Homemade ghee from butter is very easy and I must tell you that, Homemade ghee is one of the ingredient you will always find in my kitchen.
Indian Kitchen is totally incomplete without ghee. We spread ghee on our chapati, Bhakhari. We even roast our “Paratha” using ghee. It is widely known as clarified butter. You will be happy to know that it is an ancient Indian recipe:).
Some of you might don’t like to have ghee in any form but ghee also has some benefits you should not avoid.
- Ghee is nutritionally Rich like coconut oil.
- Ghee can reduce the risk of heart disease.
- Ghee can help heal your digestive tract.
The recipe I am sharing today is a traditional Indian method to prepare ghee from scratch. Those who are living in the USA or Canada may not always find milk which has a good amount of fat. So, if you are living in these areas, do not worry, I will be sharing that version of homemade ghee very soon on this blog.
The process of making “Clarified butter” requires few set of procedures which I have already shared on this blog but let me remind you the whole process of making ghee.
Steps to follow before preparing ghee
- Make Cream from milk for 15 days at least and store them. Check out the tutorial-How to make malai
- Prepare butter directly from that stored malai by churning the malai until butter and water are separated OR make butter from curd.
- Your base is ready. You can now make ghee.
how to make ghee?
Heat the butter in a heavy bottom Kadai in medium-low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
Store them air tight container.
Ghee, clarified butter at home
Equipment
- deep pan
Ingredients
- butter, collected from malai
Instructions
Instructions to follow before preparing ghee
- Make Cream from milk for 15 days at least and store them. Check out the tutorial-How to make malai
- Prepare butter directly from that stored malai by churning the malai until butter and water are separated OR make butter from curd.
- Your base is ready. You can now make ghee.
Making ghee from malai
- Heat the butter in a heavy bottomed kadai in medium low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
- Once it has melted down completely,allow the butter to boil.
- Within very few minutes the creamish yellow color turns to light brown ghee.
- The whole process takes 40 min approx on medium flame.PLEASE cook butter on LOW to MEDIUM flame and don’t go away because it easily comes out from kadai when a temperature is high.
- Now filter the ghee into the ghee container without the residue, can you see the dark brown residue being held off?
- Homemade ghee is ready.
- Store them air tight container.
Notes
- Do the whole process in low or medium low flame to avoid burning.
- Ghee can remain fresh at room temperature for 2 to 3 months.
Notes:
- Do the whole process in low or medium low flame to avoid burning.
- Ghee can remain fresh at room temperature for 2 to 3 months.
