Jan 11, 2014

Homemade Ghee...

Sometimes there are basics which are not necessary to be posted as per some people. Even I think "Why to post when everyone knows this and I am sure I will not come to my blog to check how to do it as it is a part of my daily life?" But you know what, there are times when my friends ask me how I do it and I stay puzzled thinking "Is this something that has to be learnt?" There are also times when I post a simple recipe or some kitchen basics when my friends ask "Why did you have to put even that on your blog?" The answer to all this is simple ... not everyone knows everything. For some, kitchen basics might be a snip but for some it may just be a trick to learn

I am posting this for a friend who wanted to learn making homemade ghee when she learnt about its goodness. She has always had store bought ghee but when she tried homemade stuff she just fell in love with it

Serves... a lot
Serve option... as needed

This is what u'll need....

Milk cream 
Ice cubes
Cold Water

Here is the stir....
  • If you buy fresh "cows milk" then homemade ghee is a free gift to you ;) . To store fresh cream you will have to thicken the cream and make it float on top of milk like a thick sheet. To do this, bring milk to a boil and let it cool down completely. When cool enough move the milk bowl into the fridge
  • Now here's a trick - Leave the milk bowl open for a couple of hours or little more. This will thicken the cream and a heavy blanket of cream will float on top. You can easily spoon this out and save it in a container. My mil doesnt like leaving the bowl open in the fridge but when she saw the difference and easiness of collecting cream, she changed her mind
  • Keep collecting cream the same way everyday till you have enough. For me, it takes around 2-3 weeks as sometimes in between I use fresh cream in gravies and soups too
  • Store in the freezer to keep it from getting spoilt
  • The day before making ghee, remove the container from freezer and place in the fridge. This will help it thaw overnight. Next day the cream will be very soft to handle. Use a ladle to spoon in a little cream into a blender
  • Pour 2 cups of cold water into the blender and throw in some ice cubes too
  • Blend it on high for 2-3 minutes and you will see the butter floating on top. If you dont see butter on top but see a thick buttermilk like mixture, it means you might want a few more minutes blending and sometimes a little more ice cubes
  • Now pour another cup of water into the blender and you can the butter completely separated from water. This will very very soft to handle 

  • Be careful when you transfer the butter to a separate bowl. Repeat the process with rest of the cream and finish collecting all the butter

  • Transfer all the butter into a big heavy bottomed wide pan
  • Cook the butter on medium heat. There will be a lot of hissing and popping sound during this process. Dont worry that is just coz of any water content leftover in the butter

  • Let it sit on medium heat till all the crackling sound settles down. Turn down the flame to low and let it cook till you see a clear liquid on top
  • Turn off the flame. Let it cool down. Transfer it to a glass jar using a strainer to collect the residue, if any
  • Use this in daily cooking in rotis, sabjis, desserts etc and enjoy the goodness

  • Dont worry if the butter doesnt separate immediately from the whey. A little more cold water or ice cubes and few more minutes of blending will help
  • Dont cook it for too long as it might burn the ghee. You can know with the aroma that it is done. Immediately remove from flame
  • Use a wide and deep pan as the butter rises way up when it starts cooking 

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