Ghee, also known as clarified butter, is a staple in (How to make homemade ghee) Indian cuisine and is highly regarded for its (How to make homemade ghee) health benefits. It is commonly used in dishes like parathas, vegetables, and tempering. However, with the prevalence of adulterated ghee in the market, many people prefer to make their own desi ghee at home. In this article, we will provide you with simple tips to easily extract high-quality homemade (How to make homemade ghee) ghee.
Avoid Storing Cream for Extended Periods:
When making ghee, it is crucial not to store cream for too long, as extended refrigeration can lead to the formation of a tough layer on top. Additionally, cream stored for prolonged periods may develop an unpleasant odor, which can adversely affect the aroma and flavor of the ghee. To ensure the best results, try to use cream within two weeks of collection.
Choose High-Quality Yogurt:
Selecting the right type of yogurt is essential when making desi ghee. Always opt for high-quality fresh yogurt. Using homemade yogurt from your own kitchen is a great choice.
Simmer at Low Heat:
Maintaining a low heat while simmering the cream is crucial to prevent it from burning. High temperatures can result in a burnt taste and reduce the quality of the ghee. Therefore, it's advisable to simmer the cream over low to medium-low heat.
Add a Pinch of Baking Soda:
When extracting ghee from cream, adding a small pinch of baking soda can help enhance the separation process and yield better quality ghee. Be cautious not to use too much soda, as it can affect the taste.
Ghee Extraction Process:
Here's a step-by-step process for extracting ghee from cream:
a. Bring the cream to room temperature by taking it out of the fridge.
b. Add a spoonful of yogurt to the cream and mix it thoroughly. Cover the mixture and let it sit for an hour.
c. After an hour, add a cup of warm water to the mixture and stir well. Allow it to sit for another hour.
d. Once the mixture settles, you will notice a clear separation of ghee and buttermilk. Carefully separate the ghee and collect it in a separate container.
e. Heat the collected ghee in a heavy-bottomed pan over low to medium-low heat. Stir continuously to prevent burning.
f. After a few minutes, the ghee will become clear, and you'll see small browned milk solids at the bottom of the pan.
g. When the ghee turns golden and the milk solids become browned, turn off the heat.
h. Allow the ghee to cool for a while before straining it through a fine mesh strainer or cheesecloth into a clean, dry container.
i. Your homemade desi ghee is now ready for use.
Making Ghee in a Pressure Cooker:
You can also make ghee in a pressure cooker using the following steps:
a. Add water to the pressure cooker and place a vessel with cream inside it.
b. Seal the pressure cooker and cook until you hear the first whistle.
c. Reduce the heat to a simmer and continue cooking for 10-15 minutes after the first whistle.
d. Turn off the heat and let the pressure cooker cool down.
e. Open the cooker, and you will find that the ghee has separated from the cream.
f. Follow the same steps as mentioned earlier to clarify the ghee and separate it from any remaining milk solids.
Making desi ghee at home is a simple process (How to make homemade ghee) that requires careful attention to detail and the use of high-quality ingredients. By following the tips and steps outlined in this article, you can easily prepare delicious and nutritious homemade ghee that can enhance the flavor of your favorite dishes while ensuring its purity and quality. Homemade ghee not only adds a rich and authentic taste to your meals but also comes with the assurance of being free from adulterants commonly found in store-bought ghee. So, why not give it a try and enjoy the benefits of this golden elixir in your cooking!
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