How To – Clarified Butter | Ghee – Revisiting Through the Lens Series – 13

If you compare my original images posted with the recipe 3 years ago, you would know why I need to revisit this particular post.

How To - Clarified Butter | Ghee - Revisiting Through the Lens Series - 13

How To – Clarified Butter | Ghee – Revisiting Through the Lens Series – 13

The How To is quite simple and difficult at the same time. The most important thing is to let the temperature around you govern the temperature of water. Peak summers like in Delhi, need cold water with ice-cubes also sometimes and chilly winters would need warm to hot water.

How To - Clarified Butter | Ghee - Revisiting Through the Lens Series - 13

How To – Clarified Butter | Ghee – Revisiting Through the Lens Series – 13

But in a moderate climate like Pune,  I usually use room temperature water only, with very occasionally using cold or lukewarm water.

How To - Clarified Butter | Ghee - Revisiting Through the Lens Series - 13

How To – Clarified Butter | Ghee – Revisiting Through the Lens Series – 13

For detailed step-by-step Tutorial, check here.

There is no bigger pleasure than liberally smearing your Indian flatbread with home-made ghee. I have come across few clarified butter bakes too and would soon be trying them out.

How To - Clarified Butter | Ghee - Revisiting Through the Lens Series - 13

How To – Clarified Butter | Ghee – Revisiting Through the Lens Series – 13

Stay tuned.

How To – Clarified Butter | Ghee – Revisiting Through the Lens Series – 13

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

How To – Clarified Butter | Ghee – Revisiting Through the Lens Series – 13

Making your own Clarified Butter or Ghee was never so easy.

Ingredients

  • Full Cream Milk
  • 1 tablespoon Curd
  • Cold Water/ Ice

Instructions

  1. Boil milk. Allow it to cool down. Don’t touch the top layer of milk. Refrigerate it.
  2. After few hours of refrigeration, the top layer will firm into thick cream.
  3. Gently remove the cream & store in a separate bowl.
  4. Repeat this process till you have collected enough quantity of cream. (1 litre boiled milk should give around 250 ml of cream in 7-8 days)
  5. Boil the collected cream & allow it to cool little. When it is cooled just enough for setting of curd, add 2 tsp of curd into it and mix well.
  6. Allow the cream to set just like curd in a warm place. When the cream is set, refrigerate it.
  7. Remove the set cream and churn in a blender.
  8. After few mins, the cream will start separating and you will see butter. Add little water if required to separate.
  9. The butter & milk should be clearly separated.
  10. In a wok, take about 1/2 glass of chilled water or ice & remove the butter & put in it.
  11. Quickly rinse of the butter in this water & pour the water in the buttermilk.
  12. You can garnish [buttermilkhttp://lemoninginger.com/2013/11/25/buttermilk-soaked-paranthas-indian-flatbread-quick-filling-snack-revisiting-lens-series-6/] with seasoning (ghee, cumin seeds, salt, mint leaves) & serve or plain. Use butter as desired.
  13. If you do not wish to use butter for any other use, put this in a wok & allow it to heat.
  14. Slowly, the water content will evaporate leaving behind ghee or clarified butter.
  15. Residue will dry & become elastic & chewy chenna.
  16. Do not allow the chenna to burn or get excessively brown, my mother’s got slightly more brown than desired.
  17. Strain the ghee into the desired container. Allow it to cool completely. Use as desired.

Notes:

source: my mother

Weather/ Temperature determines this process: In chilly winters use hot to room temp water for all steps. In summer, you would need chilled water or ice for separating & washing.

http://lemoninginger.com/2014/11/24/clarified-butter-ghee-revisiting-lens-series-13/