Desi Ghee / Sajuk Tup / Clarified Butter

Making white butter

1. Collect milk cream for 10-15 days in an air tight jar , freeze while collecting. Once the container completely fills up , bring it into room temperature and 1 tbsp curd starter and allow it to rest for 8-10 hrs.

   

   

2. Grind in batches by adding chilled water and few ice cubes for 2-3 min. White butter and buttermilk gets separated. Wash the white butter to remove extra buttermilk from it.

   

   

   

3. Wash butter 2 times till the water comes out clean and keep buttermilk aside.

   

4. Place the washed loni in a heavy-bottomed pan or a thick vessel over medium heat. Start heating it slowly. Stir occasionally to prevent it from burning.

   

   

5. As the white butter ( loni ) melts, it will start bubbling and frothing. Keep stirring to ensure the butter is evenly heated and doesn't burn at the bottom. After a few minutes, the milk solids will begin to separate and settle at the bottom.

   

   

   

6. Keep cooking on low heat. The liquid butter will turn golden yellow, and the milk solids will begin to brown. You’ll start to smell the nutty aroma of the ghee when it’s almost ready. Add basil leaves and pinch of turmeric powder for soothing taste.

   

   

   

7. Once the milk solids turn light brown and the ghee becomes clear, remove the pan from heat. Let it cool for a few minutes. Strain the ghee through a fine mesh strainer or cheesecloth into a clean jar to remove any remaining solids.

   

   

8. The liquid turns from light brown to yellowish cream in colour as it solidifies. Store the freshly made ghee in an airtight jar. It can be kept at room temperature for several weeks or in the fridge for longer shelf life.