Ghee is a type of clarified butter, which has been used in Asian cuisine for thousands of years. You can use butter and cream to make ghee. Clarified Butter-ghee was created, to protect the butter from spoiling in summer. Ghee can be kept at room temperature for several weeks because It’s all milk solids and water has been removed, so ghee does not require any refrigeration.
Level Of Cooking: Easy
- 2-3 cups collected full-fat milk cream
- 2-3 cups White butter
- Pour the collected milk cream (malai)or White butter in a heavy bottom pan on a high heat.
- Reduce the flame when all the cream or butter has melted.
- Stir the milk cream or butter at regular intervals; doesn't allow it to stick to the bottom of the pan.
- After 30 minutes, the ghee will start separating from the male and will become clarified.
- Strain the ghee through a fine strainer when white solid bits become golden brown.
- Allow to cool down.
- Store in airtight jars.
- The amount of ghee from the cream of cow milk is lesser than that of Buffalo milk cream.
- Do not keep the cream in the fridge more than 15 days otherwise, it will start to get sour.
- you can store this ghee for a year at room temperature.
Clarified Butter-ghee: (Step by step directions)
Take 2-3 cups of full-fat milk cream or 2-3 cups of white butter.
Pour the collected milk cream (malai)or White butter in a heavy bottom pan on a high heat.
Reduce the flame after 5 minutes. Stir it at regular intervals after 30 minutes, the ghee will start
Strain the ghee through a fine strainer when white solid bits become golden brown.
Allow to cool down and store in airtight jars.
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