you probably dont give a damn but does any of you know of a tool to log back into an instagram account..? I was stupid lost my account password. I would love any tips you can give me
Wow the only channel that explains so clearly without unnecessary add-ons. Straight to the point. From milk to ghee. Thanks a lot. Definitely will do and let you know
Never had a better explanation of the process, even from my own mum. Thank you for being a blessing and teaching the fundamentals. I feel like my own Heart Mother is teaching me. I thank you for bringing the awareness of sound and aroma, that’s how my Aaji and Masi used to teach me, and it makes my love of all things Kitchen and Cooking, the seat of Creation within the home. Bless you Ma🙏🏼. Love from Urvashi
I want to make ghee and have been looking at many videos. I like the way you do it. I didn't know about curd, though, so I looked in the comments and found your answer about yogurt. I know how to do that already, so now I can make the ghee in the traditional way. I really enjoyed your video, and you are a perfect teacher! God has blessed you with a wonderful mind and soul.
You remind me of my grandmother who used to churn a really big pot of buttermilk and extract butter every morning. I still remember that beautiful sound.
When i was young, i have watched my mother make homemade ghee, butter, mund dal halwa, sherbet etc. Though she would call me to watch, i was least interested. I watch your videos to remember the fine nuances which slipped my eye. Thanku Geeta. Though i must share i enjoy cooking now n my family says I'm a great cook 😊
Aunty... I just can't tell you how happy I am right now watching your video... It is as if though an aunt of mine/some elder in the family teaching a young member how to make butter and ghee... The way you explain, talking about the salasalappu, the sound of churning, you make us enjoy the whole art of cooking... It was a pleasure watching you teach us...
I have started watching your videos for the past one week aunty, and i have become a fan of you and uncle. Thank you for all your videos. This video has such clear instructions thank you.
Thank you!!! My Ammama (mother's mother) taught me to do this when I was in my teens. Loved the process and wanted to continue the tradition but times have changed so much.
Thank you aunty for explaining this process in a simplified way. Very beautifully explained. You reminded me of the way how my mom and mom in law explains a recipe. All the good wishes .i truly appreciate your efforts to pass on the traditional recipes to the younger generation with the help of technology.
M'am you reminded me of my mother who I lost about a year ago, both your love for cooking and the contents of this video. God bless you. Stay healthy and stay safe !🙏🙏
Ma'am I was in the process of making butter by churning with hand while watching your video. You have such a pleasant demeanour and how clearly you explain each step. It's so calming to watch. And I so hope that these wonderful traditions of culinary are never lost. Thank you.
What an endearing video. Even those who don’t like cooking will be motivated to cook with the way you have brought out the therapeutic effects of cooking! Like you rightly said, the colors, sounds, fragrances and flavours are what cooking is all about. And enjoy it, we must. Thank you Gita 🙏
You hv reminded me of my childhood days Geeta when my dadi n mom used to make butter n ghee at home ... wow what a fragrance, sound, aroma ... I can feel the fragrance while you were making this .... I am 66yrs old n live in UK .... but after seeing you Geetaji, I am definitely make butter n ghee both at home .... I had friends in college, one from Andhra Pradesh, amother from Tamil Naidu n still another from Kerela. We were a group of 5 myself sikh, n another sikh girl from Thailand. Every friday in turn we wud eat south indian and punjabi food in each others' house, my father used to take us out for south indian food every other day, we all are vety fond of dosa idli uthapam ... all kinds ... you hv brough back all my memories. LOVU
Lovely video. Thanks for sharing. To all the North Indians saying this is not the right way because they do it differently, please understand that there can be more than one way of doing something. Also, this is the *ayurvedic* way. Cream from curd is supposed to yield better quality ghee from the ayurvedic perspective. Stop being narrow minded and scoffing at everything that is different from your way of doing things. No hate.
Thank you so much Madame for this wonderful video. This is by far the best video I have come across for making ghee at home. Your explanations are simplistic yet thorough. Thanks once again.
This is the age-old classic traditional method of making ghee in southern India. This is also the method of making the best kind of ghee. There's a point in the ide that buttermilk must be skimmed before sunrise. It's because butter tends to separate easily when the climate is cool. Here's a little trick - just add a few ice cubes or ice-cold water (instead of room temperature water) and watch the butter separate like magic!
This is how it is done in Punjab and also in Kolkata, butter was used up in various ways and when it accumulated, ghee is made of it. .A national practice, though now the blender has replaced the humble madaani in many kitchens.
Ma'am you are a mother figure to me...I love your lucid manner of explaining each and every step of any recipe you share with your viewers! A big God 🙌 bless and loads of love ❤ ❤
Thanks madam. You remind me of good memories of my childhood in village, where my great grandma used to give me the duty of churning for hours on Sunday morning. Without this task done, I will not get breakfast. Still remember that aroma of pure ghee, we used to eat the remains of the ghee after it was was strained by a plain white cloth. Never ever tasted such pure ghee in my whole life.
Amma, the way you experience cooking, as you said , the aroma, the sound and the vibrant colours, makes me also to enjoy my cooking. Your English is so good with clarity in your presentation
I was looking for a video on how to make butter from curd.....this was perfect.....and seeing this, i cannot but only Thank the Mother Cow from my bottom of my heart on how she provides the humans so many options to satisfy our taste buds & our health...imagine she not giving milk , for us to enjoy these things....Hundred thanks to her !!
