Hi everyone.... I hope you enjoyed today’s video..... keep these points in mind to make delicious ghee... 1. Boiling time of milk depends upon the quantity of milk daily, if you are using 1/2 litre of milk time may be less than 25 minutes. 2. Again cooking time of butter depends upon the quantity of butter, just cook on low flame until white part shown in video turns into golden colour or dark golden colour but don’t over cook the ghee, it may burn and end up with flavourless and tasteless ghee. 3. Use fresh full fat milk every day to collect the cream and freeze the cream every day for freshness. If you have any doubts, feel free to comment below 🙂
@@sarithaborra9897 Hello, just wanted to know whether you got Vijaya milk and if so from where. I am also from Bangalore and thinking of using the available full cream milk.
@@taniyadas3689 no dear..We are not getting vijaya milk here so am using Jersey fullcream milk but i was unable to get much malai..tried dng ghee but it formed as liquid form..so left it
i turn cream into curd and then follow rest except using mixie. i fry whole curd and until solids separates. also, you are overcooking it. i remove from heat when solids are still white.
Just a little tip ... My granny adds 3-4 curry leaves into the kadhai while the butter is being heated. Must try :) its gives a beautiful aroma to the ghee.
Add some curry leaves, moringa leaves, betel vine leaves, fenugreek seeds, 2-3 garlic cloves, 2-3 rocksalt stones....it will enhance the flavour of ghee and also good for health.
Leave on counter top with lid or with out lid and second doubt is did u grind first half with out water and later u add water again it will come for sure plz tell me actually I'm failed many times by using mixi jar so rply me plzz
If 1 ltr Full Cream Milk would have given that much malai after repeated boiling of Milk then perhaps each and every home would have been preparing Ghee. 😜
I did a mistake while making ghee.. please clarify.. I didn't add water while blending the Cream. However I got the thick butter without any liquid remains.. I kept the butter directly on stove.. then it became the mix of both panner and ghee.. it took so much time on stove.. don't know how to separate.. finally it was like panneer was cooking with the ghee.. I don't know how can I use substance. Do you understand the problem? Please reply
Hi. Thanks for this video. I'm from Mauritius. I enjoyed your video, it reminded me of my childhood, i'm over sixty now by the way, i would watch my mother extracting ghee adopting the same method. Thx again and keep it up. One thing though, we would mix a little sugar to the brown residue and enjoy it.
I also make ghee at home...all the steps were similar. But u over boiled it datsy it turned brown. When ghee becomes crystal clear immediately u should turn off stove n keep kadai down. Dat time it will be like how we get in shops. Also you should add some curd when you keep cream overnight. Next morning keep the cream in fridge for a day. In this way butter will come out easily when u grind.
The stage you mention of stopping at,i.e when milk soilds are still white, many consider it as undercooking :) Golden ghee has more deep intense flavor compared to lighter coloured ones like store bought
Hi everyone.... I hope you enjoyed today’s video..... keep these points in mind to make delicious ghee...
1. Boiling time of milk depends upon the quantity of milk daily, if you are using 1/2 litre of milk time may be less than 25 minutes.
2. Again cooking time of butter depends upon the quantity of butter, just cook on low flame until white part shown in video turns into golden colour or dark golden colour but don’t over cook the ghee, it may burn and end up with flavourless and tasteless ghee.
3. Use fresh full fat milk every day to collect the cream and freeze the cream every day for freshness.
If you have any doubts, feel free to comment below 🙂
Hi andi .. I tried with heritage and jersy full cream milk..Am getting very less megada..which brand milk are you using?
Saritha Borra use vijaya red packet... I bought milk from milk man
@@shaziyasrecipes let me check if I get vijaya milk in Bangalore..I stay in Bangalore andi..
@@sarithaborra9897 Hello, just wanted to know whether you got Vijaya milk and if so from where. I am also from Bangalore and thinking of using the available full cream milk.
@@taniyadas3689 no dear..We are not getting vijaya milk here so am using Jersey fullcream milk but i was unable to get much malai..tried dng ghee but it formed as liquid form..so left it
Yes I made ghee yesterday for the 1st time. It was easy and color of the ghee is exactly like urs. It's aroma is very sweet like aroma of khoya.
Thank you very much madam Shaziya.
God bless you!
You are no less than a mother for the motherless men like I am.🙏
So nice of you thank you 😊
Today evening just now we prepared the ghee from milk malai (cream).... it's the easiest way..... thanks for the useful video 👍
Glad to hear your feedback 😀
Excellent nice explanation
Thank you 😊
Pls suggest some milk brands .
Thank you for the help
hi.so we boil new milk everyday to collect the cream?
Yes
@@shaziyasrecipes thank you😘
I am not getting butter in mixer.. could u plz tell in detail about mixer .. how much time we need to mix it to get butter..?
