Even though I loved to have pure home made ghee, I never knew how to make it at home. Its from my neighbour “Sujatha” I learnt to make ghee at home and I give all the credit to her. She used to collect the milk cream in a container and store it in the freezer until the container is full, then she prepares the ghee. To my surprise she said she never ghee from the store and she promised she will show me how to prepare the ghee at home and asked me to collect the milk cream on daily basis.
I followed her instruction of boiling milk and keeping the boiled milk in the fridge until a layer of cream is formed and then spooned out the cream to a container and kept in the freezer. It went on for a month and she one day she came home and showed me how to prepare ghee at home. She thawed the cream at room temperature and started boiling the collected cream in a heavy bottomed pan over moderate heat.
It slowly started changing its texture. First to a creamy paste and gradually turned into a creamy ball. Now the cream is turned into butter. Now reduce the heat and cook over simmering heat. The butter start melting over medium-low heat and don’t bother to stir the butter. After some time you can see that a scum is formed on the melted butter. Let it boil again on low heat without stirring. Slowly you will see that the scum will settle down at the bottom and after some time the scum will become golden brown in color. It is an indication that ghee (clarified butter) is getting ready. Be careful not to burn the brown sediments.
Remove the ghee from the heat and let it cool, strain it using a strainer and store in an airtight container. When the ghee gets cooled, you will see that its texture is solidifying. This home made ghee has a shelf life of about 6 months to 1 year if it is handled carefully. It takes about 40-45 mins of cooking time.
I usually prepare ghee from Full cream milk and this time I switched over to Nandini Homogenized milk. My failed attempt forced me to share the preparation method with you. Full creamed helped me to yield a good quality of ghee but the homogenized milk cream couldn’t do much in bringing out the ghee. The picture below shows my trial with the homogenized milk cream.
Better luck next time!!!
Note: Ghee can be prepared by using unsalted butter. Here you can save the time required to collect the creams and you can prepare the home made ghee instantly.