Homemade Ghee from Cream/Homemade Ghee from Scratch


For the 3rd day of blogging marathon#37,I am sharing how to get the butter from the fresh cream and melting the butter to ghee.I always use the homemade ghee only as we like the flavor and freshness of it.I used to get the butter from store and melted it till 2 years back.But one day when I had lot of leftover heavy whipping cream I decided to make the butter.The ghee got from the fresh butter was so flavorful,since then I started using the fresh cream to get the ghee.Lets move on to the recipe.............................




Basic Information

Preparation Time ~ 20-25 minutes
Cooking Time ~ 20 minutes
Makes ~around 150 ml of ghee



Ingredient

All you need is Heavy Whipping Cream (I used 500 ml)

Other Things

A big Bowl
Electric Hand Blender
A Pan to melt the Butter
Strainer
Glass jar or container to store



Method

Keep the electric blender whisk in the freezer for 10-15 minutes.Now pour in the heavy whipping cream in the bowl and start beating in a medium speed.After couple of minutes it looks creamy,continue beating again another couple of minutes it reaches a stiff peak consistency.


Continue beating the process for next 10 minutes,the creamy mixture looks like curdled.In another 2-3 minutes you will see some buttermilk.


Now slowly reduce the speed to low and beat it for a minute,the butter will be separated from the buttermilk and float.Now with the hand take out the butter and put in a bowl of water.


Heat a pan in a medium flame add the butter to it,the butter starts melting.After the butter melts completely foam starts up coming.


After 3-4 minutes the foam clears up and it will be in pale yellow color.Now reduce the heat to low and continue after 4-5 minutes the pale yellow color changes to a light brown color and the milk solids settled in the bottom.At this stage turn off the fire and keep it aside for 5 minutes.Now strain the ghee.


Store it in a glass jar.


.Enjoy................................................................



  • With the residue my mom adds sugar and mix which can be eaten with idly.
  • Usually we add a sprig of curry leaves or drumstick leaves before switch off the flame.
  • Use a clean dry spoon to take out the ghee and no need of refrigeration.
  • If you live in a warmer place,keep the cream bowl in a container filled with ice and beat it with the blender.   

24 comments:

properly explained......................nice

just like that u prepared the ghee.. never knew this

very useful post , wonderful explained and perfectly made ghee :) Love the aroma from pure ghee !!

Very useful post dear. Thanks for sharing.

another useful post for beginners.. nice clicks dear.. :)

wow tats a pretty detailed n useful post

well prepared dear......neat click

Very useful post. Have never tried making ghee from cream. Lovely clicks.

Have seen my grandma preparing the ghee from buttermilk... But takes long time... Now with blender n cream we can make it just like that.... Btw great clicks...

Useful info dear .....looks so tasty ! Happy to follow you, happy if you follow me back dear!

such a nice explanation aks... Lovely clicks of ghee... I can feel the aroma of ghee...

Great job Nalini! Love the aroma of fresh homemade ghee! Perfect!!

Aromatic ghee... Love the way you explained it..

Great pics. Love the ghee colour.

Never tried with heavy whipping cream!! Unsalted butter it is for me:)

I love the smell of aromatic ghee :) and your version looks different to the one we do at home :) useful post

Most used to make this when I was a kid.Now I make it from butter.Very well explained Nalini.And love you ghee jar :)

Very lovely post and making it from cream is good..we too make it from butter..

what happens when the cream is stored in an airtight box in the freezer- defrosted to room temp and while beating, it just doesn't turn to butter? help-thnks in advance

I never tried that way,usually I store the cream in the refrigerator and blend it...

at what temp. should the cream be?

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