HOMEMADE GHEE

                                 PURE HOMEMADE GHEE FROM SCRATCH

Well, this is one thing that never drains in my kitchen.Ghee which we keep preparing at home from scratch as and when it gets over.Ghee is good for kids and ofcourse tastes yum with certain dishes.As i have two kids at home , i never forget to prepare ghee and store it.A perfectly prepared ghee can be stored in airtight containers for months together..Stays good for 3 months at room temperature or for 6 months in refrigerator.Ghee can be used in many sweets and for the traditional dhal rice which we serve for babies.And the flavour from homemade ghee is too intense and nothing can beat it.Once u master it , u will never buy the store bought ones.So, here goes my recipe.

                                                         INGREDIENTS

• Unsalted Butter at room temperature          -                             500gms
• rock salt                                                       -                             1/2 teaspoon
• curry leaves/drumstick  leaves(optional)    -                              few
• curd    (optional)                                         -                              1 tablespoon

         
                                                      METHOD

• Take the softened 500 gms butter in a  heavy bottomed sauce pan.Make sure it should fit the pan when melted.

• Heat the pan at very low flame .the entire process should be done only at the minimal flame.
• Once the butter melts.It becomes frothy with crackling sound.
• listen to this sound carefully(i mean it..it is the key for producing perfect ghee at home).
• Meanwhile soak the curry or drumstick leaves in a tablespoon of curd.(i havent used it here as i made the ghee past midnight and so couldnt source them.But trust me, it gives the secret flavour for an aromatic homemade ghee.)
• the crackling sound of the melted butter should stop before proceeding to the next step.THis may take about 8-10mins.
• Once the crackling sound stops, u will be able to see the clarified butter as the froth get to disperse eventually.see the pic below.be carefull at this stage,the sound should stop completely ,else u will end up with a ghee will be spoilt easily within a week.

• once the froth fades and the sound stops, the ghee starts frothing up again(be careful here as it may overflow) and start to rise .immediately switch off the flame and add the rock salt and the soaked leaves along with the curd.(it starts crackling again)

Let it cool to room temperature.As it cools again the froth will fade and u will be able to see a beautiful golden syrup beneath.The leaves will become crispy.These leaves tastes yum as such when eaten direct from the ghee..while storing remove the leaves and store just the ghee in an airtight container. this is the sumptuous homemade GHEE. VIOLA!U have made the ghee at home from scratch.

COOK'S NOTE:

• Always opt for drumstick leaves.They give much better flavour than the curry leaves.Use curry leaves only when u dont have drumstick leaves.
• the ghee can be stored in an airtight container.the residue which it leaves behind in the vessel can be mixed with rice along with the crispy drumstick leaves and can be given to children.
• Omit rocksalt if using salted butter.
• Never get tempted to increase the flame.THe entire process should be done only at minimal flame.