How ghee is made in Villages

Показать описание

What is cultured ghee and why it is unique?
Ghee, the liquid gold of Indian cuisine, is more than just clarified butter.
As implied by the name, cultured ghee is cooked from cultured butter. In regular ghee, dairy butter is used as the raw ingredient, but in the cultured ghee making process, manufacturers use cultured butter.
Cultured ghee offers an intense buttery taste because of the fermentation process included.
Both non-cultured and cultured ghee has long shelf-life, however, cultured ghee has a longer shelf life. You can store cultured ghee in the kitchen for a long without refrigeration support.

Ingredients:
* Whole milk
* Culture (such as yogurt or buttermilk)
* Water
Instructions:
* Collecting Malai:
* Begin by boiling whole milk in a large pot.
* Allow the milk to cool and then refrigerate it for a few days to let the creamy fat, known as Malai, rise to the top.
* Fermentation:
* Once you have collected enough Malai, transfer it to a clean container.
* Add a small amount of culture (yogurt or buttermilk) to the Malai and mix well.
* Cover the container and let it ferment at room temperature until the Malai becomes thick like curd. This may take 7-8 hours.
* Churning:
* Once the Malai has fermented, churn it using a hand mixer or blender until the butter separates from the buttermilk. Strain the mixture to separate the butter from the buttermilk. Save the buttermilk for later use (you can enjoy it as Chaas or use it in cooking).
* Simmering:
* Heat the butter in a heavy-bottomed pan over low heat. Allow it to simmer gently.
* Continue simmering the butter until all the water evaporates, and the milk solids turn golden brown. This may take about 20-30 minutes.
* Straining and Storing:
* Once the ghee is clear and the milk solids are browned, remove the pan from the heat.
* Let the ghee cool for a few minutes, then strain it through a fine-mesh sieve or cheesecloth to remove the milk solids.
* Transfer the strained ghee to a clean, dry jar or container.