Homemade Buttermilk Cheese

Homemade Buttermilk Cheese

Description This cheese is a fat free version of the yogurt cheese. You can use it in the same way and is great in both savory and sweet dishes. Ingredients • Homemade buttermilk • Large colander • Large bowl to hold the colander • Cheese cloth Preparation 1. First you will need to prepare “Homemade Buttermilk”. 2. Next you will need to let it sit out, covered, until it begins to coagulate. 3. It took about 8 hours for the coagulation to begin. If it is cooler where you live it may take longer. He is what it should look like. 4. Now put together the draining containers. I used a large colander, a large bowl to go underneath the colander to hold it, and also a cheesecloth laid over the colander. 5. The bowl on the bottom is used to hold the whey that is going to drain out of the buttermilk. 6. Next, pour the buttermilk onto the cheesecloth and colander. 7. Immediately the whey will begin to drain out. 8. Now cover the buttermilk with a lid. You can either leave the buttermilk on the counter to drain or put in the refrigerator. It may get a little more sour if you leave it out, but if you like that, then do as you wish. 9. Here is what it looks like the next day. You should have a nice thick cream cheese. 10. The cheese is so thick that it should stick to the spoon even when turned sideways. 11. That’s it! Now you are ready to use it in many dessert and entree recipes you find on this website. By Bhaktin Christina...

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Homemade Yogurt Cheese

Homemade Yogurt Cheese

Description Here is a step by step tutorial on how to make yogurt cheese. This cheese works well in both savory and sweet dishes. You will find many recipes on this website requiring this ingredient. Hopefully this example will make it easy for anyone to make this sattvic cheese. Ingredients plain homemade yogurt cheese cloth large colander large bowl Method 01. First you will need some plain homemade yogurt. 02. Next set up your colander with a large bowl underneath to catch the whey and a cheesecloth on top of the colander. 03. Now pour all the yogurt onto the cheesecloth to begin the straining process.     04. The yogurt will immediately begin straining the whey out. 05. When you finish pouring all the yogurt onto the cheesecloth, cover with a plate or lid and put in the fridge over night. 06. Here is what the yogurt cheese looks like the next day. 07. Because I have such a huge quantity of yogurt, there is still more whey in the cheese. I will stir it up and let it strain some more. 08. Here is the clear whey that strained out over night. Don’t throw this away! You can make “Whey Ginger Lemonade” or use it in soups and sauces. You can cook your rice and pasta with it instead of using water. You can even water your plants with it! 09. Here is the final product!! I let it strain in the fridge a little longer and now I am left with very thick yogurt cheese!       Hare...

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Homemade Cultured Butter

Homemade Cultured Butter

Description Learn how to make homemade cultured butter! Cultured butter is healthier and much easier to digest than regular butter. Very easy to make. If you have any question, please comment below. Ingredients homemade whole milk yogurt butter churn Method 1. First you will need to make a batch of homemade yogurt. Here I have about 5 liters of fresh homemade yogurt. 2. Now it is time to churn the yogurt so that we can extract the butter from it.     Click here to see how we made our homemade butter churn. 3. 35 minutes have gone by and now the cultured butter has separated from the buttermilk. 4. Here you can very easily see how the butter has separated from the buttermilk. It should be very easy to scoop out. 5. Take all the cultured butter out with a spoon that has holes in it. 6. Now it is time to clean the butter with cold water. 7. Keep running clean water through the butter until the water runs clear. The reason you do this is to prevent the butter from spoiling so quickly. 8. That’s it! Now you have cultured butter! You can now make Medicinal Ghee with this butter or just use it as it is. Hare Krishna! Author: Bhaktin Christina...

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Homemade Paneer

Homemade Paneer

Description Here is a step by step tutorial on how to make fresh homemade paneer in just a short time. Ingredients 2 liter of milk, or more 2-4 lemons or citric acid powder large heavy base pot large colander colander with a handle large bowl I use a lot of paneer in my recipes. It is a light sattvic cheese that tastes really amazing and absorbs the flavors of anything you are cooking with. It adds the protein to any vegetarian meal making them much more filling a satisfying. Paneer is very versatile and is an important food in a healthy sattvic diet. Method 01. Place all the milk into a large pot and bring it to a boil. As soon as it boils, turn the flame off. 02. Next, immediately add to the pot lemon juice of 2 or 3 lemons, or, use 1 tsp of citric acid powder. Here is a sample of citric acid powder. 03. As you are pouring in the lemon or citric acid, stir the milk clockwise until you see the whey separating for the milk solids. If you are using lemon and 2-3 lemons is not enough to separate the mixture then add more lemon juice until it separates. 04. Here you can see the separated milk solids. 05. Now get your colanders ready. Use a colander with a handle to scoop out the paneer from the hot whey and place the paneer into the second colander with a fitted bowl underneath it. 06. Now scoop out the paneer from the hot whey and place in the second colander for draining. 07. Here is the paneer that I got from this batch. 08. You can see here the excess whey is draining through the colander. 09. Now it is time to press the paneer. Place a small plate on top of the paneer. 10. Then fill a large bowl with water or whey and place on top of the plate. This is used as a weight to press the paneer and help drain any excess whey. 11. Here is a side view. Now let it sit for about 15 minutes. 12. After 15 minutes take the bowl of water and plate off the paneer. 13. Flip the paneer to the other side and place the plate and bowl back on top for 15 more minutes. 14. Now you have fresh homemade paneer ready to chop into any shape you desire. Serves: 04 Author: Bhaktin Christina...

