How to make Home-Made Ghee

how to make Home-Made Ghee

THANKS TO ORIGINAL UPLOADER AND GREAT COOKING EXPERT MONA

Ghee (Clarified Butter) (also referred to as ?Maska?)is an essential flavoring ingredient in most of the Indian culinary preperations. It is also added as a dollop on warm Khichdi, Idli etc for delicious flavor. Ghee also is used as the culinary fat in some Indian dishes, especially sweets, for richness and lovely aroma and flavor. It is lactose free and rich in Vitamin A. I have never brought Ghee from stores. I always use my own Home-made Ghee.

During my childhood, my Ammi used to prepare ghee in a different way. Accumilated cream was daily skimmed off milk brought by the doodhwallahs/door to door milk vendors, until the container with cream was full and ready to be made into Ghee (I have explained her procedure below). Here, I have used unsalted butter to prepare ghee, which is the simple way to quickly prepare Ghee at home. Preparing Ghee from unsalted butter (sweet butter) is as simple as it can get.

The amount that I have prepared lasts for around 2-3 months in my house (although it can be stored without getting spoiled indefinitely). It may vary depending on the number of members in your house and also on the frequency of use. Always use a dry clean spoon for Ghee whenever you want to use it.

Ghee

Required:

Finest Quality Organic Unsalted Butter ? 1 lb, 454 grams cut into small size blocks

Fine Wire Mesh Strainer

Heat proof canning or bottling glass jar like the Mason jar, or food safe glazed ceramic jar or stone jar or a terrine or stainless steel container, with tight fitting lid

In a heavy bottomed medium size stainless steel saucepan, heat the butter blocks on medium high heat.

Once melted, you will observe a large amount of froth/foam on the top. This takes about 6-8 minutes on medium high heat. Immediately lower the heat to lowest and let cook uncovered for 40-45 minutes. During this time the froth/foam will slowly dissapear, the milk solids have seperated and will sink to the bottom. Using a spoon very gently push aside the foam to check the color of the milk solids in the bottom. You will notice the milk solids have begun to turn into beige brown in color. Keep a close eye and do not let the milk solids turn into dark brown in color. The Ghee will also start emanating a pleasing nutty aroma. If a drop or two of cool water is dropped into the cooking ghee, a crackling sound is produced. (This is because all the water from ghee has been boiled off)

Immediately at this stage, remove the ghee from heat and let cool slightly. Strain the ghee using a fine wire mesh into a completely dry jar to store. Reserve the left over milk solids in the strainer for later use. Do not cover the jar until the ghee is completely cooled at room temperature, it will take a few hours. The ghee solidifies into opaque beige-golden colored granulated mass when no longer warm. Ghee has a very long shelf life. Store it refrigerated in air-tight jars with care and it will last very long (during winters I store my Ghee jar at the countertop, and in summer i store the Ghee jar in the refrigerator).

You can add the reserved milk solids to any curry, rice, dessert, or to the dough while you prepare Roti/Paratha or any other flat bread for delicious flavor.

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Many of you have asked me the procedure to prepare Ghee from Cream accumulated on top of cooled boiled milk, the way my Ammi used to prepare. So, here it goes:

Ghee from Cream

1. Bring full-fat milk in a saucepan to a boil once stirring continuously, and keep aside to cool, uncovered. Once cooled, place the saucepan undisturbed in the refrigerator. The cream will accumulate as a layer on the milk. Using a spoon gently skim off the cream into a glass bowl. Cover the bowl of cream and store refrigerated. Use the left over milk as you require. The next day, again when you boil the milk for use, follow the steps above and keep collecting the cream everyday for 4 more days in the same bowl. On the 7th day, add a tablespoon of thick yogurt with active cultures into the bowl of collected cream (this is done to ferment the cream) and mix using a spoon. Cover and refrigerate. Again skim the cream off the boiled milk as you were doing it earlier. Keep collecting cream. Continue this for about 10-12 total days.

2. Bring the bowl with collected cream to room temperature before you start making Ghee out of it.

3.Churn the fermented cream at room temperature in a mixer using ice and cold water until the soft white butter and clear whey has separated. Use this whey which is highly nutritious in other recipes instead of water. Using your hands remove the formed soft butter from the whey and place it in a clean bowl.

4. You can also skip step 3, and directly add the fermented cream at room temperature to a stainless steel saucepan at medium heat. Keep stirring it continuously throughout the process. Once it is melted, lower the heat to medium low and let cook until you see milk solids seperated and turning into light brown in color. At this point, remove from heat and strain the ghee into a jar. Use the nutritious strained milk solids in any other recipe for added flavor.