Today’s recipe is cow ghee and butter.
It can be prepared very easily using the cream of the milk.
Let’s delve directly into the recipe.
Prep Time: 8 hours
Cooking Time: 1 hour
Note: Ghee preparation requires thick cream of milk. The thicker the cream, better will be the ghee.
Full cream milk – 5 litres
How to prepare ghee and unsalted butter?
Step 1 – Separate the cream from the milk
- Take 1 liter full cream milk and heat it in full flame.
- When the milk starts boiling, lower the flame and allow it to boil for 5 minutes.
- After that, turn off the flame, cover the milk with a net or piece of cloth and allow it to cool. (Note: We are not using any lid to cover the milk because we don’t want the water vapors to condense back into the milk.)
- Once the milk cools down, remove the cover and keep the milk in the fridge for 7 to 8 hours.
- After 7 hours, take the milk out of the fridge. Notice a thick creamy layer on top of the milk.
- Separate the cream by running a knife along the edges of the container. Take the cream and store it separately.
- Repeat the process for 5 days so that you get a good quantity of cream from 5 litres of milk (1 litre per day).
Step 2 – Prepare (a) Buttermilk, (b) Butter and (c) Pure ghee
- Take all the cream in a big bowl and whisk it well using a hand whisk. If you don’t have a hand whisk, you can whisk it using a mixing jar.
- Mix small quantities at a time if using a mixing jar. Hand whisking takes some time. It will be much faster in a mixer. Once the cream is properly whisked it should have a nice creamy texture.
- Now add 5 to 6 pieces of ice to it. Cold water can also be added if you don’t have ice.
- Stir and mix everything well using the whisk. Keep stirring for about 1 hour.
- At last you will notice that butter will get separated from the butter milk. (Again, mixer can be used for quicker preparation.)
- Pour the butter milk into a separate container and it can be used for cooking. Butter milk can also be mixed with flour to make very soft rotis.
- Now, back to the butter. Pour water on top of it and clean it by gently nudging it using a spatula till the water turns white.
- Take a small open tiffin box and cover it using butter paper.
- Transfer a small quantity of the butter using a spoon into the butter paper covered tiffin box and store it in the fridge.
- Preheat a kadhai and transfer the remaining butter into it. The flame should be kept in medium.
- The butter will slowly start melting. This butter will be used for preparing ghee.
- Once the butter has melted completely, the flame should be turned low.
- Stir it from time to time using a spatula so that the butter does not stick to the bottom of the kadhai. Remember that the flame should be kept low.
- Observe the colour of the ghee will start turning yellow. The froth on the surface will start turning blackish in colour.
- Stir it well till most of the froth has turned blackish and the bottom of the ghee also has turned black.
- Turn off the flame. Avoid heating it any further or else the ghee will get burnt.
- Allow the contents to cool and pour it into a glass or plastic bottle using a strainer.
- Pure cow ghee is now ready. From 5 litre milk, 300 gms ghee and 100 gms unsalted butter can be obtained.