How to Make Ghee from Cream | Ghee from Milk Cream | HomeMade Butter From Cream | Yoghurt From Cream

[@irenegas6656]

you are probably the best teacher i have come across for over 50years I have lived in this world. Thank you.

[@MilhaanHome]

Wow! Thank you so much 🥰 I really appreciate that as I aim to help😃

[@NishaPatel-ex4do]

amazing recipe, I tried it and came out perfect ghee was so proud, but the credit goes to you as you showed it thoroughly how to make ghee from scrach 😋🤩😘 Thank you so much, will be making it all the time, no more anchor butter X

[@MilhaanHome]

My absolute pleasure 😊 So glad you liked it! It really is the best!!

[@ashishashish6360]

My mum does the same process & it's long long ago people used to do so same❤

[@MilhaanHome]

Old traditions are gold! We are starting to see the value of simple living 😊

[@shervinmokthari1251]

Wooow thanks for showing us this! I will certainly give this a go!

[@MilhaanHome]

Please do! It’s very satisfying making butter and ghee from scratch 😊

[@bee7549]

This is something completely new to me, thank you for sharing. I am going to try this soon. I always wondered why people called it Desi Ghee 😅

[@MilhaanHome]

Wonderful! Yes, this is such a lovely way to make ghee…makes you feel really humbled as to how to was made in India. We have plenty of gadgets but they used to do it all by hand! Enjoy the ghee!

[@Turritopsis-dohrnii]

That great. Good to know what to do if the butter runs out. Ive been enjoying making ghee from shop bought organic unsalted butter and its amazing too.

[@MilhaanHome]

Yes, making ghee at home is so much better than store bought! Glad to hear you’re enjoying making ghee at home! Now you know how to do it from cream too 😁

[@Turritopsis-dohrnii]

@@MilhaanHome yes Indian cooking is so resourceful in so many ways. Im very proud to be even the third Indian I am. Im gonna try the Okra dish too!🤩

[@MilhaanHome]

You are as Indian as you make yourself, so make the most of it!! I love the Okra curry! Enjoy!

[@awadelkareemsaeed4160]

Thanks alot, you are very good at explaining.

[@MilhaanHome]

You are welcome! I hope you try this! It’s really amazing and so satisfying when you see the butter being made 😃

[@maracuder]

Thank you very much for your comprehensive descriptions. I was a bit surprised by calling 44 centigrades "lukewarm". Hopefully, when I get lukewarm next time, I'm already at the emergency unit. :D

[@MilhaanHome]

You're welcome! LOL you had me second guessing myself on the 'lukewarm' temperature, but it is slightly higher than lukewarm normally is! Enjoy making this ghee! It's quite a treat!

[@girlnextdoorgrooming]

In US standard measurements lukewarm is between 85-90F.

[@MilhaanHome]

Thank you for the clarification! ;o)

[@rolandferguson1209]

Great content and excellent presentation!

[@MilhaanHome]

Thank you so much 😊

[@jakobjorgensen7773]

Wonderfull! What is the name of your standmixer? Looks really nice ;)

[@MilhaanHome]

Hi Jacob! I have the Kitchen Aid professional series stand mixer. I love it!!

[@bhavnas6889]

Can we use crème fraiche to make the butter and ghee. It is already fermented Creme so saves the adding youghurt step.

[@MilhaanHome]

Great question! I’ve never tried it myself but I’d think you could. Have a go with a small batch and let us know😊👍🏽

[@sadiqsaid9972]

Excellent. Thanks. A question, If I buy cream from a supermarket, can it be converted into ghee at home? Another question if you don't mind. How to make ghee from cattle fat? Thanks

[@MilhaanHome]

This video will show you exactly how to make ghee from cream bought in a supermarket. As for cattle fat, being Hindu, we don’t use cattle fat so I wouldn’t know.

[@anantamurti4346]

Thank you so much for sharing . I will definitely be making this. Just wondering if I can use full fat greek yogurt?

[@MilhaanHome]

Yes, you could try that for sure! Enjoy!

[@Petey_Ouspensky]

What percentage fat, please, is double cream? Is that what we call ' whipping cream ' in Canada? Thank you!

[@MilhaanHome]

Double cream 48 %, whipping cream 38 %. I hope that helps!!

[@Kay-ic4cd]

U can add curry leaves at the end of the process , and may be some cloves. That would smell like heavenly 😍

[@MilhaanHome]

Thanks for the tips!

[@griseldairis9273]

Hello, you earn subscriber, good recipes, I look to start cooking some of them. I have a question. My sister have a cow, which I will be saving the cream of the cow’s milk. How should keep that cream while getting the amount I need, should I put it un the refrigerator or freeze it. Thank you

[@MilhaanHome]

Thank you and welcome to my Channel 😀 You can keep the cream in the fridge if you have enough in 4-5 days. Otherwise you can freeze it. I hope that helps!

