Homemade Ghee from Cream

1. Collect malai or cream from the milk over a week or 15 days and store it in the freezer.

2. When planning to make ghee, keep the cream at room temperature for 1-2 hours until cold but without ice.

3. Churn the cream using an electric beater or grinder, adding 1 teaspoon of cold water in small intervals every 5-10 seconds until butter forms.

4. Separate the butter from the buttermilk and press it to remove any remaining buttermilk.

5. Optionally, use the buttermilk in cooking or consume it as is.

6. Heat the butter in a wok on low flame; after 15-20 minutes, ghee will appear along with milk solids.

7. Filter the ghee and store it in a dry container.

Notes

1. The entire process takes about 45 minutes.

2. Making ghee at home is therapeutic and uses cream collected from milk.