Ghee is the most versatile ingredient used in Indian cooking. Ghee is also called Clarified Butter in English. It is mostly used in South Asian and Middle Eastern cuisines, traditional medicines, and religious rituals. Ghee is typically prepared by simmering butter, which is churned from the cream. Skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Subsequently, spices can be added for the flavor. The texture, taste and color of the ghee depend on the quantity of the cream. Here we will see how to make pure ghee at home from milk.
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PROCEDURE:
Keep on collecting the cream of the milk in a glass container and store it in the refrigerator. Once you have collected enough milk cream, you can proceed further. When you remove the glass container from the refrigerator, you will see two layers i.e. water that has got separated from the milk cream and the milk cream. The cream will be on top and the water will remain to the bottom.
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Put everything in the Food processor and spin it on the speed of 1 for 5 minutes. (Remember to change the blade of processor before spinning). After the spinning, you will notice that the butter is separated from the milky water. The milky water is known as the buttermilk.
Shift the butter in a pan, preferably non sticky pan.
Keep the pan on the gas flame. Keep the flame at medium level. The butter will start melting. Soon clear bubbles will start getting formed. Now lower the heat. Heat it till you see the clear ghee on the top. Now turn off the gas.The milk fats will be burn but it will be discarded.
Transfer the ghee into a clean container through the filter or strainer.
And here is your pure ghee ready. You can smell it and enjoy the aroma of the ghee.
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