how to make the ghee(clarified butter) at home under 20 mins
how to make ghee recipe with step by step photos – you can Make fresh ghee at home in just a few easy steps and you do not need a separator or a churn. I usually buy amul ghee from the store while I was in Singapore. After coming to KL every day we are getting fresh cow milk. The milk wala will come and deliver the milk at 7 am. Collecting the malai every day and storing it is become a habit for me. Almost 10 days I have collected the malai and planned to make the ghee and took the video to share with you guys.My How to’s session will help beginners to learn basic kitchen tips and tricks so don’t miss it.
All sweets or rice recipes call for ghee, but I don’t find the ghee flavour in it. Thank god, I made ghee by myself, am very happy now. After making the ghee, the whole house smells divine. I remember if amma makes ghee she will add drumstick leaves for flavour. After she made ghee, we will have that ghee fried murungai keerai.
Ghee has lots of health benefits and it is good to consume by the kids. Aishu will not have anything without ghee or curd. She no needs any chutney or curry, will have idli and dosa with only ghee and curd. Akshu loves dal rice and rasam rice with ghee so ghee plays an important role in our family. Happy that I no need to buy ghee from the store anymore.
To make ghee You need:
- a heavy bottom kadai/saucepan or a cast iron pan
- clean glass or a stainless steel jar to store ghee and few containers to collect cream
- filter or tea strainer
- perforated spatula
- and some patience:)
Complete video of how to make the ghee at home from malai(milk cream):
How to extract the fresh cream from the raw milk:
Take fresh milk and boil it well. Refrigerate it for 2-3 hrs or overnight. In few hours you can see a thick layer of cream floating at the top, collect it and store it in the fridge to ensure that it does not get spoiled.Keep collecting the cream of milk(malai) in a container and I have collected it 7-10 days.
Lets see how to make ghee at home using fresh cream or malai:
Heat the pan and add the collected fresh cream or malai and start boiling it. Keep the stove in medium heat and continue string. You can see the cream starts melting and it separates the ghee out. after few minutes the ghee separated out from the malai and it milk solids turns into dark brown. wait till you see clear ghee on top and then switch off the gas. The milk solids/fats will get slightly burnt, but that will be discarded. Using a strainer or filter, collect the pure ghee in a clean container.
If you are looking for more ghee recipe like ghee mysore pak,ghee methi pulao,tirunelvelli halwa,Arcot makkan peda.
- 2 cups milk
- Take fresh milk and boil it well.once done, refrigerate it for 2-3 hrs or overnight.
- In few hours you can see a thick layer of cream floating at the top, collect it and store it in the fridge to ensure that it does not get spoiled.
- Keep collecting the cream of milk(malai) in a container and I have collected it 7-10 days.
- Heat the pan and add the collected fresh cream or malai and start boiling it. Keep the stove in medium heat and continue stiring it.
- You can see the cream starts melting and it separates the ghee out. after few minutes the ghee separated out from the malai and it milk solids turns into dark brown.
- wait till you see clear ghee on top and then switch off the gas. The milk solids/fats will get slightly burnt, but that will be discarded.
- Using a strainer or filter, collect the pure ghee in a clean container.
