An Introduction to Buffaloes

[River Buffaloes]

I had to look that up
"Asafoetida is the dried latex exuded from the rhizome or tap root of several species of Ferula, perennial herbs growing 1 to 1.5 m tall. They are part of the celery family, Umbelliferae. Wikipedia"

Somehow dried rubber doesn't sound very appetizing

I don't think my pond is deep enough for River buffalo

You never know until you try!!!

I don't have any pond, they don't need any. River Buffaloes can improvise.

 

[Kusanar]

I had to look that up
"Asafoetida is the dried latex exuded from the rhizome or tap root of several species of Ferula, perennial herbs growing 1 to 1.5 m tall. They are part of the celery family, Umbelliferae. Wikipedia"

Somehow dried rubber doesn't sound very appetizing

I don't think my pond is deep enough for River buffalo

I believe it is also fermented... so partially rotten dried rubber! But in all seriousness, apparently it is a good spice to replace garlic or onions if you can't have those and a little goes a long way.

 

[Bruce]

I don't have any pond, they don't need any. River Buffaloes can improvise.

Like breaking through the fences and going the 1/2 mile down the road to a somewhat reasonable size River?

 

[River Buffaloes]

Like breaking through the fences and going the 1/2 mile down the road to a somewhat reasonable size River?

Oh they are easy on fences, once they get the shock, they are never going to touch it again. Once one of my buffaloes was eating sweet ripe fruits from our local taad palm and a big ripe juicy fruit fell on her head. Now she admires the fruits from a distance.

 

[River Buffaloes]

For a long time now I wanted to show you how to make authentic/desi ghee. The real stuff, not clarified butter (that garbage is unhealthy) so here we go step by step. You can use cow's, goat's or sheep's milk if you don't have Buffalo milk, but you will not get the same amount of ghee.

Number one the milk it's three liters (about 2/3rd of a gallon) of milk. Buffalo milk in this case.


Number two boil it slowly on low flame. We do it on a clay stove specially made for boiling milk, we use dried dung cake and paddy husk as fuel.

Clay stove boiled, you can see the fat that has accumulated on the surface


Since you may not have a milk boiling clave stove so I boiled some milk on LPG. It will look like this. The fat has accumulated on the surface.



Number three you add culture to this milk and will turn into yoghurt.



Number five you add water and churn it. You can see my grandmother churning it.




You can see the cultured butter separating from the buttermilk


Number six you take the butter out, Buffalo's butter is white so don't worry if yours come out cream colored.



Number seven you heat it on low flame until all the water is evaporated. Then you cool it and it will look like this.



That's about a pound of ghee from less than a gallon of milk.

 

[Kusanar]

For a long time now I wanted to show you how to make authentic/desi ghee. The real stuff, not clarified butter (that garbage is unhealthy) so here we go step by step. You can use cow's, goat's or sheep's milk if you don't have Buffalo milk, but you will not get the same amount of ghee.

Number one the milk it's three liters (about 2/3rd of a gallon) of milk. Buffalo milk in this case.
View attachment 85144

Number two boil it slowly on low flame. We do it on a clay stove specially made for boiling milk, we use dried dung cake and paddy husk as fuel.

Clay stove boiled, you can see the fat that has accumulated on the surface
View attachment 85145

Since you may not have a milk boiling clave stove so I boiled some milk on LPG. It will look like this. The fat has accumulated on the surface.

View attachment 85146

Number three you add culture to this milk and will turn into yoghurt.

View attachment 85147

Number five you add water and churn it. You can see my grandmother churning it.
View attachment 85148

View attachment 85149

You can see the cultured butter separating from the buttermilk
View attachment 85150

Number six you take the butter out, Buffalo's butter is white so don't worry if yours come out cream colored.

View attachment 85151

Number seven you heat it on low flame until all the water is evaporated. Then you cool it and it will look like this.

View attachment 85152

That's about a pound of ghee from less than a gallon of milk.

I love that churning setup. If I am seeing it right it spins? When we do butter (or at least the old fashioned way) it is an up and down motion or a sloshing side to side motion, that spinning motion looks like it would be much easier to do for longer periods of time.

 

[River Buffaloes]

I love that churning setup. If I am seeing it right it spins? When we do butter (or at least the old fashioned way) it is an up and down motion or a sloshing side to side motion, that spinning motion looks like it would be much easier to do for longer periods of time.

Yes, you are correct, it spins. You see my grandmother is pulling the string, once from one hand and from another.

In this short video you can see the lady churning the yoghurt, in India many people call it curd (it's wrong).

 

[Bruce]

Interesting, I'm glad she showed the working end of the "beater". It looks like it rises and falls as it spins so action in 2 planes. Seems very efficient.

 

[River Buffaloes]

Interesting, I'm glad she showed the working end of the "beater". It looks like it rises and falls as it spins so action in 2 planes. Seems very efficient.

There are different beaters in different parts of the country. My beater looks very different, but works in the same way.

 

[Baymule]

That is intensely interesting how you make ghee. The ropes twisting the beater looks like it would be much easier than the up down motion of American butter churns.
Your grandmother is a very lovely lady.