[@khushbookansara5465]

Hi can we use hand blender if don’t have a food processor?

[@MilhaanHome]

Yes, it usually has a whisk attachment. Otherwise try the blender blade. Enjoy! It’s very satisfying 😃

[@Kiran-w]

How much of gesi ghee in ml does this 600ml of heavy cream eventually make?

[@MilhaanHome]

Hi Kiran. I'm not sure of the exact amount but am thinking it will be at least 80% ghee. I will try it again and let you know.

[@girlnextdoorgrooming]

I noticed you did not rinse the butter to remove buttermilk. Will that affect the final flavor?

[@MilhaanHome]

I didn’t rinse it as it wasn’t in the instructions I was given but I did notice the ghee had a slight hint of yogurt flavour. It was still really good though! When I was in india recently, I made ghee from cream, skipping the yoghurt process. I have to tell you that That ghee was absolutely amazing!! So you can rinse it after removing the buttermilk if you like. I think they make it into yoghurt first to increase the amount of butter and hence ghee but I’m not sure 🤔

[@Turritopsis-dohrnii]

Hi sorry for another question! I was interested to find where Gujarati is in India but web search didnt say? Is there a region or has the culture been spread? My Grandmother travelled from Persia to Bangalore where she met my Grandfather but he also was mixed, part Indian (Tamil)and part German Jewish. So a mix up!🤔

[@MilhaanHome]

Gujarat is in the Northwest region of India, but Gujarati people are everywhere in India and throughout the world for that matter!! Gujarat is above Maharashtra which is where Mumbai is. Persia has a lot of history with India and its cooking has had an influence in India too. I'm not much of historian so I can't give you the details, but it's definitely worth learning more about. You definitely have a lot of cultures in your make-up! It makes life interesting!

[@Turritopsis-dohrnii]

@@MilhaanHome Thanks for your reply I will have a look at that area. I noticed how the same spices change in proportions in food as they have travelled from middle east down through south of India like cultural signatures. Thanks again!

[@MilhaanHome]

You're welcome!

[@amitakhandelwal8765]

Hi any option if I don’t have a kitchen aid in this process Thank you.

[@MilhaanHome]

Yes! You can use and whisk you have! Electric will be easier but you can always do it by hand...it will be a workout though!

[@amitakhandelwal8765]

A hand blender will do??

[@MilhaanHome]

Yes, if it has a whisk attachment. You could try it with the normal attachment, but I haven't tried it with that. I don't see why that wouldn't work too.

[@esben181]

I wonder if it is turned into yoghurt so that more cream can be collected before it spoils since yoghurt has a longer life than raw cream?

[@MilhaanHome]

That’s a great question! I’ve wondered the same thing. Anyone else know?

[@archanasrivastava422]

The cream is cultured when you add yogurt to it and ferment..thus making it a probiotic..

[@MilhaanHome]

Thank you!

[@irinaandersson3716]

Hello:) would you kindly say what is the %- ge of fett bott in cream and yoghurt. you say double cream it says little to me, as well as yoghurt, what kind of like greek, turkish, russian. They areso differently fetty Thank you, Best regards. Irina

[@MilhaanHome]

I used double cream which is the thickest part of milk with around 48% fat content. And the yoghurt is made with full fat milk (so normal cows milk). The container says 3.5g fat for 100g yoghurt. I hope that helps!

[@minoofatima]

This is great but could you tell me why didn’t you take the butter from the cream without making it to yogurt first? I have done that and it works the same, so I would like to know what is the difference ❤

[@MilhaanHome]

Thank you! And this is a great question! In india, they way they used to make ghee is like in the method I show in this video with the exception that the yoghurt is made in earthenware. This traditional ghee is called Bilona ghee. Bilona ghee has a higher amount of vitamins, antioxidants, omega-3 fatty acid DHA, omega-6 (CLA), and mono-saturated fatty acid (MUFA), it improves digestion, prevents constipation, moisturizes the skin, and strengthens the bones. 🙏🏽♥️

[@minoofatima]

@@MilhaanHome thank you for the info 🙏it sounds great 😊

[@MilhaanHome]

You're welcome!

[@brandonchase4136]

To make it prebiotic

[@tahiraqureshi3989]

Thankyou

[@MilhaanHome]

You’re welcome 😊

[@adeelaahad3175]

Trust me 1 teaspoon yougurt is enough not half a cup of it

[@MilhaanHome]

Ok!! Thank you for sharing 👍🏽