Thank you! You explained it so well. It was very enlightening to see the whole process - demonstrated with joy, simplicity and with respect for the task.
Your husband must be really the most happiest guy who has been blessed with such a great wife, who is so health conscious, so innovative, so hard worker, and so on...
Happy women's day Geeta madam,💐💐 you explained the process and all the stages of the ghee making process very well so that anybody is doing it for first time will be able to do it confidently. I always make ghee, using cream of full cream milk,i use to collect cream every day keep it aside in another vessel( in refrigerator)till it will become full and then add apropriate amount of curd mix it well and keep it overnight at room temperature,next day I use this mixture for churning in food processor using whipping blade ,so it becomes easy to do in large amount and as compare to mixer we get more quantity of butter, I also add one or two betel leaf (विड्याचे पान /खायचे पान) and 2-3 cloves(लवंग) in butter when we put it on the flame ,due to betel leaf bitterness if any will reduce and due to clove we get nice aroma (खमंग)and flavor , some people also add a pinch of salt while making process so we can get coarse texture(रवाळ) of ghee ,but when we add salt you shouldn't keep that ghee in steel vessel otherwise after some time that vessel will get rust.
Thank you for your detailed feedback Aparna. it was very interesting to read. I find that South Indians generally make it from curd, and North Indians from milk malai.We add curry leaves/Drumstick leaves to make it more flavourful.I have used the blender jar as many might not have a food processor.Thanks once again
This is how my grandmother and her mother made ghee. Thank you for showing us this method about how it used to be done. I am now learning how to make ghee instead of just clarifying butter and I truly appreciate how you take us thru the entire process.
My grand mothet use to do this by putting it in glass bottle like old boost bottles and shake it patiently till big ball of butter float in it. However while doing this the gas forms in the bottle which had to be released by opening the bottle lid. Thanks to u madam u reminded me of my childhood days when fresh ghee was made at home by my grand ma. I miss her very much. U also talk like her very lovingly...
Oh...its nostalgic for me.. we had a large fmly n bought 3 ltrs of buffalo milk everyday...i had seen my grand mother removeing cream from the milk everyday n adding a tsp of curd every time n collecting ig for 3-4 days. Today at age 62..I hv seen a different method...mkg curd then removing top layer n storing it in d fridge (may be at that time they removed cream from milk n added curd everyday to d vessel as very few homes had refrigerators ).thanks Gitaji. .younger generation will benefit from ur video!
I remember my paati making this exactly the same way.. she also used to use the ghee residue mix it with sugar and some flour calling it Maav chakarai! She used to put some drumstick leaves when the ghee was going “salla salla”.. my god thanks for this video. Bought back so many memories
Mam...butter n ghee gurinchi pakkaki pedthe...mee English..chala bagundhi.. explanation,words...nak maa English mam gurthochindhi... really u r awesome.. fantastic.. fabulous.. beautiful
I just loved the way you described the process of cooking. Cooking is indeed an art. I love to keep my whole spice container always filled up and love the smell of the spices. I absolutely love to own the fact that India is a land of different spices. Thanks for a great video. I straightaway subscribed after watching this video... Love you a lot for this 4 in 1 video...
My grandmother used to do churning butter from buttermilk on all festival days..she says just as the butter comes out from inside buttermilk,God should bless to bring out happiness from within us..butter churning is mandatory in my home on Pongal,diwali and vijayadasami..my grandmother used to add a piece of jaggery (good for heart) and some fresh drumstick leaves(good for high pressure) and a very few Fenugreek seeds to the ghee she prepares...Nice video and all the best :-)
So wonderfully explained! Thank you ma'am. I am churning with the wooden stick at the moment. And getting wonderful butter out of my curd, thanks to your help. Eternally grateful to you :)
wow superb mam but I used take malai from the milk and prepare ghee but u did it in different way mam.And finally I would like to say very happy women's day.
But the actual process is how she make. Without making curd you should not make Ghee. Fermentation makes ghee lighter to digest and healthy. So do one thing day before making ghee add one spoon of curd to the malai and next day follow the same pattern you will get ghee.
Super mam....this is d greatest video ever i saw ..which has all step very clearly...N more importantly old ppl how dey were doing ..super ..just super😊☺️☺️☺️☺️👍👌💐
Ma'am..... I am in awe of your simplicity. The method of delivering the videos gives me a call to "TRY ". I love cooking,but I fear the mess for want of space. Ma'am.... God bless your hard working hands. I will definitely try some chutneys as well as your buttermilk & ghee
Thank you mam for making me pay attention to hear the soothing sounds of cooking...it made me so happy more than anything else....kitchen is really a creative place...
