Home made butter
A very big hai to everyone who are following my blog posts. Hope you all have read my previous post on dosa making. A traditional South Indian breakfast, which looks like crepe but has different ingredient. We South Indians prefer dosa with any side dishe from Sambhar to chutney in veg, and any non veg dish can go along with the main course dosa.
From my childhood days, I have seen my mom making ghee roast using the tawa from my granny and for our memory dosa means ghee roast. And when we landed on Germany homemade ghee became a treasure for us. I used to save the ghee which we have taken along with us. When we started to buy fresh milk from farm….which I have mentioned in my previous post vermicelli payasam we started to collect milk fat and tried making ghee.
We followed certain steps to get the perfect aroma of ghee…
The process involve butter making. Yes, the collected fats are whisked using a whisker in food processor or in a juicer. The ice cold water is added little by little and whisked in mins gap to avoid damage of beater.
The video has the clip of the butter making process.
The collected butter look like the picture. Whenever my granny prepares butter we have an eve dish, bread and butter mixed with sugar.
The collected butter can be used for butter chicken, bread toast, cake, and so on, which ever dish need butter.
Ghee making final step
For the final step we ought to boil butter in a thick alloy kadai. The one in the picture was from my granny, yes…. older than me. This is very useful for flammable stove. And for hot plates I used silit cookware. Boil till the milk particles darken. I used to smell the aroma before removing from stove. Btw do remember to move the vessel to cooling rack else the ghee gets burnt due to the plate being hot after switch off.
Ghee is ready
The final pic shows the final look of the ghee after making.
Homemade ghee is ready….enjoy your ghee roast, jamuns, and so on…..from your home made ghee.