It’s much easier than you think!!
So, my friend Tasneem (from the Naan Khatai fame), would always talk about that she makes her own home made ghee. And I used to think , that is way too much work and trouble to go through when you can easily buy it off the shelf. I was always intimidated by the idea of making my own ghee! But I must confess that there is absolutely NO comparison in the taste and smell of the homemade one vs the store bought one. I am not a big fan of the desi ghee smell.. and trust me this is nothing like that! It is MUCH MUCH easier than what you and I think it is!
After experimenting with loads and loads of brands she says, she has finally settled with Kerrygold Unsalted Butter to clarify into ghee. You may also use Almarai Natural Butter, which is equally good for making ghee.
The ghee should be melted and measured, kept in the fridge to become smooth and firm, and then be taken out to soften prior to use.
So here is her recipe of the perfect home made ghee.
- 400 gm of Kerrygold Unsalted Butter
- Set your butter to melt over medium heat in an aluminum pan, stirring it gently from time to time.
- Notice how bright yellow and opaque the butter is at this stage of the process.
- Pretty soon, you’ll see a thick, white foam start to form at the surface.Keep taking that foam out from the top and discard it. This will keep going for a few minutes. Let it simmer on low heat..
- Soon, the milk solids will start to curdle and attach the sides of the pan.The heat should be very low as you don’t want it to burn. You can keep fishing these milk solids out from the top and the sides of the pan.
- Some of the milk solids will start settling at the bottom of the pan and you will notice that the butter is beginning to clear up.
- Then you will see a second round of bubbles and foam coming up on top. That is when it is ready to be strained.
- Let the ghee cool down a bit in before you strain it. Notice how clear it is now.. and the milk solids are settled at the bottom of the pan.
- Use a very fine sieve to strain the golden liquid ghee. The milk solids get left behind in the sieve and you can discard those.
- Transfer your ghee to a jar and then once it is at room temperature, put in the in fridge overnight.
- Once the ghee is homogenized, you can take it out of the fridge and store at room temperature.
- And there you have it. Your beautiful home made ghee is now ready to use. And it smells DIVINE!
Once you have made and smelled this ghee, you will NEVER buy again!
Now back to, how to make Naan Khatai..
One thought on “Recipe Of The Week – Homemade Ghee”
I use the same method for home made ghee, only I collect cream from fresh diary milk in the freezer and when have a box full of this Malai, I take out ghee from it. Only a small amount in cooking halwas, eggs (any form) or Daal ka baghar adds wonders to the taste and aroma 🙂