Simply beautiful Gita ji. Just today morning I converted 1kg of Coimbatore butter into ghee. The exact process and procedure to do so was extracted from the learning given so lovingly in your video. I simply find all your recipes irresistible. Cooking is an art, science and commerce. It is technology too. The more one immerses and experiments with the experience, the more love and skill one develops towards it. Thank you so much 🙏 I am your admirer from Bombay 🌼 I shortchanged the long process into a short one. Instead of starting from full fat milk, I started from Coimbatore butter (0.5kg from P. Ramalingam at Matunga on Baldota House; 26, Bhandarkar Road, Mumbai 400019 costs ₹340); (P. Ramalingam has recently increased the butter rate from ₹680/kg to ₹720/kg) I am not advertising or getting any referral income for sharing this. They are authentic and in existence since 1954. Only Mumbaikars have the opportunity to go to Ramalingam Stores). How much to boil, how to boil and when to stop; the sada sada or salla salla sounds are all bonafide and exactly as described in the video. I enjoyed the ghee making. Grateful and obliged. The best way to learn anything is to hear and observe from different gurus. To learn about the fine technical nuances of making ghee, also see the two RUclips videos I have attached below: ruclips.net/video/asLxQ0q2Z3w/видео.html ruclips.net/video/biZWfF6DWTg/видео.html
This is awesome. Living overseas I always wondered how to make ghee from white butter. I remember my Amma making this. Thanks heaps. I am already a fan.
Aunty you look like my mother. She was also enjoyed every thing about cooking just like u. Today I am missing her so much and coincidencly I just got ur video. Today first time I m trying to make ghee in home but now my mother is not in this world to guide me. I really feel peaceful while watching u.
Thanks aunty .. love u lot..i have prepared butter and ghee.. but my curd was not so accurate.. Will try it again today.. I almost saved Rs.1000 by preparing homemade ghee and butter.. thanks once again.
this is the most traditional way of making ghee. thank you for sharing this information. my mother used to collect cream directly from milk. in ayurved it is said that ghee made from curd has even better healing properties.
dg383 I have also heard the same ples clarify this if u have knowledge regarding this , I heard that fermented curd in making ghee is much more healthier than any other way of making
Thank u so much for beautifully explaining.. My mom is on her trip and I wanted to surprise her by making ghee before she come back! Ur vedio helped me a lot.. !😍 U TAUGHT ME JUST LIKE MY MOM WITH SO MUCH CARE.. Love u ❤️❤️
I remember my mom asking me to shake the cream in a horlicks bottle and then take out the butter.Finally the solid left after ghee making was made into a "KASHANDU URUNDAI" with some flour/rava/basen etc.Knowledge which were naturally passed on to the progeny ,it appears,is slowly fading out.With the present use and throw culture this appears tedious and a waste of time.My children laugh at me if I tell them this.For them this is just a story !
Yes Ravi. I have memories of the "Horlicks Bottle "too. Also I remember my mother sitting on the floor and tying the wooden churner with a rope to the leg of the stool. , she would sit down and churn the curd..Yesterday I was reminded about the kasandu which used to be mixed with arisi mavu and sakkarai and given to us.What a coincidence that you have mentioned it too!! Simple pleasures and tastes!
Further I was motivated to churn the curd sometimes using the "matthu"by saying I would become Lord Krishna if I churned more butter.Funnily we siblings used to fight to get the right depending on the seniority !
Childhood memories... Golden era of everybody's life.. Although we were not having electric equipments / gadgets , we were too much rich.., by all means.. In sharing, playing together, celebrati.g each n every festival with our parent (equally with our neighbours n relatives also)... Not having much toy , but having so many friends.. Not having sweets but whatever was there we shared it joyfully.. Golden days... Can not be forgotten never ever.. Every aged person also remembers his childhood.... 😒 😒
Thank you Gita ma'am...I am a Goan but grew up in Hyderabad. You remind me of my kind South Indian neighbors. Congratulations to you on being a RUclipsr
Indian traditions and culture are awe-inspiring and a well thought-out process for perhaps centuries. Ageless, timeless and classical. One who becomes conscious of this fact, acknowledges and attunes oneself to the mercy becomes blessed. And kitchen technology sustains one’s very life. And that of others too!
madam don't need to waste time n milk by adding curd every day better way is to collect the cream tht comes over the milk after heating of full cream milk and cooling down in refrigeration. keep collecting the milk cream and when say 1-2kg cream has been collected than follow the process of adding curd after warming the cream after keep the curd mixed cream for overnight in open the same can used to extract white butter and buttermilk by using juicer pot of usual mixie by mixing curd mixed cream in small quantity with double the quantity of normal water and ghee can produced by heating the white butter.
As I said, there are different methods. We do this method, because as a routine, in South indian households, we set curd everyday.Your method is also very good.
but ur method waste lot of milk in the name of making butter when only cream is required to make butter and not milk also if u use less milk than it would take more time to make butter hence better to extract cream daily after boiling the full cream milk and than make butter on weekends rather than waste whole milk in the name of making butter since curd is required small quantity if kept for long/days incase made in large quantity than will become sour in taste or else keep getting surplus accumulated everyday as per ur process .
U r so lovely Geeta ji and I believe whoever taught you cooking was a great teacher because when you talk about food ur love towards food we can sense.
I'm impressed Amma... 🙂 Thank you for your fabulous video. Bless us. And keep posting like this. Am a newly married women and am new to this ghee and preparation of butter. My mom used to do this. When you are saying about that sounds and your sweet experiences it reminds my childhood days with my Amma. That sala sala sound 😁🙂 wow.. am speechless.
She explains it slowly talks very convincingly and seems to be enjoying herself while doing it. It all makes it very enjoyable and happy video. Keep up the unprofessional regular attitude(though videos can use tech- editing and all) I think it will make videos more enjoyable. Respects to this mother like figure.
