Here is a step by step tutorial on how we make our homemade buttermilk from raw milk for Kṛṣṇa!
First you have to boil the milk. Here we have about 25 liters of milk. After boiling, wait until the temperature drops to 110 degrees and then place 15 spoons of curd starter and let it set over night.
Please see the video below on how we make homemade curd starter.
This is our finished pot of curd that we let sit over night. We are using big blocks of ice to cool down the curd to 60 degrees. This is the best temperature for churning the the curd into butter. Very important the temperature!
Here we are just beginning to churn with our homemade butter churn. :)
Below is a link to our video on how we make a homemade butter churn. :)
35 minutes have gone by and the butter has separated from the buttermilk.
Here you can very easily see how the butter has separated from the buttermilk. It should be very easy to scoop out.
Take all the butter out with a spoon that has holes in it.
Here we are straining the buttermilk through a very fine colander in order to get out all remaining butter and milk solids.
Example of a large colander for big volumes of buttermilk. Mmmmmmmm
Now you have clean pure buttermilk ready to offer to Kṛṣṇa! You can add any flavor that you like to it. We like it with just sugar most of the time. So Yummmmmmmmy!
We store the buttermilk in large containers to use through out the week.
This is the cultured butter we got from this batch. Very funny cause each batch is different depending on how much sun there is. The more sunny the more butter! Here I am cleaning the butter with cold water.
Make sure to get as much buttermilk water out as you can so the butter doesn't go bad so quickly. We actually just cook the cultured butter immediately and make ghee. :) We usually get a half liter of ghee out of this.
Cultured Butter! Ready to make some ghee!!
Below is a link to our video on how to make pure cultured ghee.
You aspiring servant,
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