Written by: SHARMILEE J
Mittu loves ghee so we make sure ghee is always there in our kitchen and yes butter and ghee are always homemade except for rare occassions we get butter alone from outside. I wouldnt have given much preference to this post if a reader hadnt asked for it :) Here is the step by step recipe for making ghee from homemade butter(click on link below for the recipe).
First take the butter from freezer and keep it outside for atleast 15mins and allow it to come to room temperature. Then h
eat the butter in a heavy bottomed kadai in medium low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
Once it has melted down completely,allow the butter to boil - there will a sound when this process happens.Once the sound ceases the butter becomes frothy.
And within very few minutes the creamish yellow color turns to light brown ghee - at this stage add a pinch of rock salt or curry leaves and switch off. Rock salt is added for the residue to settle down.
Now filter the ghee into the ghee container without the residue, can you see the dark brown residue being held off? Homemade ghee is ready
First tile pic shows ghee soon after making, after few hours after completely cooling the ghee becomes like in 2nd pic.
My Notes :
- You can use rock salt or curry leaves or drumstick leaves dipped in buttermilk and add it at the last stage.
- Adding drumstick leaves or curry leaves makes the ghee more flavourful and will help stay so for a longer time.
- Do the whole process in low or medium low flame to avoid burning.