Geetadidi I am living in Kolkata, truly Bengali. But I had been Chennai . Stayed at Mylapore. My colleagues, friends were Tamil, Telegu,KannaD. I love South Indian culture and food. After staying for 12yrs in Chennai, I could not learn Tamil. But I could understand little bit. I don't miss your videos. Your way of talking,your recipes throw me back. I like your style of everything. Your calm n peacefulness of life have been reflected to your presence. Passion is the key of success, cooking n cooking for your dear ones make you happy, that I feel. Wishing you a peaceful healthy life. Pls stay safe. Where have you been?? Chennai?
Something new I learnt today. My mum used to make butter (makkhan) from churning malai collected from boiling milk every day. Then from that butter she used to make deshi ghee, which is s beautiful whitish in colour and grainy in texture.
Wow ..my 4 year old daughter loves this vt wat ever she eat..thank you gita mam..i add small piece of beetal leaf vt pinch of crystal salt it adds to the flavour and taste
Thank you ma'am. Your reference to the sensorial delights and getting peace of mind is a beautiful depiction of how some activities can bring in line our mind. Beautiful. Thank you again.
Gita ma , sry for addressing u as mother,but I love ur soothing voice, ur personality, apart from ur cuking, every bit of urs add on to a perfect mother image we all hv in our mind, I love d way u wonderfully carry urself in sarre, just love u,hv watched mny of ur vdos, I watch it just to see u speakng n njoyng cuking,luv u
I LOVE how she talks about the lovely sounds and peace she experiences while doing this.
Yes. It's important to watch the sizzling sound. It indicates that there's still some moisture in the boiling ghee.
I agree
Yes, she is so genuinely observant and sensitive to it all. Love her vibrations.
you probably dont give a damn but does any of you know of a tool to log back into an instagram account..?
I was stupid lost my account password. I would love any tips you can give me
@Raphael Branson instablaster =)
Wow the only channel that explains so clearly without unnecessary add-ons. Straight to the point. From milk to ghee. Thanks a lot. Definitely will do and let you know
Thank you
Never had a better explanation of the process, even from my own mum. Thank you for being a blessing and teaching the fundamentals. I feel like my own Heart Mother is teaching me. I thank you for bringing the awareness of sound and aroma, that’s how my Aaji and Masi used to teach me, and it makes my love of all things Kitchen and Cooking, the seat of Creation within the home. Bless you Ma🙏🏼. Love from Urvashi
You are very welcome
Your explanation of the process is so good.. Thank u so much ಅಮ್ಮ.
I want to make ghee and have been looking at many videos. I like the way you do it. I didn't know about curd, though, so I looked in the comments and found your answer about yogurt. I know how to do that already, so now I can make the ghee in the traditional way. I really enjoyed your video, and you are a perfect teacher! God has blessed you with a wonderful mind and soul.
You remind me of my grandmother who used to churn a really big pot of buttermilk and extract butter every morning. I still remember that beautiful sound.
This s how my amma makes ghee...the churning sound...that i heard in my childhood days...early morning..nostalgic sweet memories..thank u 😍
Very nice
You are a beautiful soul, it comes out in your demeanor, the subjects you choose r so simple yet so much needed. God bless🙏
Thank you dear!
When i was young, i have watched my mother make homemade ghee, butter, mund dal halwa, sherbet etc. Though she would call me to watch, i was least interested. I watch your videos to remember the fine nuances which slipped my eye. Thanku Geeta.
Though i must share i enjoy cooking now n my family says I'm a great cook 😊
Congrats!
Ma'am.. It was real bliss to watch you explaining ghee making process.. Thanks a million for posting this 🙏
Aunty... I just can't tell you how happy I am right now watching your video... It is as if though an aunt of mine/some elder in the family teaching a young member how to make butter and ghee... The way you explain, talking about the salasalappu, the sound of churning, you make us enjoy the whole art of cooking... It was a pleasure watching you teach us...
Thanks a lot Sangeetha for watching!
I have started watching your videos for the past one week aunty, and i have become a fan of you and uncle. Thank you for all your videos.
This video has such clear instructions thank you.
Thank you Poojya.
Thank you!!! My Ammama (mother's mother) taught me to do this when I was in my teens. Loved the process and wanted to continue the tradition but times have changed so much.
You are so welcome!
Thank you aunty for explaining this process in a simplified way. Very beautifully explained. You reminded me of the way how my mom and mom in law explains a recipe. All the good wishes .i truly appreciate your efforts to pass on the traditional recipes to the younger generation with the help of technology.
M'am you reminded me of my mother who I lost about a year ago, both your love for cooking and the contents of this video. God bless you. Stay healthy and stay safe !🙏🙏
Your mother's blessings are always with you dear
Ma'am, Happy Mother's day. Just like Mother you've explained the easiest way of making ghee. Thank you.
thank you Roshan
Ma'am I was in the process of making butter by churning with hand while watching your video. You have such a pleasant demeanour and how clearly you explain each step. It's so calming to watch. And I so hope that these wonderful traditions of culinary are never lost. Thank you.
