Recipe by Mildred
Ingredients:
1 litre milk
1 tsp turmeric powder
2 tbsp curd
Steps:
- Boil milk with 1 tsp turmeric powder. Cool and place in the fridge.
- Remove the layer of cream that forms at the top. Transfer to an airtight container and place in the freezer. Keep filling cream as you boil milk regularly.
- When the container is full, thaw it.
- Add 2 tbsp curd and mix well. Set aside overnight.
- The next day, place the curdled cream in the mixie with 1 ice cube or 1/4 cup little ice-cold water (alternatively, you can manually whisk it).
- The butter separates from the buttermilk. Remove the butter that forms at the top and squeeze it to remove the excess water out.
- Clean the butter with ice cold water.
- Add the butter to a vessel. On low flame, continue boiling after the butter melts till the milk solids settle at the bottom and the color changes to a light golden. Don't stir too frequently or over mix. Turn off the heat and let it cool.
- Once it cools, strain and transfer to a jar and store in a dry, clean glass bottle in the fridge.
- ENJOY!