A speaker shares a process to make butter and ghee (clarified butter) at home. The steps are as follows:
1. Boil 2-3 liters of full-fat milk and let it cool. Cover with a mesh to prevent contamination.
2. Refrigerate the milk for 10-12 hours, allowing a cream layer to form on top.
3. Remove the cream and add a teaspoon of curd (yogurt). Mix well and let it sit at room temperature for 10-12 hours, allowing it to set.
4. Use a mixer grinder to churn the curd into butter. Add cold water and grind until the butter separates.
5. Remove the butter and rinse it with cold water to remove any remaining curd.
6. Melt the butter in a pan over medium heat. Add a pinch of fenugreek seeds for extra flavor and nutrition.
7. Continue cooking the butter for 25 minutes, stirring occasionally, until it separates into ghee and solids.
8. Strain the ghee through a cloth into a container. Squeeze the cloth gently to remove excess ghee.
9. Filter the ghee again through a cloth to separate any remaining solids.
The ghee can be stored in an airtight container for up to a year. The leftover solids can be used to make sweets, such as milk cake, by mixing with sugar and other ingredients.
Here are the key facts from the text:
1. To make butter from milk, start by boiling the milk for 10 to 12 minutes.
2. After boiling, let the milk cool down, then refrigerate it overnight to allow the cream to set.
3. The next day, scoop out the cream that has formed on top of the milk and transfer it to a bowl.
4. To make butter, blend the cream in a mixer grinder with a little cold water until it separates into butter and buttermilk.
5. The butter should be extracted in cold water to set it properly.
6. The extracted butter can be stored in the fridge for 10 to 12 days.
7. To make ghee, melt the butter in a pan, then reduce the heat and add a pinch of fenugreek seeds.
8. Let the ghee cook for about 25 minutes, stirring occasionally, until it separates into ghee and grain.
9. Filter the ghee through a muslin cloth to separate it from the grain.
10. The ghee can be stored in a stainless steel box for up to a year or two.
11. The grain left over from making ghee can be used to make sweets, such as milk cake.
12. Children should be given full-fat milk to drink.