Ghee is one of the most versatile ingredient in Indian cooking. In english ghee is called clarified butter. It is also known as desi ghee. Clarified butter and ghee is not exactly same. The only difference between ghee and clarified butter is that ghee is cooked until the milk solids are slightly browned which adds a nutty flavor to the ghee.
Ghee making at home is not very easy, so why to take pain. You should take it because it has many health benefits over butter or any fat and Ghee made at home is more pure than the ones available in market.
You can use this homemade ghee in preparing following recipes.
It is from the scratch where we collect cream from boiled and cooled full fat cream for several days. Then making butter out of it and then making ghee.
Today I am sharing the ghee recipe from scratch using first method. I hope you find it useful.
Milk cream – 1 kg
Add 2 tablespoon of yogurt in a large utensil and keep collecting cream over 2 to 3 days from boiled and cooled milk. Keep the utensil in refrigerator else it will get spoiled.
To churn I used (wooden whisk) but you can use food processor to churn it. Put wooden whisk in cream utensil and start rolling in between your palm.
Whisk for 2 – 3 minutes. Add 2-3 tablespoon ice-cold water and keep on churning. Add more water if required. Cold water helps to separate butterfat from buttermilk.
After 8 to 10 minutes of churning you will notice that butter globules are separating from the fluid part. Keep on churning and all butter globules starts floating on the top layer. The fluid part is butter milk.
You can see the granular butter globules.
Separate it from butter milk and collect it in another utensil (Collect butterfat in a utensil which you can heat it later to make ghee).
Press butter with your fingers to expell buttermilk. It will release butter milk. Do it for around 5-7 minutes.
Here you can see that butter globules and butter milk is separated. You can use this butter milk in preparing different recipes. The buttermilk can be used to make bread or as a thirst-quenching drink.
Put the butter globules utensil on low heat. Let the butter melt. High heat will burn the butter (Makhan) resulting in bitter taste.
As butter (makhan) is melting down, foam will starts to form. Stir in to mix foam into butter. Simmer it on low heat.
After 20 minutes of slow cooking foam will settle down and all moisture will evaporate. You will see that ghee has becomes golden and milk granules sink at bottom. Increase heat to medium and boil ghee for 3-4 minutes. Ghee will change colour to golden brown and milk granules will turn dark brown. Let the ghee cool for 10 minutes. Filter ghee in a fresh and dried container using muslin cloth. Ghee is ready to use.
You can use this ghee up to 3 to 4 months. After cooling down ghee solidifies. In the picture below you can see both forms. Store them in a dark and cool place. Enjoy!