How to make ghee from butter
Home made Ghee
After marriage only I tried making ghee from butter by myself. Usually mom used to do all these cooking as usual.
I just want to share my childhood memories on butter and ghee.
We used to watch the whole process from getting cow's milk to the end product ghee during annual holiday's in native place. Now I don't see much people have cow and preparing home made product's as our grand parents did. It will be interesting to watch when grandpa/ my mom used to get milk from cow/buffalo. The milk will be warm and tasty when consumed raw.
Milk used to be fresh and thick, grandma used boil the milk and leave it to cool. When the milk is slightly hot add curd and leave for fermentation (approximately 8 to 10 hrs).
Early morning she used to put the curd in a pot and start churning with the help of wooden churner and rope.
After several hours of churning the butter will start floating above the curd as small balls. Grandma will dip her hand in a clean water and start collecting all the small balls roll to a single big ball. This fresh butter will be served during our morning breakfast (i.e. soft idli hmm those are lovely childhood days). Remaining butter will be melted to ghee (We miss our grandparents and the golden happy days).
You melt the butter for 1 week so that the ghee will be fresh. Take a clean pan and in low flame start melting the butter. When the butter starts to melt it will be sticky and creamy.
For 10 mins the spluttering sound will come as the water content in the butter gets removed (evaporates). The butter will become as below.
When the water sound is reduced the melted butter will start producing small bubbles and bubbles will start increasing.
Keep on stirring and check whether the small particles in the bottom of ghee is start changing to brown colour ( you can check using the ladle with which you are stirring).
Switch of the flame when it is slightly brown it will become dark in the cooling process. When ghee is done the nice aroma will also come.
Note: if you think that the pan is too hot even after switching and it will burn the ghee or make it dark don't worry or panic transfer the ghee to a container. In a large bowl take little cold water in this container keep the ghee container (the container will be hot so take care) so the heat in ghee will be reduced and ghee will be in good condition.
Home made Ghee
After marriage only I tried making ghee from butter by myself. Usually mom used to do all these cooking as usual.
I just want to share my childhood memories on butter and ghee.
We used to watch the whole process from getting cow's milk to the end product ghee during annual holiday's in native place. Now I don't see much people have cow and preparing home made product's as our grand parents did. It will be interesting to watch when grandpa/ my mom used to get milk from cow/buffalo. The milk will be warm and tasty when consumed raw.
Milk used to be fresh and thick, grandma used boil the milk and leave it to cool. When the milk is slightly hot add curd and leave for fermentation (approximately 8 to 10 hrs).
Early morning she used to put the curd in a pot and start churning with the help of wooden churner and rope.
After several hours of churning the butter will start floating above the curd as small balls. Grandma will dip her hand in a clean water and start collecting all the small balls roll to a single big ball. This fresh butter will be served during our morning breakfast (i.e. soft idli hmm those are lovely childhood days). Remaining butter will be melted to ghee (We miss our grandparents and the golden happy days).
You melt the butter for 1 week so that the ghee will be fresh. Take a clean pan and in low flame start melting the butter. When the butter starts to melt it will be sticky and creamy.
For 10 mins the spluttering sound will come as the water content in the butter gets removed (evaporates). The butter will become as below.
Keep on stirring and check whether the small particles in the bottom of ghee is start changing to brown colour ( you can check using the ladle with which you are stirring).
Switch of the flame when it is slightly brown it will become dark in the cooling process. When ghee is done the nice aroma will also come.
Note: if you think that the pan is too hot even after switching and it will burn the ghee or make it dark don't worry or panic transfer the ghee to a container. In a large bowl take little cold water in this container keep the ghee container (the container will be hot so take care) so the heat in ghee will be reduced and ghee will be in good condition.
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