Thursday, 25 October 2012

Making Ghee (Clarified butter) at home from Malai(cream)


Pure home made Ghee
Home made fresh Butter

Ghee is clarified butter and widely used in Asian and Middle East cooking. In my grandmother’s house ghee used to be made at home from fresh homemade butter form cow’s milk cream and the cows were also raised in her cow shed with her loving care. Well!!! This much is not possible now especially for us who are staying in cities which barely have space for we humans forget about raising your own bovines! But yet I prefer making my own ghee which I am doing for last 32 years. Was it not my duty to provide my kids with unadulterated ghee like my mom and granny did to us? Is it not your duty to make sure your kids eat unadulterated ghee? In these days when adulteration has become a most often practiced ethics of business purity of eatables is never sure. So try to make sure as far as possible that pure home made things are used in your kitchen.
Ghee being the medium of cooking you require it quite often. So make it at home, it is really easy and in the process of making ghee whatever is left behind can be made to delicious brownies.

Making Time: 30-40 min
Servings: 150-200 ml. Ghee.

Ingredients required for making Ghee:
  • Cream collected from milk.
Directions For Making Ghee:
  • Always purchase whole cream milk instead of toned milk.
  • Boil the milk and cool it to room temperature.
  • Keep the boiled and cooled milk in the fridge for 10-12 hrs.
  • Cream (malai) will get deposited on the top of the milk in the container.
  • Remove the malai and store in a container in fridge.
  • Repeat this daily for 8-10 days.
  • After 10 days you will have enough cream.
Cream collected over 10 days from 1 Lt. milk
  • Take a thick bottom wok and put all stored cream in it.
  • There will be semi solid cream along with thick milky liquid, take all in the wok.
  • Heat the wok with cream on high flame with occasional stirring.
  • Cream will star melting.
Cream being heated on high heat
Cream melted on high heat and now being cooked on low heat
  • When all cream has melted lower the flame.
  • Cook on low flame with time to time stirring. If stirring will not be done then the solid will settle down and start getting burnt leaving unpleasant odor and color to the ghee.
  • The material in the wok will start becoming thick after 10 min. of cooking on low heat.
Cream after 10 min. of cooking on low heat has become thick and is boiling
  •  Keep cooking on low flame with regular stirring.
  • Ghee will start separating.
After 15 min on low heat cooking Ghee separating from cream
  •  Add 2-3 cloves and keep cooking with stirring in between every 2-3 min. If stirring is not done the solid will get burnt leaving unpleasant color and odor to the ghee.
  • After 10-12 min. ghee will separate out completely with yellowish brown solid floating in it.
Ghee separated from cream and being cooked on low heat to remove all moisture
  •  Keep cooking with occasional stirring till the moisture of solid evaporates and it becomes light brown.
  • Switch off the gas and leave the wok with ghee aside to cool. Do not cover the wok.
  • The heat of ghee will cause the light brown solid in the ghee to get more cooked and become darker shade of golden brown.
After 20 min of low heat cooking the solid has become golden and the time for wok to be removed from heat
  • When the ghee is yet liquid and cold enough to filter, filter it with the help of metallic sieve or fine cloth.
Ghee filtered from solid
  • Strain off maximum ghee from the brown solid.
  • Pure ghee with wonderful aroma is ready to be consumed.
Pure home made Ghee
  • Store the ghee in glass or metallic container.
  • This ghee can be stored for as long as a year at room temperature.
  • The brown solid left behind after sieving the ghee is used to make a Indian Brownies.
The golden brown solid left after making Ghee
Tips:
  • Do not let the malai in the fridge for longer than 10-12 days, else it will start getting rancid and the solid left after making ghee will not be fit for consumption.
  • The amount of ghee from Malai (cream) of cow milk is lesser than that of Buffalo milk Malai (cream).
  • The color of ghee from cow milk cream is yellow in color whereas that from Buffalo milk is white in color.
  • Stirring and cooking on low flame is very important is you do not any burning and spillage.

