Homemade Ghee Recipe
Sweater Weather Episode 5 - Homemade Butter, Buttermilk & Ghee
How to separate malai from milk:
- Heat the milk till it comes to a rolling boil
- Remove from heat, cool down & then refrigerate overnight
The next morning separate the layer of fat from the milk using a slotted spoon. Try not to mix the milk & be gentle
Store the malai in a container in the freezer. Thaw when needed
How to make Butter & Buttermilk:
Thaw the malai & mix in 5 tbsp yogurt in 1 kg malai.
Cover and refrigerate for 2 hours or overnight for better flavour
- Now using a hand beater, blender or stand mixer, beat the cold malai until the butter separates & forms a clump
- You can add some ice cubes or cold water if your butter is not clumping but I didn't need to
- Remove the butter with clean hands and squeeze out all the liquid. Wash the butter with clean water & set aside
The liquid left behind is buttermilk. Store in a container & refrigerate
✔ How to make Ghee:
Heat the white butter on low flame till it melts. It will foam up then become transparent
- The milk solids should separate & turn golden brown. Do not burn
Strain the mixture & store the ghee in a clean dry airtight container. Use as required.
Uses of Buttermilk
- Use in baked goods like cakes, scones, biscuits etc
- Use it for marinading chicken as it makes it juicy & tender
- Use it in dips, sauces, salads and coleslaws
- Use it in kneading bread doughs, roti atta or making pancake/waffle batters
- Adding yogurt to malai is optional. It just enhances the flavour of the ghee. I left it overnight
With 1 kg malai I got around 700 g white butter & 300 g buttermilk (I did not add any water)
- Store the malai in the freezer for 1 month. When you want to make ghee just thaw it at room temperature for 5 to 6 hours
HAVE A QUESTION?
Leave a comment
Sweater Weather Episode 5 - Homemade Butter, Buttermilk & Ghee
How to separate malai from milk:
- Heat the milk till it comes to a rolling boil
- Remove from heat, cool down & then refrigerate overnight
The next morning separate the layer of fat from the milk using a slotted spoon. Try not to mix the milk & be gentle
Store the malai in a container in the freezer. Thaw when needed
How to make Butter & Buttermilk:
Thaw the malai & mix in 5 tbsp yogurt in 1 kg malai.
Cover and refrigerate for 2 hours or overnight for better flavour
- Now using a hand beater, blender or stand mixer, beat the cold malai until the butter separates & forms a clump
- You can add some ice cubes or cold water if your butter is not clumping but I didn't need to
- Remove the butter with clean hands and squeeze out all the liquid. Wash the butter with clean water & set aside
The liquid left behind is buttermilk. Store in a container & refrigerate
✔ How to make Ghee:
Heat the white butter on low flame till it melts. It will foam up then become transparent
- The milk solids should separate & turn golden brown. Do not burn
Strain the mixture & store the ghee in a clean dry airtight container. Use as required.
Uses of Buttermilk
- Use in baked goods like cakes, scones, biscuits etc
- Use it for marinading chicken as it makes it juicy & tender
- Use it in dips, sauces, salads and coleslaws
- Use it in kneading bread doughs, roti atta or making pancake/waffle batters
- Adding yogurt to malai is optional. It just enhances the flavour of the ghee. I left it overnight
With 1 kg malai I got around 700 g white butter & 300 g buttermilk (I did not add any water)
- Store the malai in the freezer for 1 month. When you want to make ghee just thaw it at room temperature for 5 to 6 hours
HAVE A QUESTION?
Leave a comment
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