Food Paradise – To Extract Butter & Buttermilk from malai live दूध से मक्खन कैसे बनाएं?

Описание: दूध से मक्खन कैसे बनाएं?
This video from Food Paradise – Healthy Indian Veg Recipes demonstrates how to extract butter and buttermilk from malai (milk fat) (0:06). The process involves churning the malai (0:34) until the butter and buttermilk separate (5:46).

Here are the key steps and highlights:
Preparation: First, take the malai out of the fridge and add a starter curd (dahi ka jamun) to it, allowing it to set completely (0:42-0:49).
Churning: The malai is then churned using a traditional churning stick (0:34). The video shows that it takes only about five to seven minutes for the butter and buttermilk to separate (5:46-5:52).
Separation: The separated butter and buttermilk are clearly visible (7:43-7:48). The presenter emphasizes that the butter is pure and homemade (8:03) and can be used on bread (8:05) or to make ghee (8:12).
Butter preparation: Before storing or making ghee, it's important to squeeze out any excess water from the butter (8:54-8:59) to prevent the ghee from spoiling quickly.
Buttermilk usage: The buttermilk can be used in various recipes (8:06).
Easy process: The presenter highlights that the process is very easy (9:19) and involves collecting malai, adding curd, letting it set, and then churning it.
Benefits: Even the residue (khurchan) left after making ghee from the butter can be used to make delicious sweets (9:38-9:44). The fresh butter can also be offered as Makhan Mishri to Lord Krishna (10:24-10:27).
Storage tip: Adding a little water to the butter and washing it can help keep it fresh in the fridge for a day (10:37-10:42).