Ghee or ‘clarified butter’ is common in Indian cuisines, apart from its use in traditional medicine and religious rituals. It is a costly commodity and a litre of pure ghee might cost up to 1500 rupees. However, you can easily prepare ghee at your home by simply collecting cream from your daily use of milk. It will hardly take 30 minutes to have your homemade ghee ready.
- The first step is to collect milk cream for an extended period. You can do this by boiling milk and then allowing it to cool down. Milk cream will be floating on the milk surface. Collect the cream gently and store in a container. Typically from 1 litre of milk, you can get 2-3 tbsp of cream.
- Repeat this process for 15-30 days based on the quantity of ghee you want to prepare. The container with the cream must be stored in refrigerator.
- After you collect sufficient amount of cream, next step is to soften the cream in a mixer.
- Remove the cream from mixer.
- Now, take a dry kerahi or pan, and pour the cream into it..
- Heat the kerahi/pan on high flame. Stir the cream continuously.
- The cream will gradually melt and ghee will start to secrete out.
- Reduce the flame to seam. Keep stirring.
- The cream will turn yellowish and bubbles will form on the surface.
- Continue to stir for about 30 minutes. Ghee will be clearly visible. Milk residue will turn brownish.
- Now, with a sieve or 'markin' cloth, slowly sieve the ghee in a container. Milk residues will remain in the sieve.
- Your ghee is ready.
- Store your handmade ghee in a airtight container.