How to make Butter,Ghee,paneer & Mish from Cream or Malai?
How to make Butter,Ghee,paneer & Mish from Cream or Malai?

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Make Paneer from Butter milk In a sauce pan, add butter milk and bring it to boil. Once boiling add vinegar to break it down to paneer and whey. turn off heat. Keep an eye on it to ensure it doesn't catch. Strain through kitchen paper and discard milk solids.

To begin with this recipe, we must prepare a few ingredients. You can cook how to make butter,ghee,paneer & mish from cream or malai? using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make How to make Butter,Ghee,paneer & Mish from Cream or Malai?:
  1. Make ready 15 days cream/malai collection
  2. Make ready as required Chilled water
  3. Prepare For Mish
  4. Take 1 tsp kalonji seeds
  5. Get 1/2 tsp fenugreek seeds
  6. Prepare 1 green chilli
  7. Prepare as per paste Salt
  8. Get as required Grated garlic optional

It melts into a white opaque liquid and starts simmering. Stir it once in a while to check how it is doing. How to Make Butter Paneer For marinating the paneer: Mix the paneer cubes with curd, a spoonful of ginger garlic paste, a pinch of salt, red chilli powder and a pinch of garam masala powder. Add the tandoor colour if desired.

Instructions to make How to make Butter,Ghee,paneer & Mish from Cream or Malai?:
  1. Collecting Malai (cream) - The process of collecting Mali occurs over several days. Every day when you get milk follow the below steps.
  2. ●Bring milk to boil, leave it to cool for 5 hours. Refigerator the milk over night.There forms a thick layer of Malai (cream) over the top of the milk, remove this layer & collect it in a container - ●Keep collecting the layered cream for 15 days which will be around 7-8 cups. Keep the container in the refrigerator during these days otherwise it will get spoiled.
  3. Blend 2 cup malai with 1 cup water,if malai is normal temperature then you have to use ice chilled water. You can use the same Malai water(buttermilk) all over again till you complete blending all of the malai
  4. Then add ice to the mixture so the water separates resulting into butter and buttermilk.You can collect butter by hand or by skimmer.
  5. Shape the butter and wrap in butter paper. - refrigerate for 4 hours to harden. you can use butter for 2 weeks and use it as a spread or in any cooking.Now heat the buttermilk to make yoghurt for mish. Heat it till you can resist the temperature when you dip your finger.As buttermilk shouldnt be very hot.
  6. Then add 1 tbsp yoghurt,whisk it well.Add salt,fenugreek seeds,kalonji seeds, hot chill and grated garlic(optional). Let it set for 3 hours then you can put in fridge. If you feel it's watery you can strain it also before putting it in Fridge.
  7. Then we put collected butter with pot in a pressure cooker where water is added til trivet and let it whistle 3 times. Allow the pressure cooker to cool.Then take out the butter pot from the cooker.
  8. In a bowl sift the butter, where you can see the paneer is formed.let the paneer dry out from the butter completely. Then you can cut it into cubes which is ready to use
  9. Now refrigerate the butter over night,then make a small hole with a knife.where there will leftover of water which needs to be taken out in a different bowl as it's unsuitable to use. Now in medium heat let the butter melt completely
  10. Let it boil until it turns golden brown and aromatic. the bubbles turn transparent. Allow it to cool and filter out the ghee to remove any residue.Finally Butter,mish,paneer & ghee is ready

How to Make Butter Paneer For marinating the paneer: Mix the paneer cubes with curd, a spoonful of ginger garlic paste, a pinch of salt, red chilli powder and a pinch of garam masala powder. Add the tandoor colour if desired. To prepare this mouth-watering paneer recipe, take a pan and melt ghee from Talégaon Farms in the pan. Once the ghee is melted, add ginger garlic paste in it and saute these ingredients for half a minute. Then add tomato puree, cashew nut paste, red chilli powder, salt and stir it well.

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