Hello I love how you made this receipe, this is the actual way of doing it, instead of butter, So I thought Id write an ebook on the actual way to make Ghee. I would love to have your permission if I can put this video receipe in my book, I will absolutely put the source I got this from. I would appreciate , Please let me Know. Thank you so much! Looking forward.
it can be done by collecting cream, ferment it adding yogurt and then churn butter and make ghee. Ghee made from cultured butter is ideal as per Ayurveda. since we dont drink much milk in my house i dont collect cream so i churn directly from curd.
Im putting curd in mixer and grinding , then butter is not coming. But if am using only the top layer thick curd and grinding, then only butter is getting formed . Please tell the solution for this
adjust water quantity. reduce the quantity of yogurt depending upon blender capacity. If the curd is in the fridge chilled rest it for 45mins - 1 hr before churning. add top layer mixed with some yogurt. top layer has most fat.
@@ayurvedaplated8790 Not allowed for sale in most U.S. states. What a pity! BTW.....I have ne quart of lightly pasteurized A2 milk yogurt with cream on top which is too sour to consume, can I get ghee from it? I paid $$ and don't want to throw it away. 😟 Would appreciate your advice. 🙏
@@MilshyanI've tried with several types of milk, and homogenized milk does NOT work. You have to start with raw milk. Boil it and then make yogurt from it.
So remarkably well explained!
This is the traditional Desi method of making Ghee
Well explained, without speaking a word. ..👏🏼👏🏼
Excellent video! Will definitely try :)
Moltes gràcies, ho he estat buscant per tot arreu! No sabia que feia d'alta posar-hi aigua?! 🤗
smell and taste of ghee made from curd malai is super
Hello I love how you made this receipe, this is the actual way of doing it, instead of butter, So I thought Id write an ebook on the actual way to make Ghee. I would love to have your permission if I can put this video receipe in my book, I will absolutely put the source I got this from. I would appreciate , Please let me Know. Thank you so much! Looking forward.
What is the difference between the butter made from curd (like in this video) and the one made from cream (malai) directly?
Butter made from curd doesn't have lactose in it and is easily digestible.
How much was the yield ??
What we use instead of curd
you can collect cream from boiling milk everyday and make yogurt, churn butter and make ghee.
Thank you very useful and clear. Which is the difference between curd and yogurt? How to make curd without previous curd as a starter?
I always use probiotic capsule containing the strains required for yogurt making.
Have you churned the entire curd to butter of have you just used the creamy layer of curd for churning into butter? Can the full quantity be used?
Where did you get raw milk from? I am trying to find. Thanks.
me too... good luck D:
I buy raw milk locally from a farmer
So it is ghee directly from curd ?? We don't have to collect milk creme daily??
it can be done by collecting cream, ferment it adding yogurt and then churn butter and make ghee. Ghee made from cultured butter is ideal as per Ayurveda. since we dont drink much milk in my house i dont collect cream so i churn directly from curd.
Im putting curd in mixer and grinding , then butter is not coming.
But if am using only the top layer thick curd and grinding, then only butter is getting formed .
Please tell the solution for this
adjust water quantity. reduce the quantity of yogurt depending upon blender capacity. If the curd is in the fridge chilled rest it for 45mins - 1 hr before churning. add top layer mixed with some yogurt. top layer has most fat.
One kg yogurt say kitna butter nikalta hai?
If l don't have a blender what can l use
Manually Stire Karo phir isko...
Hello, When u said ferment for 8hours u mean to let it ferment in the fridge or?
Please keep it outside preferably in some warm area in the kitchen
Thanks for the video. What type of blender you are using? Can we use Vitamix?
Yes sure. I have used nutribullet.
Can we use sediment after making ghee or should we throw away?
Hi, the sediment 9left over milk solids) are very heavy to digest. its better to discard them
Nice video...is it raw cow milk or pasteurised?
raw milk
@@ayurvedaplated8790 Not allowed for sale in most U.S. states. What a pity! BTW.....I have ne quart of lightly pasteurized A2 milk yogurt with cream on top which is too sour to consume, can I get ghee from it? I paid $$ and don't want to throw it away. 😟 Would appreciate your advice. 🙏
How many packets of milk you used Madam? You got so much butter in 1 ltr of milk ? Please reply..
Thanks in Advance ☺️
Around 2.5 to 3 liters(have added extra butter made earlier while making ghee) of raw whole milk.
I tried but only foam came no butter
make sure the curd is set well. Add some more water. Its foamy because better is in melted form. Try to cool the curd before churning it
How many days we can store butter and how?
i refrigerate butter in a bowl with water like i have shown in the video for a week.
Today I tried this mathod.. nothing worked... Did every step😢
Wrong recipe. I tried the same way and got no butter at all
It's not wrong. There might be other factors.
Depends on the quality of milk, the temperature to set the curd, sometimes even the climate.
@@MilshyanI've tried with several types of milk, and homogenized milk does NOT work. You have to start with raw milk. Boil it and then make yogurt from it.
@@vincentturnt6635 Right, that's one factor among others.
We used raw and pasteurised. Worked well
Such a useful video is ruined by such an ugly noisy 'music'!