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Homemade Buttermilk

Homemade Buttermilk

Description Here is a step by step tutorial on how make Homemade Buttermilk. This yogurt drink is sweet and creamy and makes a wonderful drink to have with any meal! Ingredients raw organic cows milk yogurt starter butter churn fine woven colander large pot Method 01. First you have to boil the milk. Here we have about 25 liters of milk. As soon as it boils, turn off the flame and let it sit out until it the temperature reaches 110 degrees. Then place 15 spoons of curd starter and let it set over night. 02. 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. 03. Now it is time to churn some butter! We are using our homemade butter churn.       Learn: How to make a homemade butter churn 04. 35 minutes have gone by and the butter has separated from the buttermilk. 05. Here you can very easily see how the butter has separated from the buttermilk. It should be very easy to scoop out. 06. Take all the butter out with a spoon that has holes in it. 07. Here we are straining the buttermilk through a very fine colander in order to get out all remaining butter and milk solids. 08. Example of a large colander for big volumes of buttermilk. Mmmmmmmm 09. Now you have clean pure buttermilk ready to offer to Krishna! You can add any flavor that you like to it. We like it with just sugar most of the time. So Yummmmmmmmy! 10. We store the buttermilk in large containers to use through out the week. 11. Fresh Buttermilk!!!!!! Super healthy wholesome natural drink. 12. This is the cultured butter we got from this batch. Here I am cleaning the butter with cold water. 13. 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. 14. Cultured Butter! Ready to make some ghee!! Serves: 12 Author: Bhaktin Christina...

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Homemade Cow Ghee

Homemade Cow Ghee

Description Here is a step by step tutorial on how to make pure ghee. Ingredients 2 cups cultured butter small heavy based pot stainless steel spoon stainless steal small mesh colander small bowl You will find that pretty much every recipe you see in this website calls for ghee. Why? There are so many amazing health benefits that ghee has to offer! We learn from shastra how incredible it is for health and healing, and it’s also used for spiritual activities. Not every ghee is pure though. Pure ghee is made from organic milk which is then turned into yogurt. Then the yogurt is churned into a cultured butter. From there the butter is melted down and turned into a golden medicinal ghee, which is what this tutorial will be showcasing. If you have any questions, please feel free to post your comments below. Hare Krishna! Method 1. Here is an example of what you will need while preparing the ghee. A small colander, large spoon and a bowl to hold the milk solids. 2. First place the cultured butter into a small pot and set the flame on the lowest possible setting. 3. Here the butter has been cooking for a few minutes and is melting nicely. 4. This is after 5 minutes. Do not take this foam out yet. It is mostly water that is evaporating. Let it cook some more. 5. In the meantime, prepare your glass jar which you will use to store the ghee. Place a coffee filter with 2 cloth pins to hold it in place at the top of the jar. We are going to strain the ghee through this when it is finished cooking. 6. The butter has now been cooking for about 10 minutes. It is still cloudy and the water is still evaporating. 7. Now stir and scrape the bottom to loosen any milk solids. 8. Now it has been cooking for about 15 minutes. You can start to see the solids floating and the butter is becoming more transparent as it is slowly transforming into ghee. 9. Now it is time to begin taking out the floating solids. You can use a large stainless steel spoon like this or a ladle. 10. Better than a spoon or ladle, I use a small mesh and get all the solids out this way. It is much faster and easier. 11. Continue scraping the bottom and scooping out all the solids. 12. Now the ghee has been cooking for about 20 minutes. You can see that it is now becoming even more transparent. 13. You will know when it is done when the bottom solids in the pan begin to turn black. Now take it off the flame as soon as you see this and you are done. Let the ghee cool about 10 minutes before placing in the jar. Note: As you see in the picture, there are still some white bubbles on the top. That means there is still water in the ghee. This is not good if you plan to store the ghee for many, many months or even years. But if you are going to use it within the next month then do not worry about the water. If you plan to store the ghee for a long time then follow the process of straining the ghee through a coffee filter and then adding the ghee back into a clean pot and cook some more until all the water is out and you see no more bubbles. Then you can store the ghee for centuries! 14. Now I am pouring the ghee through the coffee filter a little at a time. 15. Let the ghee drain a little through the filter and then add more ghee. 16. This is what the pot should look like. Not too many solids and not too burnt. 17. Continue filtering the ghee. 18. These are the milk solids that came out of the butter. Depending on the quality of your butter, you may have more or less. 19. Now here is the finished product! Pure medicinal ghee! It makes any dish taste extremely amazing! Serves: 4 Author: Bhaktin Christina...

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