Ghee a clarified butter is an essential one in our Indian cuisine. It is used in many dishes savory and sweets for its taste, richness and flavors undoubtedly. It is very easily available in stores but the actual taste and flavors of it are not comparable with the homemade ghee. Agree? So here we will take a look at how to make ghee (for beginners) from homemade butter, yes from very scratch so that you can serve your family too a delicious desi ghee. As it sounds it is not that difficult to make ghee, once you make it on your own at home, you will never buy it again in stores as you will be a pro at it. For this post I made the ghee from homemade butter but you can use store bought butter as well. All butter don’t yield good ghee. So what’s a good ghee? A good ghee should have perfect color, taste and texture. So choosing right butter is first step towards making good desi ghee. I usually use Kirkland butter available in Costco which yields in perfect ghee that satisfies all criteria of a desi ghee. This homemade butter ghee has little color drop but still tastes great. I prepared the butter using heavy cream and you can check its making in the link below:
So lets get to the making!!
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- 1. Homemade butter – 2 sticks
- 2. Curry leaves/ Moringa leaves – few (optional)
- In a heavy bottom pan add butter. Allow it to melt completely in low to medium flame. Here the butter in the collage is in globe shape as it is homemade butter from heavy cream. When the butter melts white froth will start to form which is very common. Make sure the pan is appropriate for the butter quantity as it may overflow when boiling at this stage. Keep stirring.
- Now the next stage you will see milk solids setting in the bottom and the bubbles will be transparent in color and little big in size, this indicates the process is going smooth. Now at this stage you can add moringa leaves/ 1 or 2 curry leaves for added flavors. As soon you drop it in ghee it will pop, just take it out and keep it aside as you can relish it later.
- Now keep watching carefully as the milk solids will starting turning brown gradually and get burnt quickly. So when the bubbles are gone and the ghee looks clear with milk solids browning in the sides switch off the flame and allow the ghee to cool down.
- When the ghee is fully cooled transfer it to a bowl using a strainer/ muslin cloth so the milk solids get filtered. Now allow the ghee to rest in a place and after few hours you will witness beautiful pale yellow ghee in semi liquid form. Relish it by incorporating it in various dishes of you choice.
How to make homemade ghee with step by step images
- In a heavy bottom pan add butter. Allow it to melt completely in low to medium flame. Here the butter in the collage is in globe shape as it is homemade butter from heavy cream. When the butter melts white froth will start to form which is very common. Make sure the pan is appropriate for the butter quantity as it may overflow when boiling at this stage. Keep stirring.
- Now the next stage you will see milk solids settling in the bottom and the bubbles will be transparent in color and little big in size, this indicates the process is going smooth. Now at this stage you can add moringa leaves/ 1 or 2 curry leaves for added flavors. As soon you drop it in ghee it will pop, just take it out and keep it aside as you can relish it later. Now keep watching carefully as the milk solids will starting turning brown gradually and get burnt quickly. So when the bubbles are gone and the ghee looks clear with milk solids browning in the sides switch off the flame and allow the ghee to cool down.
- When the ghee is fully cooled transfer it to a bowl using a strainer/ muslin cloth so the milk solids get filtered.
- Now allow the ghee to rest in a place and after few hours you will witness beautiful pale yellow ghee in semi liquid form. Relish it by incorporating it in various dishes of you choice.
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