Thanks a lot sir
What an endearing video. Even those who don’t like cooking will be motivated to cook with the way you have brought out the therapeutic effects of cooking! Like you rightly said, the colors, sounds, fragrances and flavours are what cooking is all about. And enjoy it, we must. Thank you Gita 🙏
Thank you so much for your motivation vasumathi
You hv reminded me of my childhood days Geeta when my dadi n mom used to make butter n ghee at home ... wow what a fragrance, sound, aroma ... I can feel the fragrance while you were making this .... I am 66yrs old n live in UK .... but after seeing you Geetaji, I am definitely make butter n ghee both at home .... I had friends in college, one from Andhra Pradesh, amother from Tamil Naidu n still another from Kerela. We were a group of 5 myself sikh, n another sikh girl from Thailand. Every friday in turn we wud eat south indian and punjabi food in each others' house, my father used to take us out for south indian food every other day, we all are vety fond of dosa idli uthapam ... all kinds ... you hv brough back all my memories. LOVU
You have one more friend in your group now Narinderji!
Listening to you talk is so beautiful. You would make a great teacher! ♥️
God bless you Madam...you are amongst the last few who know these secrets and have shown generosity in leaving it as a legacy for future generations!
Lovely video. Thanks for sharing. To all the North Indians saying this is not the right way because they do it differently, please understand that there can be more than one way of doing something. Also, this is the *ayurvedic* way. Cream from curd is supposed to yield better quality ghee from the ayurvedic perspective. Stop being narrow minded and scoffing at everything that is different from your way of doing things. No hate.
S J - are you for real?
You are just full of hatred! How do you know people commenting are from north!
S J ur looks & thoughts have similar colour
Thank you so much Madame for this wonderful video. This is by far the best video I have come across for making ghee at home. Your explanations are simplistic yet thorough. Thanks once again.
This is the age-old classic traditional method of making ghee in southern India. This is also the method of making the best kind of ghee.
There's a point in the ide that buttermilk must be skimmed before sunrise. It's because butter tends to separate easily when the climate is cool. Here's a little trick - just add a few ice cubes or ice-cold water (instead of room temperature water) and watch the butter separate like magic!
Perfect
Even in north India it is done like this for ages
This is how it is done in Punjab and also in Kolkata, butter was used up in various ways and when it accumulated, ghee is made of it. .A national practice, though now the blender has replaced the humble madaani in many kitchens.
Perfect 👍
This is the practice since ancient India.
Ma'am you are a mother figure to me...I love your lucid manner of explaining each and every step of any recipe you share with your viewers!
A big God 🙌 bless and loads of love ❤ ❤
Thank you Soma
Loved the way you enjoyed the sala-sala sound and your rasanai. My mother-in-law prepares the same way and she is very
passionate abt this process.
Thanks madam. You remind me of good memories of my childhood in village, where my great grandma used to give me the duty of churning for hours on Sunday morning.
Without this task done, I will not get breakfast.
Still remember that aroma of pure ghee, we used to eat the remains of the ghee after it was was strained by a plain white cloth.
Never ever tasted such pure ghee in my whole life.
So nice of you
Amma, the way you experience cooking, as you said , the aroma, the sound and the vibrant colours, makes me also to enjoy my cooking.
Your English is so good with clarity in your presentation
Yes, Saravanan it is a great experience
I was looking for a video on how to make butter from curd.....this was perfect.....and seeing this, i cannot but only Thank the Mother Cow from my bottom of my heart on how she provides the humans so many options to satisfy our taste buds & our health...imagine she not giving milk , for us to enjoy these things....Hundred thanks to her !!
My pleasure 😊 Very true we all should be thankful to Go mata
Mam you look wonderful here! Thank you for the step by step process, easy to follow and zero wastage which I learnt to appreciate these days
Thank you! You explained it so well. It was very enlightening to see the whole process - demonstrated with joy, simplicity and with respect for the task.
Thanks . You have expressed your comment so realistically
She's explaining in such a beautiful way.
The way she explained about cooking feels good and motivating ... the pronounsation of every word is very clear . Thank you..
Your husband must be really the most happiest guy who has been blessed with such a great wife, who is so health conscious, so innovative, so hard worker, and so on...
Exactly bro
Really cooking is like an artistic performance with love and dedication.
Nice
Happy women's day Geeta madam,💐💐
you explained the process and all the stages of the ghee making process very well so that anybody is doing it for first time will be able to do it confidently.
I always make ghee, using cream of full cream milk,i use to collect cream every day keep it aside in another vessel( in refrigerator)till it will become full and then add apropriate amount of curd mix it well and keep it overnight at room temperature,next day I use this mixture for churning in food processor using whipping blade ,so it becomes easy to do in large amount and as compare to mixer we get more quantity of butter,
I also add one or two betel leaf (विड्याचे पान /खायचे पान) and 2-3 cloves(लवंग) in butter when we put it on the flame ,due to betel leaf bitterness if any will reduce and due to clove we get nice aroma (खमंग)and flavor , some people also add a pinch of salt while making process so we can get coarse texture(रवाळ) of ghee ,but when we add salt you shouldn't keep that ghee in steel vessel otherwise after some time that vessel will get rust.
Thank you for your detailed feedback Aparna. it was very interesting to read. I find that South Indians generally make it from curd, and North Indians from milk malai.We add curry leaves/Drumstick leaves to make it more flavourful.I have used the blender jar as many might not have a food processor.Thanks once again
Gita's Kitchen Good morning Gita madam thanks for reply ,have a nice day💐💐
aparna s
P
@@GitasKitchen I have seen my mom use a pinch of turmeric while heating the malai and it smelt heavenly too.
