By Aishwarya Sahasrabudhe
August 8, 2023
Making clarified butter or ghee at home is a chore that continues to be performed in many Indian kitchens. This requires a little bit of patience so here are some tips to make perfectly caramelised clarified butter from cream or freshly churned white butter.
To prepare a good batch of caramelised clarified butter at home, keep the butter on a low flame so that milk solids gradually separate from fats and acquire their nutty taste.
When the butter melts and starts frothing, it runs the risk of sticking to the bottom of the pot. Stir continuously to make sure that the butter is evenly processed into ghee.
After the ghee acquires its light brown tinge, use a dry, fine strainer to separate the milk solids from the ghee. Allow the ghee to set before storing it away.
Instead of storing ghee in one large pot, use small jars or containers to store a batch of ghee so that it remains fresh for longer.
If you want your ghee to have a flavourful aroma, add cloves, curry leaves or moringa powder to the butter while it is still on the flame.
Levels of preferred caramelisation might vary so keep a close eye on the butter when this process starts to achieve a brownish hue according to your liking.
If you are making a large batch of ghee that will last for a month or more, make sure you use a large, heavy-bottomed pan to prevent overflowing.
While ghee can be extracted from cream or unsalted butter, it is recommended to us freshly churned white butter to make a dense and nutty batch of fine homemade ghee.