Clarified butter is known as ghee and it is one of the main ingredient for any speciality Indian dish. As a child, I used to love the aroma when mom used to process the butter into ghee. (I still love it).
Mom's store room will always have 5 to 6 bottles of Ghee that she makes at home and whenever a family member or a dear friend visits us, Mom used to give a bottle when they leave.
Whenever you boil full cream milk, keep it in the refrigerator for 24 hours, before you use it.
After 24 hours, take the milk out of the fridge and you will see a thick layer of cream on top.
Take it with a spoon and refrigerate it.
Do this everyday till you get a big bowl of fresh cream.
After youve collected a big bowl of fresh cream, take it out from the fridge and let it get to room temperature.
Dump it into a blender and pulse till the butter milk and butter separates.
It will take a while (10-15 minutes)
You can see the butter milk and the butter in the pic below. Either save the butter milk for your curries or you can throw it away.
Now take the butter and either store it in the fridge (to spread on bread or to make ghee at a later stage) or go ahead and make the ghee.
Place the butter in a heavy bottomed pan on medium heat.
Keep stirring in intervals. First it will froth
Then the milk solids separates and your ghee is ready
Turn off the stove and allow it to cool
Strain it into a glass container.
and when it comes to room temperature, it looks like this.... what a beauty!!!!
