Want to learn how to make ghee? Here is the generic procedure for making the clarified butter/ghee Butter is melted until it bubbles & simmered until most of the water content from the butter is evaporated.
I have made a video & also clicked step by step pictures to show you guys how I make ghee at home. Hope it helps.
Language translation of ghee
English: Clarified butter. For other language translations, refer here.
Preparation Time: Nil
Cooking Time: 30-40 mins
Shelf life: About 2 months, without refrigeration..
8 sticks or 2 pounds or 1 kg of unsalted butter.
Few curry leaves, optional
Melt the butter over medium heat.
Once butter starts foaming & bubbling, reduce the heat to low-medium & mix once in few mins. The foaming is cloudy & covers the liquid completely.
After 5-7 mins, the bubbles start appearing frequently & starts making sizzling sound. The foam still covers the liquid inside.
After boiling the butter for about 15 mins, the foam starts clearing but the sizzling sound continues.
When most of the moisture is evaporated, the sizzling sound reduces considerably. The color of the liquid becomes clear & then there will be another layer of foaming. But, this will be bubbly & not cloudy as in the beginning.
This is when ghee is done. Add few curry leaves & turn off the heat.
Remove the pan from the heat & allow it to cool.
Once it is cool enough to handle, strain the milk solids from the ghee & store it in a air tight container.
Never increase the heat thinking you could make it faster. A little patience goes a long way!!
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