How to Make Home Made Ghee from Cream Or Malai
Ghee is easily available in the market but good homemade ghee has amazing health benefits and now days nutritionists are advising to use a little of ghee everyday to get its wonderful health benefits. In India making desi ghee at home is a traditional thing, it is also used in pooja for burning diya or lamp. In olden days ladle called mathani (wooden whisk to keep between the parm) was used to churn the malai or cream, but now days any churner, mixer or food processor will be fine to churn. The color of ghee from cow milk cream is yellow in color whereas that from Buffalo milk is white in color.
How to Make home made Ghee from Malai or Milk Cream.
Boil the milk, cool down and keep in fridge for 8 to 10 hours.
Every day remove cream from the milk and store In a container. you can store it for 6 to 8 days.
Take the malai from the fridge and leave it at room temperature or slightly warm it and curdle it by adding 1 tsp. of curd. Leave the container covered for 8 hours.
In a food processor jar or mixer jar churn it, add some ice cold water, churn till butter floating at the top.
Separate butter from the buttermilk.
Wash butter 2-3 times in water, to rinse off the impurities.
In a pan heat butter,cook on medium flame,stir it occasionally.
After a few minutes yellow oil-like liquid comes to the upper part.
Cool down and store in a glass bottle.
For good quantity ghee, take Full fat milk.
Do not store cream longer than 8 to 10 days.
Wash butter 2-3 times with water to comes out more aromatic and flavorful Ghee.
Ghee should be made into heavy bottom iron pan to prevent it from burning.
Add 4-5 curry patta when you are making ghee from cream, it may add nice aroma.
Do not overcook, it spoiled the taste of Ghee.
Always store ghee in a glass or ceramic pots.
Ghee can be stored, unopened, in a cool, dark place for 2 to 3 months. In the refrigerator, it will last longer.
Add 2 cardamom or cloves while storing, It adds nice aroma and increases the shelf life.
Always use a dry spoon for using ghee, to prevent it from spoiling due to added moisture.