|Published||Cooking Time||30 Minutes|
|Recipe Type||Appetizers||Preparation Time||60 Minutes|
|Ingredient||Other||Standing Time||30 Minutes|
Heat this butter extract to clarify like usual method of Deshi Ghee
Recipe of Deshi Ghee fresh yeast style
Collect accumulated cream approx. 1kg - 1 month of collection @ 1 litre per day of Buffalo milk full cream [Stored at minus 20 degrees C in a tight container to avoid getting mold and fungus etc] Prior to making ghee 1 day ahead remove from freezer & bring to room temperature heat mildly stirring to a semi softee cream At luke warm temperature add fresh yeast 100gms mixed with 2 heap tbs sugar & some 200 ml part of the cream mix it well let it froth about 5 minutes Add this froth mixture to the remaining cream and stir for 5 minutes or until mixed well Cover and leave overnight in warm place approximately 12 hours or until sour. Process this in a blender to extract butter & water separately discard water [Or heat the entire mixture let boil & cool to room temperature Butter floats on the top & the water below - freeze this to solidify butter and carefully remove it out of the water and clarify. Heat this butter extract to clarify like usual method of Deshi Ghee. The aroma from this butter when clarifying is as pleasant as the Irani Bakery early in the morning. The Ghee is divine and a tad better than curd formula.
Posted Aug 26, 2010