This is how my grandmother and her mother made ghee. Thank you for showing us this method about how it used to be done. I am now learning how to make ghee instead of just clarifying butter and I truly appreciate how you take us thru the entire process.
Thank you
I feel confident to try after seeing your video. Thank you. It was so well presented and explained.
My grand mothet use to do this by putting it in glass bottle like old boost bottles and shake it patiently till big ball of butter float in it. However while doing this the gas forms in the bottle which had to be released by opening the bottle lid. Thanks to u madam u reminded me of my childhood days when fresh ghee was made at home by my grand ma. I miss her very much. U also talk like her very lovingly...
Very good video
Simplicity
Educational
To the point
Keep up the good work 👌👌👍👍
Oh...its nostalgic for me.. we had a large fmly n bought 3 ltrs of buffalo milk everyday...i had seen my grand mother removeing cream from the milk everyday n adding a tsp of curd every time n collecting ig for 3-4 days. Today at age 62..I hv seen a different method...mkg curd then removing top layer n storing it in d fridge (may be at that time they removed cream from milk n added curd everyday to d vessel as very few homes had refrigerators ).thanks Gitaji. .younger generation will benefit from ur video!
Nice to see your comment Seetaji. This method is what I have learnt from my mother.I'm sure each family has its own special recipe .
Mam your explanation is superb, so clear with out extra talk.
I remember my paati making this exactly the same way.. she also used to use the ghee residue mix it with sugar and some flour calling it Maav chakarai! She used to put some drumstick leaves when the ghee was going “salla salla”.. my god thanks for this video. Bought back so many memories
Oh yes. we remember eating the residue with sugar !
Excellent reminiscences
@@GitasKitchen My god. My mistake. I threw away the residue. But not next time. I am wiser….
Nice language. Feeling homely. Like mother explains
Mam...butter n ghee gurinchi pakkaki pedthe...mee English..chala bagundhi.. explanation,words...nak maa English mam gurthochindhi... really u r awesome.. fantastic.. fabulous.. beautiful
I just loved the way you described the process of cooking. Cooking is indeed an art. I love to keep my whole spice container always filled up and love the smell of the spices. I absolutely love to own the fact that India is a land of different spices. Thanks for a great video. I straightaway subscribed after watching this video... Love you a lot for this 4 in 1 video...
Really appreciate your passion for coking Anushree!
My grandmother used to do churning butter from buttermilk on all festival days..she says just as the butter comes out from inside buttermilk,God should bless to bring out happiness from within us..butter churning is mandatory in my home on Pongal,diwali and vijayadasami..my grandmother used to add a piece of jaggery (good for heart) and some fresh drumstick leaves(good for high pressure) and a very few Fenugreek seeds to the ghee she prepares...Nice video and all the best :-)
What a lovely idea!
That churning reminded me of my childhood days. That sound. Granny used to give this job to me
So wonderfully explained! Thank you ma'am. I am churning with the wooden stick at the moment. And getting wonderful butter out of my curd, thanks to your help. Eternally grateful to you :)
That's so good !
wow superb mam but I used take malai from the milk and prepare ghee but u did it in different way mam.And finally I would like to say very happy women's day.
Thank you Sandhiya. It can be prepared in both the ways
But the actual process is how she make. Without making curd you should not make Ghee. Fermentation makes ghee lighter to digest and healthy. So do one thing day before making ghee add one spoon of curd to the malai and next day follow the same pattern you will get ghee.
Even I used to make it the way u make, but my buttermilk always became bitter. But now I will also try Aunty's method. 😊
Dhiraj Pal bhai can I ask one question ples ?
Fermentation of the cream adds probiotic and helps the gut...avoid directly cooking it into ghee
you explain so beautifully.. and it shows efforts... thank you otherwise i was confused for 3 weeks how to actually make as no one explained properly
Super mam....this is d greatest video ever i saw ..which has all step very clearly...N more importantly old ppl how dey were doing ..super ..just super😊☺️☺️☺️☺️👍👌💐
Ma'am..... I am in awe of your simplicity. The method of delivering the videos gives me a call to "TRY ". I love cooking,but I fear the mess for want of space. Ma'am.... God bless your hard working hands. I will definitely try some chutneys as well as your buttermilk & ghee
Thank you
Thank you mam for making me pay attention to hear the soothing sounds of cooking...it made me so happy more than anything else....kitchen is really a creative place...
Simply beautiful Gita ji. Just today morning I converted 1kg of Coimbatore butter into ghee. The exact process and procedure to do so was extracted from the learning given so lovingly in your video. I simply find all your recipes irresistible. Cooking is an art, science and commerce. It is technology too. The more one immerses and experiments with the experience, the more love and skill one develops towards it. Thank you so much 🙏 I am your admirer from Bombay 🌼
I shortchanged the long process into a short one. Instead of starting from full fat milk, I started from Coimbatore butter (0.5kg from P. Ramalingam at Matunga on Baldota House; 26, Bhandarkar Road, Mumbai 400019 costs ₹340); (P. Ramalingam has recently increased the butter rate from ₹680/kg to ₹720/kg) I am not advertising or getting any referral income for sharing this. They are authentic and in existence since 1954. Only Mumbaikars have the opportunity to go to Ramalingam Stores). How much to boil, how to boil and when to stop; the sada sada or salla salla sounds are all bonafide and exactly as described in the video. I enjoyed the ghee making. Grateful and obliged.
