How To Make Desi Ghee From Cream | Malai Se Desi Ghee Nikalne Ka Tarika | Ghee From Milk |

How To Make Desi Ghee From Cream | Malai Se Desi Ghee Nikalne Ka Tarika | Ghee From Milk | Making desi ghee from malai (cream) at home is a traditional process Ingredients Malai (cream) from boiled full-fat milk Steps to Collect Malai 1. **Boil Milk**: Start with full-fat milk. Boil it and let it cool. A thick layer of cream (malai) will form on the surface as it cools. 2. **Collect Malai**: Skim off the malai with a spoon and transfer it to a container. Keep collecting malai from your daily milk and store it in the refrigerator. You can collect and store malai over several days until you have enough to make ghee. Making Desi Ghee 1. **Thaw Malai**: If the malai has been stored in the refrigerator, let it come to room temperature. 2. **Heat Malai**: Place the malai in a heavy-bottomed pan. Heat it on low to medium flame. As it heats, the malai will start to melt and separate into liquid fat and milk solids. 3. **Simmer and Clarify**: Continue to cook the mixture on a medium-low heat. The milk solids will begin to settle at the bottom and turn golden brown. Stir occasionally to prevent the solids from sticking to the bottom of the pan and burning. 4. **Watch the Color Change**: As the ghee cooks, it will become clear, and a distinctive nutty aroma will emerge. The ghee is ready when the milk solids are golden brown, and the liquid fat is a transparent golden color. 5. **Strain the Ghee**: Remove the pan from heat. Let it cool slightly. Strain the ghee through a fine sieve or cheesecloth into a clean, dry container to remove the milk solids. 6. **Store Ghee**: Allow the ghee to cool completely before covering it. Store it in an airtight container. Ghee can be stored at room temperature or refrigerated and typically lasts for months. Tips **Patience is Key**: The process requires patience, especially during simmering, to ensure that the milk solids do not burn. **Quality of Milk**: The quality and fat content of the milk affect the yield and taste of the ghee. Always use full-fat milk for the best results. **Storage**: Make sure the container for storing ghee is dry and clean to avoid any moisture, which can lead to spoilage. Making ghee at home is not only cost-effective but also provides you with a healthier alternative to the commercial ghees available, free from any additives or preservatives. 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