Curd / Yogurt
This is very simple n easy to prepare n a common practice every homemaker in India 🇮🇳 daily does…
- Take a thick bottom steel vessel and let the organic milk come to boil, then simmer for 15mins n allow it to cool..
- Before going to bed, when the milk is warm take a little(1/8th tsp) of started curd (for 1st timers do borrow a little from friends) n add it to the warm milk.
- Cover the vessel with a lid n store it in a warm place (inside a kitchen shelf / oven). [The good bacteria in the starter curd feed on the milk’s sugars, known as lactose, creating a wholly new product within few hours. The by-product of this fermentation process is lactic acid ie curd/yogurt. ]
- By morning a thick curd will be set! Store in refrigerator n use as n when required… In cooler weathers this process will take a little longer (a whole night) n hotter regions it’s faster (5-6 hrs)…
- A thick layer of cream will be formed on the curd. Remove the layer of cream n store it in a container n refrigerate.
- Weekly once or when ever you feel you have collected enough, pour the cream into a mixer n add some water.
- Run the mixer for about 10mins…
- Or until it turns out like this 👇
- Make small balls out of this n drop them in a vessel with water 💦
- Homemade butter is ready! Taste 😋 a little if u want to, strain (take the butter in your hand 🤚 and gently pat n turnaround, the water if any will drip out) the water n store it in a container n refrigetate!
- Melt the butter in a sauce pan until it turns out like this 👇
- Add few curry leaves 🍃 n they will splitter n you can be sure that it’s done. It will also add a nice flavour to ghee.
- Allow it to cool a little n filter through a fine metal mesh into a air tight glass/metal jar..
- It turns out like this once it is completely cooled.
It has a shelf life of more than a year at room temperature!
P.S: As already discussed in this post, over exploitation n over usage of any of the dairy products is not fair.. Use them sparingly n wisely!