Mamta's Kitchen - A Family Cookbook





Geeta Gupta's ghee recipe

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On 07/07/2008 07:07am, Madhu wrote:

Ref. your very useful info about making ghee: Do you get a better quality or quantity of ghee if you make the butter first? I do remember my grandma always doing that - even tho she did not save any to use as butter.

About using the liquid saved/separated from the ghee to make yogurt- does one put the same amount of starter yogurt as one would for making yogurt from milk? Or do you the liquid as the 'starter'? I am confused!

On 07/07/2008 12:07pm, Mamta wrote:

Hello Madhu

You can use either, the ghee comes out the same. You will get more burnt residue when making it from malai, because some of it gets washed off when you make butter, which doesn't happen if you make ity straight from 'malai'. It will save you time though.

I am surprised that your GM did not save some to be used fresh as butter, it tastes wonderful, the freshly made butter :-)! I still eat a lot of it whenever I am viviting Geeta or Reeta's house. I can't do it in UK, the milk here doesn't get any malai when boiled!

From the liquid from step 11 of Geetas recipe, you make yoghurt just like you would from milk, using a ?starter? or ?jaman? from a previous batch of natural yoghurt/dahi. It is not as tasty as when made from fresh milk, hence the suggestion of using it in cooking dishes like Kadhi.

Mamta

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