Heavy cream – 1 liter, preferably chilled (not frozen)
Instructions
Pour the heavy cream to a food processor with the chopping blade in it.
Churn the cream until the butter and buttermilk separate. This would take good 10 minutes of churning. Stop in between and check.
Strain out the buttermilk and gather the butter (but please do not throw it out; it’s very nutritious and delicious to drink with a pinch of black salt or can be added to soups and stews!). Homemade butter is ready! Yes, it’s that simple!
Now take a deep pan and add the butter to it. Heat the butter on low flame. Butter will start melting.
Keep stirring on low flame. It will be very foamy which is normal, do not fret! Keep stirring. This is the longest process and would take good 30 minutes or more depending on the amount of butter you have.
As the butter continues to cook, milk solids will start to sink down to bottom and golden brown ghee will be on top.
As soon as the milk solids turn a little golden, switch off the flame. It takes no time for the milk solids to turn from golden to burnt; so just be a little careful. The remaining heat will turn the ghee and the milk solids more brown as it sits and cool down.
Let the ghee cool down in the same pan undisturbed for about 2 hours or more. Then strain the liquid ghee out and store it in a bottle. You can discard the milk solids or add it to any Indian dish for a rich flavor; just make sure it doesn’t have a bitter taste before adding. The ghee would be good for 2 months in refrigerator or upto one month at room temperature.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2017/04/how-to-make-butter-ghee-at-home/