Hi everyone.... I hope you enjoyed today’s video..... keep these points in mind to make delicious ghee... 1. Boiling time of milk depends upon the quantity of milk daily, if you are using 1/2 litre of milk time may be less than 25 minutes. 2. Again cooking time of butter depends upon the quantity of butter, just cook on low flame until white part shown in video turns into golden colour or dark golden colour but don’t over cook the ghee, it may burn and end up with flavourless and tasteless ghee. 3. Use fresh full fat milk every day to collect the cream and freeze the cream every day for freshness. If you have any doubts, feel free to comment below 🙂
@@sarithaborra9897 Hello, just wanted to know whether you got Vijaya milk and if so from where. I am also from Bangalore and thinking of using the available full cream milk.
@@taniyadas3689 no dear..We are not getting vijaya milk here so am using Jersey fullcream milk but i was unable to get much malai..tried dng ghee but it formed as liquid form..so left it
Just a little tip ... My granny adds 3-4 curry leaves into the kadhai while the butter is being heated. Must try :) its gives a beautiful aroma to the ghee.
Add some curry leaves, moringa leaves, betel vine leaves, fenugreek seeds, 2-3 garlic cloves, 2-3 rocksalt stones....it will enhance the flavour of ghee and also good for health.
Hi. Thanks for this video. I'm from Mauritius. I enjoyed your video, it reminded me of my childhood, i'm over sixty now by the way, i would watch my mother extracting ghee adopting the same method. Thx again and keep it up. One thing though, we would mix a little sugar to the brown residue and enjoy it.
i turn cream into curd and then follow rest except using mixie. i fry whole curd and until solids separates. also, you are overcooking it. i remove from heat when solids are still white.
You’re the only person on youtube whose shown the proper way of making ghee the traditional Ayurvedic way. Just one suggestion maybe add text on why the cream is left on the countertop (so that they lactic culture gives the milk solids that beautiful ripe flavour)
That's not vedic way and surely that's not the color of ghee ......it's never chocolate color it's deep golden yellow ......this ghee is yukky ,. And also that's buffalo milk not cow
Leave on counter top with lid or with out lid and second doubt is did u grind first half with out water and later u add water again it will come for sure plz tell me actually I'm failed many times by using mixi jar so rply me plzz
I also make ghee at home...all the steps were similar. But u over boiled it datsy it turned brown. When ghee becomes crystal clear immediately u should turn off stove n keep kadai down. Dat time it will be like how we get in shops. Also you should add some curd when you keep cream overnight. Next morning keep the cream in fridge for a day. In this way butter will come out easily when u grind.
The stage you mention of stopping at,i.e when milk soilds are still white, many consider it as undercooking :) Golden ghee has more deep intense flavor compared to lighter coloured ones like store bought
I did a mistake while making ghee.. please clarify.. I didn't add water while blending the Cream. However I got the thick butter without any liquid remains.. I kept the butter directly on stove.. then it became the mix of both panner and ghee.. it took so much time on stove.. don't know how to separate.. finally it was like panneer was cooking with the ghee.. I don't know how can I use substance. Do you understand the problem? Please reply
It's delicious. We put drumstick leaves or curry leaves right at the end before straining. The crunchy bits are salty and mildly flavored. I love mixing it with rice and eating it plain. It's a treat I look forward to. Try it!
If 1 ltr Full Cream Milk would have given that much malai after repeated boiling of Milk then perhaps each and every home would have been preparing Ghee. 😜
I am trying your ghee recipe now. Question: For the bowl of milk that I'm collecting the thin layer of solidified milk from...do I leave it out on the counter or in the fridge? I'm not talking about the milk I've collected. That one I know to keep in freezer.
It has to be real milk for this to work lol. Carton milk will not work because it's UHT processed. Bags of milk can work if it is full cream, and not fat free.
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Hi everyone.... I hope you enjoyed today’s video..... keep these points in mind to make delicious ghee...
1. Boiling time of milk depends upon the quantity of milk daily, if you are using 1/2 litre of milk time may be less than 25 minutes.
2. Again cooking time of butter depends upon the quantity of butter, just cook on low flame until white part shown in video turns into golden colour or dark golden colour but don’t over cook the ghee, it may burn and end up with flavourless and tasteless ghee.
