Homemade Ghee

This is the perfect recipe for making a homemade ghee. I have seen people melting the store bought butter to make ghee (a type of clarified butter). But i don't find this effective as its not homemade ghee, we are just melting the store bought butter.


From long back(since my childhood), i have seen my amma (mother) making fresh and perfect homemade ghee. Even now, she makes it a point to send me bottles of this ghee for my kids. I just love the taste of this ghee as it is very pure and fresh.

I used to enjoy this homemade ghee, but never thought to learn how to make it. In this vacation, when i went to stay with my parents, i made a point to learn some good recipes from her....in which this is one of them. I thought to share this recipe with you all guys, so that you can also make the complete use of it.

Ingredients

3 cups Milk cream
1 - 2 tbsp Curd
3 - 5 Drumstick leaves (optional)
3 - 5 Methi seeds
2 - 3 cups Cold water


Method

• Take the milk cream that settles on the top of the milk, once it is boiled and cooled down.
• Store it in an airtight container.
• Keep this in the freezer. When the milk cream accumulates to 3 cups, take it from the freezer and keep it in the fridge for 1 day.
• In the evening, take it out from the fridge and mix the curd in it. Keep it out in the kitchen counter.
• Next day morning, whip it by adding 2 - 3 cups of cold water in a blender. You can see that some cream like substance floating on the top.  (Check the first picture)
• Take that out and place it in a non stick pan or kadai. Discard the water that is left in the blender.
• Pour some cold water, little by little in the kadai in which you have kept the cream and clean it.
• Later, place the kadai on the stove and keep it on low flame.
• The cream will start melting. Now add drumstick leaves and methi seeds in it.
• Let it simmer for sometime.
• You can see some grainy thing settling on the bottom.
• When it becomes light brown, turn off the heat and let it cool for sometime. Don't over cook as the ghee will burn.
• When it is still warm, strain it and pour it in an airtight container. This is the fresh and homemade ghee that you can use for various purposes.
• When it is cooled completely, close the lid and store.

NB: I have tried to explain the method in simple English. If it is not clear, please feel free to put in a comment, so that i can help you further. If possible i will try to post a video the next time i make this. As of now, please check the pictures...

The cream like substance obtained after whipping in the blender. Transferred it into the kadai.

Heat on and the cream starts melting.

Melting....

Melting.....

You can see the grainy thing settling down...

When the ghee is still warm, pour it in an airtight container for storing.

The end product after cooling...the ghee is thickened and now ready to be used...

Thanks for visiting

Happy Cooking!!