Ghee is a basic ingredient used in Indian cooking. The taste and smell of this homemade ghee is just overwhelming. Just give it a try!!!
Let us start cooking!!!
Ingredients:
Malai (cream) collected from milk
Method:
1. You need to collect sufficient malai from milk. For doing so, boil milk, let it come at room temperature and then keep it in fridge. After 7-8 hours you'll find that the malai has come on the top and the milk at bottom. Take out this malai and store it in a container in the refrigerator. Do this everyday for about 8-10 days.
2. When you have collected enough malai take the container out from refrigerator and leave it at room temperature for 1-2 hours. Now transfer the malai to a big bowl.
3. Start stirring it continuously. Initially you will notice that it has changed into thick cream but later the buttermilk will start separating from the butter. Beat it very nicely until all buttermilk has separated from the butter.
4. Store the buttermilk in another container.
5. Take butter and give it wash with water 2-3 times and collect this water also with the buttermilk.
6. At this stage you are left with pure home made butter.
7. Now melt this butter in a kadhai and cook till the ghee separates from the solid.
8. Strain it with a muslin cloth in a clean air tight container.
9. Ghee is ready.
Tips:
1. Instead of separating butter and buttermilk you can directly heat the malai in a non stick pan to make ghee. This process requires a lot of time and you are left with a larger amount of solid.
2. The solid left in the process of making ghee can be used in other recipes like Indian sweets, cookies and can be eaten like this only by adding a little sugar.
3. Do not store malai for more than 12-13 days as after making ghee the brown solid will not be fit for consumption.
4. The buttermilk left can be used to make kadhi.
5. Cook the ghee until the solid has changed its color to light brown.
6. Adding 2-3 cloves while making ghee can increase its shelf life.
7. Remember that if you have malai from cow's milk then the ghee's color would be yellowish and if from buffalo then it would be white.
8. Always keep the flame on low to medium low.
See you soon with a new recipe till then Happy Cooking!!!
Ingredients:
Malai (cream) collected from milk
Method:
1. You need to collect sufficient malai from milk. For doing so, boil milk, let it come at room temperature and then keep it in fridge. After 7-8 hours you'll find that the malai has come on the top and the milk at bottom. Take out this malai and store it in a container in the refrigerator. Do this everyday for about 8-10 days.
2. When you have collected enough malai take the container out from refrigerator and leave it at room temperature for 1-2 hours. Now transfer the malai to a big bowl.
4. Store the buttermilk in another container.
5. Take butter and give it wash with water 2-3 times and collect this water also with the buttermilk.
6. At this stage you are left with pure home made butter.
7. Now melt this butter in a kadhai and cook till the ghee separates from the solid.
8. Strain it with a muslin cloth in a clean air tight container.
9. Ghee is ready.
Tips:
1. Instead of separating butter and buttermilk you can directly heat the malai in a non stick pan to make ghee. This process requires a lot of time and you are left with a larger amount of solid.
2. The solid left in the process of making ghee can be used in other recipes like Indian sweets, cookies and can be eaten like this only by adding a little sugar.
3. Do not store malai for more than 12-13 days as after making ghee the brown solid will not be fit for consumption.
4. The buttermilk left can be used to make kadhi.
5. Cook the ghee until the solid has changed its color to light brown.
6. Adding 2-3 cloves while making ghee can increase its shelf life.
7. Remember that if you have malai from cow's milk then the ghee's color would be yellowish and if from buffalo then it would be white.
8. Always keep the flame on low to medium low.
See you soon with a new recipe till then Happy Cooking!!!
No comments:
Post a Comment