today’s curd. At least do not wash off the bowl/vessel which held today’s
curd. It is because, today’s retained
curd though a tiny quantity; will give you a vessel full of curds for the next
day. :-).
Have you experienced this!!! I have been experiencing from the time I have
started my journey in my kitchen.
I would be amazed if you say that
you buy that ready-made curd package. No. Please don’t. It is a child’s play to
make curd at home. Even buttermilk, butter, ghee… all the daily use able dairy
products are very easy to be done at home.
Collect all the milk cream for
about 2 or 3 days.
Once there is sufficient amount
of cream collected, add more milk (about half a liter or so) and 1 or 2 spoon
of curd (previous day’s curd).
Allow the whole setting over
night. Next morning you will find all the milk has turned into thick curd and
the cream has all moved upwards. (So, here, if you exclude adding the milk
cream you are left with fresh Home Made Curd. :-))
Now, take about 2 glass of water
and boil. Add sizzling hot boiling water to the vessel containing curd and milk
cream. Mix well.
Both the cream and curd will thin
down. And the cream will begin forming a creamy layer on top of the thin curd.
You have to prepare the churner
for the churning process. Pour hot water on to the churner. This will provide a
means of sterilizing it and also when the butter is formed; it will no stick to
the churner.
Churn the thin cream and curd
with the churner. I usually do the churning in a pot shaped steel vessel and a
wooden churner. That way churning is more comfortable and is the tradition too. :-).
Churn for about 15minutes or so.The cream will turn into butter.
This way all the fat in the cream and the curd gets converted into butter.
There, butter is done; Home Made Fresh Butter. :-)
Separate out the butter and
collect in a different vessel. Wash this butter in clean water until all the
butter milk residue goes away. Add some water to the vessel before storing in
the refrigerator. Butter will float in the water. That is how it is stored.
When you add the next set of churned butter, wash again and add clean water for
further storing.
Here by, you are left with butter
milk. Butter milk is done; Home Made Fresh Butter Milk. :-)
I do churning the cream and curd on
alternative days. And in about 2 weeks enough butter gets collected for making
ghee.
When you have ghee making
schedule in your time table for the day, make sure you remove out the stored
butter from the refrigerator well in advance. It should be completely soft.
Wash the butter again before you proceed to make ghee.
There is no rocket science
involved in converting the butter into ghee. :-P.
Just put all the butter into a
wide pan and put the pan on low flame. Keep stirring at intervals. Allow it to
heat until everything converts into a golden brown liquid. That is the ghee. :-). Pour
the ghee on a sieve and separate out the residue.
There ghee is done. Home Made
Fresh Ghee. :-).
So, it is like a chain;
When you prepare curd with milk cream,
you get butter milk and butter.
When you have butter, eventually
you get ghee.
Home Made is a very soothing
phrase for me. How about you? :-)
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