Now a days there are lots of brands of ghee available in the market. They advertise it as Manal Manalaai Nei - Sand like textured ghee. I have grown up eating ghee that was made at home. Dad will purchase biutter - the Oothukuli butter from the famous Thayar Dairy stores in Ranganathan Street, T. Nagar, near the railway station. The butter will be pure white. I am not sure now if it is cow butter or butter from buffalo as the butter that I get now a days are slightly yellow in colour. The ghee made from this store bought butter at home smells great and the whole house will be full of that smell for almost the whole day. The best part of it is we kids get to eat a small ball of the butter which definitely we look for. The butter is not table butter. It is saltless and is of a smooth texture. I find that texture lacking in today's store bought cooking butter be it of any brand.
The steps to make butter at home might look very simple but one have to be careful enough to make it perfect. The heat should be medium and the butter once gets to the liquid form should be stirred constantly so that it doesnot settle at the bottom and get burned.
In a hard bottom pan place the solid butter and start melting it in a normal heat. Once the butter melts, then reduce the flame to medium and start stirring. When the butter have melted it will be in a kind of opaque state. When it starts bubbling reduce the flame even further and keep stirring so that it does not over flow. At this point of time, the aroma of ghee starts coming and the liquid turns transparent and you can be assured of that the ghee is ready.
Remove the pan from flame and rest it on a solid surface. Once cold transfer it to the ghee pot. There will be sediment at the bottom, it can be used in various ways. Let me share that in another post.
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