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| PC: Mrs. Saraswathi |
Ingredients
Cream of
cow’s milk 1 cup
Curd 2 tsps
Directions
Boil milk
and let it cool. Save the cream that forms on top in a cup every day for a
week. Add a spoon of curd either on day 1 of collection itself as Shyla says.
You can also add at the end when the cup is full and leave it overnight for
cream to curdle as Saraswathi says. However Champaka Mami says “keep adding a
tsp at intervals during the whole duration of collection and also mix it well
with the cream each time”.
Whip the
curdled cream to make butter.
Options for
whipping curdled cream:
Use cake
whipper / Tupperware Quick Shake / Churning machine with a simple motor and
churner / Mixie
Once butter
is formed, separate it out from the buttermilk. Store it to make ghee.
Use the
buttermilk that remains to make buttermilk dosa. Don’t forget to top the dosa
with this fresh and healthy butter!
How to make
ghee out of this butter….shall we reserve that for later J
Melt butter
in a pan. While boiling it forms 3 layers. A foamy layer that tops the 3, milk
solids that settle at the bottom and the buttery layer in between. Wait for
this layer to turn golden and fragrant. To check its colour keep pushing the
top foamy layer sidewards. Once done, slide the topmost layer to a bowl, wait
for the rest to settle in the saucepan. After a minute or so, pass the central
golden liquid ghee layer through a strainer into an absolutely clean dry glass
jar.
Tete – a – Tete:
Ingredients that can be added while
melting butter:
Curry leaves + salt - “Amma used to add”
says my sister Shyla)
Betel leaves + salt - says Smt.
Champaka, septuagenarian lady and aunt of my dear friends Deepak and Deepika Dorai. 1 or 2 crystals of salt to
be added while it is boiling to prevent the liquid from raising too much and
overflowing. 1 whole betel leaf to be slided slowly at the end of boiling.
Curry leaves + Methi seeds – “add at
the beginning of boiling” says my dear friend Saraswathi Maiya)
Cardamom - adds another friend of
mine
"In my hometown Yadgiri, they dry stalks of methi leaves and add it at the end stage of boiling" says my tailor mate Muthamma
"Add equal quantity of water to milk and boil till quantity reduces to half. Let it cool. Automatically the top cream will be thick" says Smt. Vijaya Murthy
"In my hometown Yadgiri, they dry stalks of methi leaves and add it at the end stage of boiling" says my tailor mate Muthamma
"Add equal quantity of water to milk and boil till quantity reduces to half. Let it cool. Automatically the top cream will be thick" says Smt. Vijaya Murthy
Recipe Contributors: Saraswathi Maiya,
Smt. Champaka and Shyla H Rao
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| Septuagenarian Smt. Champaka Mami |
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| Ms. Muthamma my tailor mate |
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