Tips To Make Pure Desi Ghee At Home: Is there any problem in making ghee with the cream of milk in winter? So with the help of these tips make pure granulated ghee-Is there any problem in making ghee with the cream of milk in winter? So make pure granulated ghee with the help of these tips

New Delhi: If you are thinking of making ghee at home and you find it difficult to extract ghee from the cream of milk, then today we have brought some very easy tips for you to extract ghee from the cream of milk. With the help of which you can eat very tasty and pure ghee at home very easily. Along with this, it also helps you to extract ghee in maximum quantity, so let’s know how to make granulated ghee at home from the cream of milk-

How to make granulated ghee from the cream of milk in winter-

To make ghee from milk cream at home, you can use full cream milk instead of toned milk.

Keep this in mind, the more you boil the milk, the more the cream comes out after it cools down.

You can store cream in a bowl in the fridge for a week to 15 days.

Then when about one kilogram of cream is collected, then you take out its ghee.

On the day you want to get the ghee out of the cream, take the cream out of the fridge and keep it at normal room temperature for 4 to 5 hours.

Then when your cream becomes a little soft, add a spoonful of curd to it and keep it covered for an hour after whisking a little.

Adding curd will make your cream more soft.

Then, while whisking it with the help of a spoon, add lukewarm water in between and keep whisking for 5 minutes.

After this, when the water and butter start separating from the cream, then you keep it in the pan by rolling it with your hands on one side.

Then you wash the butter kept in the pan slowly with water, so that the buttermilk is separated from it.

After this, put the remaining butter in the pan and keep it on the gas.

Then, shortly after the pan is heated, the butter and ghee will separate.

After this, filter this prepared ghee in a clean vessel and store it.

first published:Jan. 25, 2022, 2:01 p.m.


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