How to Make Ghee from Cream | Ghee from Milk Cream | HomeMade Butter From Cream | Yoghurt From Cream

I just had to try this recipe after one of my YouTube subscribers told me how they make ghee in India! I was so curious that this was even possible, so I started experimenting with the recipe...and I had success the first time, failure the second time and success again thereafter! So I've tried this a few times!! It's actually quite easy once you know how (just like everything else)! So definitely try this recipe. The process is over a few days, but there's really not much work involved! Plus the ghee has a different flavour, pure and simple and is really yummy! ENJOY!

Ghee Made From Milk Cream Cooking Time:3 Days (Approx)

Active Time: 1 1/2 - 2 Hours

Makes 1 370g Jar of Ghee INGREDIENTS

• 600ml Double Cream

• 200g Plain Yoghurt

METHOD

Step 1 - Make the Yoghurt

Heat up 600ml Double Cream on a medium heat. Keep an eye on it so it doesn't overflow. You want to heat it until it almost comes to a boil or to 180ºF / 83ºC. Note: it is better to make the cream hotter than not bring it to temperature, as it effects how the yoghurt sets.

Meanwhile get the equipment ready to incubate the yoghurt. For this, you'll need a glass or stainless steel container with a lid and a larger saucepan (with a lid) to put this container into.

Once the cream has come to temperature, let it cool. To speed up the cooling process, you can use a cold water bath by placing the pan with the cream into a saucepan of cold water to cool it down quicker (see video).

The cream should be cooled down to a lukewarm temperature of 110 -115ºF or 44ºC. Then add about 200g of plain yoghurt to the cream and mix it with a spoon to break up the lumps.

Place this mixture into the glass or steel container you prepared for the yoghurt. Lightly cover the container. Place it inside the large saucepan. Put boiling water into the saucepan to surround the yoghurt mixture. Note: The water should reach the level of the yoghurt in the container. Place the lid on the saucepan. Place the saucepan into an oven or other draft-free area to incubate for 20-24 hours.

The next day, remove the saucepan from the oven and carefully remove the yoghurt container from inside. Wipe the outside of the yoghurt container (don't shake it too much).

Place the yoghurt container into the fridge to cool completely. At this point, you can let it cool for 1- 4 days as the next step will be to churn it. Be sure to let the yoghurt cool and set completely before churning though! Otherwise, the mixture may be runny and you won't be able to churn it.

Step 2 - Churn the Butter

Place the yoghurt into a mixer with a whisk attachment and whisk until the butter and buttermilk separate. This could take upto 30 minutes depending on your mixer. I like to use a whisk attachment to churn the butter.

Keep an eye on the mixture, as the buttermilk will start splashing once the butter separates.

Gather the butter to one side in the bowl and sieve the buttermilk to remove the remaining butter. You can use the buttermilk to make Dholka, Handvo or you can make salad dressings from it or spice it up and drink it!

Step 3 - Make the Ghee

In a medium-sized, heavy-bottomed pan place all the collected butter. If a little buttermilk goes into the pan, it's not a problem.

Heat the pan on a very low heat, the lowest setting on your stove. Let the butter melt. At this point, notice how much milk solids are in the melted butter and how white the bubbles look.

As the butter continues to cook, the milk solids will fall to the bottom and the butter will become more clear. The ghee is NOT done at this point. You only have clarified butter.

Continue cooking the clarified butter until the milk solids start to stick to the bottom and the butter fat looks really clean.

If you like a grainy texture, you can add a few teaspoons of water to the ghee. Let this water cook off completely for a few minutes. If you don't cook off the water completely, your ghee may go bad at room temperature.

When the ghee mixture looks clean on top and the solids have caramelised at the bottom, turn off the heat and let the ghee cool for about 30 - 45 minutes so you can sieve it into a container.

NOTE: Pouring VERY hot liquids into a glass container will cause it to crack, so makes sure your ghee is allowed to cool.

Using a fine metal sieve, sieve the ghee into a clean, glass or steel jar. Don't cover it until the ghee is completely cooled down to avoid any condensation forming.

Enjoy this authentic Indian ghee in any dishes on my site! You'll see that it's really delicious! ENJOY!!