Home Made Menu

Refer to the below to set the desired code and weight limit.

1 Pasteurize Milk -25 7 (1.0 - 2.0 L)

Ingredients

• 1.0 L / 1.5 L / 2.0 L milk (cow, buffalo, packet etc)

Instructions

• Initial Temperature: Room

• Utensil: Milk pasteurization kit

• Pour milk to the scale shown in the milk pasteurization kit.

• Cover with lid and close as per the directions on the kit.

• When pasteurization is over, use the milk for drinking, making tea or coffee etc. For opening the lid refer.

Note

• Milk pasteurization kit is only for milk. Do not use for other purpose.

• Use fresh loose or packet milk. Do not repeat pasteurization.

• For storage, let the milk stand to cool down after pasteurization, and then keep it in a refrigerator with covered. Do not move to another container.

• The pasteurized milk can be consumed up to 2-3 days.

2 Pasteurize Milk -4 7 (1.0 - 2.0 L)

Ingredients

• 1.0 L / 1.5 L / 2.0 L milk (cow, buffalo, packet etc)

Instructions

• Initial Temperature: Refrigerated

• Utensil: Milk pasteurization kit

• Pour milk to the scale shown in the milk pasteurization kit.

• Cover with lid and close as per the directions on the kit.

• When pasteurization is over, use the milk for drinking, making tea or coffee etc. For opening the lid refer.

Note

• Milk pasteurization kit is only for milk. Do not use for other purpose.

• Use fresh loose or packet milk. Do not repeat pasteurization.

• For storage, let the milk stand to cool down after pasteurization, and then keep it in a refrigerator with covered. Do not move to another container.

• The pasteurized milk can be consumed up to 2-3 days.

3 Ghee (0.5 kg)

Ingredients

• 0.5 kg malai / cream (collected over 10 days)

• Cold water as required

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe glass bowl

• In a big vessel put all the malai and blend with a hand mixer till it solidifies into butter and separates from residual liquid.

• Wash this white butter in cold water as couple of times, so as to remove any remaining smell of milk.

• Collect all the butter.

• When beep sounds, stir it properly with the spoon (not plastic).

4 Paneer (0.5 kg)

Ingredients

• 500 ml milk

• 4 tbsps lemon juice / vinager

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe glass bowl

• Add milk and lemon juice / vinegar

• When beep sounds, stir it.

• When beep sounds, remove the bowl and strain in a muslin cloth

5 Curd (0.6 kg)

• Initial Temperature: Lukewarm

• Utensil: Microwave-safe bowl

• Ingredients

  • 500 ml, Pasteurized whole milk

  • 100 g, Natural plain yogurt

• Heat milk about 1:30 - 2:30 on high microwave power until 40 - 50 °C temperature.

• Add yogurt and stir.

• Cover plastic wrap and cook.

• Standing time: 5 hours in the refrigerator.

• After cooking, stir in jam, sugar or fruits to taste.

Note

• Use only the pasteurized whole milk and natural plain yogurt.

• Do not use following types of milk and yogurt:

  • 2 %, 1 % or fat-free milk, high calcium milk, soy milk, leftover milk, expired milk.

  • Leftover yogurt, expired yogurt.

• Thoroughly wash all utensils with hot water and dry before proofing yogurt.

• Do not shake or mix yogurt during proofing as this will affect the firmness of the yogurt.

• If the amount of ingredients are greater than suggested, increase the proofing time.

6 Melting Chocolate (0.1 - 0.3 kg)

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Chocolate chips or squares of baking chocolate may be used.

• After cooking, stir to complete melting.