Making ghee at home is not quite as complicated
as it is made out to be. All it needs is access to good quality milk and a
little understanding of technique. Given the growing incidences of adulteration
in ghee, it is best to learn how to make one’s own. This simple, step-by-step
recipe will help you to make a jar of your own ghee at regular intervals. Look
at the bottom for more ideas on flavored ghee!
Ingredients:
·
3 tablespoons natural yogurt starter
·
6 pods of good quality green cardamom, bruised
Method:
i.
To collect the cream from the milk, simply heat
the milk and allow it to cool. The skin that floats on top of the milk when
completely cooled is the cream. Carefully skim this off the milk and collect in
a separate bowl. Do this over a few days.
ii.
In order to make ghee that has a longer shelf
life and a better flavor profile, it is important to add a natural yogurt
culture to it. Simply add the natural yogurt starter to the cream you have
collected and mix well. Cover with a loose fitting lid and set aside in a warm
spot for 6-8 hours. Once set, chill in the refrigerator.
iii.
Add the cold set cream to a blender jar along
with 1 cup of chilled water. Blend for 3-4 minutes until the butter floats to
the top. Carefully strain out the cold butter and place into a bowl. Reserve
the buttermilk for drinking as is or use in cooking or baking. You can
refrigerate this butter under a thin film of water for 8-10 days.
iv.
To make the ghee, strain off any water or
buttermilk left in the bowl and place the butter in a thick-bottomed pan over
low to medium heat. Once all the butter has melted and started clarifying, add
the green cardamom to the pan. Continue to reduce on low-medium heat, stirring
occasionally. Once the milk solids at the bottom of the pan turn a rich golden
brown, turn off the heat and strain the liquid into a jar. Set aside until
completely cool. If small granules of fat begin forming on the top of the ghee
as it cools, it is a good thing, so don’t worry!
v.
Store at room temperature for 2 weeks or
refrigerate and thaw small quantities as required.
vi.
This flavored ghee is great to use in cooking
fragrant dishes such as biryani or as a finishing fat on desserts or in bakes.
Tip: Experiment with other spices such as
cloves or herbs such as rosemary.