Methods of Preparation
GHEE
Materials Required:
- Whole milk or curd (Dahi)
- Churning device (Mathani), cream separator.
- Karahi (Pan)
- Gas stove
- Khunti
- Pot
Traditional Method
- Take milk in a karahi (Pan) and put it on fire flame.
- Heat milk at or below boiling point for 30 minutes.
- Allow to cool the milk and add starter culture @ 1% when the temperature reaches to 30°C.
- Put the inoculated milk at 30-37°C for 12-16 hr for curd setting.
- Transfer the curd in a fairy large vessel and put a churning device in the vessel.
- Agitate with the churning device unevenly in alternate direction.
- Continue this process until the makhan separates out and forms a lumpy mass.
- Add adequate amount of water to separate makhan clearly from rest of the contents.
- Take out of mass of makhan and rinse with plenty of water.
