After my fiasco, I thought of sticking to the initials of my cooking days and make some ghee. For those of you, who are like “what ghee?”
Ghee is almost a staple in Indian dishes and is used for a variety of mithais. Be it sarson da saag, hot chapatis with a dash of ghee, etc etc.. The list is endless and I might go offtrack..:-P
“Clarified butter is actually milk fat rendered from butter to separate the milk solids and water from the butterfat” and I quote Wikipedia here.
Making ghee requires clotted cream. What I do is, skim off the cream collected on top of the milk. Doing this everyday with fresh milk for around 10 days, yeilds about 700 grams of clotted cream. After the whole process, we’ll get about 250 grams of ghee.
This recipe is the traditional Indian way to make ghee, whereas you could use butter and melt it over very low heat until most of the water is evaporated. This will make clarified butter .
Anyways , after you have collected all the cream..you are on your way to make delicious ghee .
Add the yogurt to the cream and mix well. Let it sit overnight or for atleast 7 hours.
After the overnight wait, stick it in the freezer for around 10 minutes , so that the mixture solidifies a little and gets easier to work with.
Put this in a grinder and add 1/4th cup water and grind until the buttermilk has separated and the uter has risen to the top.
Now its time to get messy. Take all this uter in your hands, and gently wash it under a thin stream of water, to get rid of the buttermilk.
The leftover buttermilk can be stored and used to replace milk in cookies. Or some people prefer to add some salt and cilantro leaves and drink it up like that.
Next, take this butter and whisk in one direction 2-4 times, until any excess buttermilk is also gotten rid of.
Form the uter into a ball,and throw away the buttermilk.
Put this on heat, until all of the butter is melted.
Keep on slow heat,until the milk solids have separated and the the ghee gets a goldenish color. The milk solids should turn almost dark brown .
Remove from heat and let it cool, before passing this mixture through a sieve.
Store and use.
Though it is liquidy now,
it will harden up as it cools.