How to make Ghee at home. I share how to make ghee at home. Everything interesting about Traditional Ghee. Homemade Ghee is much superior in taste and flavour it is pure. If you have never tried making your own at home.
Ghee is clarified butter made by simmering butter until the milk solids separate from the fats and caramelize, infusing a nutty aroma.
Cooking Instructions
- Collect fresh cream from milk every day for two weeks.
- Keep the cream in a deep freezer
- When you prepare the butter keep it out from normal room temperature.
- Beat the cream in a large vessel with the help of a spoon or with your right hand or an electric mixer.
- After beating the cream, you get the round shape butter and water is separated from it within 15 mins.
- The butter is ready when it gets thickened and fluffy.
- Stir in between.
- Note: when you keep the cream in a deep freezer butter will come out very early.
Instructions for making butter and ghee at home:
Pour milk into a container and keep it for boiling. I use cow’s milk. After boiling, switch off the stove and allow it to cool. I keep it in the fridge, once it is warm.
Once cool, collect the cream, put it in a box and refrigerate it.
Also, collect the cream from the curd, put it in the same box and refrigerate it.
Continue collecting the cream for 4 – 5 days. And on the day of churning keep it outside for 4 – 5 hours. Don’t forget to add some curd, if you have not collected the cream from the curd.
Churn it and take out the butter. You can churn it using mixie (use pulse mode and cold water) or a bottle or hand churner. You can add a pinch of salt. Beat the cream/malai in a large vessel with the help of a spoon or with your right hand or an electric mixer.
Rinse the butter several times until you get the clean butter or until the rinsed water is clear.
Take the butter in a thick-bottomed large container.
Drain the water completely.
Switch on the stove and keep it at a slow flame.
The butter will melt in no time and start boiling with a thick, white foam at the surface. Make sure the container is large enough to avoid spilling.
As the bubbling increases, you’ll notice that the foam will become thinner. Keep stirring occasionally.
The bubbles will become bigger and clearer. Keep stirring occasionally.
Bubbles will get more translucent and the foam will eventually disappear.
Milk solids, which are now at the bottom, begin to brown. At this stage switch off the stove.
A few methi seeds a few curry leaves or few Tulasi leaves or a betel leaf.
Wait for 10 minutes. Strain it into a dry glass jar. Discard the milk solids. Enjoy fresh homemade ghee.
Tips:
- Cleaning butter thoroughly is important to prepare good quality ghee
- Fenugreek seeds a pinch of sea salt one betel leaf or some fresh curry leaves can be added to enhance the flavour.
- You can use store-bought unsalted butter too.
- Keep checking and off the flame immediately, when the milk solids turn brown.
- Adding betel leaves and curry leaves improves the shelf life and helps to get a grainy texture.
- Ghee will be very hot. So wait for 10 minutes and then transfer it into a glass jar.
- Ghee can stay good for months, so no need to refrigerate it.