How to Make Homemade Desi Ghee from Curd
A simple traditional method to make pure and aromatic desi ghee from curd at home for better flavour and health.
Ingredients
- Malai collected for 15 days (roughly 800 gram to 1 kg)
- 500 ml boiling hot milk (full fat)
- 1 tbsp fresh curd as starter
- 1.5 cup water (chilled)
- 8-10 Ice cubes
Instructions
- Take the malai out of freezer and let it come to room temperature.
- Transfer it in a big bowl for easy handling.
- Add boiling hot milk.
- Mix well. Right now the temperature of this mixture should be at luke warm, appropriate to set the curd.
- As these are the beginning of winters, so we are transferring it to hot case for setting, otherwise you can use any utensil you commonly used in setting the curd.
- Add curd (starter) and mix well.
- Put a lid and leave it for 8-10 hours at some warm place in the kitchen.
- After the said hours, the curd is set.
- Transfer this curd in a wide deep bowl.
- Add 1.5 cup water and ice cubes.
- Start whisking the curd. You can use hand blender or electric blender.
- Whisk for 5-10 minutes or until butter is separated.
- Collect the butter and add to a bowl carrying ice cold chilled water. It will wash, as well as harden the butter. And here our butter is ready. If you want to use it as a butter, just squeeze it and keep.
- But for making ghee, squeeze the butter and add to a pan.
- Put the pan on low heat and let the butter melt.
- When butter is completely melted, simmer it for 4-5 minutes. You can see 3 layers, heavy white base, which may have buttermilk, yellow ghee in the middle and foam on the top.
- Switch off the heat and leave it undisturbed for 5-7 minutes.
- Sieve the ghee through a clean cloth.
- Though ghee is made but still it has some traces of buttermilk and to remove that, place the ghee in refrigerator until ghee is set.
- Then remove the buttermilk from ghee.
- And we have pure ghee from curd is ready.
Notes
- You can use any milk of your choice. As we buy only Cow's milk in routine and as such our malai too is of cow's milk.
- In case curd, you are setting, turns too sour, no worries. It will have no effect on final product i.e. desi ghee, but only the buttermilk will be too sour.
- We made 2 recipes with the leftover buttermilk : Kadhi and Mongra curry (link for reference only).