April 8, 2013

Ghee / Neyyu - Homemade clarified Butter

    


              These are little things that I always wondered when my granny makes them. The way she used to sit and whisk the curd and bring up the butter is a lovely process to watch. I peep now and then during my playtime to see if the butter is done... Finally when my grandma calls out "Venna thelinchu kuttiyolle" (Butter has cleared kids) we feel like having prasad from temples. I always had a thought that its my granny's magic curd.

                


                The butter she made were so tasty from the cow's milk from our own farm - they were rich, tasty and amazing. She gives everyone small balls of butter for eating and says that "Bhakki Neyyunannu" (Remaining is for making ghee). Though we feel sad the butter quota is over, we were more happy that we can have the ghee for rice and parippu kadanchathu.


                

            As days passed my mom started making ghee using "Paal Aada" (Cream of milk after boiling). She stores them for 15 days in a glass jar and sharp on day 16 she makes ghee. The smell while making ghee is so strong that it reaches our neighbors downstairs.



                Today am happy that am making some fresh ghee for my daughter though its not from homemade butter - I feel satisfied that they are farm fresh and with the same taste and smell. Most of all Indian Desserts / Sweets use Ghee as one major ingredient that enhances the taste and flavor.


Ingredients:

Butter (unsalted - Farm fresh / Homemade / Store brought)
Salt - a pinch
(My friend Pradheepa Chinnaraj advised to add the following ingredients along with salt if interested - "Some Fresh Curry leaves or Drumstick leaves")

Method:
  • Heat a pan, set the temperature to medium low and add the required amount of butter you need to the pan(Its better to have the butter in room temperature).


  • When the butter melts we will see white foam starting to form. This means it will start to boil in some time. Keep stirring continuously to avoid burning.

  • When the butter starts to boil the foam slowly starts to disappear and froth starts forming.


  • Keep stirring in the medium low flame and we can see that the butter changes its colour to light brown and we can see the bottom of the pot through it.


  • Switch off and let it sit to cool down to room temperature. If you want to add some curry leaves or drumstick leaves like my friend advised, this would be the time. We can see the sediments settled down.


  • Take a tea strainer or muslin cloth and strain the ghee. Add a pinch of salt and stir well(This is done in order to form the granules in ghee).


  • Please don't throw the residue as it can be used as face or body scrub like i do.

  • Fresh ghee is ready to use. The ghee gets set to semi solid state after some time.



My Notes:
  • The time taken to prepare ghee differs from the amount of butter we taken, the more the quantity the higher the time. it took  me around 25 minutes to complete the stove top process alone because I made ghee with 4 Lb butter.
  • Please don't throw the residue after straining. it is excellent for using as face or body scrub.
  • Salt is used to give the grainy structure for the ghee. Don't use more than a pinch per litre of ghee.
  • I am not aware of the benefits of using curry leaves or drumstick leaves. I feel it is used to enhance the flavor and smell of the ghee. 


48 comments:

  1. I love all home-made products!! Ghee looks fantastic! Will make it!! :)
    http://www.rita-bose-cooking.com/

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  2. Wow I can feel the flavor here.. Even my grandma used to add drumstick leaves... N I too don't know why... He he he..

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  3. loved the colour and great post, though i personaly am a big "NO" to ghee. do feed my kids thou.

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  4. u r really tempting me to try things at home... i wish i had all the time... i can smell the ghee here... :)

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  5. We had a constant supply of homemade Ghee from our grandmom when we were children. Oh, how good it tasted! I make ghee without curry leaves and all too. Love these detailed posts of yours. Wonderful clicks!

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  6. love the color of ghee... nice post..

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  7. perfectly made and nice color of ghee.

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  8. when ever isaw butter in sale , i rushed and get it so i can make ghee from it. its not only me all indians rushed to buy unsalted butter, in supermarket u will see salted butter only after sometime. nice explanation with clicks.

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  9. wov divya... it looks so nice.. feel like eating as such.. got to make this quick as my butter is waiting for a long time in the fridge :)

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    1. Thank you pradhee...i could not follow your advise of adding curry leaves as i didn't have them fresh. My butter would have been waiting too if Dishing was not there ;)

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  10. Awesome Divya awesome.. The colour of the ghee gives u the sense that its very pure :) Yummy :) :)

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  11. Perfectly made ghee.Flavourful post divya...:-)

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  12. I absolutely love the colour of that ghee. So yellow. Hot rice, dal, ghee and pappad make such a yum combination

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  13. Lovely clicks... Can feel the aroma... Yummm

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  14. Homemade ghee are always the best, can feel the aroma from here.

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  15. Delicious homemade ghee, looks very nice and flavorful.

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  16. looks delicious and perfect i will try this...

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    1. Thank you sarnaya...would love to hear after your try

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  17. Great pics div.. Now.. Whr is this in the kitchen? Or shd I takel from aksharaa ?

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    1. Thanks bun...its on our top rack and also in the small ghee allukku - anymore confusions?

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  18. liked all your clicks divya.. love homemade ghee..

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  19. This truly was essential.It reminds of those good memories....Nostalgic

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  20. That is a perfect looking ghee Divya.
    The texture and colour seems perfect!

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  21. Hmmm! I mostly knead the residue along with whole wheat flour when I form a dough for paratha. Never once occurred to me to use it as a scrub...which would be just right for my dry skin.

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    1. Wow....happy to know that it can be used in chappathi's....will exchange ideas and try it next time...thank you nisha...

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  22. Wow! Nothing can beat this homemade ghee Divya :-)

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