Homemade Ghee

Ghee - This gold liquid is something that I would always have in stock. Making it at home used to look tedious to me whenever I saw my mom separate the cream from the milk everyday and store it in the refrigerator untill she would have collected enough to go for a batch of ghee. The cream would be churned into butter and then converted to ghee. And the greasy dishes would be another task to clean once done with the entire process.

Back then the case was different. The milk would be coming from a well known source and fresh with no adulteration. It would be still warm when delivered and more importantly full fat milk. So we had cream to remove from milk before we consumed it. But now in the market bought milk, which is cut down in fat, you cannot expect to do that. There is hardly any fat in it. So we get to make ghee from store bought butter. So there is no hazzle of fat removal from milk or churning into butter that is involved. But when you compare quality, I would definitely say the ghee made by my mom was the purest and more flavorful than the one we can get from the store bought butter. But if you can't source the purest and full fat milk where you live, you could go ahead with this simple method to have some ghee handy in your pantry.