Homemade Ghee
 
Prep time
Cook time
Total time
 
In India Milk and milk products are dominant in daily life and ghee is the King of them.
Author:
Recipe type: Indian
Cuisine: Indian
Ingredients
  • Cream
  • 3 tbsp Curd
  • Chilled Water
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Boil the milk. Allow it to cool. When it cools down completely, refrigerate it.
  2. Skim the cream ( malai ) from the top of the boiled milk every day.
  3. Store the cream in the vessel and refrigerate it. You can freeze it also. Repeat the step for 7 to 10 days.
  4. On the day when you want to make fresh butter or ghee, keep out the vessel of cream from the freezer and allow it to reach room temperature.
  5. The next step is to warm the cream to reach the optimum temperature to add curd ( Dahi ). Do not heat the cream. Just warm it or leave the vessel on hot tawa ( flame should be off ).
  6. Add 3 – 4 tablespoon of curd. Mix well. Cover the pan. Leave it in a warm dry place for 6 – 8 hours. Allow the cream to set like curd.
  7. To check whether the cream is set or not, just tilt the vessel if cream leaves the sides, which means the cream is properly set.
  8. Transfer the cream into a large vessel. Churn the cream with a wooden churner or electric hand blender on very low speed. When white butter starts to separate from cream, add chilled water gradually and churn.
  9. Churn till the white butter separates from cream completely. Now add more chilled water to set the white butter.
  10. After sometime separate the butter from the buttermilk. Wash the white butter for 2 – 3 times. Squeeze out all the buttermilk from white butter.
  11. Here your homemade fresh white butter is ready. Store in an airtight container and refrigerate it for daily use.
  12. How to make Ghee:
  13. Take a thick – bottomed iron or copper Kadai. Heat the white butter on high flame till it melts completely.
  14. On a slow flame cook the butter till butter starts looking clear like ghee and the deposit of the ghee sets on the bottom of Kadai. When the deposit turns into a light brown color, Ghee is ready. Turn off the flame.
  15. Allow the ghee to cool.
  16. Strain the ghee and store it in a closed airtight container.
  17. Tips to check ghee is properly cooked or not :
  18. Perfect ghee will be granular( dander ) in texture when cooled down completely.
  19. If ghee is undercooked, it will be waxy. Boil it again and cook it completely.
  20. If ghee turns into brown color it is overcooked.
Notes
Strain the left over buttermilk before use. You can use the buttermilk as a raw to drink.
You can make kadhi from it.
Enjoy white butter with roti, bhakhri, paratha, thepla, bajara roti, sandwich etc
You can make delicious sweets from homemade ghee.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/homemade-ghee/