When I was a child I remember my mom churning butter at home. She used to buy fresh cow's milk for me and collects the malai to churn butter. I remember sitting next to her while she churns the butter and I used to stick my finger in, scrape off the butter and lick it. It was so delicious. And with that freshly churned butter she made ghee. Ah the entire house would smell divine. This is my first HOMEMADE GHEE. I never bothered making it home. Store boughts were too convenient. Since Little A is on solids now I wanted to make ghee at home for him.
But, Its super easy making at home. You let the butter melt and turn off the gas after the crackling stops. That's it no stirring or no techniques really. When you heat butter, it melts and begins to boil which makes the crackling sound. Then the milk solids separates forming a white split layer on top and then it sinks to the bottom and gets toasted. That's the sediment. Final product is this beautifully amber colored Ghee / clarified butter. I loved picturing this actually. The color was so beautiful nothing like I have seen before and I just wanted to capture it. That's you will find lot of pictures in this post. Its just too beautiful not to share.
You Will Need:
500gm Unsalted Butter, Room Temperature or chilled it does not matter
A Heavy Bottom Pan
A Fine Strainer, Metal / Cloth (metal works better)
Clean & Dry Air Tight Container
Some Curry Leaves or Drumstick Leaves (Optional, But recommended)
Place a heavy bottom pan on low heat and place the butter. Let the butter melt fully and you will begin to hear some crackling noise while the butter is melting. Once the butter is fully melted it will begin to gently bubble and soon you will notice the butter splitting. They are milk solids separating from the butter. After 10 - 15 mins the crackling noise will subside (add curry leaves / drumstick leaves at this stage) and the melted butter will begin to foam up slowly raising from the pan. Turn off the heat and let the ghee rest for few mins.
Then simply strain them into an air tight container.
- You don't have to keep stirring the melted butter at any point. It wont stick or get burnt in the bottom. Just let it be on a low heat.
- Once the crackling noise stops, your ghee is done. That's the key indication.
- Do not discard the sediments. They are just fried milk solids and they taste yum. I just had them with a spoon.
- Also add some rice to the pan and mix it with whatever is sticking to your pan. It tastes divine. You really don't want to waste anything.
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