top of page

Homemade Ghee

Ghee is butter that is clarified to the point where it's just pure fat. All the milk solids and all the water has been removed from the butter. Not only does this make the ghee taste different, but it is also the best way to preserve ghee.

Ghee is the common ingredient in many Indian cooking. In India, it is often made with milk cream. Curd is added to milk cream which is allowed to ferment overnight. The cream is then churned, resulting in butter. This is further simmered to make pure ghee.

Homemade ghee is much superior in taste and flavour. It is pure and unadulterated. If you have never tried homemade ghee then you got to try it! I am sure you will never go back to the store bought one.

Homemade ghee has special feelings, whenever we go to my mom's native mammai ( mom's mother ) she never forgets to give us freshly prepared ghee to each of her grand-children and even to her great grand-children. We all eagerly wait for her ghee to be used. Still that taste is incomparable to the rest of ghee. This technique is how she use to prepare ghee.


 


Preparation Time : 5 mins

Cooking Time : 30 mins

Fermenting Time : 8 hrs

Total Time : 8 hrs 35 mins


Ingredients :

Milk cream - 2 cup

Curd - 2 tbsp

Curry leaves - 2 string


Method :

  1. Milk cream - Boil milk and let it cool down for few hours. Remove the milk cream that forms on top and store in a separate jar. Refrigerate this and keep adding more milk cream every time you boil the milk.

  2. When one cup of milk cream is reached unrefrigerated it. Add 2 tbsp of curd to the milk cream and mix well. Allow this to set in warm place like regular curd for 5 to 8 hours depending on the temperature.

  3. One cup of water is added to the fermented milk cream. Churn the cream with a whisker or hand mixer.

  4. After few minutes of churning you will see the cream turns yellowish, butter floats on the top.

  5. Rest for a while until it comes together. To quicken the process you may refrigerate it for 10 mins.

  6. Make a round ball of butter and remove from the water. Water can used as buttermilk.

  7. Rinse the butter well with water thrice. This step is important to remove the impurities from the butter.

  8. This is the actual process, in a kadai take butter. Keeping the flame on medium, melt the butter.

  9. Continue to stir until the butter changes colour and turns frothy. Now, boil for a minute or until it turns golden brown and aromatic. Brown milk solids settle at bottom. Turn off the stove.

  10. Flavours to the ghee can be added, have used curry leaves. Cool slightly and filter out the ghee to remove any residue.

Ghee is ready to use and can be consumed for a month.


Pictorial :

Get ready with your ingredients.

Milk cream - Boil milk and let it cool down for few hours. Remove the milk cream that forms on top and store in a separate jar. Refrigerate this and keep adding more cream every time you boil the milk.

Add 2 tbsp of curd to the milk cream and mix well. Allow this to set in warm place like regular curd for 5 to 8 hours depending on the temperature.

One cup of water is added to the milk cream. Churn the cream with a whisker or hand mixer. After few minutes of churning you will seethe cream turns yellowish butter floats on the top. Rest for a while until it comes together. To quicken the process you may refrigerate it for 10 mins. Make a round ball of butter and remove from the water.

Water can used as buttermilk.

Rinse the butter well with water thrice. This step is important to remove the impurities from the butter.

In a kadai take butter. Keeping the flame on medium, melt the butter.

Continue to stir until the butter changes colour and turns frothy. Now, boil for a minute or until it turns golden brown and aromatic. Brown milk solids settle at bottom. Turn off the stove.

Flavours to the ghee can be added have used curry leaves. Cool slightly and filter out the ghee to remove any residue.

Ghee is ready to use.



Notes :

  • If using full fat milk you will get more of milk cream.

  • Churning of milk cream can be done using a blender, whisker or hand mixer.

  • Flavours to the ghee can be added like curry leaves or drumstick leaves. Drumstick leaves tastes amazing.

32 views0 comments

Recent Posts

See All
bottom of page