Homemade Khoya/mawa

Ingredients

1 litre Whole milk

Method

1.Boil the milk. Once boiled reduce to medium flame and stir continuously. Milk will reduce to half and start forming milk solids.
2.Scrap the milk solids preventing from burn. Finally you will achieve rabri consistant.Make sure you maintain low flame.
3. Allow it to thicken as much as you can and switch off the flame. cool it completely and refrigerate. Take required amount as you needed to prepare sweets or kulfi and store back in refrigerator.

It will take minimum 1 hour. If u stir continuously flame can be in medium. Make sure you are not burning milk solids.

 Homemade khoya/mawa ready .

Homemade paneer | cottage cheese

Ingredients

Whole milk	1 litre
Vinegar	½ cup
Cheese cloth

Hint procedure

Boil milk-Add vinegar or lime juice-curdle-drain-squeeze-put weight on it-cut into cubes-store

Detailed Procedure

1.Boil the milk in medium flame until its boiling.

2.Add the vinegar and allow it to curdle completely.

3.Drain it using cheese cloth and show in running water for for few seconds.

4.Squeeze it and place weight on it. Let it stand for 1 hour plus.

5.Cut into cubes and store in air tight cover.

Notes

1.I used one cooker full of water as a weight.

2.4-5 Tbsp of lime juice can be replaced vinegar.

Homemade Ghee

Ingredient

Butter 500gms

One Line Procedure

Heat pan-Melt ghee-Maintain medium flame-wait for 20 mins-filter-store

Detailed Method

1.Keep the butter at room temperature.

2.Heat the deep vessel or pan in medium flame. Once the pan is slightly medium hot place the butter on it. It starts melts.


3.After 5 mins it melts completely as shown in pic

4.After 10 mins we can see small bubbles and the foam are formed which will be disappeared later. Maintain the heat on low-medium.

 5.Now the milk solids are started being seperated after 15 mins.


6.Wait until all the milk solid turns golden brown color and switch off the flame immediately. This entire process took 20 mins for me.

7. Put just one rock salt so that all the impurities will settle at down. Then filter it with stainer twice or with cheese cloth several times.

8.Store at room temperature or keep refrigerated. Home made pure ghee is ready at within 20 mins.

Notes

1.I have heard adding curry leaves dipped in a buttermilk will give your more flavor.

2.Maintain medium to low flame. Do not over burnt the milk solid.

3.Small tip: Use stainless steel deep vessel to prepare ghee.