Friday, 19 September 2014

How to Make Ghee (Clarified Butter) at Home

home made ghee
Hello readers, I was gone for a long time and there was no blogging or very few and far between. But now I am back with some delicious recipes. In this post I am sharing the recipe of making ghee at home from malai. This recipe was shared by my sister-in-law Gunjan Gupta and yields excellent results.
Recipe of ghee from malai
1. Collect malai (top skin of milk) from milk everyday and store in the freezer till you collect sufficient amount.
2. The day you have about 2- 2&1/2 hour of spare time, take out malai from freezer 3 hours prior to making ghee.
3. Pour 250 ml of hot water in the malai so that malai gets melted.
4. Now beat malai with the help of a beater (or mathani). I use hand blender. Beat malai till white butter floats on top. If you use hand blender, it may take 10 minutes or more in this process.
5. Using a strainer, remove butter from the remaining milk and put in a kadhai (heavy bottomed vessel). Put the kadhai on high heat and stir occasionally.
6. When butter begins to boil, turn the heat to low and let it cook. Stir occasionally. You can attend to your other chores provided you remain nearby and stir the butter occasionally.
7. After some time, you will observe that ghee floats on top. Cook for some more time till more ghee comes on top.Turn off the heat and strain the ghee using a metal strainer in a clean utensil. You can start using this ghee right away or store in the fridge for later use.

Note: The milk residue that remains in the kadhai needn't go to waste. You can roast it in the same kadhai on a low heat till brownish and add powdered sugar to it. It tastes like a tasty mithai (sweetmeat).
The milk that remains after beating the malai and taking out butter, can also be used. You can put that milk on heat and when it comes to boil, pour some lemon juice and stir. The milk will curdle and you will get chhena. 
Strain it and you can make paneer (Indian Cottage Cheese) from it. 

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