Who doesn’t love the aroma of golden butter spread on hot toast or the incredible taste of cottage cheese served with spinach or a traditional dessert made with pure desi ghee? There was a time when all these delicious and healthy products were made in our kitchens. But today, the age of convenience shopping and fast food has taken over and for most housewives, making butter, ghee and cheese at home have become lost arts.

I must admit though, that churning out homemade butter or desi ghee at home can consume oodles of your precious time and literally test the patience of a saint. On the other hand, buying these things from the nearest supermarket can burn a big hole in your pocket. One other advantage of making these things yourself is that your final product is free of additives, preservatives, food colours and other dodgy stuff.

Cottage cheese

Cottage cheese is extremely easy to make. All you need is few litres of fresh milk, few drops of vinegar or lemon juice and a muslin cloth (malmal). To make cottage cheese, boil two to three litres of fresh milk. As soon as it comes to a boil, reduce heat so that the milk simmers. Add a few drops of vinegar or lemon juice and let it cook till the milk curdles completely and liquid separates from the solid bits.

Turn off the heat immediately. Sieve through the muslin cloth and squeeze it so that all extra moisture is drained. Be very careful as you pour the curdled milk because the steam can be scalding. You can hang the muslin or keep some weight on the muslin cloth. The cottage cheese should retain some moisture otherwise it will become too hard. I usually put the cottage cheese in a rectangular container and cut the cheese in cubes so that it is easy to use. If made in large quantities, it is best to freeze your cottage cheese. Just remember to take it out of the freezer an hour before you want to use it.

Butter

To make homemade butter, you will have to collect cream (balai) that forms on top of boiled milk every day for about two to three weeks. This actually depends upon the amount of fresh milk that you buy and consume. I buy two litres of fresh milk and save about half a cup of thick balai every day.

Store the cream in a container in the freezer. Once you have collected enough, thaw it at room temperature. Put the cream in a blender with half a cup of warm water. Turn on the blender. At first the cream will become smooth but after a little time, liquid buttermilk will separate from thick bits of butter which will rise to the top. Strain it out with a sieve or muslin cloth. Press the butter to squeeze out all buttermilk. Your unsalted, delicious homemade butter is ready.

Ghee

For desi ghee, you can use the above mentioned butter. Place the butter in a large skillet and put it on a low flame. The butter will melt and become translucent. If the heat is too high at this stage, the butter might foam and bubble over so keep an eye on the skillet. Once the butter turns translucent, some solid bits will separate and float. Stir them occasionally so that they do not stick to the base of the skillet and burn.

By this time, your home might be filled with an aroma that your children might find revolting. Making the ghee might take 45 minutes to an hour depending upon the quantity. Your ghee is ready when the solids become golden brown in colour and the clear transparent ghee floats in the skillet. Drain the ghee through the sieve or muslin cloth and discard the solids. Cool it and store in a clean tin or container. Your aromatic homemade ghee is ready for use.

Curd

I must admit my family was addicted to one brand of yoghurt and buying it almost every day cost us quite a pretty penny. To make yoghurt at home, you need half litre milk and one to two tablespoons of curd. It is important to use lukewarm milk to prepare yoghurt: too hot and the curd will be watery and if the milk is too cold, it will not set properly. After boiling the milk, wait till it is lukewarm and then thoroughly mix two to three tablespoon of curd in it. Cover it with a lid or thick cloth and leave overnight in a warm place. In winter, I place it inside the microwave because marble kitchen counters are too cold in Islamabad.

Ready made products sitting prettily on supermarket shelves take a big toll on our health, waistlines, arteries and most significantly on our ability to make the simplest of things on our own. Try out these tips and techniques and see if we can reclaim our traditional cooking heritage. Trust me, once you start making your own butter, ghee, cheese and yoghurt you will never buy them from a store again.

Happy cooking!