The best way to learn anything is to hear and observe from different gurus. To learn about the fine technical nuances of making ghee, also see the two RUclips videos I have attached below:
ruclips.net/video/asLxQ0q2Z3w/видео.html
ruclips.net/video/biZWfF6DWTg/видео.html
Thankyou so much Sir . yes the sights and sounds of cooking make cooking an art as well as a science too.Your kind words keep us motivated
Thank I like how the mother teaches great . I will watch every video.
Aunty ji, You have explained it with so much clarity! Thanks for this video. I ll start collecting cream from tomorrow itself.
Thank you so much for teaching perfectly the steps.
Thank you
This is awesome. Living overseas I always wondered how to make ghee from white butter. I remember my Amma making this. Thanks heaps. I am already a fan.
Thank you so much Neha
I'm so glad to have found your video! I loved your style! Feels really sweet and simple 😍 I can't wait to make ghee from curd😍😍
True I love the way you explain the recipes I tried making dosa batter like you had explained it turned out excellent now I shall try this as well
My mother in law also use to say , we must make butter early in the morning ......Ur videos are so good .u remind me of her thank u .
Thats very true
loved the way u explain while cooking .. 😊 waiting for your new recipes
Thanks
Pooja Nath 9714339744
Pooja Nath Ok job
Aunty you look like my mother. She was also enjoyed every thing about cooking just like u. Today I am missing her so much and coincidencly I just got ur video. Today first time I m trying to make ghee in home but now my mother is not in this world to guide me. I really feel peaceful while watching u.
Thank you so much Priya. Your mother's blessings are always with you.Happy Deepavali. take care
Beautiful aunty..Both butter&u
Thank you Santhi.
Thanks aunty .. love u lot..i have prepared butter and ghee.. but my curd was not so accurate.. Will try it again today..
I almost saved Rs.1000 by preparing homemade ghee and butter.. thanks once again.
This is exact method for preparing butter from curd..😍
this is the most traditional way of making ghee. thank you for sharing this information. my mother used to collect cream directly from milk. in ayurved it is said that ghee made from curd has even better healing properties.
Thanks dg
dg383 I have also heard the same ples clarify this if u have knowledge regarding this , I heard that fermented curd in making ghee is much more healthier than any other way of making
435 people disliked it. Must be alien who couldn't not understand this.😂
Thank u so much for beautifully explaining.. My mom is on her trip and I wanted to surprise her by making ghee before she come back! Ur vedio helped me a lot.. !😍 U TAUGHT ME JUST LIKE MY MOM WITH SO MUCH CARE.. Love u ❤️❤️
Most welcome 😊
Amazing video, watching from West Africa, will definitely try this!
I was looking this for my 15 months kid to have original home made ghee.... Thanks again aunty :-)
Hope you enjoy
Thank You so much....loved ur butter, ghee n butter milk :-)
My pleasure Laxmi
Both my mom & grand mom used to do this way...but don't know to put butter in water..thank you, will do this way from now on ..thank you
Very nice Mam. U r super 😃
Our wonderful and prescious shudh Desi ghee made by our beautiful Gita hi thank you for this lovely video it was so great and excellently done!♥️👌🙏🏼
Happy Women's Day to our Shweet Gita Aunty ! Love you !!
Love you too wahida
You really do everything with so much passion. Thank u for showing the steps for making ghee.
So nice of you
It is heartfelt love towards cooking
I remember my mom asking me to shake the cream in a horlicks bottle and then take out the butter.Finally the solid left after ghee making was made into a "KASHANDU URUNDAI" with some flour/rava/basen etc.Knowledge which were naturally passed on to the progeny ,it appears,is slowly fading out.With the present use and throw culture this appears tedious and a waste of time.My children laugh at me if I tell them this.For them this is just a story !
Yes Ravi. I have memories of the "Horlicks Bottle "too. Also I remember my mother sitting on the floor and tying the wooden churner with a rope to the leg of the stool. , she would sit down and churn the curd..Yesterday I was reminded about the kasandu which used to be mixed with arisi mavu and sakkarai and given to us.What a coincidence that you have mentioned it too!! Simple pleasures and tastes!
Further I was motivated to churn the curd sometimes using the "matthu"by saying I would become Lord Krishna if I churned more butter.Funnily we siblings used to fight to get the right depending on the seniority !
Childhood memories... Golden era of everybody's life.. Although we were not having electric equipments / gadgets , we were too much rich.., by all means.. In sharing, playing together, celebrati.g each n every festival with our parent (equally with our neighbours n relatives also)... Not having much toy , but having so many friends.. Not having sweets but whatever was there we shared it joyfully.. Golden days... Can not be forgotten never ever.. Every aged person also remembers his childhood.... 😒 😒
Thank you Gita ma'am...I am a Goan but grew up in Hyderabad. You remind me of my kind South Indian neighbors. Congratulations to you on being a RUclipsr
So nice of you
You are so lovely
Happy Women’s Day Anuty
More power to you
Thank you Swati
Swati Singh
Hi Gita. Love your channel. Thank you for taking us back to appreciating Indian traditions. Thank you. Keep introducing us to ancient Indian wisdom.
