Nothing can beat the homemade stuff. I made this ghee around 1.5 years back when my Mom was with me. She collected the milk malai on a daily basis and stored it in the fridge for a month. Later she brought it to Chennai and I tried this homemade ghee and homemade butter. Happy tasted this aromatic and flavorful ghee for the first time when she was one year old. Mom was super excited about the outcome of the ghee. It was lying in my draft for such a long time now. Let's go to the preparation steps:
Ingredients:Homemade Butter / Butter - 500 gms
Curry Leaves - few(can be replaced with Rock salt/Drumstick leaves)
Note: You can make the ghee from store brought butter
Method:
1. Take butter in a heavy bottomed pan and heat it up on a medium heat. Now the butter will melt and starts to foam. Keep stirring it in medium flame to avoid it from burning.
2. Once the butter melts, allow it to boil. The quantity starts reducing and the milk solids start settling at the bottom. Within few minutes, the yellow colour ghee turns to a light brown colour ghee. Add the curry leaves for extra flavour and it makes the residues settle down.
3. Filter the ghee to remove the residues. Store it in a container. Hope you can see the residues on the strainer.
Homemade ghee is ready to be served. Soon after making, it looks brown in color and it turns yellow after cooling.
Points to remember:
- Do the whole process in low or medium heat to avoid it from burning.
- Bring the butter to room temperature and then start preparing the ghee.
- Soon after making, the ghee looks brown in color(above pic) and it turns yellow after cooling.(the below pic)
Happy's Cook - Divya
Its true nothing can beat home made stuff. Have tried just once but the addition of curry leaves is new to me.
ReplyDeleteI am very much tempting to try this. Thanks for sharing dear.