3. Use fresh full fat milk every day to collect the cream and freeze the cream every day for freshness.
If you have any doubts, feel free to comment below 🙂
Hi andi .. I tried with heritage and jersy full cream milk..Am getting very less megada..which brand milk are you using?
Saritha Borra use vijaya red packet... I bought milk from milk man
@@shaziyasrecipes let me check if I get vijaya milk in Bangalore..I stay in Bangalore andi..
@@sarithaborra9897 Hello, just wanted to know whether you got Vijaya milk and if so from where. I am also from Bangalore and thinking of using the available full cream milk.
@@taniyadas3689 no dear..We are not getting vijaya milk here so am using Jersey fullcream milk but i was unable to get much malai..tried dng ghee but it formed as liquid form..so left it
Today evening just now we prepared the ghee from milk malai (cream).... it's the easiest way..... thanks for the useful video 👍
Glad to hear your feedback 😀
Yes I made ghee yesterday for the 1st time. It was easy and color of the ghee is exactly like urs. It's aroma is very sweet like aroma of khoya.
Just a little tip ... My granny adds 3-4 curry leaves into the kadhai while the butter is being heated. Must try :) its gives a beautiful aroma to the ghee.
My mom uses moringa leaves along with that... It too adds the flavour...
Curry leaves? We have used murungai only
Then it can't be use for making dessert. The dessert will smell like tadka of curry leaves
My mother used beattle leaf (paan ka leaf)
Thank you very much madam Shaziya.
God bless you!
You are no less than a mother for the motherless men like I am.🙏
So nice of you thank you 😊
Actually you have also shown us how to make butter thank you in fact your way is much easier than any other way dear one love❤
Thank you 😊
You are welcomed shaziya
Add some curry leaves, moringa leaves, betel vine leaves, fenugreek seeds, 2-3 garlic cloves, 2-3 rocksalt stones....it will enhance the flavour of ghee and also good for health.
Yes.. we do it every time when we prepare ghee at home
She is making Ghee not Grampian masala
@@ashishdasgupta2561 😆😅😄😃😂😁
Hi. Thanks for this video. I'm from Mauritius. I enjoyed your video, it reminded me of my childhood, i'm over sixty now by the way, i would watch my mother extracting ghee adopting the same method. Thx again and keep it up. One thing though, we would mix a little sugar to the brown residue and enjoy it.
Glad you enjoyed it!
Uffff it needs too much patience which m not having😁😝
i turn cream into curd and then follow rest except using mixie. i fry whole curd and until solids separates. also, you are overcooking it. i remove from heat when solids are still white.
Naaku kuda
Toned milk thiskunna
Its not overcooking actually. Many of us prefer and prize that deep nutty caramelised milk solid stage of ghee.
I tried it came nicee
I made it like this 2 times now and it was sooo good
Glad to hear your feedback 😊
Can i boil this milk regular
mam can we use that cream for cake decoration also and that butter for cooking purpose like toasting pav🤔
Yes , off course
Can I use pasteurized milk?
Thanks for sharin g yr recipe n video, I will love to make it as soon as possible. Have a great weekend!
Thank you so much today I made ghee for the first time.... Thank you so much again for teach us ❤️
Glad to hear your feedback 😀
How much water
Tq to I prepared perfectly
You’re the only person on youtube whose shown the proper way of making ghee the traditional Ayurvedic way. Just one suggestion maybe add text on why the cream is left on the countertop (so that they lactic culture gives the milk solids that beautiful ripe flavour)
Thank you 😊
Have you added little dahi in malai while leaving it overnight?
@@kanchandeshmukh5964dahi malai is healthy than milk malai
That's not vedic way and surely that's not the color of ghee ......it's never chocolate color it's deep golden yellow ......this ghee is yukky ,. And also that's buffalo milk not cow
We use haldi leave.that also smell very nice.or put bettelnut leafe
Leave on counter top with lid or with out lid and second doubt is did u grind first half with out water and later u add water again it will come for sure plz tell me actually I'm failed many times by using mixi jar so rply me plzz
With lid…. Just grind it in 2 or 3 batches…. First grind without water and then add water mix it with spatula and grind it until butter separates
Thank you for teaching us how to turn milk into ghee ! you are so knowledgeable and generous ^^
Thank you 😊
Thanks a lot for this amazing video.
Can we make ghee by packed milk we purchased from shops ?
If it contains cream in it you can use it
How to collect more cream from the covered cream. Please explain
Do we have to add a spoon of curd when collecting cream ..??
No need
very nice video, and informative too, my best wishes
I also make ghee at home...all the steps were similar. But u over boiled it datsy it turned brown. When ghee becomes crystal clear immediately u should turn off stove n keep kadai down. Dat time it will be like how we get in shops.
Also you should add some curd when you keep cream overnight. Next morning keep the cream in fridge for a day. In this way butter will come out easily when u grind.
The stage you mention of stopping at,i.e when milk soilds are still white, many consider it as undercooking :)
Golden ghee has more deep intense flavor compared to lighter coloured ones like store bought
hi.so we boil new milk everyday to collect the cream?
Yes
@@shaziyasrecipes thank you😘
Only milk pi cream thesukuni store cheskovala leka andulo perugu emaina add cheyala lite ga butter ela vasthundi lekapothe
Perugu add chesukovacchu…. Veyaka poyina butter vastundi
Nice mene bhi Banya tha pr abhi bn nhi rha hai mixi me dalte hi Pani jaisa hota hai any idea pl tell me
Put it in fridge for some time and grind until butter separates
Don't discard the water that is separated from the butter while washing it. Use it to make atta for rotis, puris, etc.
I use that water to make paneer
Is that water is useful or benifit in any way ??
@@shainashaina4488 it has vitamin A, E and small amounts of other nutrients.
@yashoda thank u for the sharing information i really didn't about that
@@06musicfan what is the taste, can you drink it as it is or is it best to use in as an ingredient in dishes?
Can you make a video with ready made butter....we don't get layer on the milk here in the US, so we have to make from butter only... thank you
Sure 👍
Can I continuously collect for a month amd then do . Please tell me
You can
@@shaziyasrecipes thank you
It is also helpful for us thankyou.
Can I use powder milk instead of liquid milk?
No
I did a mistake while making ghee.. please clarify.. I didn't add water while blending the Cream. However I got the thick butter without any liquid remains.. I kept the butter directly on stove.. then it became the mix of both panner and ghee.. it took so much time on stove.. don't know how to separate.. finally it was like panneer was cooking with the ghee..
I don't know how can I use substance. Do you understand the problem? Please reply
I understand… no need to worry… just keep cooking on low flame until that white particles turns into golden colour and your ghee will be ready
Easy n best ... thanks. Explained in a very simple way
small doubt that we should take the cream daily but whether we have to keep out or in refrigerator pls rply.
Yes, you have to refrigerate it
I have directly kept cream on flame ..is it wrong..not added water
..what to do now?
Pls suggest some milk brands .
Please tell me ...can i boil regular this milk.
I didn’t understand
I am not getting butter in mixer.. could u plz tell in detail about mixer .. how much time we need to mix it to get butter..?
3 to 4 minutes on high speed.....add some water and blend
Collect chesina cream lo curd vesi freezer lo pettocha mam
Baita pertandi 12 hours em kaadu
My mother also make gheeby this method 🙂🙂
Nice. I wonder what the crunchy bits taste like.
Little tangy
It's delicious. We put drumstick leaves or curry leaves right at the end before straining. The crunchy bits are salty and mildly flavored. I love mixing it with rice and eating it plain. It's a treat I look forward to. Try it!
Mam u told to keep that cream over night on counter top..it will not get bad smell ha
No, you have to place frozen cream
Do I want to boil the milk daily to collect the layer??
Not same milk
Should i use same milk to collect for 15 days?
No, everyday fresh milk
If 1 ltr Full Cream Milk would have given that much malai after repeated boiling of Milk then perhaps each and every home would have been preparing Ghee. 😜
like how it is made really from home. milk must be cheaper there. our milk here is very expensive
Excellent nice explanation
Thank you 😊
Is all this cream taken from just 1 liter of milk?
No, you have to collect from every day milk
It's unbeliveable
I made it ..thank you 🙂
I liked this ghee
Thanks mam useful vedio
😊👍🏻
My mom also do same thing .....so easy
It's way easier and quicker using butter. 😁
Nice mam thank u
Same milk ah fridge LA vachu vachu edukanuma
No, fresh milk every day
Aap. Doodh se cream nikaley ..? Ya phir dahi se ? Reply me
Shaheen Khan doodh se
@@shaziyasrecipes ok
Tell any recipe with spoilt milk
Which packet milk you are using for this?
From milkman
You have burn the ghee
Yes she burn ghee 😂
All that work to burn the ghee 😢
nice recipe
I am trying your ghee recipe now. Question: For the bowl of milk that I'm collecting the thin layer of solidified milk from...do I leave it out on the counter or in the fridge? I'm not talking about the milk I've collected. That one I know to keep in freezer.
You can use it for your regular use.... you have to do it with fresh full fat milk daily
cant it be made quickly with 1 packet of milk .. heating it everytime and collecting it ?
Thank you so much your vdo was short n really helpful ❤
My pleasure 😊
Wats d speed in mixie n how many minutes we should run I get only buttermilk vmilk no butter
Medium or high speed.... add cold water and blend
Madam venna lo water vesi mixi padttetapudu water bayataki vachestunayi andi .. so water veyala veyakudadha mixi patte tappudu
Jar ni ekkuva fill cheyakoodadu
Hi..!! Did you add curd to malai before placing on counter top?? Please let me know whether adding curd is necessary ?
No, I have not added curd.... it is not necessary... you can add if you want to
Everyone shoud try this
I tried
Thank you for your feedback 😊
How much time it took to get butter in mixer?
maravilloso!
We want to keep the Cream in refrigerator
Yes, in freezer
While boiling the milk, should we add water or not?
No
Useful video sis 👍👍👍👍👍🌟🌟🌟🌟😊😊😊
Well it's easy for someone who has the time, 12 to 15 days, not when you work 10 a d 15 hrs a day
Still a good recipe when have time.
I make it with butter. 20 minutes and it's done. 😉😁
Deep freeze na normale rekhecn plz bolbn
It may spoil if you keep in normal fridge
@@shaziyasrecipes thanks you so much
Sis intha ghee ethana naal varaikum use pannalam
should i put it in deep freezer or in regular freezer?
Deep freezer
how much powder use in 1 liter water
Which milk did you use? Packet milk or milkman!
Milkman
Superb mam
No need to add salt?
No need
Won’t it become stale by keeping overnight outside
No
Very Nice,but better quality is in butter skimming the butter milk
Thank you 🤗
12 to 15 days same1 liter mikl ah sister
No, every day with fresh milk
Hi mam. Voice over ivvandi or else ala white color lettering ivvakandi. Background kuda white lone undhi kadha.sorry it's just a suggestion
Anduke telugu lo kooda channel start chesanandi.... check my new channel shaziyas recipes telugu.... andulo voice Over istunnanu
What we can do from the milk which is a remain at the last?
You can use for regular use
I don't get much cream when i boiled in low flame and keep in the freezer.Why is that?The layer is so thin 🙄
I think you are using low fat milk
May i know no need to add curd
No need… but you can add if you want
@@shaziyasrecipes thanks
Very nice
Ithu packet milk kaa sis
Shuju's kitchen no, bought from milk man
recipes that's y it's getting thick cream packet milk won't give this much thick cream
It has to be real milk for this to work lol. Carton milk will not work because it's UHT processed. Bags of milk can work if it is full cream, and not fat free.
Butter separate avaram ledhandi.. entha blend chesina cream laga undipothundi
Water vesi high speed lo blend cheyandi
@@shaziyasrecipes chesa akka.. but cream ipoindhi antha, ippudu cre em cheyali ani thidthundhi ma athayya 😁
@@shaziyasrecipes yes madam....naadhi kuda cream gaane vundhi.....emi cheyyali plus help madam
Swapna Mukkara mottom jar fill cheyakandi, cold water vesi baga blend cheyandi
Priya Suresh mottam jar fill cheyakandi, cold water vesi baga mixie pattandi
Nice
Hi andi neyyi kosam perugu pai na migada vadataru kada
Very nice recipe i like it😍
Thank you
What is counter top?? Can anyone plzz explain me
Just on the kitchen platform
Wow 😍😍
Thank you 😊
Welcome
Woooowww supper very nice
Wow looks great