vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Deshi Ghee Fresh Yeast Style

Deshi Ghee fresh yeast style
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Deshi Ghee Fresh Yeast Style Recipe, How To Make Deshi Ghee Fresh Yeast Style Recipe

Heat this butter extract to clarify like usual method of Deshi Ghee

About Recipe

How to make Deshi Ghee fresh yeast style

(59 ratings)
0 reviews so far
Prep time
60 mins
Cook time
30 mins
Total time
90 mins
Deshi Ghee fresh yeast style
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 26, 2016


Ingredients used in Deshi Ghee fresh yeast style
• Sugar - 2 tablespoons.
• Yeast - 100 grams.
• Cream - 2.2 lbs.
Method:
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 amp; 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 amp; 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 amp; water separately discard water [Or heat the entire mixture let boil amp; cool to room temperature Butter floats on the top amp; 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.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter