How to make Desi Ghee from daily used milk cream

Now-a-days we have observed that kids are not taking milk at night or day with cream/malai (Outer Layer of Milk). My kid also do not take the Malai – so I have to remove it before he drinks. One of my friends gave an idea of making ghee out of this creamy part of milk which is anyway was being wasted. I experimented few times and perfected my recipe. Today I thought of explaining in a step-by-step way. I am sure this blog post will benefit a number of people. 

 

Preparation Time: 30-40 min

 

Servings: 150-200 ml. Ghee.

 

Ingredients:

Cream collected from milk.
3 tablespoon of curd/unflavored natural yogurt

Procedure:

1)      Collect the cream of milk (malai) in a container, preferably a glass container. The cream shown below is collected over 12-15 days. Store the collected milk cream in deep fridge (the upper part of the fridge) to ensure that it does not get rotten.

2)      The day you want to make ghee just take out your collection of malai and add unflavored natural yogurt / curd. Keep aside for 4~6 hours. If you live in cold place then increase the time you keep aside as this will help fermentation and increase the amount of ghee production

3)      Now pour the contents of the container in a food processor / mixer. Fix the blade used to blend and keep it on speed 1 for 5 minutes.

4)      You will see that the butter is separated from the milky water or whey. The milky water is known as buttermilk and the solidified part is butter.

5)      Take a thick bottom wok/Kadai and put all of the butter and the whey in it.

6)      Heat the wok with cream on high flame with occasional stirring.

7)      Soon bubbles will start getting formed. When all cream has melted lower the flame.

8)      Cook on low flame with time to time stirring. If stirring will not be done then the solid will settle down and start getting burnt leaving unpleasant odor and color to the ghee. This is where patience comes into help.

9)      The material in the wok will start becoming thick after 10 min. of cooking on low heat. Keep cooking on low flame with regular stirring. Ghee will start separating.

10)   Keep stirring till the moisture of solid evaporates and it becomes light brown.

11)   Switch of the gas and keep the mixture to cool a bit.

12)   Pour the ghee through a strainer or filter and collect the pure ghee in a clean container.  

The brown solid left behind after this cane is called Khapi in south India and can be used to make sweets

Now you have made the ghee which is home made and you can enjoy the aroma of your hard work and patience.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.