How to make homemade Ghee | Desi ghee recipe from Malai - Cream | Authentic Homemade Clarified Butter Recipe with step by step photos..
Hello Friends,
I'm back with one more DIY recipe. This recipe is dedicated to my very dear friend Samruddhi who requested me to put up this recipe in my food blog. Sharing recipe with step by step photos..
Ghee is a type of clarified butter. It has been used in Indian cooking for thousands of years. It kindles the digestive fire in the body and promotes better digestion. It is made in a way, which enhances its natural smell and taste and best part no artificial flavors or preservatives are needed for this preparation.. In today's recipe, I have followed authentic - real Ayurvedic recipe...
Collecting cream aka malai from milk and storing separately in an airtight steel container is a ritual, followed religiously in many Indian houses till today. To collect a thick cream from milk, you need to boil non homogenized whole milk, preferably buffalo milk, cool it to a room temperature, then keep the boiled and cooled milk in the refrigerator for 6-8 hours. It is said that buffalo milk is the best suited milk for the ghee preparation. But if you don't have access to buffalo milk, then you can substitute with any full fat milk, like me... In today's recipe I have used Amul gold cream. Amul gold is technically a full cream milk with 6% fat content..
The ghee making recipe which I'm going to share today, is an authentic and purely as per Ayurveda. Believe me this recipe actually gives you heavenly divine, aromatic and best quality homemade ghee..
There is some misconception as regular consumption of ghee in our diet is not healthy and will result in an undesirable weight gain. I believe everything in moderation works great on our system, it just we need to switch from junk food to healthy food choices..
Let's get started
✔️Ingredients needed
- Daily collected milk cream
- 1-2 tbsp curd
- 500 ml chilled water
☑️Method
✔️Step 1 Mise en place
◾Start collecting the cream from milk in an airtight steel container for at least 10-12 days. Please keep the container in the refrigerator/ freezer. I always hold on my cream filled steel container in the freezer compartment as that reduces the probability of spoilage or any bad smell in cream by almost 85-90%
On the ghee making day..
✔️Step 2 Thaw the milk cream, slow cook for a few seconds and add 1-2 tbsp curd
◾As I keep the cream in the freezer compartment, so on the ghee making day, first thing I need to do is to remove the cream container out of the deep-freezer. Let it soften for a few minutes (for about 20-25 minutes - considering Indian temperature 30°c - 35°c). Slow cook for a few seconds. Add 1-2 tbsp curd in the melted cream. Mix it all well. Cover it with airtight lid and keep it aside for 5-6 hours.
✔️Step 3 churn and collect butter
◾With the help of wooden churner or whisk, churn the cream and curd mix for approximately 3-5 minutes till it solidifies into butter. You'll see that in this process butter and buter milk will get separated . At this point add chilled water in it. When butter starts floating on the top, separate the butter from the butter milk. Wash the butter 2-3 times in the cold water.
✔️Step 4 start heating butter and make ghee
◾Heat butter in a heavy bottom pan on high heat for 3-5 minutes. Once butter gets melted, reduce the flame. Cook it on slow flame for 10-15 minutes and keep on stirring in between. When you see, golden liquid starts floating on top and milk solids on the bottom, it means ghee making process is almost done. You need to cook till the milk solids turn light gold brown. Switch off the gas stove. Wait for a minute or two and then strain the milk solids from ghee.
◾Allow the ghee to come to room temperature and then transfer it into a glass jar. Our homemade ghee is ready to use..
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