Hi, I have really nice firm curdled cream after fermentation . And i put my curdled cream in refrigerator for about 4 to 5 hours and then I started all the process but butter didn’t come out. Don’t know why? I blended all the cream with cold water about 7 to 8 minutes as before adding ice cube and then i added ice cube and blended again about 15 to 20 minutes.but butter just came up as you showed. I frustrated and I put my blender in deep frizzer now. Can you tell me why it doesn’t happened?
Hello Poonam Ji. I like all ur recipes and never have any issues. But for some reason this didn’t work for me. The only thing I did different was that I used the hand mixer. The fat did get separated to some extent but not like how you were able to separate it. What do you think could have gone wrong?
Hello, thanks for the appreciation and for staying connected. There could be 2 possible reasons for fat not getting separated fully. First, not the correct temperature and second, you did not churn it for long enough. Using a hand mixer takes longer than what I showed in the video. This method of extracting fat from cream (malai) has been a tried and tested method for ages. Earlier it was done using bare hands, even nowadays people do that. It takes a long time. You too will get it right . This just needs patience and dedication
Inderjeet, malai se butter ghee nikalne ka bhi same method hai. Aap malai ko achchhe se mix karke usme thoda garam doodh daal len ( 4-5 din ki malai mei 1 cup milk). Usme dahi ka khatta lagaye. Baaki ka process same hai.
Nice remedy....suppose if we don't want buttermilk then also curd proceedure need to b followed.cant we directly jump on making ghee directly from the cream in that case wat to do
Thanks Preeti. If you make ghee straight from cream, yield would be less and it would take a long time to cook since you have to evaporate all the water content. If you do not want buttermilk, you can make butter by churning cream and convert that butter to ghee. That being said, ghee made from cultured butter (as shown in video) is way healthier and is the correct method to make ghee as per Ayurveda.
@@poonamskitchen thanku ma'am....thanks for your suggestions really mean a lot to me,following u like anything for most of the recipes and they turn out to b perfect and ofcourse yummy....u r my guru and I respect u alot...stay blessed always,keep on sharing nice recipes I love trying them
If you have to make just makhan, you could directly churn cream and get butter. As per Ayurveda, correct way to make ghee is by cooking cultured butter ( as shown in the video) Fermentation process involved in making dahi out of cream supposedly makes ghee healthier, just as fermented food is said to be good for the body.
Just tried this recipe and it turned out so delicious. Thank you for giving us this recipe.
Great to hear! Thank you very much dear for trying this out and for sharing your feedback. I am so very happy that you liked it!
Really nice and usefull Method. Again your voice is so magical and magnetic and so impressive
Thanks a lot 😊You are always very kind with your words!
Very easily, step by step aapne samjhaye hai pura process. Greatly appreciated.
Thank you very much Ashima. Glad you liked it!
Very nice & useful tip thnku dear 🌹
So yummy. 35% whipping cream is available in Canada. Can I used that?
Yes you can! Do share you feedback whenever you try this!
बहुत खूब.
Hi,
I have really nice firm curdled cream after fermentation . And i put my curdled cream in refrigerator for about 4 to 5 hours and then I started all the process but butter didn’t come out. Don’t know why?
I blended all the cream with cold water about 7 to 8 minutes as before adding ice cube and then i added ice cube and blended again about 15 to 20 minutes.but butter just came up as you showed. I frustrated and I put my blender in deep frizzer now.
Can you tell me why it doesn’t happened?
Hello Poonam Ji. I like all ur recipes and never have any issues. But for some reason this didn’t work for me. The only thing I did different was that I used the hand mixer. The fat did get separated to some extent but not like how you were able to separate it. What do you think could have gone wrong?
Hello, thanks for the appreciation and for staying connected. There could be 2 possible reasons for fat not getting separated fully. First, not the correct temperature and second, you did not churn it for long enough. Using a hand mixer takes longer than what I showed in the video. This method of extracting fat from cream (malai) has been a tried and tested method for ages. Earlier it was done using bare hands, even nowadays people do that. It takes a long time. You too will get it right . This just needs patience and dedication
हेलो पूनम मुझे आपकी आवाज़ बहुत पसंद है
Thank you!
Thanks for the new recepie......very useful......problem of storing malai is over
You are welcome! I am glad you found the recipe useful!
Nice method Mam please malai sey ghee aur makhan nikaleney ka mehod bhi bateyey
Inderjeet, malai se butter ghee nikalne ka bhi same method hai. Aap malai ko achchhe se mix karke usme thoda garam doodh daal len ( 4-5 din ki malai mei 1 cup milk). Usme dahi ka khatta lagaye. Baaki ka process same hai.
Thanku so much Mam
Yes
Badhiya sis
Nice method
Thanks! Glad you liked it!
Very detailed video 👍🏻
I prepare white butter for my daughter n husband they both loved white butter
That's great Neha! Thanks!!
Nice
Zabardast
Nice remedy....suppose if we don't want buttermilk then also curd proceedure need to b followed.cant we directly jump on making ghee directly from the cream in that case wat to do
Thanks Preeti. If you make ghee straight from cream, yield would be less and it would take a long time to cook since you have to evaporate all the water content. If you do not want buttermilk, you can make butter by churning cream and convert that butter to ghee. That being said, ghee made from cultured butter (as shown in video) is way healthier and is the correct method to make ghee as per Ayurveda.
@@poonamskitchen thanku ma'am....thanks for your suggestions really mean a lot to me,following u like anything for most of the recipes and they turn out to b perfect and ofcourse yummy....u r my guru and I respect u alot...stay blessed always,keep on sharing nice recipes I love trying them
@@preetidureja6616 You are welcome dear! Your comment is heartwarming, it means a lot to me! Thanks for staying connected. God bless you!
Can we use Amul Cream
Yes you can but the yield will be less since Amul fresh cream has less fat content
Like 10 osm
Many many thanks!
Ur remedy my 1st comment
Thanks sweetheart!! God bless you!
@@poonamskitchen 😘😍
Ice cream recipe...
What is the advantage of adding dahi. Why not directly make makkhan n ghee
If you have to make just makhan, you could directly churn cream and get butter. As per Ayurveda, correct way to make ghee is by cooking cultured butter ( as shown in the video) Fermentation process involved in making dahi out of cream supposedly makes ghee healthier, just as fermented food is said to be good for the body.
Great day
👍
Superbbbbb👌🏻👍🏽😋
Thanks Lavina! I am glad you liked it