Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Did you know you can make your own ghee at home? It's a simple procedure, starting with plain cow's milk. When you boil the milk, the cream will float to the top and become hard when it is cold. We collect the cream each day and store it in the freezer. We add the cream to a container every day for about a week. We take the container out of the refrigerator and set it aside until it's room temperature. Then we add a few drops of curd to induce curdling and keep it covered for 7-8 hours. At this point, you can start making ghee from the curdled milk cream.
The entire process, starting from whipping the cream until you have ghee, will likely take at least 45 minutes.
- Collect the milk cream in a container. Curdle it by adding a few drops of curd. Leave the container covered for 8 hours.
- Mix the cream well. Add it to a mixer, in batches. Whip or gently grind it for a brief time, till you see butter floating to the top. Add some water while whipping. Collect the mixture in a wide container. Repeat the procedure until all of the milk creams have been whipped.
- Separate the butter from the buttermilk. This buttermilk can be used in curries or even for drinking.
- Wash the butter 2-3 times in water to rinse off the impurities.
- Heat the butter in a wide pan. Let the fire be high in the beginning. The butter will start melting and form a frothy liquid.
- Stir occasionally, so that the bottom does not burn. You can reduce the fire when the mix starts looking like an oily liquid. Continue stirring to avoid burning.
- After a few minutes, you can observe that all the impurities will settle to the bottom, and a yellowish oil-like liquid will rise to the top.
- Continue to heat till you get a nice aroma of fresh ghee. Remove the pan from the stove and set aside to cool.
- Once cool, collect the ghee in a bottle.
- Wash the butter 2-3 times to get rid of impurities. By doing this, the ghee will come out more aromatic and flavorful.
- Use a big pan for boiling butter because once heated, it will become frothy and increase in volume.
- Avoid overheating the butter; remove from the stove at the right time.
ShailaSheshadri (author) from Bengaluru on April 04, 2017:
Ghee can be either liquid or semi-solid, depending on the temperature. Ghee gradually becomes semi-solid when cold. Hot ghee is always liquid.
peachy from Home Sweet Home on April 04, 2017:
i thought ghee is not liquid form, alike butter, isn`t it ?