homemade butter & ghee from curd/yogurt

This video shows the step by step procedure of making homemade cultured butter and ghee from Curd. Curd/Yogurt is very heating in nature. Any product undergoes fermentation when heat is introduced. Yogurt is heating in nature for the body. So always churn your curd & enjoy the benefit from the cooling properties of buttermilk. Also, Cultured ghee is lactose free.
0:10 - Setting curd (you can also collect cream thats settles on top from every time you boil milk, make curd from that cream and make butter, ghee in the same way)
1:48 - Churning butter
3:50 - Ghee preparation( i have used the butter i collected twice to show how to make ghee)
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[@felixalmeida481]

So remarkably well explained! This is the traditional Desi method of making Ghee

[@indigenouscuisines1446]

Well explained, without speaking a word. ..👏🏼👏🏼

[@GargiGhosh07]

Excellent video! Will definitely try :)

[@maheshmenta6078]

smell and taste of ghee made from curd malai is super

[@nukutindur]

Moltes gràcies, ho he estat buscant per tot arreu! No sabia que feia d'alta posar-hi aigua?! 🤗

[@figueiradafozzz]

Thank you very useful and clear. Which is the difference between curd and yogurt? How to make curd without previous curd as a starter?

[@trendydivadeals]

Hello I love how you made this receipe, this is the actual way of doing it, instead of butter, So I thought Id write an ebook on the actual way to make Ghee. I would love to have your permission if I can put this video receipe in my book, I will absolutely put the source I got this from. I would appreciate , Please let me Know. Thank you so much! Looking forward.

[@zainshahgir9230]

One kg yogurt say kitna butter nikalta hai?

[@getsyg664]

How much was the yield ??

[@sukanyasubramanian1532]

Have you churned the entire curd to butter of have you just used the creamy layer of curd for churning into butter? Can the full quantity be used?

[@2009nn]

I have seen tye butter .are needs to be washed several times such that there is no cloudiness..u just kept ot in the bowl of water. Why cant we take out the butter and keep it like butter is normally stored in a packing..

[@twinksbubs590]

Always thought that the curd has to be set with cream. So nice to see it can be from milk also. Great video. Is the butter shown in this video from the 1 liter milk curd? Thanks.

[@ayurvedaplated8790]

Thank you. Around 2.5 to 3 liters(have added extra butter made earlier while making ghee) of raw whole milk.

[@tanmay_6363]

@@ayurvedaplated8790 ❤💕💕💫🧚🏼‍♀️🐇👌🏻

[@lalithavenkataramani8067]

Thanks for the video. What type of blender you are using? Can we use Vitamix?

[@ayurvedaplated8790]

Yes sure. I have used nutribullet.

[@himanshuk2873]

What is the difference between the butter made from curd (like in this video) and the one made from cream (malai) directly?

[@ayurvedaplated8790]

Butter made from curd doesn't have lactose in it and is easily digestible.

[@anassalahuddin2231]

Im putting curd in mixer and grinding , then butter is not coming. But if am using only the top layer thick curd and grinding, then only butter is getting formed . Please tell the solution for this

[@ayurvedaplated8790]

adjust water quantity. reduce the quantity of yogurt depending upon blender capacity. If the curd is in the fridge chilled rest it for 45mins - 1 hr before churning. add top layer mixed with some yogurt. top layer has most fat.

[@priyankachandola46]

What we use instead of curd

[@ayurvedaplated8790]

you can collect cream from boiling milk everyday and make yogurt, churn butter and make ghee.

[@mudassiraatif1563]

So it is ghee directly from curd ?? We don't have to collect milk creme daily??

[@ayurvedaplated8790]

it can be done by collecting cream, ferment it adding yogurt and then churn butter and make ghee. Ghee made from cultured butter is ideal as per Ayurveda. since we dont drink much milk in my house i dont collect cream so i churn directly from curd.

[@sayanikabhattacharyya7615]

Today I tried this mathod.. nothing worked... Did every step😢

[@saikat5109]

Can we use sediment after making ghee or should we throw away?

[@ayurvedaplated8790]

Hi, the sediment 9left over milk solids) are very heavy to digest. its better to discard them

[@jakec5618]

Where did you get raw milk from? I am trying to find. Thanks.

[@linmezmer2956]

me too... good luck D:

[@ayurvedaplated8790]

I buy raw milk locally from a farmer

[@Lucky-qh1do]

Hello, When u said ferment for 8hours u mean to let it ferment in the fridge or?

[@ayurvedaplated8790]

Please keep it outside preferably in some warm area in the kitchen

[@ushashettigar6878]

How many packets of milk you used Madam? You got so much butter in 1 ltr of milk ? Please reply.. Thanks in Advance ☺️

[@ayurvedaplated8790]

Around 2.5 to 3 liters(have added extra butter made earlier while making ghee) of raw whole milk.

[@atoztrendingvideos1236]

Nice video...is it raw cow milk or pasteurised?

[@ayurvedaplated8790]

raw milk

[@Reincarnation111]

@@ayurvedaplated8790 Not allowed for sale in most U.S. states. What a pity! BTW.....I have ne quart of lightly pasteurized A2 milk yogurt with cream on top which is too sour to consume, can I get ghee from it? I paid $$ and don't want to throw it away. 😟 Would appreciate your advice. 🙏

[@sabinaarbab6586]

I tried but only foam came no butter

[@ayurvedaplated8790]

make sure the curd is set well. Add some more water. Its foamy because better is in melted form. Try to cool the curd before churning it

[@vedandhb2508]

How many days we can store butter and how?

[@ayurvedaplated8790]

i refrigerate butter in a bowl with water like i have shown in the video for a week.