How To Make Cultured Butter & Cultured Ghee + {Video}
Sunday, March 07, 2021
Learn How To Make Traditional Cultured Butter & Cultured Ghee
Did you know that there are 2 types of Ghee, depending on how Butter was derrived - Cultured & Uncultured
Traditionally, Ghee was always always made using cultured butter. Remember your grandmom painstakingly collecting Cream & adding a teaspoon of homemade yogurt to it to increase its shelf life? And, the butter churned from that fermented cream is CULTURED BUTTER.
Uncultured Butter is Butter made from Sweet Cream without adding a culture
In a simple sentence, Cultured Ghee is made from Cultured Cream (Yogurt) whereas Uncultured Ghee is made from Sweet Cream
SOURCE: PURE INDIAN FOODS
Studies say the Cultured Ghee is healthier than Uncultured Ghee
Yes, Cultured Ghee is the Real Desi Ghee. It is known to regulate fat metabolism, decrease bad cholesterol & regulate Gut health.
No wonder, Ghee is used as a medicine in Ayurveda - the oldest of the traditional system of medicine
If you are using uncultured Ghee, it has zero health benefits & you are just consuming butterfat
Commercial Butter & Ghee
Most brands of Butter & Ghee available in the market are uncultured. Unless specified on the package.
Even if you buying organic grass fed butter to make ghee - it may not be cultured
If you are unable to collect cream from boiled milk everyday & churn butter out of it, you can make Cultured Butter out of heavy whipping cream.
How To Make Cultured Butter Using Heavy Whipping Cream
- 1 Quart Organic Heavy Whipping Cream
- 2 tablespoons Yogurt (I've used homemade Yogurt)
Pour Whipping cream into a heavy bottomed pot. Slightly warm the whipping cream, turn off the heat & add 2 tablespoons of yogurt & mix well
Cover & let it set for 8-10 hours or overnight
The whipping cream would have become slightly dense (But not as thick as yogurt)
Cool in the refrigerator for 1.5 - 2 hours.
Now its time to churn this into butter
I used an electric whisk to churn. You can do this in a mixie or a stand mixer too
Start churning the cream. after 7-8 minutes, you will notice that the cream has reached a whipped cream consistency
Continue whisking it, after another 8-10 minutes, it starts getting thicker & butter separates from buttermilk
using your hands, collect the butter into a separate bowl.
Strain the buttermilk & set aside
Wash the butter in several changes of water. Store in an airtight jar.
THE JOY OF EATING FRESH HOMEMADE CULTURED BUTTER WITH ROTIS !!
How To Make Ghee From Cultured Butter
- Cultured Butter
- 1/4 teaspoon Turmeric
- 4-5 Grains of Methi Seeds (Optional)
Heat the Cultured Butter in a heavy bottomed pot, add a pinch of turmeric & 4-5 grains of Methi Seeds
Boil on low-medium heat until the liquid is clear
Keep an eye on the pot as at this stage it'll quickly start turning darker & the milk solids might burn
Once the milk solids separate & the ghee turns dark (Almost Honey Colored) you will notice that the Ghee starts frothing again. This is the time to turn off the heat
Set aside & once it reaches room temperature, stain into a glass or a stainless steel jar
Cultured Ghee is Ready !!
I got 270 grams of Ghee from 1 Quart Whipping Cream
- Cultured Butter
- 1/4 teaspoon Turmeric
- 4-5 Grains of Methi Seeds (Optional)
Heat the Cultured Butter in a heavy bottomed pot, add a pinch of turmeric & 4-5 grains of Methi Seeds
Boil on low-medium heat until the liquid is clear
Keep an eye on the pot as at this stage it'll quickly start turning darker & the milk solids might burn
Once the milk solids separate & the ghee turns dark (Almost Honey Colored) you will notice that the Ghee starts frothing again. This is the time to turn off the heat
Set aside & once it reaches room temperature, stain into a glass or a stainless steel jar
Cultured Ghee is Ready !!
I got 270 grams of Ghee from 1 Quart Whipping Cream
Ghee is known as liquid Gold. It is considered Sacred & is used in vedic rituals & as a medicine through centuries. If made the proper way (Cultured Ghee) it truly is a super food
Many of us have been making ghee with store bought packs of uncultured butter, but this Ghee does not have the probiotic enzymes that cultured ghee has so we are missing out on the numerous health benefits that Ghee has to offer
If it is not possible for you to make cultured Butter at home, please buy Cultured Butter from stores. There are a few brands of cultured butter available.
Desi or the Indigenous Method is the Best way of making Ghee
How to Make Cultured Ghee
Yield: 270 Grams of Ghee
Ingredients
How To Make Cultured Butter Using Heavy Whipping Cream
- 1 Quart Organic Heavy Whipping Cream
- 2 tablespoons Yogurt (I've used homemade Yogurt)
Instructions
- Pour Whipping cream into a heavy bottomed pot. Slightly warm the whipping cream, turn off the heat & add 2 tablespoons of yogurt & mix well
- Cover & let it set for 8-10 hours or overnight
- The whipping cream would have become slightly dense (But not as thick as yogurt)
- Cool in the refrigerator for 1.5 - 2 hours.
- Now its time to churn this into butter
- I used an electric whisk to churn. You can do this in a mixie or a stand mixer too
- Start churning the cream. after 7-8 minutes, you will notice that the cream has reached a whipped cream consistency
- Continue whisking it, after another 8-10 minutes, it starts getting thicker & butter separates from buttermilk
- using your hands, collect the butter into a separate bowl.
- Strain the buttermilk & set aside
- Wash the butter in several changes of water. Store in an airtight jar.
How To Make Ghee From Cultured Butter
- Cultured Butter
- 1/4 teaspoon Turmeric
- 5 Grains of Methi Seeds (Optional)
- Heat the Cultured Butter in a heavy bottomed pot, add a pinch of turmeric & 4-5 grains of Methi Seeds
- Boil on low-medium heat until the liquid is clear
- Keep an eye on the pot as at this stage it'll quickly start turning darker & the milk solids might burn
- Once the milk solids separate & the ghee turns dark (Almost Honey Colored) you will notice that the Ghee starts frothing again. This is the time to turn off the heat
- Set aside & once it reaches room temperature, stain into a glass or a stainless steel jar
- Cultured Ghee is Ready !!
- I got 270 grams of Ghee from 1 Quart Whipping Cream
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