How to Prepare Ghee from Milk: A Step-by-Step Guide
Ghee, also known as clarified butter, is a popular cooking ingredient in many cultures, particularly in Indian cuisine. Made from butter, ghee has a rich, nutty flavor and is known for its high smoke point, making it ideal for frying and sautéing. If you’re interested in learning how to prepare ghee from milk, here’s a simple and easy-to-follow guide.
Ingredients:
– 1 liter of whole milk
– 200 grams of unsalted butter (you can use salted butter, but you’ll need to adjust the salt quantity accordingly)
– Optional: a pinch of salt
Instructions:
1. Start by bringing the milk to a boil in a heavy-bottomed pot. Keep an eye on the milk as it boils, as it can easily overflow.
2. Once the milk starts to boil, reduce the heat to a simmer. Continue to simmer the milk for about 10-15 minutes, stirring occasionally. The milk will start to curdle and separate into curds and whey.
3. Turn off the heat and let the milk cool down slightly. The curds should become firm and easily scoopable.
4. Line a strainer with a cheesecloth or a fine-mesh sieve and place it over a large bowl. Pour the milk mixture into the strainer and let it sit for a few minutes. The whey will drain out, leaving you with the curds.
5. Gather the cheesecloth or sieve and squeeze out as much whey as possible from the curds. This step is important to remove excess liquid and ensure a smoother ghee.
6. Transfer the curds to a clean, dry pan and cook over low heat. Stir the curds constantly to prevent burning. As the curds cook, they will start to separate into milk solids and butter.
7. Continue cooking until the milk solids turn golden brown and the butter starts to separate from the milk solids. This process can take about 10-15 minutes, depending on the heat and the type of butter used.
8. Once the butter has separated from the milk solids, carefully strain the mixture through a cheesecloth or a fine-mesh sieve to remove any remaining milk solids. You can discard the milk solids.
9. Pour the clarified butter into a clean, dry jar or bottle. If desired, add a pinch of salt for flavor.
10. Allow the ghee to cool completely before sealing the jar. Store the ghee in a cool, dry place for up to 6 months.
Now you have successfully prepared ghee from milk! Enjoy using this versatile ingredient in your cooking, and remember to experiment with different flavors and spices to create your own unique ghee variations.
