Today we are going to see how to prepare a home-made butter and a very pure aromatic home-made ghee.  |
| Home-made Ghee |
Some Interesting Information about Home-Made Ghee
Ghee is a traditional Indian food that has been enjoyed in the Middle East and Asia for thousands of years.
It is often used in Ayurveda and other forms of healing medicine. Homemade ghee, also known as clarified butter, can easily be prepared in homes.
It also costs much less than what you find in stores. It's a great option for people who are sensitive to dairy.
Additionally, it has a tasty, nutty smell that enhances many dishes.
Ghee is a type of clarified butter that is widely used in Middle Eastern and Indian cooking.
It is made by slowly cooking cow's milk butter until the water evaporates, which leaves behind the milk solids.
These solids can be removed or filtered out if needed. The result is a clarified liquid fat known as ghee.
Because it is cooked at a low temperature, typically below 100 degrees, ghee retains more nutrients compared to regular clarified butter.
Mostly, ghee that we buy in shops is adulterated, which is not good for our health.
By following a few simple methods, we can easily make ghee at home. Homemade ghee has plenty of health benefits, so it's safe for everyone in the family, from kids to seniors.
Health Benefits of Home-Made Ghee
Ghee is packed with vitamins, antioxidants, and good fats.
It's important to eat fats in moderation, but research indicates that fatty foods like ghee can aid in the absorption of essential vitamins and minerals.
Using ghee to cook healthy foods and vegetables may enhance nutrient absorption.
1. Self-Stable
Ghee can be kept at room temperature in a cool, dark spot for several months or in the refrigerator for up to a year.
2. Helps in Bone Health
Cow ghee helps to strengthen bones and increase their density. By lubricating the bones, it reduces stiffness and joint pain, and it can also help with arthritis symptoms.
Regularly consuming cow ghee is advised for maintaining overall health, bone strength, and long-term mobility.
3. Improves Eyesight
Ghee offers several advantages, such as minimizing wrinkles and dark circles, encouraging relaxation and better sleep, and hydrating the delicate skin around your eyes.
It is believed to help moisturize and nourish the eyes, improve vision, and protect against eye problems.
4. Improves Digestion
Cow ghee helps gut health by boosting the release of digestive enzymes, making it easier to break down food.
Its lower fatty acid content allows for better absorption and quicker digestion.
Additionally, eating cow ghee encourages regular bowel movements, which can prevent constipation.
5. Improves Skin Health
Ghee is an affordable skincare solution that has no harmful effects. Cow ghee acts as a natural moisturizer, helping to keep your skin soft and hydrated.
The fatty acids in ghee deliver essential moisture, giving your skin a healthy glow. To enhance your daily appearance.
6. Improves Hair Health
Ghee is great for hair growth. It is rich in vitamins A, D, E, and K, along with healthy fatty acids that help hair thrive.
Massaging ghee into your scalp and hair can reduce hair loss and encourage strong, healthy growth. So, ghee is truly amazing for your hair!
Procedure for Making Home-Made Butter
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| Making Home-made butter |
Have you ever thought about making butter at home? You're in the right spot.
I will guide you on how to create pure, fresh, homemade butter without any added ingredients, colors, or preservatives.
Butter has a good source of Vitamin A, Vitamin D, Vitamin E, and calcium.
- First you have to collect the heavy cream (malai) or paal aadai every day, which forms on top of the boiled milk.
Procedure for Collecting the Cream (Malai)
- Heat the milk on medium heat. When it begins to boil and rise, reduce the heat and let it boil for 2-3 minutes.
- After that, set it aside. Once it cools, you will notice a thin layer of cream on the surface.
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| Collecting the cream step 1 |
- Chill the milk in a refrigerator for 3-4 hours. You will notice that the thin layer of cream has turned into a thick layer of creamy cream.
- Scoop out this thick cream and put it in a different container. It's fine if a few teaspoons of milk come with the cream.
- However, if there is too much milk or if it's difficult to separate the milk, use a strainer.
- Continue gathering the cream for one month. Make sure to store the collected cream in the refrigerator.
