Usually I use my electrical churner. But I tried it in real traditional way...
In case you want to try it out...then
precede as fallows...
Start with the milk to simmer on low
fire for at least two hours, or till the
milk start to change its colour in light
pink. Then keep it aside to cool.. Make
curd/yoghurt from boiled milk, which
has been cooled to hand warm
temperature, then set to make
curd. Add 1 Tbsp. Culture to a liter of
warm milk, stir and leave to stand in a
warm or until curd/yoghurt is set ( if
you set your curd in clay/Terra-cota
pot
regularly then ..need not to add any culture). After 5 hours start with the curd at room temperature and beat it on the highest speed with your hand or with stand mixer/churner. It will go through the whipped stage and start to clump after that, getting pinkish all the while. You will begin to think it looks like butter before it is butter.
…Don’t give it up!
…keep beating, periodically scrapping
down the sides of the bowl with a
wooden spatula. Then, fairly suddenly,
the buttermilk will “fall” out.
No comments:
Post a Comment