Make Pure Ghee at Home

Ghee is one of the favorite ingredients of food-loving Bengalis. But due to the lack of pure ghee, many people have given up that habit for a long time. However, to solve this problem, you can make pure ghee at home. Ghee can be made in two ways by freezing milk and butter. It is time-consuming to make ghee by freezing milk. Ghee can be made very quickly with butter. Learn how to make ghee in two ways. 

Make ghee with butter

Cut one cup of unsalted butter into two pieces. You can make ghee immediately after taking it out of the fridge. Heat a deep pan in the oven. Put butter in a hot pan. There will be low flame from medium in the whole process of making ghee. The butter will melt and the foam will come up after a while. The foam will gradually decrease. Shake after a while. If big bubbles rise, you will understand that ghee will be made soon. When the foam turns brown, remove the ghee. Spread kitchen paper on a sieve and then strain the ghee. Store ghee in a bottle. This ghee can be eaten at room temperature for about a month. It will be better to keep it in the fridge for up to six months.    

Make ghee with milk cream

Take out the milk stored in the fridge and melt it. Finely chop the butter. Rinse the bata with water. Very carefully separate the water from the saree. To separate excess water, you can hang it on a thin cloth for a few hours.   

When the water is drained, keep stirring the bata with a pan on low heat in the oven. The amount of cream will depend on how long it takes to make ghee. Gradually ghee will accumulate on the bottom of the pan.