Suggested Variations:
  • Add 2-3 cardamom while the ghee is being made.
  • Clove and cardamom when added to the ghee, while ghee is being made or during storing of ghee, increases the shelf life of ghee.
  • Add some curd while you are storing the cream (malai) in the fridge. After 10-12 days of collecting the malai take the malai from the fridge and leave it at room temperature for 12 hrs.

Curd added to cream(malai) and kept out for 12 hrs.
  • The malai will become sour.
  • Take the sour malai in a big container/wok and beat till butter and butter milk start separating.

After beating the sour cream for 3min. the cream becomes thick 

Butter starts separating from butter milk after 5 min. beating the sour cream
  •  Beat till butter separates completely.
Butter milk and butter now completely separated after 7 min. of beating the sour cream
  •  Remove butter on a container and give it a good wash 2-3 times with water. Add the water washings to the butter milk.
  • This butter milk can be used for making Kadi or consumed with meal with little salt.
Butter milk removed in a bowl and butter being given a wash for removing all butter milk from it
Butter after 2 -3 washings
  • Home made fresh butter is ready for consuming or for making ghee.
Home made fresh butter
  •  Melt this white butter in a wok and cook till ghee separates.
  • Filter and store the ghee.
  • The solid remains in this process of ghee making cannot be used for making Indian Brownies as it will slight sour taste.

29 comments:

  1. I tried boiling the cream in a wok. Its now curdling to become paneer!:-( disaster..

    ReplyDelete
    Replies
    1. Once curdling takes place the second stage is evaporation of water from thick mixture you get. Slowly the solid starts settling at the bottom and ghee separates. Slow heating,stirring and patience is required. Curdling is one step in ghee making not disaster.

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    3. Once curdling takes place the second stage is evaporation of water from thick mixture you get. Slowly the solid starts settling at the bottom and ghee separates. Slow heating,stirring and patience is required. Curdling is one step in ghee making not disaster.

      Delete
  2. Malai changes yellowish color aftr 3-4 days evn in fridge.plz tell the solution nd after making butter , butter milk ds nt tastes good.

    ReplyDelete
    Replies
    1. Dear Vasu Narang,
      If malai is kept uncovered it changes color and texture. Keep it well covered in a box. I keep it for 8-10 days and it remains fresh. Do not add curd when you are collecting malai. Then make butter.
      The milk left after removing butter can be warmed to luke warm temperature and then curd can be added. This will give you nice curd. Which can be made to butter milk.
      Hope this will help you. Feel free to ask any question in future.

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    2. This comment has been removed by the author.

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  3. hi, once my cream refused to turn to butter, I kept it on the fire and I got ghee following your method in my second try - thankyou

    ReplyDelete
  4. Dear Maria.K, cream requires to be drained of thick for good results. Same stands true while whisking it to make butter then ultimately to ghee. I am happy that you found this blog helpful and informative for making ghee from malai (Cream of boiled milk).
    Thanks for posting the feedback.

    ReplyDelete
  5. Hi,my mother says making Ghee out of butter gives more quantity rather than making it directly from Malai.Is it true?

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  7. Yes Shiba Mahdi your mother is correct. That is why I have given the whole process of first converting malai to butter and then butter to ghee. Alternate suggestion is if you donot want to go through the whole process of making butter then make ghee directly from malai.
    When ghee is made directly from malai the solid material which is left soaks lots of ghee, thus the overall quantity of ghee collected becomes less.
    Hope I have cleared your doubt.

    ReplyDelete
  8. Yes Shiba Mahdi your mother is correct. That is why I have given the whole process of first converting malai to butter and then butter to ghee. Alternate suggestion is if you donot want to go through the whole process of making butter then make ghee directly from malai.
    When ghee is made directly from malai the solid material which is left soaks lots of ghee, thus the overall quantity of ghee collected becomes less.
    Hope I have cleared your doubt.

    ReplyDelete
    Replies
    1. Thank-you so much jyotsnaji.. you have cleared my doubt,i was really confused for which process should be followed.

