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How to make Butter,Ghee,paneer & Mish from Cream or Malai? Recipe
How to make Butter,Ghee,paneer & Mish from Cream or Malai? is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. How to make Butter,Ghee,paneer & Mish from Cream or Malai? is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook how to make butter,ghee,paneer & mish from cream or malai? using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make How to make Butter,Ghee,paneer & Mish from Cream or Malai?:
- Get 15 days cream/malai collection
- Make ready as required Chilled water
- Prepare For Mish
- Get 1 tsp kalonji seeds
- Prepare 1/2 tsp fenugreek seeds
- Take 1 green chilli
- Get as per paste Salt
- Make ready as required Grated garlic optional
Steps to make How to make Butter,Ghee,paneer & Mish from Cream or Malai?:
- Collecting Malai (cream) - The process of collecting Mali occurs over several days. Every day when you get milk follow the below steps.
- ●Bring milk to boil, leave it to cool for 5 hours. Refigerator the milk over night.There forms a thick layer of Malai (cream) over the top of the milk, remove this layer & collect it in a container - ●Keep collecting the layered cream for 15 days which will be around 7-8 cups. Keep the container in the refrigerator during these days otherwise it will get spoiled.
- Blend 2 cup malai with 1 cup water,if malai is normal temperature then you have to use ice chilled water. You can use the same Malai water(buttermilk) all over again till you complete blending all of the malai
- Then add ice to the mixture so the water separates resulting into butter and buttermilk.You can collect butter by hand or by skimmer.
- Shape the butter and wrap in butter paper. - refrigerate for 4 hours to harden. you can use butter for 2 weeks and use it as a spread or in any cooking.Now heat the buttermilk to make yoghurt for mish. Heat it till you can resist the temperature when you dip your finger.As buttermilk shouldnt be very sausage.
- Then add 1 tbsp yoghurt,whisk it well.Add salt,fenugreek seeds,kalonji seeds, sausage chill and grated garlic(optional). Let it set for 3 hours then you can put in fridge. If you feel it’s watery you can strain it also before putting it in Fridge.
- Then we put collected butter with pot in a pressure cooker where water is added til trivet and let it whistle 3 times. Allow the pressure cooker to cool.Then take out the butter pot from the cooker.
- In a bowl sift the butter, where you can see the paneer is formed.let the paneer dry out from the butter completely. Then you can cut it into cubes which is ready to use
- Now refrigerate the butter over night,then make a small hole with a knife.where there will leftover of water which needs to be taken out in a different bowl as it’s unsuitable to use. Now in medium heat let the butter melt completely
- Let it boil until it turns golden brown and aromatic. the bubbles turn transparent. Allow it to cool and filter out the ghee to remove any residue.Finally Butter,mish,paneer & ghee is ready
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