How To Make Homemade Ghee, Clarified Butter

How To Make Homemade Ghee, Clarified Butter

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how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee | with 16 amazing images.

how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee is the traditional way of making ghee at home from scratch. Learn how to make ghee from milk, milk cream.

To make ghee at home, put the white butter in an aluminium deep pan, mix well and cook on a slow flame for 20 minutes, while stirring it occasionally and scrapping the sides. Strain the mixture. Store in an air-tight container and use as required.

No store-bought ghee can ever match the fresh aroma and rich taste of easy homemade ghee from malai. Many Indians feel satisfied only with homemade ghee, and make it often at home. This recipe shows you how to make perfect homemade ghee from milk. It is perfect for amateurs to learn how to make ghee with step by step images.

To make desi ghee is easy to make and can be stored in an airtight container for a long time. To get thick malai on top of hot milk, ensure to buy full fat milk. After cooling it the malai should be removed and collected in a big container for about 2 weeks. At this stage remember to store the malai in the refrigerator.

To make ghee from milk, milk cream, white butter, separate out the white butter from the malai by adding cold water. Finally, this white butter is boiled in a traditional thick bottom pan to get desi ghee.

The easy homemade ghee from malai is wonderful for smearing on rotis and chapatis, for cooking parathas, tempering dal and much more! South Indian love to top their hot rice with ghee before mixing in the sambhar , rasam or chutneys.

This easy homemade ghee was always believed to be the culprit for heart diseases. However, recently it has been acknowledged with health benefits. The presence of butyrate (a short chain fatty acid) in ghee is known to reduce inflammation, while the MCT (medium chain triglycerides) in it are known to be not stored in the body and instead used as an energy boost. This is beneficial for weight watchers. However, considering the amount of calories and fats it lends, the quantum of ghee consumption has to be restricted to 1 tsp to 2 tsp per day. Read all benefits of ghee.

Tips for how to make ghee at home. 1. Before boiling milk, remember to add 2 tbsp of water to avoid the milk from sticking to the pan. 2. After boiling milk, instead of cooling for 2 hours if you store it in the refrigerator and remove the malai the next day, you will get a greater yield of the malai. 3. While cooking white butter to make ghee, ensure you cook it on a slow flame, otherwise it will froth and spill over, and also lose its aroma.

Enjoy how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee | with step by step images.

How To Make Homemade Ghee, Clarified Butter recipe - How to make How To Make Homemade Ghee, Clarified Butter

Preparation Time:    Cooking Time:    Total Time:     2Makes 1.5 cups
Show me for cups

Ingredients


For Homemade Ghee
1 1/2 cups white butter

Method
    Method
  1. Put the white butter in an aluminium deep pan, mix well and cook on a slow flame for 20 minutes, while stirring it occasionally and scrapping the sides.
  2. Strain the mixture.
  3. Store in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
Energy116 cal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Fat13.1 g
Cholesterol34.8 mg
Sodium1.8 mg
How To Make Homemade Ghee, Clarified Butter recipe with step by step photos

For white butter from milk

    For white butter from milk
  1. To make ghee recipe | homemade ghee Indian | how to make ghee from milk cream - malai | how to make pure desi ghee from milk, first collect malai and make white butter from the milk. For that add 2 tbsp of water in a pan / vessel. This is to avoid the milk from sticking to the bottom of the pan. 
  2. Add 1 litre of milk in it. 
  3. Bring the milk to boil on a slow or medium flame. 
  4. Allow it to cool for at least 1 to 2 hours. 
  5. Remove the top malai formed on the milk and collect it in a separate big air tight container in the freezer. Repeat this for atleast 2 weeks and each day remove the malai after boiling and cooling it. So after collecting it for 2 weeks and storing in an air-tight container in the freezer you will got approx. 2½ cups of fresh malai.
  6. After 2 weeks remove the air-tight container form the freezer and leave it at room temperature for atleast 6 hours.
  7. Then to make safed makhan, combine the fresh malai and 2 cups of ice cold water in a deep bowl. Ice-cold water helps in separation of the white butter from the malai. 
  8. Blend it using a hand blender for 3 to 4 minutes. Alternatively, you can use the traditional wooden or steel whisk too. 
  9. There will be a thick layer of desi makhan formed on top. Remove that in a deep bowl using a large spoon or your hand.
  10. Squeeze out all the water from the homemade white butter lightly by pressing it between your palms and collect it in a separate deep bowl. Repeat this procedure till all the white butter has been collected. You will get 1½ cups of white butter. What remains behind is the buttermilk made from the malai-water mixture. This is edible too.
  11. Homemade white butter is ready.

For ghee from milk cream (malai) or white butter

    For ghee from milk cream (malai) or white butter
  1. To make ghee recipe | homemade ghee Indian | how to make ghee from milk cream - malai | how to make pure desi ghee from milk, put 1½ cups of white butter in a deep aluminium pan. 
  2. Mix well and cook on a slow flame for 20 minutes, while stirring it occasionally and scrapping the sides of the pan. Stirring and scraping is necessary to avoid it from sticking to the pan and burning. 
  3. Homemade ghee is ready when you see a clear pale yellow coloured transparent liquid on top. This is ghee. The solid fat, also called as ghee residue, that remains behind is charred after cooking and by now is dark brown in colour. This is also an indication that the ghee is done. 
  4. Cool slightly strain the mixture using a strainer and collect the ghee in a container. The brown solid fat remaining behind is also edible. 
  5. Store pure desi ghee from milk in an air-tight container and use as required. You can store it at room temperature. If you want to store it for a prolonged time, you can store it in refrigerator. 

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