Name: How to Make Ghee from Homemade Butter recipe by Shyamala Kumar at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15
Ingredients: Milk cream - 2 cups (fermented with 1 tbspn of sour curd); 1 cup of chilled water; A big wide open vessel or utensil with a lid; A blender; A large heavy bottom vessel or kadai; A large slotted spatula or ladle; A Strainer with fine mesh; A sterilized glass bottle or stainless steel container with lid

ABOUT How to Make Ghee from Homemade Butter RECIPE

Loaded with various cooking and health benefits, ‘Ghee’ has been a premium cooking medium since the Vedic times. The therapeutic and nutritious properties of ghee make it a better option than any other cooking mediums.

Ingredients Serving: 15

Milk cream - 2 cups (fermented with 1 tbspn of sour curd)
1 cup of chilled water
A big wide open vessel or utensil with a lid
A blender
A large heavy bottom vessel or kadai
A large slotted spatula or ladle
A Strainer with fine mesh
A sterilized glass bottle or stainless steel container with lid

Instructions

Boil full cream milk. Bring it to room temperature. Keep it refrigerated for 5-6 hours or overnight. Collect the milk cream or malai from the chilled milk using a spoon.
Store it in the fridge until you have collected the desired amount of cream to make butter.
Transfer the refrigerated milk cream to a large wide open vessel. Add 1 tbsp of sour curd and mix well. Close it with a lid and keep it on kitchen top overnight for fermentation.
Add a cup of chilled water and with a help of a blender, whip the cream until it separates into butter and butter milk. This process takes about 10-15 minutes.
Once the butter starts getting solidified over buttermilk, using a slotted spatula, gather the butter while carefully draining the buttermilk from it. Place the butter in a thick bottomed kadai or vessel.
Melt the butter on medium heat until it starts boiling. When it starts foaming with sizzling noise, keep the flame low and keep stirring in between. Keep scratching the sides of the vessel so that the milk solids don’t get burnt.
Simmer the mixture until the sizzling sound stops, bubbles get clearer and the golden color liquid gets separated from milk solids. The ghee on top gets translucent and the milk solids settle at the bottom starts browning.
When the ghee that looks crystal clear starts bubbling again and this the correct stage to switch off the flame. The golden color ghee with pleasant aroma is ready to be strained and stored.

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