HOME MADE GHEE

தமிழ் காண : கிளிக் 

Hi All,

Having ghee in your regular diet is actually very good for health.But you should have it in limit, overeating any food is bad for health same way ghee also .If you take in limit it gives you so many health benefits like glowing skin , good brain development in kids and so on...

I never like store brought ghee as they are never pure , I will make a big batch of ghee every month in home and store it.

Making ghee in home is actually very easy , only thing you need to concentrate is right consistency .When your ghee reaches golden colour and aroma fills the room then remove from heat immediately.If you learnt this then you can easily make ghee in home itself , once you try in home then definitely you will not go for store brought ghee.

YIELDS : ABOUT 350 ml PURE GHEE.

INGREDIENTS :

Butter – 1/2 kg ( I used cow butter).

METHOD :

1. Heat a wide pan and add butter to it .
   
2. Keep the temperature in low and start stirring for every 5 mins until the entire butter gets melted.
   
3. When butter melts , increase the temperature to medium and let the butter boil.You can see the foam has covered the entire pan , this is the initial stage ,let it boil..boil.
   
4. After 10 mins if boiling , now the foam would have curdled and melted.And butter starts to boil like water , but still it will not be clear ( refer picture ) .Still the mixture is in yellow colour only.
   
   
5. Now again after 5 mins of boiling , you can see the ghee turned to clear stage . The ghee will look like clear water with golden colour and bubbles on top.
   
   
6. If you move the bubbles using a spoon and take a tsp of ghee , it must be in golden yellow colour with ghee aroma.
   
7. This is the right stage , immediately remove from heat and let the ghee rest for 10 mins till it reaches room temperature and the residue settles at bottom.
   
8. When done filter the ghee to a jar and enjoy.
   

NOTE :

1. I used cow butter , you can use buffalo butter too.But cow ghee will give exact golden yellow colour and fantastic aroma.Buffalo ghee has high fat than cow ghee.
2. Don't over boil and burn the ghee , burned ghee will lose the aroma and flavour.
3. Don't throw the ghee residue away, it has lot of proteins .You can add it in curries or in sweets too.
   4.You can add curry leaves while boiling , when curry leaves cracks and fries , it means ghee is ready.
   
   
   
   
   
   

   HAPPY COOKING!!