My pleasure 😊
Indian traditions and culture are awe-inspiring and a well thought-out process for perhaps centuries. Ageless, timeless and classical. One who becomes conscious of this fact, acknowledges and attunes oneself to the mercy becomes blessed. And kitchen technology sustains one’s very life. And that of others too!
madam don't need to waste time n milk by adding curd every day better way is to collect the cream tht comes over the milk after heating of full cream milk and cooling down in refrigeration. keep collecting the milk cream and when say 1-2kg cream has been collected than follow the process of adding curd after warming the cream after keep the curd mixed cream for overnight in open the same can used to extract white butter and buttermilk by using juicer pot of usual mixie by mixing curd mixed cream in small quantity with double the quantity of normal water and ghee can produced by heating the white butter.
As I said, there are different methods. We do this method, because as a routine, in South indian households, we set curd everyday.Your method is also very good.
but ur method waste lot of milk in the name of making butter when only cream is required to make butter and not milk also if u use less milk than it would take more time to make butter hence better to extract cream daily after boiling the full cream milk and than make butter on weekends rather than waste whole milk in the name of making butter since curd is required small quantity if kept for long/days incase made in large quantity than will become sour in taste or else keep getting surplus accumulated everyday as per ur process .
Please make a video of your method, Amarjeet.
vallathn only saying give advise on doing butter/ghee preparation on weekly basis rather daily to save time n resources of ur audience
madam read the heading n recipe of the video its not for curd but for making butter no house in India makes butter everyday except dairy units
When I see you make ghee, it looks so effortless, so much with passion and love🙏
Thank you so much
U r so lovely Geeta ji and I believe whoever taught you cooking was a great teacher because when you talk about food ur love towards food we can sense.
Yes,Sheetal. Cooking is an art too. The sounds are magical(seasoning, pounding,sifting)!
It's nostalgic. When my grandmother used to churn butter, we would take it and eat it.
I'm impressed Amma... 🙂 Thank you for your fabulous video. Bless us. And keep posting like this. Am a newly married women and am new to this ghee and preparation of butter. My mom used to do this. When you are saying about that sounds and your sweet experiences it reminds my childhood days with my Amma. That sala sala sound 😁🙂 wow.. am speechless.
May God bless you with all happiness Anusha
@@GitasKitchen 🙂🤗
She explains it slowly talks very convincingly and seems to be enjoying herself while doing it. It all makes it very enjoyable and happy video. Keep up the unprofessional regular attitude(though videos can use tech- editing and all) I think it will make videos more enjoyable.
Respects to this mother like figure.
Glad you enjoy it!
I love 💕 your kindness we never knew each other but you have been a good person
Geetadidi
I am living in Kolkata, truly Bengali.
But I had been Chennai .
Stayed at Mylapore.
My colleagues, friends were Tamil, Telegu,KannaD.
I love South Indian culture and food.
After staying for 12yrs in Chennai, I could not learn Tamil.
But I could understand little bit.
I don't miss your videos.
Your way of talking,your recipes throw me back.
I like your style of everything.
Your calm n peacefulness of life have been reflected to your presence.
Passion is the key of success, cooking n cooking for your dear ones make you happy, that I feel.
Wishing you a peaceful healthy life.
Pls stay safe.
Where have you been??
Chennai?
I stay in Hyderabad
I wanted this vedio which u have perfectly shown mam now i can make ghee for little princess thank u so much..
Mami, you for sure are keeping the old traditions alive & passing it on to the next generation. Nandri 🙏
Thanks Shreyan
You are graceful. All the grace that an indian lady can have you have all of that. A true indian lady.
Thank you for your kind words Sonali
Thank you so much Ma'am. You are an inspiration to all us youngsters. So much to learn from you
So nice of you
Wow we enjoy ur way of teaching and the menu preparation. Great job Madam .Thank u
Something new I learnt today. My mum used to make butter (makkhan) from churning malai collected from boiling milk every day. Then from that butter she used to make deshi ghee, which is s beautiful whitish in colour and grainy in texture.
Wow ..my 4 year old daughter loves this vt wat ever she eat..thank you gita mam..i add small piece of beetal leaf vt pinch of crystal salt it adds to the flavour and taste
Thanks for the suggestion Divya
Thank you ma'am. Your reference to the sensorial delights and getting peace of mind is a beautiful depiction of how some activities can bring in line our mind. Beautiful. Thank you again.
Glad you liked it Anuradha,thanks
My first South Indian cooking channel....thanks Maa🙏
I am Maharashtrian.
I made rasam at home after seeing your recipe... it was super delicious. I made idlis with rasam... my husband n myself enjoyed it so so much.
Thank you so much 🙂
Gita ma , sry for addressing u as mother,but I love ur soothing voice, ur personality, apart from ur cuking, every bit of urs add on to a perfect mother image we all hv in our mind, I love d way u wonderfully carry urself in sarre, just love u,hv watched mny of ur vdos, I watch it just to see u speakng n njoyng cuking,luv u
Thank you so much Priti. It really feels so good to get such honest and sincere affection .
Awesome " see cooking is all about sounds, flavours, fragrances, colors, you should enjoy every bit of cooking "
Yes, thank you