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.............................
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.
- 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.