Tuesday, August 13, 2013

Health Benefits Of Ghee, And How to Make Ghee From Butter

HOW TO MAKE GHEE WITH CREAM OF YOGURT
 
1. Boil one gallon of  unpasteurized whole milk or 2% organic milk (from Farmer's Market). I encourage whole milk.
2. Once it reaches room temperature, add one cup of yogurt to the milk, place lid and ferment  overnight or 4hrs (climatic conditions varies from country to country) in the Microwave oven or Conventional oven with light turned on.
3. Next day, curd forms with a thick layer of cream.
4. Cream of yogurt or dahi (skin above yogurt) is removed each day and stored in a container and refrigerated.
5. At the end of the week, the collected cream from yogurt is brought to room temperature and churned using a whisk hand blender for 12-15 minutes.
6. Add 3-4 cups of water to this and continue to whisk for a minute or two till the residue is a thick buttermilk. Strain the butter milk.
7. Wash the butter in water at least 4-5 times. This thoroughly washed butter can now be used to prepare ghee.

***Do try the recipe collecting creamy layer on boiled milk too.

To prepare ghee from butter and Instant butter to ghee
Follow my power point presentation  "Health Benefits Of Indian Ghee, And How To Make Ghee From Butter" on http://prezi.com/xmsv-dr-mqhz/the-benefits-of-indian-ghee/
or
http://nutritionforasianindians.blogspot.com/2013/10/how-to-make-ghee-from-butter-and-its.html