MethodHeat unsalted butter in a heavy bottomed pan over medium heat.
When the butter melts, reduce the heat to low. It will start boiling with lot of bubbles and a gurgling sound. (pic -3)
After some time, the bubbling sound subsides and it will start foaming at the top. The liquid becomes transparent and clear. It will become golden brown in colour and you get a nice aroma of ghee. This indicates that the ghee is done. (See pic 4)
You can add a tsp of fenugreek seeds which is optional. I have added.
Once you get a nice golden colour, turn off the heat otherwise it will get burnt and all your efforts will go waste.
Strain it and store it in a clean container. It does not need to be refrigerated.
Always use clean, dry spoon when using ghee.
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31 comments:
oh it is good to know how do do this, thank you!
Very useful tip for every one's kitchen Padhu
wow..i never knew to make like this :)..now for sure i will try next time thanks so much :)
We actually store malai (heavy milk cream) in the deep freezer, then when we have enough quantity, make butter of it by churning or setting curds of it and use this butter!! -Naina
Loved ur clicks and the color of ghee too.
Chitchat
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I do the same too, even i prepared yesterday ghee at home..prefect entry Padhu..
Lovely step by step pics...I make the Ghee same way ....
I too prefer home made ghee than store bought...Loved your stepwise pics.
Nice and useful post...
Good one Padu...I too make my own ghee these days...nice clicks :)
very good step by step recipe. I never tried this but Maa makes ghee with fresh malai collected from milk.
I make it the same way too. I add little bit of jaggery at the end. Nice.
Since long time I wanted to make it,. thanks for the post.
I am not a huge fan of ghee, love that you make them at home than buying them fromshops.
Hey good post..we make it by storing the malai and then after churning we yield the makkhan and then make ghee out of it..but this one is quite handy for ones who cannot make the normal way..too good.
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I love homemade ghee too!! that's a very useful post!!! nice demonstration!!
i also prepare ghee the same way.. its perfect..
Padhu,
I make same way too. It is easy isn't
I also prepare like this..I add a small curry leaf at last for aroma :)
A perfect entry for the event.... Ghee looks golden and divine!!!
I make at home too and add drumstick leaves at the end.
Nice post, very helpful to know some basics, thanks!
wow its gud to knw this ,thanks for sharing..
I always make ghee at home.Just a note always the kadai/pan should be stone dry with no presence of water or wetness .The butter will start bursting out and will spit out if there is wetness.Its cautionable to keep away until the ghee is done.Just my 2 cents.
very nice step by step photo instructions for making ghee! a perfect basics event entry.
hey thanks for this entry..perfect recipe for my event. thanks a ton...
hey padhu...my mom n my mother in law always prepare ghee at home..just like this method...itz good that u shared with this everyone.market ghee alwas hve preservatives and the taste will be different..but he home made ghee iz unique..its taste iz soo marvellous that we cant stop having it...good to share this..
Thank you for this tutorial. So many here do not know about ghee so this information is valuable. Thank you for sharing this so that many may learn from you.
Hi Padhu,
I have a ? to ask about methi seeds that you have added to the ghee. Does it enhance the ghee flavor.
hi why do you add the fenugreek seeds to ghee- I have not heard this before and was curious
Dear Shylesh and Srimathi
Adding fenugreek seeds gives a nice flavor to the ghee but it's completely optional.
Thanks for visiting Padhuskitchen and have a great day!
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