Indian cuisine is unimaginable without ghee or clarified butter. puris, stop, kulchas and the main dishes are cooked in ghee. It is used to spread roti Prayed flatbreads.
Initially, it may seem a bit difficult to make clarified butter, as you have to check the consistency many times to get the main ingredient: butter. However, I have been making it and incorporating it into various dishes. I just love it and I usually put a little sugar and eat it for dessert.
The best ghee can be obtained only in case you have the best supply of milk at home. The milk must have enough cream. The following procedure could help you get the best clarified butter.
Collect a liter of milk cream. I pick up the cream from the milk every day. After collecting for ten odd days and storing in cold room or freezer, I remove it on the day the container appears to be full. If possible, collect a liter of cream from the milk on the day you want to make ghee.
I would also recommend a container full of yogurt. I have found sour yogurt better for churning. Therefore, keep the yogurt open; out of the refrigerator for at least a few hours. Its smell would indicate that it has gone sour, and if necessary, you can also taste it.
Take a mixer team. You can use a manual whipping device. I prefer a blender that has a beater blade. If the blender could accommodate, for the cream and yogurt together. If it is not possible, pour in proportion, for example 1: 1. After adding them, stir for 2-4 minutes. When you open the lid of the blender, you can see the butter floating on top.
Remove the butter and place it in a non-stick container. Repeat the process until you get the last drop of butter. The remaining liquid can be drunk or used in the form of buttermilk. You can also use it to prepare curry or yogurt based dishes.
Turn on the heat and let the butter melt. Start stirring in a circular motion so that the butter melts. As it heats up, the liquid will begin to come out in the form of bubbles. Make sure it is not outside the container. Keep stirring for some time. Soon, you would see the foam settle. Stop stirring and leave the pan on the burner on the simmer position. As soon as you feel an odor (a typical ghee aroma), turn off the burner. Let the liquid settle and cool down for some time.
You would see the oily liquid floating on top of the solid debris. Take a strainer and strain the clear liquid. This liquid is, in fact, pure clarified butter. It would be pure white in case buffalo milk is used. It would appear in yellow where cow’s milk is used. It has a typical flavor quite different from butter or cream. In addition to a variety of Indian bread, Indian vegetable and non-vegetable dishes are often prepared with clarified butter.
Well, what are you waiting for? Prepare and serve the best Indian cuisine in homemade ghee.