Home made purified butter.
Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
Required amount of Butter | ಬೇಕಷ್ಟು ಬೆಣ್ಣೆ
Recipe (ಮಾಡುವ ವಿಧಾನ):
Wash the butter in water for about 5-6 times until all the buttermilk content is completely removed. Drain the water content and keep it aside.
Put this butter in a heavy bottomed vessel and heat. Keep this in high flame until the butter melts completely.
Keep this in low/medium flame and keep stirring the mixture once in 2-3 mins until it is done.(When it starts giving nice aroma and when it becomes transparent as shown in the picture below.) Switch off the flame and keep it aside for 3-4 mins to cool down.
When it is still hot, drain this in a clean cotton cloth or strainer to separate the solid particles.
Keep it aside until it comes to room temperature. 4 cups of butter will serve around 3 - 3.5 cups of Ghee.
Recipe (ಮಾಡುವ ವಿಧಾನ):
Wash the butter in water for about 5-6 times until all the buttermilk content is completely removed. Drain the water content and keep it aside.
Keep this in low/medium flame and keep stirring the mixture once in 2-3 mins until it is done.(When it starts giving nice aroma and when it becomes transparent as shown in the picture below.) Switch off the flame and keep it aside for 3-4 mins to cool down.
When it is still hot, drain this in a clean cotton cloth or strainer to separate the solid particles.
Keep it aside until it comes to room temperature. 4 cups of butter will serve around 3 - 3.5 cups of Ghee.
Blog Link: Curd, Buttermilk, Butter: https://www.ruchiruchiaduge.com/2013/06/mosaru-benne-majjige-curdyogurt-butter.html
Tips (ಸಲಹೆ):
* Before making Ghee, wash the butter properly for about 5-6 times. Buttermilk content should not be there in Butter otherwise Ghee will get spoiled soon
* Use heavy bottomed bigger utensil for preparing Ghee to avoid overflowing. This will also prevent the ghee from getting burnt while cooking
* Once the butter gets melted, cook the ghee in low flame
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* ತುಪ್ಪವನ್ನು ಮಾಡುವ ಮೊದಲು, ಬೆಣ್ಣೆಯನ್ನು ಚೆನ್ನಾಗಿ 5-6 ಸಲ ನೀರಿನಲ್ಲಿ ತೊಳೆದುಕೊಳ್ಳಬೇಕು. ಮಜ್ಜಿಗೆಯ ಅಂಶ ಪೂರ್ತಿಯಾಗಿ ಹೋಗಬೇಕು, ಇಲ್ಲದಿದ್ದರೆ ತುಪ್ಪ ಬೇಗನೆ ಕೆಟ್ಟ ವಾಸನೆ ಬರುತ್ತದೆ / ಹಾಳಾಗುತ್ತದೆ
* ತುಪ್ಪವನ್ನು ಕಾಯಿಸಲು ಸ್ವಲ್ಪ ದಪ್ಪ ತಳದ ದೊಡ್ಡ ಪಾತ್ರೆಯನ್ನು ಉಪಯೋಗಿಸಿ, ಇಲ್ಲದಿದ್ದರೆ ಬೆಣ್ಣೆ ಕರಗಿ ಕುದಿಯುವಾಗ ಬೇಗನೆ ತಳ ಹಿಡಿಯುತ್ತದೆ ಹಾಗು ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆಯಿದೆ
* ಬೆಣ್ಣೆ ಕರಗಿದ ಮೇಲೆ ತುಪ್ಪವನ್ನು ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಕಾಯಿಸಿ
