CLARIFIED BUTTER FROM BUFFALO’S MILK

Today I will show you, how to make a clarified butter from a buffalo’s milk. This recipe is inspire by my grandmother. My grandmother always makes clarified butter from milk’s cream [fat] that is collected everyday for ten days that can be used in many different ways. Clarified butter is also way more healthier than a refined oil of any form.

Making clarified butter also know as “Ghee” from buffalo milk is an Indian traditional process that involves clarifying butter to separate the milk solids from the fat.

Ingredients

• Buffalo milk [2liters each day for 10 days]
• Yogurt[optional]: 1-2 table spoon[ used to culture the cream[fat] if making butter from scratch.

Equipment:

• Heavy bottom pan
• Spoon
• Fine strainer / Cheesecloth
• cooking gas stove or Induction stove
• Airtight container for storage (consider glass container)

• Boil the milk: take a heavy bottom pan and bring the buffalo milk to a boil and let it cool down. As the milk cools, thick layer of cream will came eventually from on the surface of milk.
• Skim the cream: collect the cream and store it in the fridge. Repeat this process over several days until you collect the sufficient amount of cream[7 to10 days].
• Optional- Culturing the cream: Add 1-2 tablespoon of yogurt to the cream, mix well, and let it sit at room temperature for 6-8 hours. This will give a rich flavour to a ghee.

• Whip the cream: Once you have enough cream, churn it using a hand blender or mixer grinder or traditional churning methods until the butter separates from the buttermilk.
• Separate the butter: Strain the butter from the buttermilk using a fine strainer. You can save the buttermilk for other uses.
• Wash the butter: Rinse the butter in ice cold water for 2-3 times to remove any remaining buttermilk, which could spoil the clarified butter[Ghee].

• Melt the butter: In a heavy bottom pan or bowl, melt the butter over low to medium heat .
• Clarify the butter: continue heating the butter for 5-7 minutes. It will start to form, and eventually, the milk solids will begin to settle at the bottom of the pan or bowl. The butter will change color to golden hue, and you will notice a weird aroma.
• Strain the clarify butter: Let the clarify butter cool slightly, then strain it through a fine strainer or cheesecloth into a clean, dry container.
• Store: Let the clarify butter cool down completely to room temperature before store in the container. Store it in a cool and dry place.

• Dal (Lentil Curry)
• Roti and Paratha[ Indian form of Flat bread]
• Biryani
• Khichdi
• Indian sweets
• It can be used in everything as a substitute to oil and butter.

• Digestive Enhancement: It promotes overall digestive capacity.
• Nutrient Absorption: This is crucial for overall health and wellness.
• Herbal catalyst: ghee acts as a catalyst for herbs.
• Boosts Ojas: healthy ojas results in softness, compassion, and patience.
• Memory, skin glow, and more.
• Tissue building.