Make Fresh Ghee from Cream in Just 10 Minutes: A Simple Kitchen Trick That Saves Time and Gas
Make Fresh Ghee from Cream in Just 10 Minutes: A Simple Kitchen Trick That Saves Time and Gas
Natural homemade ghee has always held a special place in many kitchens because of its rich aroma, flavor, and nutritional value. Instead of buying packaged ghee from the market, many households prefer preparing it at home by collecting the cream (malai) from milk and turning it into butter before heating it into ghee. However, the traditional method often takes a long time, and many people end up keeping the cream on the stove for hours without getting the desired result. This not only wastes cooking gas but also takes up a lot of time and effort.
A helpful shortcut shared by content creator Kusum Bhatt offers a much quicker way to prepare ghee from cream. By following this simple technique, it is possible to extract a good quantity of ghee in around 10 minutes. The method is easy, requires very little effort, and does not involve using a mixer, so there is no risk of damaging appliances or spending a long time waiting for results.
Bring the Cream to Room Temperature First
One common mistake many people make is taking the cream straight out of the refrigerator and immediately heating it. When cream is too cold, the process of separating fat and forming ghee takes longer. For better results, the cream should be taken out of the fridge at least 2 to 3 hours before starting the process.
Once the cream reaches room temperature, it becomes softer and the fat separates much more easily. This small step speeds up the entire process and helps in extracting butter faster.
Churning the Cream in a Pan
Instead of using a mixer, this method suggests churning the cream directly in a thick pan (kadhai). Transfer the cream into the pan and begin stirring it with a large spoon in one continuous direction. It can also be churned with the help of your hands if preferred.
After about four minutes of steady churning, you will begin to notice that the milk and butter start separating from the cream. This indicates that the butter has formed and is ready for the next step.
Washing the Butter Properly
Once the butter separates, it should not be heated immediately. First place the butter in cold water and wash it properly two times.
Washing the butter helps remove any leftover milk solids and reduces sourness. It also lowers the chances of the ghee burning during the heating process, which helps in achieving a cleaner and better flavor.
Heating the Butter to Make Ghee
After washing, place the butter in a pan and turn on the gas stove. Heat it on a medium flame while stirring continuously. Within about two and a half to three minutes, the butter will start turning into ghee.
As the process continues, the ghee will develop a golden color, which is a sign that it is ready. At that point, switch off the flame.
Before the ghee cools completely, strain it using a steel strainer to remove any remaining solids. The final step is to store the ghee in a clean glass or steel container to keep its aroma and quality intact.
