Ghee is about the only thing I make from scratch, almost, my video would start with melting the butter :) I bought ready made ghee in a jar once, just to get an idea what I am aiming for. It was quite expensive, which is why I bother making it every few months and I always have some at hand.
Thank you for showing how your mum makes ghee. I make it by using double cream from the supermarket.I use thick bottom pan.and boil the cream on medium heat then reduce to low heat.keep stirring all the time.eventually the fat in the cream turns to ghee.if you need light coloured ghee you take the pan away from heat .let it cool slightly and pass it through a sieve.you have the ghee as well as the creamy part which looks like cottage cheese.this can be used with a little sugar as a treat.if you want darker ghee,just keep the boiling process until the ghee get slightly dark.you must remove the saucepan from the heat immediately.wait for it to cool and sieve as before.the roasted looking cheese is yummy with suffer.
If you mix dark soft brown sugar into the milk solids after sieving the ghee you have a wonderful sweetie treat. I got this tip from a you tube lady somewhere in India. It tastes like Scottish tablet.
Yes! We usually add wheat flour to the milk solids, roast until fragrant and add powdered sugar and a little bit of ghee. We make into little balls as laddus.
@@kimmcvitty3580 you have no idea how ghee is used to make the most delicious sweets in India… my apologies though if you are from there. Anyway, I need to stop watching this bc it’s making me nostalgic and my mouth water… 😋
Thank you Chetna for sharing your mother and sharing such generational skill that is lost to so many. Soon our children will not know such arts for very few are used to pass down.
Thank you for showing this. I've only heard of the process from relatives/family living in India, but have never seen it. The smell must be out of this world!
Is it starting with making your own butter? Saw a video about that with fat heavy cream (40%) and after that they were making ghee. And the butter process was made with the use of a mixer /blender (definitely my preference).
Thanks for sharing how to make Indian ghee. You said your mum had been collecting the malai (cream) over many weeks, where was she storing this collection of malai? Was it kept in a fridge?
I keep in a plastic container in the freezer. Keep adding daily layer of cream to this .after boiling and cooling milk in the fridge. In India we boil milk daily about 500 ml to a 1000 ml for daily consumption. Over night in the fridge the cream thickens into a hardish layer which can be easily scooped out. After 2 weeks or a month when u have enough cream, you can defrost the box at room remp, add some yogurt and keep it at room temp for a day or two to culture and turn a bit sour. Then you process the cream into butter and then ghee.
I start with butter, so much easier, but my wife does it closer to your mom's way when in India. Pretty much impossible to get milk with butter fat on top in the USA, except directly from a dairy farmer.
I make it with butter too. I was a child in England and you’ve sparked a memory of milk with the the cream on top. Many a morning once it was delivered on the doorstep, if mum wasn’t quick enough, birds would peck through the foil cap to get to the cream . I’ll have to remind her of this memory - she enjoys little recollections now
No - it keeps beautifully at room temperature. I make ghee, pour it to the brim of 1 cup canning jars, put lids on the hot jars. They will seal and you can store in a dark, cool place for a long time, probably years. The cooking process gets rid of all the water and caramelizes the milk solids leaving just the fat behind. It’s important to have those caramelized milk solids on the bottom of your pan - that’s how you know you cooked it properly. If the ghee goes bad, it will smell rancid.
Thank you, that was so interesting. I need to know you Mom's trick for keeping her beautiful clothes clean when she cooks! I'd have been covered with splattered milk! Enjoy your time together.
Looks amazing ☺️♥️Ok so what’s the measurements? Whole milk? So you keep stirring and stirring…….where do you store it when not stirring? How many days to keep stirring?
hi - in places like the U.S. you need to use non-homegenized milk to do this technique. if you buy homogenized commercial milk you can't skim the cream off like that. you can also use heavy cream to make the butter , or just buy butter! Chetna's vid on ghee for that: th-cam.com/video/xiLHIDqVsek/w-d-xo.html
Felicidades, es un buen ejemplo. 267 sentadillas son unos GIRLS18.Uno muchas y un buen ejercicio. Se deja ver que hay muy buenos resultados 😍👍 Saludos desde la Cd.. de world 🌹😉💖 los mortalesm abian apreciado tan hermosa mujer.k
Ghee is about the only thing I make from scratch, almost, my video would start with melting the butter :) I bought ready made ghee in a jar once, just to get an idea what I am aiming for. It was quite expensive, which is why I bother making it every few months and I always have some at hand.
Ohmygosh!!! Thank you for sharing this, I love it!
How wonderful to see Ghee made traditionally, I really enjoyed watching you all make it... have some wonderful family time Chetna!
Wow! It was so interesting seeing this Ghee being made. Thank you so much for sharing!!!
My pleasure 😊
Thank you for showing how your mum makes ghee.
I make it by using double cream from the supermarket.I use thick bottom pan.and boil the cream on medium heat then reduce to low heat.keep stirring all the time.eventually the fat in the cream turns to ghee.if you need light coloured ghee you take the pan away from heat .let it cool slightly and pass it through a sieve.you have the ghee as well as the creamy part which looks like cottage cheese.this can be used with a little sugar as a treat.if you want darker ghee,just keep the boiling process until the ghee get slightly dark.you must remove the saucepan from the heat immediately.wait for it to cool and sieve as before.the roasted looking cheese is yummy with suffer.
