Ghee is a form of clarified butter that occupies space in Asian Kitchen. Pure desi ghee is made from Cow’s milk. One of Ayurveda’s most treasured foods, ghee has incredible healing properties. From our dals to khichdi and halwas to chapathi, ghee is one of the kitchen staples. It contains plenty of omega-3 fatty acids along with Vitamin A. In fact, swapping ghee with fattening refined oils has perhaps been one of the biggest blunders of the modern cooking. Ghee plays key role in balancing hormones and maintaining healthy cholesterol. It helps in keeping the body warm and an integral part in winter. They are loaded with energy and the ladoos are given to nursing mothers which are loaded with ghee. It decreses glycimic index , maintains intestinal health, good heart etc; etc; Beyond our kitchens, ghee finds a coveted space in beauty and hair care rituals too. I have made Ghee Video in two parts – in the first one my grandmom will narrate how to make ghee and in the second video we see the actual making of ghee.
Fresh Cream – collected daily from the milk for one week
Curd – 1 tsp
- Boil the milk and allow it cool. Thick sheet of cream will form on the top when you check after couple of hours.
- Remove the cream with the spoon gently and put it in a separate vessel. Add a teaspoon of curd into it so that the cream will not get spoiled.
- Repeat the same process for a week. By this time you will get a bowl full of cream.
- In a mixie jar, fix the whipping cream and add the cream into the jar.
- Using whipping button, whip the cream for 3 to 4 minutes. By this time the butter will start forming.
- Now whip by pressing the whipping button for a second and pressing it again. Within 5 minutes you will get the butter.
- Transfer the butter cream mixture into a vessel churn manually for a minute.
- With a clean hands, remove the butter, make balls and transfer into a separate vessel with water.
- After removing the butter you can use the liquid as buttermilk.
- Refrigerate the butter until you collect three to four balls.
- Once you have collected, four balls of the butter, transfer into a kadai and start melting it.
- Foam will form and it will raise to the top immediately after you start melting it.
- Stir continuously so that it will not stick to the bottom.
- Slowly, the foam will settle down. And you will start getting a clear solution.
- Now you can add curry leaves or drumstick leaves for flavour. I got this tip from my amma.
- Finally you could see brown colour sediment at the bottom. This is the right time to turn off the stove.
- Allow it to cool down so that the sediment will settle down and you will get a clear solution.
- Now transfer the ghee into a vessel and store it in an air-tight container.
- We can eat the sediment by mixing sugar with it.
- Homemade ghee is ready.
My mom gave me two important tips.
- After collecting the cream on the first day, add some curd into it so that it will not get spoiled.
- Adding curry leaves or drumstick leaves while melting the butter will give a nice flavour.