Homemade Butter
In Indian homes, butter is churned today much as it has been for thousands of years. A large earthen pot called a ghee is half-filled with several days worth of ripened cream. By using a system of interconnected sticks and ropes, hand-agitation makes a wooden paddle whirl butter flecks into butter blobs. Our modern wonder the food processor has more than simplified the procedure. Depending on the size of your work bowl, you can...
Cumin-Flavored Ghee
The use of seasoned ghee is perhaps the subject way to introduce flavor to simple steamed, baked of raw foods. If you have ever tasted the brownish sesame oil used in Oriental cooking, you can get an idea of how even a few teaspoons of cumin ghee can lend flavor and aroma to unseasoned dishes. Because this ghee is not as strong as the thick sesame oil, you can use it both as a cooking oil and for subtle flavoring. Prepare this ghee...
Homemade Paneer
Ingredients • 10 C cow’s milk • 1 C yogurt Preparation 1. Boil milk in a thick bottomed vessel. Keep stirring the milk. When milk starts boiling, add yogurt. After sometime, the curds will coagulate and separate from the watery whey. 2. Transfer the curds and watery whey to the muslin or cheesecloth. Tie the cloth tightly and hang it. When all the water is drained, transfer the drained curds to a plate. Now your paneer is ready to...
Stove-Top Ghee
Because the procedure is the same for making 1 pound (455 g) or 10 pounds (4.5 kg) of ghee, the equipment will be the same. Only pan size, heat regulation and storing containers vary. For safety, allow at least 3 inches (7.5 cm) of empty pan above the surface of the melted butter, no matter how much you make at one time. For example, to turn 5 pounds (2 kg) of butter into ghee, you will need a 5-quart/liter heavy...
Black Pepper Ghee
Black and white pepper both come from the same plant. In large cities, one might purchase unripened dark green berries, which, as they dry, darken into black pepper. No matter what form you use, the volatile oil will lend a touch of pungency without heat. Prepare ghee by either the stove-top or oven method, with the following addition for every 3 pounds (1.5 kg) of butter Ingredients White or dark green peppercorns...
Homemade Yogurt
When I refer to “plain yogurt” as an ingredient, I mean the kind that has been made for thousands of years in Vedic kitchens using whole milk, sometimes even thin cream or top milk, and a starter –nothing else. Most supermarket yogurt is made from low-fat milk, skimmed milk and even reconstituted powdered milk, and does not even resemble the custard-like smooth yogurt found in India, Greece and Middle East....