Ghee Recipe | मलाई से घी बनाने का आसान तरीका | How To Make Ghee | Homemade Desi Ghee From Malai
Recipe Information
Ghee
Cultural Context
Ghee, a staple in Indian cooking, has been used for thousands of years in South Asian cuisine. It is revered not only for its rich flavor but also for its health benefits in traditional Ayurvedic practices. Today, ghee is celebrated globally for its high smoke point and nutty aroma, making it a favorite among chefs and home cooks alike.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Heat full-fat milk until it boils.
Let the milk cool to room temperature.
Refrigerate the milk for 2 hours to form thick cream.
Scoop the cream from the milk and place it in a container.
Add 1 tablespoon of yogurt to the cream to prevent spoilage.
Collect cream over 5 to 6 days, adding more as it forms.
Transfer the cream to a mixer and blend it with cold water to separate buttermilk from butter.
Blend for 2 to 3 minutes until the cream separates into butter and buttermilk.
If the cream does not separate, add ice cubes and blend again.
Strain the butter from the buttermilk using a sieve.
To make ghee, place the butter in a pan and melt it over medium heat.
Cook the melted butter for 15 to 20 minutes until it becomes clear and the foam reduces.
Stir occasionally while cooking to avoid burning.
Continue cooking until the butter turns a darker yellow and the milk solids at the bottom turn brown.
Once the ghee is ready, strain it into a container and let it cool before storing.
Equipment Needed
Dietary
Allergens
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