cream to ghee
Nowadays no one likes to eat cream. Most people drink milk after filtering it. In such a situation, ghee can be prepared by storing cream. Making ghee from cream is quite easy. For this, store the cream and make ghee from it. However, most people are able to make only ghee from cream. Today we are telling you such a trick by which you will be able to extract maximum ghee from cream and it will also make mawa and curd. That means ghee, mawa and curd will be prepared from one bowl of cream together. The method of making it is quite simple. You will benefit greatly from this. Whenever there is a festival or there is a sudden need of mawa, you can immediately extract mawa and ghee from the cream. Tasty and thick curd will also be prepared from the remaining material. Let us know what you have to do for this?
Ghee and Mawa should come out together from the cream.
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To make ghee from cream, first of all store the cream daily for 10-15 days.
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Your cream should be about 1 large bowl. Take out the cream daily and store it in the freezer.
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If cream is kept in the refrigerator for a long time, it starts smelling and becomes spoiled.
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Now, the day you want to make ghee, first take out the cream from the freezer and wait until it melts.
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In about 4-5 hours all the cream will melt and now take the biggest jar of the mixer.
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When the ice in the cream melts, put 4-5 tablespoons of cream in the mixer jar and add half a cup of water.
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Now stir the mixer while stirring. If you feel that the mixer is not rotating then add some more water.
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You have to stir it until the butter comes to the top. When the butter comes to the top, the mixer will start making a heavy sound.
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Now take out the butter with your hands and put it in a pan. Turn on the gas and turn on the SIM.
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After removing the butter, it will mix with cream and water and become like milk. Keep it in some vessel.
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You do not have to add too much water while extracting butter from cream.
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You have to keep removing all the butter in this manner. In summer, use cold water to extract butter.
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Now keep cooking the butter on low flame while stirring it in the pan. You don’t want it to stick to the bottom of the pan.
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You can increase the gas a little while driving. Keep stirring it until the ghee boils and a consistency like mawa remains.
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Turn off the gas and filter the ghee. Now the remaining material is the ghee (mawa) that comes out of the cream.
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Both mawa and ghee made from cream will be good only when they do not stick to the pan. For this, keep stirring continuously.
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Now lightly heat the milk that was left while extracting butter from the cream.
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Now add some curd to it and keep it covered in a warm place as is done to set curd.
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This will prepare very thick and tasty curd. You can make raita or kadhi from it.
Have you ever eaten cauliflower kheer, it will make even Rabdi fail, know the recipe.
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