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Feb 3, 2016

Homemade Clarified Butter(ghee)

Homemade ghee from butter or milk cream(malai), How to make ghee from malai or white butter

ghee, clarified butter, ghee,ghee from butter, ghee from malai, ghee from milk cream, milk cream, milk, cream, malai, makhan,Homemade Clarified Butter(ghee)
Homemade Clarified Butter(ghee)
Ghee which is also known as clarified butter which is commonly used in Asian cooking.
You could use any of them either fresh butter or collected milk cream to make ghee at home.


Step by step directions for making ghee from butter or milk cream:


    



Take 2-3 cups of full-fat milk cream or 2-3 cups of white butter               



Pour the collected milk cream (malai)or White butter in a heavy bottom pan on a high heat.





Reduce the flame after 5 minutes. Stir it at regular intervals after 30 minutes, the ghee will start separating from the male and will become clarified.


Strain the ghee through a fine strainer when white solid bits become golden brown.





Allow to cool down and store in airtight jars.


Homemade Clarified Butter(ghee)


Cook Time: 30-40 min                     Serves: 200-250ml ghee

ghee, clarified butter, ghee,ghee from butter, ghee from malai, ghee from milk cream, milk cream, milk, cream, malai, makhan,Homemade Clarified Butter(ghee)
Homemade Clarified Butter(ghee)


Main Ingredients: Milk Cream(Malai)or White Butter
Recipe  Type: side
Cuisine: Indian
Level Of Cooking: Easy 

Ingredients:

  • 2-3 cups of collected full-fat milk cream
                               OR

Method:

  1. Pour the collected milk cream (malai)or White butter in a heavy bottom pan on a high heat.
  2. Reduce the flame when all the cream or butter has melted.
  3. Stir the milk cream or butter at regular intervals; doesn't allow it to stick to the bottom of the pan.
  4. After 30 minutes, the ghee will start separating from the male and will become clarified.
  5. Strain the ghee through a fine strainer when white solid bits become golden brown.
  6. Allow to cool down.
  7. Store in airtight jars.

Note:

  1. The amount of ghee from the cream of cow milk is lesser than that of Buffalo milk cream.
  2. Do not  keep the cream in the fridge more than 15 days otherwise, it will start to getting sour.
  3. you can store this ghee for a year at room temperature.


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1 comment:

CURRY AND SPICE said...

This is a nostalgia... my mother used to n does it every winter... you did so nicely...

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