How To Make Ghee
Making ghee in the Ayurvedic way using the Bilona method is considered the purest and most traditional process. Here's a step-by-step guide to making ghee from malai (cream) using this method:
Ingredients
- 200 gm cream cream collected over days from boiling and cooling full-fat milk.
- 1 tbsp Yogurt a small amount of plain, unflavored yogurt.
Instructions
- Prepare the Curd (Makhan Yogurt):
- Collect malai (cream) over a few days and store it in the refrigerator.
- Once you have enough malai, bring it to room temperature.
- Add 1-2 tablespoons of plain yogurt to the malai and mix well.
- Cover the container and keep it in a warm place (around 8-12 hours or overnight) to allow fermentation. This will turn the malai into curd.
- Churn the Butter (Makhan):
- After the curd has set, transfer it into a large vessel.
- Add cold water (preferably ice-cold) to the curd to help separate the butter during churning.
- Use a wooden churner (called a "Bilona") or an electric beater to churn the curd.
- As you churn, the butter (makhan) will start separating from the buttermilk.
- Once the butter has fully separated, collect it, leaving the buttermilk behind. You can use the buttermilk for drinking or cooking.
- Wash the Butter:
- Rinse the butter in cold water 2-3 times to remove any remaining buttermilk. This step is crucial for making ghee that stays fresh longer.
- Cook the Ghee:
- Place the butter in a heavy-bottomed pan or kadhai.
- Heat it on a low flame, allowing it to melt slowly. Stir occasionally.
- As the butter melts, it will start to foam and bubble. Gradually, the foam will subside, and the ghee will become clear with a golden color.
- The milk solids will settle at the bottom and turn light brown. This is a sign that your ghee is ready.
- Turn off the heat and let it cool slightly.
- Strain and Store:
Notes
- Use organic, full-fat cow’s milk for collecting malai. Cow’s ghee is considered sattvic and highly nutritious in Ayurveda.
- Always prepare ghee with a calm and positive mindset, as Ayurveda believes the energy you put into food affects its quality.
- Ghee prepared using this traditional Bilona method is rich in nutrients and retains its medicinal properties.
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