Homemade Ghee and Paneer

Ingredients:

• Malai- carefully removed from milk and stored for 15- 20 days in the refrigerator
• Water- to wash the butter

Method:

For detailed method, please watch the video.

1. Blend the malai and separate the butter from the liquid. Use your hands to do it. If the temperature is too hot outside, add a few ice cubes to the mix and then separate the butter. 
2. Place it in the pan (heavy bottom) which has some water in it. Rinse it carefully and empty the water.
3. Place the pan on heat, in simmer and let the butter melt gradually.
4. Meanwhile place the dish with the leftover liquid on heat and as it starts to curdle add a spoonful of curd and mix well. Keep the heat on medium. 
5. After a few minutes, the liquid will split and we will have whey and fat separated. Turn off the heat and strain the liquid.
6. The whey can be used to knead the chapati dough or added to rice for cooking. It can be added to gravy curries as well.
7. The remaining fat can be used after cooling down. 
8. The butter will melt and turn golden in color. Stir gently with spatula. 
9. After a few minutes it will get a darker shade of honey brown. We are done now. Turn off the heat and let it sit of 2-3 minutes.
10. Now pour gently into a jar and let it cool completely. 
11. Close and lid and store for future use.