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Saturday, June 8, 2013

Mosaru, Benne, Majjige / Curd(Yogurt), Butter, Buttermilk

2 ltrs Milk
1/2 - 1 tsp of Curd or Yogurt Culture or Buttermilk / Mosaru or Majjige (Quantity of this should be varied depending on the weather. During summer less amount of yogurt culture is sufficient and during winter/rainy season more quantity is required.)

Boil the milk and allow it to cool to room temperature. When it is lukewarm, transfer this milk to a bowl. Add around 1/2 - 1 tsp curd/buttermilk 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.