Home made milk products
Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:):
Recipe (ಮಾಡುವ ವಿಧಾನ):
Boil the milk and allow it to cool to room temperature. When it is lukewarm, transfer this milk to a bowl. Add curd/buttermilk (Around 1/4 tsp Curd/Buttermilk for 2 cups of Milk) to the bowl and mix well. (To prepare the buttermilk, use the creamy layer of milk that forms when its boiled & cooled along with the required amount of milk.)
Curd (ಮೊಸರು):
Required amount of Milk | ಬೇಕಷ್ಟು ಹಾಲು
Little amount of Curd or Buttermilk | ಸ್ವಲ್ಪ ಮೊಸರು ಅಥವಾ ಮಜ್ಜಿಗೆ
Buttermilk, Butter (ಮಜ್ಜಿಗೆ, ಬೆಣ್ಣೆ):
Required amount of Curd | ಬೇಕಷ್ಟು ಮೊಸರು
Recipe (ಮಾಡುವ ವಿಧಾನ):
Boil the milk and allow it to cool to room temperature. When it is lukewarm, transfer this milk to a bowl. Add curd/buttermilk (Around 1/4 tsp Curd/Buttermilk for 2 cups of Milk) to the bowl and mix well. (To prepare the buttermilk, use the creamy layer of milk that forms when its boiled & cooled along with the required amount of milk.)
Keep it aside for about 6-8 hrs without disturbing so that thick curd is formed. Refrigerate and use.
Beat/Churn the curd using buttermilk churner/mixer for few minutes until butter is formed on the top layer as shown in the picture below.
Dip the hand in warm water once and separate the butter from buttermilk as shown in the picture below.
Wash the butter properly in water for about 2-3 times and place it in a vessel containing buttermilk/water. Refrigerate the butter for longer shelf life. Butter can be used to prepare Ghee and can be eaten as it is along with Rottis/Chapathis/Dosas, etc. This can also be used in preparing some curries, cookies, etc.
Buttermilk can be used to prepare the Masala Buttermilk drink or in some curries like Majjige Huli, Tambli, Sasive, etc.
Blog Link: Ghee: https://www.ruchiruchiaduge.com/2013/06/ghee-tuppa.html
Tips (ಸಲಹೆ):
* Vary the amount of Culture depending on the weather. During summer less amount of culture is sufficient, during winter | rainy season more amount is required
* You can collect the cream of milk daily in one vessel & store it in Refrigerator or Freezer. Add the culture once in 4-5 days, keep it outside for 6-10 hrs and then prepare the Buttermilk
* Instead of Electric Churner, buttermilk can be prepared using bottles, vessel with wooden Churner or Mixer
* Dipping the Churn in hot water before preparing the buttermilk or dipping the hand in hot water before collecting the butter from buttermilk will reduce sticking of butter to it
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* ಹೆಪ್ಪನ್ನು ಹವಾಮಾನಕ್ಕನುಗುಣವಾಗಿ ಹೆಚ್ಚು ಕಡಿಮೆ ಮಾಡಿಕೊಳ್ಳಿ. ಬೇಸಿಗೆಯಲ್ಲಿ ಸ್ವಲ್ಪವೇ ಸಾಕು, ಚಳಿಗಾಲ | ಮಳೆಗಾಲದಲ್ಲಿ ಸ್ವಲ್ಪ ಹೆಚ್ಚು ಬೇಕಾಗುತ್ತದೆ
* ದಿನಾಲೂ ಹಾಲಿನ ಕೆನೆಯನ್ನು ಒಂದು ಪಾತ್ರೆಗೆ ಹಾಕಿ, ಫ್ರಿಡ್ಜ್ ಅಥವಾ ಫ್ರೀಝರಿನಲ್ಲಿ ಇಟ್ಟು, 4-5 ದಿನಕ್ಕೊಮ್ಮೆ ಬೇಕಿದ್ದಾಗ ಮೊಸರನ್ನು ಹೆಪ್ಪು ಹಾಕಿ, 6-10 ಗಂಟೆಗಳ ಕಾಲ ಹೊರಗೆ ಇಟ್ಟು, ಆಮೇಲೆ ಮಜ್ಜಿಗೆ ಮಾಡಬಹುದು
* ವಿದ್ಯುತ್ ಮಂಥನದ ಬದಲಾಗಿ ಮೊಸರನ್ನು ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ ಅಲ್ಲಾಡಿಸಿ ಅಥವಾ ಕಡೆಗೋಲು ಅಥವಾ ಮಿಕ್ಸಿ ಜಾರಿನಲ್ಲಿ ಹಾಕಿಯೂ ಮಾಡಬಹುದು
* ಮಜ್ಜಿಗೆ ಕಡೆಯುವುದಕ್ಕಿಂತ ಮೊದಲು ಕಡೆಗೋಲನ್ನು ಬಿಸಿ ನೀರಿನಲ್ಲಿ ಮುಳುಗಿಸುವುದರಿಂದ ಬೆಣ್ಣೆಯು ಅದಕ್ಕೆ ಅಷ್ಟಾಗಿ ಅಂಟಿಕೊಳ್ಳುವುದಿಲ್ಲ. ಹಾಗೆ ಮಜ್ಜಿಗೆಯಿಂದ ಬೆಣ್ಣೆಯನ್ನು ತೆಗೆಯುವ ಮೊದಲು ಕೈಯನ್ನು ಬಿಸಿ ನೀರಿನಲ್ಲಿ ಮುಳುಗಿಸುವುದರಿಂದ ಬೆಣ್ಣೆಯು ಕೈಗೆ ಅಂಟಿಕೊಳ್ಳುವುದಿಲ್ಲ
