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Tuesday, June 18, 2013

How to prepare 'Ghee' or Clarified butter at home

Preparing 'Ghee' at home is not as complex or time consuming as it is made out to be. Having a mixer at home has simplified the process to a large extent.  I have been following some simple steps ( as detailed below ) with good results.

Preparation time : Will vary according to the quantity of cream/malai being processed. It takes about 1 hour for 500 ml of ghee.

Steps to be followed:

1. Accumulate sufficient cream/malai for preparing the ghee. Remove the cream from chilled (preferably) milk and keep in an open vessel in the fridge. Also add abt 1-2 tsp of curd to this vessel every 4-5 days.
Continue this process till the amount of cream reaches around 1 kg.

2. When you plan to prepare the ghee, remove the vessel from the fridge and add sufficient water to cover the contents.
Allow to stand for 1-2 hours.

Mash it using a heavy spoon.

3. Transfer the cream to a mixer jar and churn for 2-3 mins. Open the jar and add more water and 6-7 ice cubes. close the jar and churn it again for 1-2 mins.

4. The butter will be floating at the top. Remove with a spoon and transfer into a deep vessel. After removing all the butter, add more ice and churn again for 1 minute. This will separate out any remaining butter.

5. Heat the vessel containing all the butter on a low flame. The butter starts to melt and foam.

6. After 20-25 mins, the milk solids will start separating out. The contents of the vessel start boiling and spluttering.

7. Continue till the liquid in the vessel takes a clear golden colour. The solids would have settled down at the bottom and the spluttering would have almost stopped.

8. Keep stirring at regular intervals to prevent the milk solids from sticking to the bottom and getting burnt.

9. Once the milk solids turn light golden brown and take up a granular texture, its time to remove the heat.

10. Allow to cool down. While the vessel is still warm to touch, strain the ghee through a fine cloth or strainer and store in a container.

11. Once the ghee completely cools down , close the lid tightly and store. Use for adding to sweet dishes, tempering dal or even for frying.


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