Home Made Ghee

Home made Ghee :

Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian cuisines, traditional medicine, and religious rituals.
Traditionally, ghee is always made from the milk of cows, which are considered sacred. Fire sacrifices have been performed dating back over 5,000 years. They are thought to be auspicious for ceremonies such as marriage, funerals, etc. Ghee is also necessary in Vedic worship of divine deities, with ghee lamp and for Panchamruta  where ghee along with mishri, honey, milk, and curd is used for bathing the deities on the appearance day of Lord Krishna on Janmashtami, Śiva on Maha Shivaratri. In the Mahabharata, the kaurava were born from pots of ghee.
Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats.

Now I am going to show you the preparation of Ghee from Butter.

                                   Home made Ghee recipe

Recipe Cuisine: Indian  |  Recipe Category:
Prep Time:5 mins    |  Cook time: 20mins     |  Serves: 1cup

Ingredients

Butter (Unsalted)- 250 gms

Buttermilk - 1/2 cup

Drum stick leaves or Curry leaves - 1 strand

Salt ( Rock )- 1 pinch

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                                                       Method:

• First take a wide mouth pan, It should be non stick or heavy bottemed. Or you can use kadaai. And heat it. Add the butter in it. I have used unsalted butter. It will start to melt and spread around the vessel.
  
• In a cup mix buttermilk and soak the leaves in it. If You dont have buttermilk, take youghurt / curd and mix 1part water, add salt and whisk it well to form buttermilk.
  
• Initially there will be froth around the vessel and keep miing it with a laddle. Take a bowl shaped laddle (kuzhi karandi) and scoop out the melted butter and pour it again into the veesel.Keep repeating the process. Let it boil well.
  
• Now you will reach a stage where the froth has melted completely and settled at the base as white colour residues. Keep boiling until then. When all the froth has settled and the liquid has turned into a golden colour add the leaves to it and 1 pinch rock salt/ plain salt.
  
• Now the reidues will turn into dark brown colour. Keep boiling in a low flame. Always use a low flame else it will gain burnt smell. After seeing all the residues change colour, switch off the stove and filter it through a sieve into a air tight cup.
  
• Choose an air tight cu and close the lid. Initially it will be in dark colour, after 2days it will turn into golden yellow with the texture of small sand ballls.