By Deepali
Truly sustainable & uses all by-products
Churn cream using a stick blender
The cream will start separating and add cold water
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Rinse the butter in cold water & ice
Discard the water in a separate vessel
Over slow flame slowly melt butter into ghee
A dry, elastic & chewy residue called chenna is left behind
* Add very little water during initial churning * Use cold water & ice * Keep a close eye while making ghee to avoid burning