In our house it is always Ghee prepared by me not the shop bought one. I always feel that it is very easy to prepare for everyone; so not a necessary one to post. But later felt that unless you know each stage like when to switch off the flame, when to filter it and how to store etc., perfectly you cannot get the good quality of Ghee. Also there are beginners who are accustomed with internet recipes. So, for my esteemed readers; I hereby present the steps to follow while making Homemade Ghee.
We daily prepare butter at home as we use buttermilk and curd (for me and my daughter). So, these two are daily usage products at my home. I prepare curd in separate bowl without cream for direct usage. I add cream while preparing curd for buttermilk. (Once the milk cools completely you get the thick cream, add that while fermentation of the curd). Next day churn the Curd with cream and we get the butter. I collect that butter, wash it daily with water and store it for 15 days in the refrigerator. Later once the stored butter is full in the container I prepare Ghee. Here is the step by step instructions to prepare Ghee with images.
Homemade Ghee or Clarified Butter Ingredients:
- Butter – Collected from 15 days
Preparation Time: 30 to 40 minutes
How to Make Homemade Ghee or Clarified Butter:
- Remove the collected Butter from the refrigerator and keep outside for 1 hour. Allow it to come to room temperature. Break the butter to check if any lumps are leftover and wash the butter for 3 times in normal water. This helps the butter to become free from buttermilk and also from its smell. Remove the water completely from the butter and transfer to a little big kadai.
- Keep it on stove in low to medium flame to avoid burning. Slowly Butter starts to melt as in the first image. When it completely melts it turns to white frothy as in the second image.
- Later, it begins to clarify in the middle, spread slowly and becomes yellowish. Now reduce the flame to low and leave it to boil.
- The “shh” sound starts and the butter turns to golden brown in colour. Let it boil for 5 minutes or till the sounds stops. Then switch off the flame and remove the kadai from stove. Keep it in cool place to cool completely but not for too long as the ghee will become thick.
- Leave it to settle, the brown colour residue in the Ghee will settle down. Once it cools down and comes to normal temperature strain the Ghee without the brown residue. It will be in liquid form when it is in room temperature. Slowly it becomes thick.
- Ghee will stay good for about a month. Store it in an air tight container.
- You can use store bought butter to prepare Ghee, but always wash minimum 3 times before preparation starts.
- Always use clean spoon to remove the Ghee.
- I usually never add anything while preparing Ghee, still I sometimes use for more than a month.