Homemade Ghee / Clarified Butter
Holiday season is here and wishes to all of you!! Around two weeks back, we moved to a wonderful new home of our own and ooh what an experience it was! Now, I can truly appreciate and sympathize with all the mothers and wives who have to take care of their family and also pack, cook and look after their little ones! Friends are always a blessing during this time and I don’t think I could have done it without them. A special thanks go out to Manju Jyothish and Vini Suraj for all their invaluable help in packing, bringing homely food and taking care of Aarav, my 18 month old son.
Unfortunately, I did miss my old kitchen a lot. A lot of memories were created there and so were my blog posts! Everything was arranged properly at my old place, and the thought of rearranging everything in the new place seemed so humongous (and I was lazy). I thought it would be a long while before I could start clicking and blogging again. Then one day I had to make ghee for my little one, and the photos of it made the excitement kick back in! Once the excitement kicked back in, I realized that I could experiment with more varieties specially since now, I have enough space to put a grill, slow cooker, sandwich and ice-cream makers which I had always dreamed of buying. So now, my dear readers, you can see more of such recipes too in Yummy O Yummy!
Coming back to Ghee, its very simple to make. I came across a lot of people who buy ghee from shops and so I decided to post this recipe… Hope this helps all you readers out there and don’t forget…Enjoy cooking!
Unsalted butter – 4 sticks / 2 cups ( I usually use either Land-O’Lakes or Kirkland signature butter)
Heat a heavy-bottomed pan at medium heat. Add the butter sticks and melt them. Reduce heat to low. Melted butter will turn frothy after 5 – 10 minutes and it makes a crackling sound while boiling. Boil stirring occasionally for 30 – 40 minutes. Ghee will be ready when it gives out a nice aroma and the milk solids collected at the bottom turns brown (take care not to burn them). Switch off. Let the ghee cool for about 15 – 20 minutes. Strain it using a very fine strainer or muslin cloth and transfer to a clean, dry bottle. Put the lid on when its completely cooled. It can be kept at room temperature for 6 months or more, if refrigerated. Use a clean, dry spoon while using.
The prepared ghee solidifies and changes to a light yellowish color on cooling (see the pics below).