HOME MADE BUTTER/GHEE

HOME MADE BUTTER/GHEE/TOOP

INGREDIENTS:

• 8-10 days collect Cream of milk.
• 1 to ½   Cup cold water
• 2 Cloves

METHOD:

• Boil milk and refrigerate overnight. Next morning you will get thick milk cream .Collect milk cream in container, cream should store in fridge, repeat this procedure daily 8 to 10 days. After 10 days you will have enough cream.Milk cream transfer to food processor container and fix the blade.

• Add 1 or ½ Cup cold water and turn on food processor/Mixer.

• You will see thick butter getting separated & floating in the buttermilk.

• Now butter is ready, collect solid butter in another bowl.

• Take thick bottom pot/kadhai and transfer butter in it. Heat the pot with butter on high flame with occasional stirring.

• Stir between every 2-3 min. and   add 2 cloves, if stirring is not done the solid will get burnt.

• Butter become darker shade of golden brown.

• Switch off the gas and leave pot with ghee aside to cool.do not cover it. filter it with the help of metallic sieve.
• Pure homemade clarified butter is ready.