Making ghee at home.pure homemade Ghee..
Ingredients required for making Ghee:
Cream collected from milk.
Directions For Making Ghee:
Always purchase whole cream milk instead of toned milk.Boil the milk and cool it to room temperature.Keep the boiled and cooled milk in the fridge for 10-12 hrs.Cream (malai) will get deposited on the top of the milk in the container.Remove the malai and store in a container in fridge.Repeat this daily for 8-10 days.After 10 days you will have enough cream.Cream collected over 10 days from 1 Lt. milkTake a thick bottom wok and put all stored cream in it.There will be semi solid cream along with thick milky liquid, take all in the wok.Heat the wok with cream on high flame with occasional stirring.Cream will star melting.Cream being heated on high heat.Cream melted on high heat and now being cooked on low heatWhen all cream has melted lower the flame.Cook on low flame with time to time stirring. If stirring will not be done then the solid will settle down and start getting burnt leaving unpleasant odor and color to the ghee.The material in the wok will start becoming thick after 10 min. of cooking on low heat.Cream after 10 min. of cooking on low heat has become thick and is boiling;Keep cooking on low flame with regular stirring.Ghee will start separating.After 15 min on low heat cooking Ghee separating from cream;keep cooking with stirring in between every 2-3 min. If stirring is not done the solid will get burnt leaving unpleasant color and odor to the ghee.After 10-12 min. ghee will separate out completely with yellowish brown solid floating in it.Ghee separated from cream and being cooked on low heat to remove all moisture;Keep cooking with occasional stirring till the moisture of solid evaporates and it becomes light brown.Switch off the gas and leave the wok with ghee aside to cool. Do not cover the wok.The heat of ghee will cause the light brown solid in the ghee to get more cooked and become darker shade of golden brown.After 20 min of low heat cooking the solid has become golden and the time for wok to be removed from heat
When the ghee is yet liquid and cold enough to filter, filter it with the help of metallic sieve or fine cloth.Ghee filtered from solidStrain off maximum ghee from the brown solid.Pure ghee with wonderful aroma is ready to be consumed.pure home made Ghee
Store the ghee in glass or metallic container.This ghee can be stored for as long as a year at room temperature.The brown solid left behind after sieving the ghee is used to make a Indian Brownies.
Ingredients required for making Ghee:
Cream collected from milk.
Directions For Making Ghee:
Always purchase whole cream milk instead of toned milk.Boil the milk and cool it to room temperature.Keep the boiled and cooled milk in the fridge for 10-12 hrs.Cream (malai) will get deposited on the top of the milk in the container.Remove the malai and store in a container in fridge.Repeat this daily for 8-10 days.After 10 days you will have enough cream.Cream collected over 10 days from 1 Lt. milkTake a thick bottom wok and put all stored cream in it.There will be semi solid cream along with thick milky liquid, take all in the wok.Heat the wok with cream on high flame with occasional stirring.Cream will star melting.Cream being heated on high heat.Cream melted on high heat and now being cooked on low heatWhen all cream has melted lower the flame.Cook on low flame with time to time stirring. If stirring will not be done then the solid will settle down and start getting burnt leaving unpleasant odor and color to the ghee.The material in the wok will start becoming thick after 10 min. of cooking on low heat.Cream after 10 min. of cooking on low heat has become thick and is boiling;Keep cooking on low flame with regular stirring.Ghee will start separating.After 15 min on low heat cooking Ghee separating from cream;keep cooking with stirring in between every 2-3 min. If stirring is not done the solid will get burnt leaving unpleasant color and odor to the ghee.After 10-12 min. ghee will separate out completely with yellowish brown solid floating in it.Ghee separated from cream and being cooked on low heat to remove all moisture;Keep cooking with occasional stirring till the moisture of solid evaporates and it becomes light brown.Switch off the gas and leave the wok with ghee aside to cool. Do not cover the wok.The heat of ghee will cause the light brown solid in the ghee to get more cooked and become darker shade of golden brown.After 20 min of low heat cooking the solid has become golden and the time for wok to be removed from heat
When the ghee is yet liquid and cold enough to filter, filter it with the help of metallic sieve or fine cloth.Ghee filtered from solidStrain off maximum ghee from the brown solid.Pure ghee with wonderful aroma is ready to be consumed.pure home made Ghee
Store the ghee in glass or metallic container.This ghee can be stored for as long as a year at room temperature.The brown solid left behind after sieving the ghee is used to make a Indian Brownies.
