Kudos to you for showing the labor and love of making authentic Ayurvedic buttermilk and ghee. That’s how we’ve made it in our towns near Udupi Mlore for years! 🙌🏼😍👌🏼
good video of the process, but the heading is a bit misleading! so 1 week's cream is not from just 1.5 litres of milk , its 1.5 litres each day multiplied by 7 days – and so 10.5 litres of milk has given you 500 gms of butter – which again is fantastic, but do correct it so that there is no ambiguity….what do you do with all that yoghurt??
My mom she used to do on a daily basis, she used take out the thick layered milk after boiled in a separate container and store it in a refrigerator and it becomes butter, after boiled it becomes ghee
Pure cream is in white colour not in yellow , milk is not pure because from past 15 years I have buffaloes but no one day I have seen cream (malai) that thick and also I have not seen that dark yellow colour in cream
If we add beetle leaf to the boiling ghee, then the smell, taste texture will be awesome. I have tried it, the smell will be superb just like mysore paak
who all buys ghee from the store??? no more stores brought ghee!! you can prepare from home..
full recipe: https://hebbarskitchen.com/ghee-recipe-using-milk-butter-recipe/
Kudos to you for showing the labor and love of making authentic Ayurvedic buttermilk and ghee. That’s how we’ve made it in our towns near Udupi Mlore for years! 🙌🏼😍👌🏼
Hello. Which brand of full cream milk are you using. I never get this quantity of cream from one week milk. 😔
Can it be done with cream directly from the milk or it has to be curd cream?
good video of the process, but the heading is a bit misleading! so 1 week's cream is not from just 1.5 litres of milk , its 1.5 litres each day multiplied by 7 days – and so 10.5 litres of milk has given you 500 gms of butter – which again is fantastic, but do correct it so that there is no ambiguity….what do you do with all that yoghurt??
Can we do the same procedure from the cream collected from the milk only?please reply
It doesn't require continuous stirring…
Can I please get a clear explanation for one week milk?
Do we need to refrigerate the collected cream
Which milk your using
Itni jhanjhat kon kre
My mom she used to do on a daily basis, she used take out the thick layered milk after boiled in a separate container and store it in a refrigerator and it becomes butter, after boiled it becomes ghee
Can this be done in low fat milk
I tried with aavin full cream but no results. Suggest which milk is ideal for this process.
Mam why mybutter milk becomes bitter
What is the reason and I collected this from one month.Really disappointed so much malai got wasted
When I put this malai in mixer I didnot get the butter coming up as your's instead it got mixed.
Excellent….😎
Which brand milk you used?
Is this from cow's milk or buffalo?
You failed to mention that the cream collected on a daily basis has to be refrigerated till 1 week
Loved it
Butter milk ka use b Bata den
This is buffaloes milk not vie milk
🤍
Should we store in the freezer for 6hrs?
Only problem is getting good quality milk ☹️
Pure cream is in white colour not in yellow , milk is not pure because from past 15 years I have buffaloes but no one day I have seen cream (malai) that thick and also I have not seen that dark yellow colour in cream
Wow
Exactly my mom does and I'm doing now
Madam, Which mixer grinder are you using?
If we add beetle leaf to the boiling ghee, then the smell, taste texture will be awesome. I have tried it, the smell will be superb just like mysore paak
Will this method work on homogenized milk …?in Massachusetts we only get homogenized milk ..where is if the milk is boiled cream doesn’t separate
I will try again
Nice 👍
👍🙏👏👏👏👏👏❤❤❤❤