- I place the container in the fridge freezer. When the cream is ready, I remove the container, pour out the cream, and put it back in the fridge freezer.
- By freezing it, the freshness of the cream stays longer, and it will not spoil.
- I gather cream from 1 liter of milk every day. After one month, I have about 2 big cups of cream.
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| Collecting the cream step 2 |
- This cream is great for making gravies that need cream, like Paneer Butter Masala. Just whisk it before using it to remove any lumps and ensure a smooth texture.
- When you have enough cream (at least 1 cup) or your container is full, you can make butter and ghee. It is completely your choice when to make butter or ghee.
Step-by-Step Procedure for Making Home-Made Butter
- When you plan to make butter, take the cream out of the freezer the night before and let it sit at room temperature.
- By the next morning, the cream will have thawed and returned to its normal texture.
- Next, pour one cup of ice water or ice cubes into a large mixie jar. Then, add half a cup of cream.
- Avoid adding more cream, as it might not churn properly. I usually churn in 3 to 4 batches.
- Use the pulse mode and pulse it for 25-30 seconds. Alternatively, you can blend on the lowest speed for 30 seconds. Avoid running it longer.
- After around 5-6 pulses, I noticed the butter separating from the buttermilk.
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| Making Home-made butter |
- Separate the butter and buttermilk into two different containers. Rinse the butter under water to remove any milk solids.
- Next, in the same mixie, again add ice water or ice cubes and follow the steps above once again for the other cream batches.
- Always use fresh ice water or ice cubes. Do not use the old water that has become buttermilk for churning new cream into butter, as it may not be effective.
- After collecting the butter, you can throw away the buttermilk or the white water in the mixie since it won't be useful.
- Collect all the butter from different batches together and rinse it with ice water once again.
Wow! Our yummy, unsalted, homemade butter is ready now. Put it in a container and refrigerate it for future use.
How to Make Home-Made Ghee Using Our Home-Made Butter
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| Home-made Ghee |
- We can store some butter for future use, and with the remaining butter, we are going to prepare ghee at home.
- Yes, we are going to make home-made ghee using our home-made butter.
- We are going to see a step-by-step procedure for preparing homemade ghee.
- First, add our unsalted homemade butter to a heavy-bottomed deep pot and begin to heat it up on medium flame.
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| Making Home-made Ghee using butter |
- For making ghee, using a heavy-bottomed deep pot is essential to avoid overflowing.
- When the butter begins to melt and gets hotter, it will froth a lot. Stir it well and lower the heat.
- The foam quickly disappears, and the butter starts to bubble vigorously.
- You need to be cautious at this point. Make sure to keep stirring constantly, or else the bubbles could spill over the pot.
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| Making Home-made Ghee |
- Within a few minutes the color of the butter will change from buttery yellow to light golden.
Last Few Steps to make Home-Made Ghee
- At this stage you can add a handful of curd-soaked curry leaves, cumin seeds (jeera) and half a spoon of salt.
- This is completely optional; this gives extra flavor and taste to the ghee. If you want plain ghee without any flavor, you can completely skip this step.
- At this stage the brown milk solids begin to settle down, and bubbles will reduce significantly.
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| Making Home-made Ghee |
- At this stage, switch off the stove. Let the temperature of the ghee cool down a bit.
- Place a clean and dry strainer over a clean storage container. Pour the ghee in the strainer and filter it.
- Press down the milk solids nicely so that the ghee gets filtered fully.
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| Making Home-made Ghee |
- I usually store the ghee in several containers. By doing so, the freshness and aroma of the ghee can be saved longer.
- Cool down the ghee completely, and cover it with an airtight container. Store in a cool and dry place.
Wow! See the Honey color of the ghee. Pure, aromatic, homemade ghee is ready now.
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| Home-made Ghee |
After it cools completely, the next day the texture of the ghee will become a bit thicker and the color will change to yellow.
Wow! Our Pure, Healthy, and Aromatic Home-Made butter and Home-Made ghee are ready now. Share it with your loved ones and enjoy eating together!
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