Ghee (Clarified butter) is been in use for cooking since ages. Ghee gives a nice aroma to the dishes. When you try making ghee at home the purity and flavor is definitely guaranteed. Have you been thinking this process is tedious and neglected to try at home? then its time to change your decision. Do try this simple and easy steps to do it at home. I’m sure you will enjoy the process.
I remember my Aunt making ghee at my village, where we get pure cows milk and lots of cream. She collects all the cream and churns in a traditional way using wooden mathu, rope and large utensils. She churns it early in the morning since the butter may get melted as the time goes and the room temperature increases. She then collects moringa leaves fresh from the trees and uses them to make ghee. I had always loved to watch her churning the butter. As the time runs we all are forgetting the traditional methods and procedures. Here I am sharing easy kitchen recipe of making ghee.
Procedure
Collet the sour cream from curd daily and store it in a container. Use full cream milk to get more cream. I have collected one weeks sour cream and refrigerated. In Tamil we call the sour cream as thayir aadai. We also need around 2 litres of ice cold water.
For churning use a bigger size mixer jar. Add the sour cream in batches. Add ice cold water up to the level of three quarters in the jar.
Rotate the mixer jar in medium speed for one min. When you open the jar you will see foaming on the top of the jar. Continue to churn till you get a nice light yellow colour layer of butter. Stop at this stage.
Now take a big bowl with ice cold water and transfer the butter on top to the bowl. Gently roll and clean the butter. Roll the butter till you get a nice ball.
Change the water and clean again. Roll it into a nice ball. The butter in now ready. If you want the butter alone you can stop at this stage. Transfer it to a airtight container and refrigerate. To make ghee you need to melt the butter.
For melting the butter use a heavy bottom vessel and keep the flame to medium. Add the butter and when the butter start to melts stir occasionally. The colour slowly changes to yellow, wait for it to change to golden brown colour.
When the butter becomes golden brown add moringa leaves or tulsi leaves. You will start get a nice aroma. Turn of the stove at this stage.
Separate the moringa leaves and keep aside. It can be taken along with rice with a little salt. It tastes extraordinary. Filter the ghee and transfer to an container.
Home made ghee is now ready. This procedure takes only 20 – 30 mins.
Note:
- If you are using large quantities of milk daily then the churning can be done daily.
- Do churning early in the morning, otherwise the butter will start to melt
- The butter milk left jar which is used is 1 week old so not good for eating. This can be poured to leafy plants or can be used in the production of organic manures
- If you are churning on a daily basis the butter milk can be consumed. It is completely fat free.
- All the utensils used in this process will be oily and difficult to clean. Soak them in hot water for few mins before you use dish washer.
For video description click the link below. Do try and share your comments with us.
The Sprouts 