Spread what you love

May sound simple! Butter churning and melting it into ghee may be simple process but how many of us really know.? When I was newly married, I never knew how to churn butter and what not to be done what to be done. Tips and tricks…!
So I would like to share this piece of info so that anyone who is new to cooking can learn from this.
Step 1: daily night left over little milk with aadai that is cream has to be transfered to a vessel and refrigerate.
Step 2: step 1 has to be followed everyday till a week. Daily add one teaspoon of curd and mix well and refrigerate
Step 3: at the end of the week, take that and add enough water preferably cold water and transfer to mixie . Fill only till half of the mixie.
Grind it to a few minutes and open to see that yellow lather would have formed
Step 4: taking that butter out is messy if u don’t prepare for it. Prepare a bowl with water to put the butter balls extracted. Now wash your hands with soap and now try to combine all the content of mixie to a ball .take it out and put it in the bowl.
When you wash your hands with soap and roll, it never sticks. 🙂
Collect butter from remainin content and then put it in water.
When u put the butter balls in water, remainin butter milk if any in the butter comes out and thick butter remains. Refrigerate it.!
Step 5: once you collect around 10 balls you can melt to get considerable amount of ghee.
For melting ghee, put all the balls in a thick bottomed vessel and heat it in simmer.
While it melts and starts becoming brown. You can add drumstick leaves or curry leaves. It gives a splendid flavour!
Filter it out when transferring it to vessel.
Home made pure Ghee is ready!!! 🙂