घर पर घी/मक्खन और छाछ निकालने का आसान तरीका |Homemade sudh desi ghee | 1 week milk = 500 gr ghee |

घर पर घी/मक्खन और छाछ निकालना का आसान तरीका |Homemade sudh desi ghee | 1 week milk = 500 gr ghee
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Your quaries :-
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Ghee kaise nikale recipe
Ghee banane ka tarika
गर्मियों में मलाई से घी कैसे निकाले
Malai se ghee kaise nikale
दही से घी कैसे निकाले
Desi Ghee kaise banaye
Malai se ghee kaise nikale nishamadhulika
मलाई कैसे बनाएं
1किलो घी के लिए कितने लीटर गिर गाय का दूध चाहिए?
1किलो घी के लिए भैंस का कितना दूध चाहिए?
1 लीटर दूध से हम कितना घी बना सकते हैं?
10 Iiter दूथ में कितना घी निकलता है?
Bilona ghee kaise bnta hai
Prepration :-
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To make approximately 500 grams of ghee, butter, buttermilk, and cream using cow's milk over one week, here's a traditional method you can follow. This process involves collecting cream (malai) daily from cow's milk, churning it by hand with a whisk to make butter, and then converting that butter into ghee.
Ingredients:
- Full-fat cow’s milk (approximately 1-2 liters daily)
Equipment:
- A whisk (hand whisker)
- A heavy-bottomed pan
- A fine mesh strainer or cheesecloth
Process:
*Days 1-6: Collecting Cream (Malai)*
1. *Boil the Milk:*
- Every day, boil around 1-2 liters of cow’s milk and then allow it to cool to room temperature.
2. *Skim the Cream:*
- As the milk cools, a layer of cream (malai) will form on top. Skim this layer off with a spoon and store it in an airtight container in the refrigerator.
- Repeat this process daily for six days. The cream collected each day will be stored together.
*Day 7: Churning Butter and Making Ghee*
1. *Bring Cream to Room Temperature:*
- On the seventh day, take the collected cream out of the refrigerator and let it come to room temperature.
2. *Churn the Cream by Hand:*
- Use a hand whisk to churn the cream. Keep whisking vigorously until the butter separates from the liquid (buttermilk).
- Continue whisking until the butter solidifies and separates fully from the buttermilk.
- Collect the butter into a separate bowl, and strain the buttermilk into another container.
3. *Make Ghee from the Butter:*
- Melt the butter in a heavy-bottomed pan over low to medium heat.
- As the butter melts, it will begin to foam. Continue cooking until the water evaporates, and the milk solids start to settle at the bottom of the pan.
- Once the milk solids turn light brown and the liquid becomes clear and golden, turn off the heat.
- Strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry container. Let it cool before sealing.
Final Output:
- *Ghee:* Approximately 500 grams of pure, homemade ghee.
- *Butter:* The butter formed before it is turned into ghee (you can keep some butter aside if desired).
- *Buttermilk (Chach):* Approximately 1-2 liters of buttermilk, which can be used for drinking or in cooking.
- *Cream (Malai):* Used up in the process to make butter and ghee.
#Tips:
- The exact yield of ghee and butter can vary depending on the fat content of the milk and the amount of cream you collect.
- Make sure to store the cream in a clean, airtight container to maintain its freshness throughout the week.
This traditional method using a hand whisk is labor-intensive but rewarding, resulting in pure and fresh homemade dairy products.