Ingredients
Method
- Boil full cream milk. You will see the cream layer accumulated on top of it. Store cream of around 8-9 liters of milk.
NOTE: This is typically done on a daily basis with about a 1 liter of milk and the cream is stored in the fridge. So in about 9 days time you should have the needed quantity.
- In a pot heat this cream on a medium heat. When you see bubbles start forming at the side, turn off the burner.
- To this hot cream add around 1 tbsp yogurt culture. Let it set for 6-7 hours.
- Keep it in the fridge for another 5-6 hours. Now we have cream yogurt ready for making clarified butter.
- Take the cream yogurt in a big bowl.
- With the hand mixer, churn the yogurt for 2 minutes on high speed.
- Add water. Again churned the yogurt.
- Now you will see the butter has separated from the water.
- Remove the butter. You can drink the remaining buttermilk.
- Wash the butter with plain water for 3-4 times. This will remove the small yogurt particles from the butter.
- Take the butter in the pot and heat it on a low heat.
- After couple of minutes you will see it turn as shown in picture.
- After couple minutes the liquid will look as shown in figure.
- After about 20 minutes from start you will see the golden color and consistency as shown in the figure.
- After a couple of minutes you will see brown milk solids settling down. Sprinkle few drops of water and if they splutter turn off the heat and keep it aside to cool.
- Strain the clarified butter. Discard the brown milk solids.
- Cool it completely and store the clarified butter in a air tight container.
