Make ghee at home using thick curd

Making ghee at home typically requires collecting malai (cream) for days, but a new method uses thick curd instead.

To make curd-based ghee, boil 2–3 litres of full-cream milk, add 2–3 tablespoons of curd as starter, and let it set for 4–12 hours depending on season.

Once curd is set, blend it with cold water, then wash the resulting butter 2–3 times in cold water to remove sourness.

Simmer the butter on low heat until golden ghee separates and a nutty aroma appears, then strain into a glass jar.

Use full-cream milk for maximum butter yield, and always use a dry spoon when handling ghee to prevent spoilage.