By Bornika Das
August 29, 2023
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Ghee is consumed as a staple in almost every Indian household for thousands of years. Our grandparents have been insisting on the importance of this food item for ages now. Ghee is used in pulao, paranthas, halwa, laddoo and others food items. There’s no need to purchase ghee from the market when you can churn it from curd at home. Look at the steps:
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Boil the milk. Upon being heated the water vapour expands and thick foam will be produced at the top. Remove it from the stove and wait till it cools down to room temperature
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After the milk cools down, add small quantity of curd to it and stir well. Now let it remain undisturbed for 8-10 hours and the curd will thicken during this time.
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Extract butter from the curd using a blender. For this, add 5-6 ice cubes and a bowl of curd in a blender. Crush it properly at intervals of 10 seconds. After the completion, you’ll find butter at the top with water settled at the bottom.
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Carefully separate the butter from the blender in a utensil and then shift it to a pan. Keep cooking it at low flame. Eventually ghee will separate from the butter.
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Separate the ghee in another utensil.
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