3 to 4 minutes on high speed.....add some water and blend
Quite a process
how much powder use in 1 liter water
*😊 nice video 🌺✨*
No need to add salt?
No need
Pure milk mil jae to bari bat hogi
Butter separate avaram ledhandi.. entha blend chesina cream laga undipothundi
Water vesi high speed lo blend cheyandi
@@shaziyasrecipes chesa akka.. but cream ipoindhi antha, ippudu cre em cheyali ani thidthundhi ma athayya 😁
@@shaziyasrecipes yes madam....naadhi kuda cream gaane vundhi.....emi cheyyali plus help madam
Swapna Mukkara mottom jar fill cheyakandi, cold water vesi baga blend cheyandi
Priya Suresh mottam jar fill cheyakandi, cold water vesi baga mixie pattandi
I have made the ghee but it was yellow in colour. Why so?
Because you used cow milk
@@shaziyasrecipes oh I see. Thank you
Collect kiya hua cream freezeer me rakhna hai ki fridge me?
freezer
The milk that your using is not pure as pure cow milk with have the upper layer in yellow color
I used buffalo milk
too much work
Uffff it needs too much patience which m not having😁😝
i turn cream into curd and then follow rest except using mixie. i fry whole curd and until solids separates. also, you are overcooking it. i remove from heat when solids are still white.
Naaku kuda
Toned milk thiskunna
Its not overcooking actually. Many of us prefer and prize that deep nutty caramelised milk solid stage of ghee.
Recipe is well elucidated. But Pls donot use these worn out nonstick cookware. It is having extremely harmful effects on food cooked and consumed.
Just a little tip ... My granny adds 3-4 curry leaves into the kadhai while the butter is being heated. Must try :) its gives a beautiful aroma to the ghee.
My mom uses moringa leaves along with that... It too adds the flavour...
Curry leaves? We have used murungai only
Then it can't be use for making dessert. The dessert will smell like tadka of curry leaves
My mother used beattle leaf (paan ka leaf)
Useful video sis 👍👍👍👍👍🌟🌟🌟🌟😊😊😊
You have burn the ghee
Yes she burn ghee 😂
All that work to burn the ghee 😢
U should have used black colour for writing, foreground and background both white. Can't read properly.
My mother also make gheeby this method 🙂🙂
I don't get much cream when i boiled in low flame and keep in the freezer.Why is that?The layer is so thin 🙄
I think you are using low fat milk
In 15 days we will get 1 kg ghee 😄 whts the expiry date of this ghee ???
mam can we use that cream for cake decoration also and that butter for cooking purpose like toasting pav🤔
Yes , off course
Add some curry leaves, moringa leaves, betel vine leaves, fenugreek seeds, 2-3 garlic cloves, 2-3 rocksalt stones....it will enhance the flavour of ghee and also good for health.
Yes.. we do it every time when we prepare ghee at home
She is making Ghee not Grampian masala
@@ashishdasgupta2561 😆😅😄😃😂😁
very nice video, and informative too, my best wishes
Can I use pasteurized milk?
I made it like this 2 times now and it was sooo good
Glad to hear your feedback 😊
Can i boil this milk regular
Leave on counter top with lid or with out lid and second doubt is did u grind first half with out water and later u add water again it will come for sure plz tell me actually I'm failed many times by using mixi jar so rply me plzz
With lid…. Just grind it in 2 or 3 batches…. First grind without water and then add water mix it with spatula and grind it until butter separates
We use haldi leave.that also smell very nice.or put bettelnut leafe
Actually you have also shown us how to make butter thank you in fact your way is much easier than any other way dear one love❤
Thank you 😊
You are welcomed shaziya
Nice
Antha venna ki anthena ghee☹️
Hi mam. Voice over ivvandi or else ala white color lettering ivvakandi. Background kuda white lone undhi kadha.sorry it's just a suggestion
Anduke telugu lo kooda channel start chesanandi.... check my new channel shaziyas recipes telugu.... andulo voice Over istunnanu
Do we have to add a spoon of curd when collecting cream ..??
No need
I think u overcooked it my dear.
Only milk pi cream thesukuni store cheskovala leka andulo perugu emaina add cheyala lite ga butter ela vasthundi lekapothe
Perugu add chesukovacchu…. Veyaka poyina butter vastundi
Thanks a lot for this amazing video.
Don't use hand. smell will come so use spoon.
Can we make ghee by packed milk we purchased from shops ?
If it contains cream in it you can use it
Can I use powder milk instead of liquid milk?
No
nice recipe
Thanks for sharin g yr recipe n video, I will love to make it as soon as possible. Have a great weekend!
who thinks that the ghee she burnt and the one that is shown at last are infact different ?
