Grandma's Ghee Secrets: Get Double Ghee from Cream with 3 Easy Tricks!

• Don't cook cream directly; first churn slightly sour cream with cold water to extract pure white butter, increasing ghee yield.
• Avoid immediate refrigeration of cream; let it sour for 2-3 days in a cool place before churning for better fat separation and more ghee.
• Cook the extracted butter on a low flame in a thick-bottomed pan until clear golden liquid forms and brown granules settle, ensuring maximum ghee extraction and quality.
• Always use full-cream milk for collecting cream and ensure no water enters the ghee container for preservation.

Why It Matters: Simple traditional methods can significantly increase ghee yield and quality from cream.