Ghee (Clarified Butter)

Ingredients

Butter (homemade or store - bought unsalted)

How to make homemade butter?

1. In a glass bottle / plastic container, take little amount of curd (yogurt).
2. Boil milk & let it cool to the room temperature.
3. Collect the thick layer of cream (aadai in Tamil) that is formed on the surface.
4. Add this to the curd & refrigerate.
5. Keep collecting the thick layer of cream for about a week or 10 days & keep on the adding to the bottle.
6. After this, take out the bottle from the refrigerator and set it to form curd.
7. Now, shake the bottle up & down, about 100 - 150 times.
8. Add little water and shake a few more times.
9. Now butter separetes out & floats on the top.
10. Transfer this to another vessel and separate out the butter from the buttermilk.
11. Store the butter in a container and refrigerate.
12. Repeat the same process one more time to collect more butter.
13. Now its time to clarify this butter into ghee.

Method

1. Heat a large saucepan under medium heat.
2. Add butter which slowly melts & starts to boil and lathers.
3. Reduce the heat to a low - medium, so that the foam won't spill out of the saucepan.
4. This thick foam, in due course of time, subsides into a thin foam.
5. At this time, the liquid underneath the foam will be unclear and boiling vigorously.
6. After some time, the foam becomes very thin and will start to change into pale yellow color.
7. By this time the liquid underneath will be very clear so the base of the saucepan can be seen.
8. Turn the stove off and let the ghee cool to a luke warm temperature.
9. Transfer to glass bottles (only the clear ghee & throw away the remnants) & close tightly.
10. This ghee will stay fresh for months.



15 sticks of unsalted butter melted & clarified
to get 1 1/2 large bottles of ghee

 Note

1. Never use stove on high heat. This will burn the ghee to brown color.
2. Always use dry spoons for ghee. This will make the ghee stay fresh.
3. Always use air tight bottles.