preparing ghee the traditional way

A response to a previous post brought on this topic.

Ghee or clarified butter is the result of a very interesting process.
Milk is first boiled and cooled. The cream in the milk collects on top like a pancake. This ‘saay’ is mixed in a vessel along with a spoonful of curd and kept for about 8 – 12 hours. The curd that is formed is then briskly churned with a little cold water. Lo and behold, you find a soft white mountain forming around the churn. Sweet white butter is ready.

The white liquid that’s sloshing around is the buttermilk. Buttermilk made this way is an excellent drink to beat the heat. Add a little salt, cumin powder and asafoetida for taste and you have a drink that settles your tummy too.

To get back to ghee – the butter is then drained of all traces of water, placed in a thick bottomed frying pan or wok and heated over a slow fire. The fat separates from the solids in the butter to give a transparent golden liquid. This is pure ghee. (The solids form a brownish layer on the bottom of the pan.).

You cannot curdle milk with the readymade curds or yogurts available off the shelf. The curd should have live bacteria in it that transform milk into curd.

Curd forms faster in hot and humid weather. Curd, once formed starts turning sour. Refrigerate it in case you do not wish to churn it immediately

© Alaka


  1. A nice and well-informed post...

    But I don't think, I will put this into practice in near future. Maybe.....some day..... :)

    But it's nice to see that your food blog is not another Recipee blog but is rather a collection of genuine and well-informed articles about different types of food.

    Btw, A trivia for you and fellow readers of your blog...

    Who was the first Movie star to endorse a Ghee Brand???

    (Winner to get two free tickets on any root operated by Pune Municipal Bus Services...)

  2. thx K :)
    response like that should keep this blog going..

    re the ghee ad., I sure dont know but this is a great idea!