How nice to see ghee made from scratch. Your mum has a lot of patience and I love how nothing goes to waste. ❤❤❤
It's so good!
If you mix dark soft brown sugar into the milk solids after sieving the ghee you have a wonderful sweetie treat. I got this tip from a you tube lady somewhere in India. It tastes like Scottish tablet.
Yes! We usually add wheat flour to the milk solids, roast until fragrant and add powdered sugar and a little bit of ghee. We make into little balls as laddus.
@@kimmcvitty3580 you have no idea how ghee is used to make the most delicious sweets in India… my apologies though if you are from there. Anyway, I need to stop watching this bc it’s making me nostalgic and my mouth water… 😋
Thank you Chetna for sharing your mother and sharing such generational skill that is lost to so many. Soon our children will not know such arts for very few are used to pass down.
It's my pleasure
Loved this video. What amazes me is that someone a long time ago came up with this process that has so many uses.
exactly
Fascinating
Thank you for showing this. I've only heard of the process from relatives/family living in India, but have never seen it. The smell must be out of this world!
My pleasure 😊
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank u so much....was really interesting and helpful never seen it so simply made and explained.
Incredible, wow
yeah
Gorgeous video!
thanks
Very nice 👍
Thank you 👍
You are very welcome my friend
Lovely Sweet Work... Neyyi In Tamil- Chetna..
Such a satisfying video … though I know I will never be able to make it, it was a real treat watching the video
I dont make it like this too but still quite interesting to watch
Is it starting with making your own butter? Saw a video about that with fat heavy cream (40%) and after that they were making ghee. And the butter process was made with the use of a mixer /blender (definitely my preference).
The best things happen unexpectedly.
Thanks for sharing how to make Indian ghee. You said your mum had been collecting the malai (cream) over many weeks, where was she storing this collection of malai? Was it kept in a fridge?
It should be kept in the fridge. Else the cream will go sour.
I keep in a plastic container in the freezer. Keep adding daily layer of cream to this .after boiling and cooling milk in the fridge. In India we boil milk daily about 500 ml to a 1000 ml for daily consumption. Over night in the fridge the cream thickens into a hardish layer which can be easily scooped out. After 2 weeks or a month when u have enough cream, you can defrost the box at room remp, add some yogurt and keep it at room temp for a day or two to culture and turn a bit sour. Then you process the cream into butter and then ghee.
no not in the fridge, she keeps it in the dark corner of the kitchen
Cool! What's that wooden tool called
You could do it with a hand blender as well
Thanks Chetna! This was very interesting
Is that makhan what little Krishna was after in his mom's kitchen? If so, I don't blame the little guy.
yes it is!
My God.. this is such a tough method.. put the malai in the mixie with some ice and water.
I start with butter, so much easier, but my wife does it closer to your mom's way when in India. Pretty much impossible to get milk with butter fat on top in the USA, except directly from a dairy farmer.
I make it with butter too, works for me
I make it with butter too. I was a child in England and you’ve sparked a memory of milk with the the cream on top. Many a morning once it was delivered on the doorstep, if mum wasn’t quick enough, birds would peck through the foil cap to get to the cream . I’ll have to remind her of this memory - she enjoys little recollections now
@@m.theresa1385 nice memory
Where do you store the Malai?
in a pan
Does malai not go bad in a few weeks?
No - it keeps beautifully at room temperature. I make ghee, pour it to the brim of 1 cup canning jars, put lids on the hot jars. They will seal and you can store in a dark, cool place for a long time, probably years. The cooking process gets rid of all the water and caramelizes the milk solids leaving just the fat behind. It’s important to have those caramelized milk solids on the bottom of your pan - that’s how you know you cooked it properly. If the ghee goes bad, it will smell rancid.
Confused..collecting cream-top for weeks..Will it not turn?
Freeze it until you're ready to go through this process.
no it doesnt, just gets sour
It doesn't get sour either even in the freezer...
Thank you, that was so interesting. I need to know you Mom's trick for keeping her beautiful clothes clean when she cooks! I'd have been covered with splattered milk! Enjoy your time together.
Looks amazing ☺️♥️Ok so what’s the measurements? Whole milk? So you keep stirring and stirring…….where do you store it when not stirring? How many days to keep stirring?
hi - in places like the U.S. you need to use non-homegenized milk to do this technique. if you buy homogenized commercial milk you can't skim the cream off like that. you can also use heavy cream to make the butter , or just buy butter! Chetna's vid on ghee for that: th-cam.com/video/xiLHIDqVsek/w-d-xo.html
Thank you Amanda for the video🥰♥️☺️🤗much much easier!
Felicidades, es un buen ejemplo. 267 sentadillas son unos GIRLS18.Uno muchas y un buen ejercicio. Se deja ver que hay muy buenos resultados 😍👍 Saludos desde la Cd.. de world 🌹😉💖 los mortalesm abian apreciado tan hermosa mujer.k