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Missing that authentic desi ghee like your mom or dadi made in India? But you're living abroad where you can't collect malai daily? Don’t worry — in this video, you'll learn how to make ghee without malai using a simple method with cultured whipping cream — perfect for NRIs!

✅ Learn how to:
Make ghee from cream
Culture whipping cream with curd
Churn butter at home
Cook and clarify butter into pure golden desi ghee

INGREDIENTS:
1 liter heavy whipping cream (at least 35% fat, avoid ultra-pasteurized if possible)
3 to 4 tablespoons plain curd (with live active cultures, no flavors or sugar)

🔥 Step 1: Lightly Heat the Cream
▶️ Pour 1 liter of cream into a heavy-bottomed saucepan.
▶️ Warm it gently on low flame just until it feels lukewarm — around 35–40°C (95–104°F).
▶️ Don’t boil! If it gets too hot, wait for it to cool to lukewarm before moving to the next step.
▶️ This helps create the ideal environment for fermentation (especially useful in colder countries).

🥣 Step 2: Culture the Cream
▶️ Pour the warm cream into a clean, dry glass or stainless steel bowl.
▶️ Add 3–4 tablespoons of plain curd and mix gently.
▶️ Cover the bowl and keep it in a warm, undisturbed place (inside oven with light on, wrapped in a towel, or near a warm appliance).
▶️ Let it sit for overnight or 12 hours, or until the cream thickens slightly and develops a slightly sour aroma.
▶️ This is your cultured cream (like traditional malai, but with a fermented twist).

❄️ Step 3: Chill the Cultured Cream
▶️ Refrigerate the cultured cream for 1–2 hours (optional but helps the butter separate easily during churning).

🌀 Step 4: Churn to Make Butter
▶️ Use a hand blender, stand mixer, or traditional churner (mathni) to whip the cultured cream.
▶️ Keep churning until the butter separates from the buttermilk.
▶️ Strain and collect the buttermilk — this is traditional, probiotic-rich chaas!

🔥 Step 5: Cook Butter into Ghee
▶️ Transfer the homemade butter to a heavy-bottomed pan.
▶️ Melt on medium-low flame and allow it to simmer.
▶️ The butter will foam, then slowly clarify — golden liquid ghee will appear, and milk solids will settle at the bottom.
▶️ Stir occasionally to prevent burning.
▶️ When the ghee is golden, aromatic, and the crackling sound slows, turn off the flame.
▶️ Let it cool slightly, then strain through a fine sieve or muslin cloth.

🫙 Step 6: Store Your Ghee
▶️ Pour into a clean, dry glass jar.
▶️ Let it cool completely before sealing.
▶️ Store at room temp in a cool, dark place — stays fresh for 2–3 months (or longer in the fridge).

✅ Notes & Tips:
👉 Heating the cream helps in cold climates but don’t exceed 40°C.
👉 Use live culture curd for proper fermentation.
👉 If you smell sourness after culturing, that’s perfect — it’s what gives traditional ghee its depth.
👉 Butter will last 2–3 days refrigerated if you want to store before making ghee.
👉 The remaining buttermilk (chaas) is great for digestion and can be used in kadhi, smoothies, or baking.

This method gives you the best homemade ghee, full of aroma, flavor, and health — just like traditional Indian ghee.
Perfect for:
✔️ NRI moms
✔️ Desi families living abroad
✔️ Anyone missing real Indian ghee flavor
✔️ Culturing cream naturally
✔️ Cooking tips for golden ghee

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00:00 Intro - Desi Ghee
04:10 - Authentic Butter

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