+Homemade Ghee Recipe/Clarified Butter made right @ Home..;)

Post Title:+Homemade Ghee Recipe/Clarified Butter made right @ Home..;)

As a little child i remember how both my grandparent(maternal and paternal) would stress on my mom to give me food topped with homemade ghee, its only later i came to know of the goodness of ghee in itself.
ghee has many benefits It is used to relieve burning sensation, to relieve burn wounds, wound scar, herpes wounds, chicken pox scars, etc.It acts as natural skin moisturizer, if used daily. It can be applied over face, left for 10 minutes, washed with warm water.also got to know of its medicinal properties while i was expecting my second baby and had unexplained bleeding, i remember a lady i met randomly advised me while we got chatting that In pregnant woman, who experience unexplained bleeding or spotting, traditionally, it is advised to apply this Ghee around the umbilicus, the bleeding must reduce in a couple of days..time.
well these are just a few to name but the use of ghee is vast in our Ayurveda as well as Indian cooking.
In fact some where ghee actually unites all of India,for there may hardly be another place around the world who might eat ghee with the same gusto as us Indian ;p, Although there are several brands all over the world, nothing can really beat the simple,aroma flavor or texture as that of ghee made in your own home..;p.
Now the traditional way is a tad bit messier and tedious, though the outcome is just Awesome, but the today we don't have so much time,however cutting down the process of stage one which is butter making i jumped straight to buying butter from outside and following the steps of making ghee from the second stage of making ghee from butter.

Preparation Time: 2-3 mins.
Cooking Time: 20-25 mins.
Serves: 1 1/2 Cup.

What goes Inside:

• 400 gms: Good Quality Butter.
• 2-3 nos: Cloves.
• 1Small Crystal: Rock/Sea Salt(pink or white does not matter, optional).
• 1Pinch: Turmeric.

How to put it together:

• First you need a heavy bottomed pan or a deep non-stick pan,heat it on low or medium heat.
• Place your block of butter and allow to melt.continue to simmer on medium heat, as the ghee turns out aromatic on low or med heat.
• In about 5-10 minutes depending on your quality of butter you will notice it bubbling and also some fat solidifying at the bottom of the pan. 
• Add the turmeric, cloves and the crystal of salt into it, the turmeric will give color and its medicinal value of heat n immunity(as ghee is considered cool by nature), again cloves also give heat,aroma and some medicinal value to it, while salt gives a verry verry light salty flavor to it but yet not strong enough for you to recognize it when you add it to some desserts, or sweet dishes, also said to increase the shelf life of the ghee.
• Gently keep stirring the ghee, you will notice it foaming a lot at this point,just sprinkle a little water, DO NOT WORRY though the ghee will make a sound similar to water in hot oil this does not splutter like in oil, REPEAT this process 2-3 times,this will help your ghee achieve a nice grainy texture when it cools completely,if you don't want that grainy form you may just omit the water sprinkling step.
• However, slowly you will notice the ghee crusting on the sides and the foaming would have reduced a lot,this is the point where you need to be careful, reduce the heat and just allow to simmer for a couple of minutes,or else the ghee will turn to a darker brown shade in color and now remove pan off the stove and allow to cool.
• Once the ghee has cooled and while it is still in the liquid form, strain the ghee into your desired container(preferably Air-Tight).
• Enjoy your home made ghee on hot phulka's or idli's/dosa's/rice...just where u like it most..;p.

Notes:

1. The turmeric will give color and its medicinal value of heat and immunity(as ghee is considered cool by nature), again cloves also give heat,adds to the already inherent aroma of ghee and some medicinal value to it, while salt gives a verry verry light salty flavor to it but yet not strong enough for you to recognize it when you add it to some desserts, or sweet dishes, also said to increase the shelf life of the ghee,how ever adding a crystal of salt is optional again.
2. Once cool you will notice it takes on a lighter color as well.
3. While you will notice the ghee foaming a lot at this point,just sprinkle a little water, DO NOT WORRY though the ghee will make a sound similar to water in hot oil this does not splutter like in oil, REPEAT this process 2-3 times,this will help your ghee achieve a nice grainy texture when it cools completely,if you don't want that grainy form you may just omit the water sprinkling step.
4. Again let me remind you to use good quality butter.
5. The cooking time may vary based on the cooking equipment's we all use are different, also the homemade butter has more water content than the store bought hence may take more time to cook,however keep an eye on the ghee or else it may burn.
6. Considering Homemade ghee, can be easily stored outside @ room temperature (NO NEED TO REFRIGERATE),also noting that i live in Dubai and in spite of high temperature here the ghee has not spoiled ever so far in the past 10 years that i have lived here, after being born n brought up in cool Bangalore.
7. However, for those who may not be comfortable you may keep it safely in the Refrigerator.

PS: You may notice lately i do not post pics of complete process,thanks to my 2 lil ones who make it impossible for me to spend so much time, hence i'm keeping it simple so far..;p.