ISLAMABAD: Nothing compares to the rich flavours of homemade desi ghee and butter. Enhance your meals with this wholesome addition while saving on expenses and prioritising your health. Here’s how you can prepare and store your desi ghee and butter:
Ingredients:
- 2 liters of milk
- Cold water, as needed
- 1 kg of milk cream (malai)
- 1 kg of butter
Instructions:
- Begin by bringing the milk to a boil in a pot, then allow it to cool down to room temperature.
- As the milk cools, skim off the milk cream (malai) that forms on the surface and store it in a separate bowl.
- Take the collected milk cream (malai) and whip it until it reaches a smooth, creamy consistency.
- Gradually incorporate cold water while continuing to whip until the mixture turns light yellow and fat solids begin to separate from the liquid, forming butter clumps on the surface.
- Remove the butter clumps, squeeze out any excess moisture, and immerse them in cold ice water for 2-3 minutes to further solidify.
- Your butter is now ready for storage. Place it in an airtight container and it will keep for approximately one month.
- To make desi ghee, melt the prepared butter in a pot and cook it over low heat for about 30 to 35 minutes, or until it becomes transparent.
- Stir the butter occasionally while cooking. Once done, remove it from the heat and allow it to cool.
- Strain the melted butter through a filter to remove any impurities, then transfer it to a jar for storage.
- Your homemade desi ghee can be stored in an airtight jar for up to 6 to 7 months.
