My mother-in-law who had come down to stay with us for a few days helped me with this and I was thrilled when i got it right. She is an awesome cook and shares some great tips with me which i use in my everyday cooking. She makes ghee at home regularly and for the past year i have been using the ghee that she made. Home made ghee is really pure and has strong fragrance and great flavour. Ghee is a by product of butter, so we actually make butter to then make ghee from it.
- To start with, i collected the cream that cold milk leaves (will not work with skimmed milk) . I did this for 2 weeks. Keep the cream refrigerated while you are collecting it. So i collected a small cup full of it. Depending on your frequency of ghee usage , you can collect more or less cream and go ahead with the steps that follow.
- Put 1 spoon of curd into the cream, mix it and keep it aside for 8-10 hours. I generally mix the curd in the night and leave it outside overnight.
- After 8-10 hours, transfer the cream into a bowl , mix the cream well and start whipping it with a spoon. Whip it continuously (stir quickly) for 5-10 minutes. You will see that the cream curdles and starts forming butter.
(If this doesnt work, churn the cream in a mixer for 2-3 minutes to make butter)
- Once the butter has formed, collect it with a spoon and transfer it to another bowl. Rinse it very very gently with water so that the curd remnants are washed away.
- Once the butter is ready, you can either refrigerate and use it 🙂 or go ahead and turn it into ghee. To make ghee, heat the butter well for atleast 10 minutes in a skillet. Stir occasionally. Heat it till the liquid butter boils and transforms into ghee. You will know when you get the strong smell of fresh hot ghee.
Ghee is ready to be stored and used 🙂
These days, i never run out of ghee at home and hence use the stored cream to make butter instead.
Butter made freshly at home tastes really really fresh. Mark my words and try it for yourself 🙂