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.
This goes to Cooking Basics Event hosted by Mahimaa's Kitchen
oh it is good to know how do do this, thank you!
ReplyDeleteVery useful tip for every one's kitchen Padhu
ReplyDeletewow..i never knew to make like this :)..now for sure i will try next time thanks so much :)
ReplyDeleteWe 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
ReplyDeletehow to take butter from cream pls mail me in detail.
Deleteshobhaachary@gmail.com
Loved ur clicks and the color of ghee too.
ReplyDeleteChitchat
http://chitchatcrossroads.blogspot.com/
I do the same too, even i prepared yesterday ghee at home..prefect entry Padhu..
ReplyDeleteLovely step by step pics...I make the Ghee same way ....
ReplyDeleteI too prefer home made ghee than store bought...Loved your stepwise pics.
ReplyDeleteNice and useful post...
ReplyDeleteGood one Padu...I too make my own ghee these days...nice clicks :)
ReplyDeletevery good step by step recipe. I never tried this but Maa makes ghee with fresh malai collected from milk.
ReplyDeleteI make it the same way too. I add little bit of jaggery at the end. Nice.
ReplyDeleteSince long time I wanted to make it,. thanks for the post.
ReplyDeleteI am not a huge fan of ghee, love that you make them at home than buying them fromshops.
ReplyDeleteHey 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.
ReplyDeletewww.foodlyrics.com
I love homemade ghee too!! that's a very useful post!!! nice demonstration!!
ReplyDeletei also prepare ghee the same way.. its perfect..
ReplyDeletePadhu,
ReplyDeleteI make same way too. It is easy isn't
I also prepare like this..I add a small curry leaf at last for aroma :)
ReplyDeleteA perfect entry for the event.... Ghee looks golden and divine!!!
ReplyDeleteI make at home too and add drumstick leaves at the end.
ReplyDeleteNice post, very helpful to know some basics, thanks!
ReplyDeletewow its gud to knw this ,thanks for sharing..
ReplyDeleteI 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.
ReplyDeletevery nice step by step photo instructions for making ghee! a perfect basics event entry.
ReplyDeletehey thanks for this entry..perfect recipe for my event. thanks a ton...
ReplyDeletehey 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..
ReplyDeleteThank 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.
ReplyDeleteHi Padhu,
ReplyDeleteI 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
ReplyDeleteDear Shylesh and Srimathi
ReplyDeleteAdding fenugreek seeds gives a nice flavor to the ghee but it's completely optional.
Thanks for visiting Padhuskitchen and have a great day!
hi padhu
ReplyDeleteyour cookery recipes help me very well
update some very new dishes 4 us
we have heard that we should add drumstick leave/ betel leave but adding fenugreek is something new !!, we will try,
ReplyDeleteI made this ghee and it turned out perfect. I used pure cream butter which is quite expensive in our country. 250gm butter produces approx. 1 cup of ghee.
ReplyDeleteThanks for all your delicious recipes.
ReplyDeleteDo you recommend a particular type of strainer for this purpose? Also how long will the ghee keep fresh? I can't wait to try this, thanks!!
ReplyDeleteAny stainless steel mesh strainer will do. If prepared properly and handled properly, ghee will stay fresh for 4-5 months at room temperature. But I prefer to make it fresh once in a month.
DeleteCan I use home made butter.. Wil it turn gud. I actually followed your home made butter recipe n made butter .. Is thr any xtra procedure to make ghee with tiz butter
ReplyDeleteYes, you can make ghee from homemade butter.
DeleteHi padhu
ReplyDeleteJust a small tip from after all the process u have explained done ,just before removing from heat along with fenugreek seeds we also use 2 pan leaves just clean thm n wipe thm vth clean cloth n put thm in ghee they get fried remove thm n after cooling filter the ghee in cotainerstry it it really gives excelent aroma 2ghee we always make our own ghee at home as we dnt like the smell n taste of outside ghee..
Hi mam, i tried this method to make ghee but i didnt get a good taste and also aroma:( can u pls suggest me a good quality butter brand name and where can i get that..pls reply
ReplyDeleteHatsun butter is good.
DeleteI have a very basic, silly question Padhu.
ReplyDeleteWhich unsalted butter should we use?? Pl suggest by name as shopkeeper is not aware about salted/unsalted butter.
Pl reply.
Sonal
I used to buy Arokya or aavin butter. You also get uthukuli butter which is also good.
DeleteHi Padhu
ReplyDeleteI stays in Bombay and we don't have these brands.
Pl suggest those brands which r available in Bombay.
Sonal
You can use any good quality butter to make ghee.
DeleteHi...
ReplyDeleteI tried making ghee, but it burnt a little. I used a frying pan. And I was about to switch off the flame but within second it was burnt. So can you please tell the correct time to identify the formation of ghee.
Can I using frying pan ?
When the bubbling noise stops and becomes foamy on the top (see 4 th pic in collage above), you can switch off. Use a thick bottomed pan.
Delete