 |
| 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.