It is not burnt and nothing different... it’s the same ghee
I have directly kept cream on flame ..is it wrong..not added water
..what to do now?
Everyone shoud try this
I tried
Thank you for your feedback 😊
How much time it took to get butter in mixer?
Please tell me ...can i boil regular this milk.
I didn’t understand
Can I continuously collect for a month amd then do . Please tell me
You can
@@shaziyasrecipes thank you
Tq to I prepared perfectly
Woooowww supper very nice
Do I want to boil the milk daily to collect the layer??
Not same milk
Nice mene bhi Banya tha pr abhi bn nhi rha hai mixi me dalte hi Pani jaisa hota hai any idea pl tell me
Put it in fridge for some time and grind until butter separates
I tried it came nicee
What is counter top?? Can anyone plzz explain me
Just on the kitchen platform
Should i use same milk to collect for 15 days?
No, everyday fresh milk
If 1 ltr Full Cream Milk would have given that much malai after repeated boiling of Milk then perhaps each and every home would have been preparing Ghee. 😜
Which packet milk you are using for this?
From milkman
Thank you 🤗
maravilloso!
It is also helpful for us thankyou.
Is all this cream taken from just 1 liter of milk?
No, you have to collect from every day milk
In grinder it become smooth butter did not get separate
You should blend for some more time by adding water
Wow
I liked this ghee
Nice video
Aap. Doodh se cream nikaley ..? Ya phir dahi se ? Reply me
Shaheen Khan doodh se
@@shaziyasrecipes ok
How to collect more cream from the covered cream. Please explain
Cream of 15 litre milk gives approx half litre ghee. 😥
Mam I tried this.but ghee vali smell nahi aa rahi. Normal oil jaise smell kar Raha he.
I did a mistake while making ghee.. please clarify.. I didn't add water while blending the Cream. However I got the thick butter without any liquid remains.. I kept the butter directly on stove.. then it became the mix of both panner and ghee.. it took so much time on stove.. don't know how to separate.. finally it was like panneer was cooking with the ghee..
I don't know how can I use substance. Do you understand the problem? Please reply
I understand… no need to worry… just keep cooking on low flame until that white particles turns into golden colour and your ghee will be ready
Nice mam thank u
I made it ..thank you 🙂
Packet ke doodh ki cream nahi banti
U need to purchase Full Cream milk packet
Hi. Thanks for this video. I'm from Mauritius. I enjoyed your video, it reminded me of my childhood, i'm over sixty now by the way, i would watch my mother extracting ghee adopting the same method. Thx again and keep it up. One thing though, we would mix a little sugar to the brown residue and enjoy it.
Glad you enjoyed it!
cant it be made quickly with 1 packet of milk .. heating it everytime and collecting it ?
Wow 😍😍
Thank you 😊
Welcome
like how it is made really from home. milk must be cheaper there. our milk here is very expensive
Hey I have used same method but ghee bht smooth hogaya lakein daneedar Nahi hova aap jaisa aisa kyu ?
Aapne jaldi stove bandh kardiya.... milk particles ko golden colour hone tak cook karna hai
@@shaziyasrecipes Mai nai kya brown phir bhi
Very nice 👍
Thank you 😊
You overcooked it.It should be light golden brown colour.
We want to keep the Cream in refrigerator
Yes, in freezer
Jai hooo Cow mata ki....🙇♂🙏🙏🙏🙏
Thank you so much today I made ghee for the first time.... Thank you so much again for teach us ❤️
Glad to hear your feedback 😀
How much water
I tried twice but it's not coming .it became water state
Very nice
Nice music too
Wow looks great
12 to 15 days same1 liter mikl ah sister
No, every day with fresh milk
I also make ghee at home...all the steps were similar. But u over boiled it datsy it turned brown. When ghee becomes crystal clear immediately u should turn off stove n keep kadai down. Dat time it will be like how we get in shops.
Also you should add some curd when you keep cream overnight. Next morning keep the cream in fridge for a day. In this way butter will come out easily when u grind.
The stage you mention of stopping at,i.e when milk soilds are still white, many consider it as undercooking :)
Golden ghee has more deep intense flavor compared to lighter coloured ones like store bought
Don't discard the water that is separated from the butter while washing it. Use it to make atta for rotis, puris, etc.
I use that water to make paneer
Is that water is useful or benifit in any way ??
@@shainashaina4488 it has vitamin A, E and small amounts of other nutrients.
@yashoda thank u for the sharing information i really didn't about that
@@06musicfan what is the taste, can you drink it as it is or is it best to use in as an ingredient in dishes?
Please use spoon 🥄.
Tqqq mam😊😊😊
Thank u
The only thing that sucks is that such a huge quantity of milk yields only this much of ghee
That's why ghee is costly.
Very nice recipe i like it😍
Thank you