Back in India milk used to be delivered by milkmen everyday.
It was unpasteurized, so my mom would boil it and let it cool before consumption, which left a thick slice of cream on top of it.
It was collected, and after several weeks worth had accumulated, yogurt was used to ferment it for a few days and then churned to make white homemade butter.
It tasted divine with a little salt and pepper on bread.
Of course, a lot of that butter was used to make Ghee, whose delicious smell permeated the whole home.
And the brown leftover,after making ghee, milk solids tasted amazing with a little sugar.
It was collected, and after several weeks worth had accumulated, yogurt was used to ferment it for a few days and then churned to make white homemade butter. It tasted divine with a little salt and pepper on bread.
Of course, a lot of that butter was used to make Ghee, whose delicious smell permeated the whole home.
And the brown leftover,after making ghee, milk solids tasted amazing with a little sugar.
Ah, the memories...