Homemade ghee or clarified butter needs no introduction to vegetarian cooking.Ghee has been a choice of cooking for any important occasion.Most people cook in ghee for meals when preparing for young kids.It has been used in India for centuries.No pooja or havan will be complete without the addition of ghee.Contrary to what many now think.Ghee has many medicinal properties.It is great for bones hair and overall health.It provides a great flavor to dishes.It is great for frying as it has a higher smoking point.
Desserts made with ghee especially halwa, syrupy jalebi and gulab jamun are exceptional.So is Mysore Pak.
Process of making Ghee
Here we have made ghee from milk cream. Remove the top layer of cream once you boil and cool full fat milk.You can drink this as skimmed milk.Save this cream repeatedly in a freezer.Bring the cream to room temperature.Now, use it to prepare ghee.
Most Indian moms use this technique from ages.Pure and unadulterated!You also get white butter during the process.Once you strain ghee,you get khurchan.Use it to make sweets,curry or paranthas.
Scroll down for written recipe of homemade ghee
Ingredients
- 400 gram milk cream(Yields around 200 gm pure ghee)
- 1 cup water with 1 cup ice
Instructions
- Mix the cream with a spoon and churn for few seconds in the mixer.
- Add chilled water to cream and churn for 30 seconds to 1 minute.
- The cream will curdle and butter will be separated from the liquid.
- Drain the liquid from the butter and start cooking the butter on a low flame.
- The solid will start forming ,keep on cooking on low flame.
- Soon it will start clearing and the solid will start turning light brown.
- When the ghee is clear and the solid below are visible, its time to turn off the heat.
- Let it cool for few minutes,pass the ghee through a sieve so that the solids are separated.
- Store in a clean jar.
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