Thursday, April 10, 2014

Preparation of Ghee or Clarified Butter / Home Made Ghee

               The sound of it, brings glee (great delight), turning on my taste buds. Adding ghee to any recipe, brings forth an exotic taste and smell. When I was a beginner in cooking, I covered up my blunders in the recipes, by using ghee to make up the taste.

                Ghee is believed to have some medicinal values and it is used in preparing legiyam (a medicinal product). It is claimed to increase its shelf life too. This post will not be enough for discussing the benefits of ghee.
               The base of ghee is milk cream (which transformed into butter). The yellow colour of the ghee is always magical.

Prep time 5 mins
Cooking time 20-30 mins


1 cup Butter (unsalted)
1 spring Curry Leaves/ Drumstick Leaves

Procedure ( Explained Step by step)

Step 1:
Put the extracted butter/ unsalted butter (ready made) in a kadai, in medium flame.
You can see the butter start melting.


Step 2:
The butter will start bubbling within few minutes. Bubbles will be unclear by this time.
Then the scum like getting separated, from the liquid (i.e., ghee).


Step 3:
Once you see the clear bubbles coming, put the curry leaves or drumstick leaves. After putting the leaves just move back, because the leaves will start sputtering.
In next two minutes you can see the ghee getting completely separated.


Step 4:

Strain your extracted ghee and store in a container.

Click for the Preparation of Butter from Milk Cream.


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