Prepare granular Desi Ghee at home using traditional methods note down the easiest process for extracting butter from curd. Make granulated desi ghee at home in the traditional way, note down the easiest process of extracting butter from curd.

The taste of Indian cuisine is considered incomplete without desi ghee. Whether you want to add tadka to dal, spread hot rotis or make granular halwa, pure ghee enhances the taste of every dish. Nowadays, there is a fear of adulteration in the ghee available in the market, hence many people prefer to prepare ghee at home.

In ancient times, our grandmothers used to prepare ghee by extracting butter directly from curd instead of cream, which is called ‘Bilona Ghee’. This ghee is much better and digestible than ordinary ghee in taste, appearance and its excellent aroma. Let us know the easy and traditional way of making pure and granular desi ghee from curd at home.

Step-by-Step Recipe for making ghee from curd

Step 1: First prepare thick curd

Making ghee from curd starts with setting the curd properly. For this always use full cream milk. Boil the milk thoroughly and when it remains lukewarm, add curd to it and leave it overnight. Well-coagulated thick curd gives large amount of butter.

Step 2: Chill the curd in the refrigerator

When the curd is completely set, instead of churning it directly, keep it in the refrigerator for 2 to 3 hours. As the curd cools, the fat present in it hardens, due to which the butter gets separated very easily and quickly while churning.

Step 3: Remove butter from blender

If you want to extract butter in less time, then put cold curd in a mixer jar. Add some cold water or ice cubes to it. Run the mixer for a few seconds (on pulse mode). You will notice that the thick, white butter will float to the top and the buttermilk will remain at the bottom.

Step 4: Traditional Bilona Method (Alternative Method)

If you want a completely traditional taste, strain the curd in a large clay or steel vessel. Now Wooden Ravite/Whisk With the help of a whisk, beat it by rotating it clockwise and anti-clockwise. After working hard for some time, the butter will separate completely.

Use leftover buttermilk like this

The liquid that remains after extracting butter is very nutritious and fresh buttermilk. Don’t make the mistake of throwing it away. You can use this buttermilk to make kadhi, prepare raita, knead the dough of bhature or paratha. It can also be drunk directly by adding roasted cumin and black salt to it.

Step 5: Cook the butter on low flame

Separate the butter from the buttermilk and wash it once with clean water. now it’s a heavy bottom pan Put in. Keep the gas flame low. Gradually the butter will start melting and foam will start rising from it.

Step 6: Signs of readiness of granulated ghee

Keep stirring the butter continuously so that it does not burn from below. After some time the foam will end and light brown colored whey (solid residue) will settle at the bottom of the vessel and on top transparent, golden colored ghee Will start floating. When a pleasant aroma spreads throughout the kitchen, then understand that the ghee is ready. Switch off the gas at this stage.

Step 7: Strain and Store

Let the ghee cool slightly in the pan (do not cool completely, otherwise it will solidify). After this, filter the ghee with the help of a cotton cloth or fine sieve. Ghee should always be used as a Clean and Dry Glass Jar Keep it filled inside.

Important ‘Kitchen Hacks’ to remember while making ghee

• Take care of the flame: Never cook butter on high flame. Ghee burns very quickly on high flame, due to which its taste becomes bitter and grainy texture is not achieved.

• Protect from moisture: There should not be even a single drop of water in the jar in which you are keeping ghee. Putting a wet spoon in ghee can spoil it very quickly and fungus can grow in it. This pure homemade ghee does not spoil for years if kept away from moisture.