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  9. The first method is easier, 2nd takes a lot of time n patience too,ghee doesn't separates easily from butter.

    ReplyDelete
  10. The first method is easier, 2nd takes a lot of time n patience too,ghee doesn't separates easily from butter.

    ReplyDelete
    Replies
    1. I fully agree Maryam Rais. That is why I have given the process of ghee making through butter process. Directly from malai is time, fuel consuming and lots of patience is required. End result lots of residual material and comparatively less extractable ghee. Though I use both process and use the residual solid to make brownies blogged in WLFMK.

      Delete
    2. I fully agree Maryam Rais. That is why I have given the process of ghee making through butter process. Directly from malai is time, fuel consuming and lots of patience is required. End result lots of residual material and comparatively less extractable ghee. Though I use both process and use the residual solid to make brownies blogged in WLFMK.

      Delete
    3. I fully agree Maryam Rais. That is why I have given the process of ghee making through butter process. Directly from malai is time, fuel consuming and lots of patience is required. End result lots of residual material and comparatively less extractable ghee. Though I use both process and use the residual solid to make brownies blogged in WLFMK.

      Delete
    4. I fully agree Maryam Rais. That is why I have given the process of ghee making through butter process. Directly from malai is time, fuel consuming and lots of patience is required. End result lots of residual material and comparatively less extractable ghee. Though I use both process and use the residual solid to make brownies blogged in WLFMK.

      Delete
    5. I fully agree Maryam Rais. That is why I have given the process of ghee making through butter process. Directly from malai is time, fuel consuming and lots of patience is required. End result lots of residual material and comparatively less extractable ghee. Though I use both process and use the residual solid to make brownies blogged in WLFMK.

      Delete
  11. Thank u Jyotsna Mam for clearing my doubts about adding curd to malai

    ReplyDelete
  12. Thank u Jyotsna Mam for clearing my doubts about adding curd to malai

    ReplyDelete
  13. Hi,

    Which is the correct stage when curd should be added? Is it at the start of collecting Malai or at the last. Please advice madam
    Ashi

    ReplyDelete
    Replies
    1. Curd can be added right from the start of collecting malai, but every addition of malai will require some mixing g to ensure curd mixes with all malai.
      Or it can be added once you decide enough malai is collected and needs to be processed now. You will require to take out the malai container from fridge add curd. Keep for 6 to 7 hrs in summers and 8 to 10 hrs in winters to allow fermentation.
      If you are not storing malai in fridge then add right in the starting only and process the malai within a week in summers and 10 to 15 days in winters.
      I store in fridge, add curd in night and leave it outside. Then process in morning.
      Hope I have answered your query to your satisfaction.

      Delete
  14. I use ghee in my diet and it really helps me to maintain good health. I feel a lot better and my skin problems are also cured by using ghee.
    Thanks for sharing this easy method to making ghee.

    ReplyDelete
  15. Mam, once when i was collecting malai in a container, my mom collect the same in d container of curd.so she added milk to that malai-curd mixture n make it as curd.so wat i want to ask is whatt can i do with that curd type of thing.its not white in color, its yellow.i kept it in fridge.

    ReplyDelete
    Replies
    1. Hi Divya,
      If it has liquid content I it try to drain it out, then whisk the remaining semisolid till butter and buttermilk separate out. Wash the butter two or three times before heating it to make ghee.
      If the butter milk is smelly then you have to throw it as it will be unfit for consumption. If it is not smelling rancid then you can make kadi out of it. Tastes yum.
      The liquid you drained out before whisking the curdled cream to make butter can be added to thick buttermilk you got by whisking curled cream, along with butter.
      If you wish, add first wash of butter to the mixture (of thick liquid collected initially and the butter milk).Throw away second and third wash from butter.
      If you find this process cumbersome then just drain out thick liquid from your yellow curd and cream mixture then heat the remainder to make ghee. Add one or two lawang when you are heating cream/butter to make ghee.

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