From one pot of milk
Cream or curd is churned into makhan (white butter). Makhan slow-cooked until the milk solids turn golden becomes desi ghee. Milk curdled with lemon or vinegar and pressed becomes fresh cheese.
How to use each
- Ghee: tadka, parathas, halwa and rice
- Makhan: on saag, makki ki roti and hot daal
- Fresh cheese: karahi, tikka, parathas and salads
Storage
- Ghee: months at room temperature, in a dry jar
- Makhan: a week in the fridge, or frozen
- Cheese: 3–4 days in the fridge, in water changed daily
