I was lucky enough to be involved in many an artisan process since early childhood. Out of all the artisanal things mum practised in the kitchen, my favourite was the art of making butter. I wasn’t taught. I was probably brainwashed from watching mum go through her rituals every single day. Education via osmosis. It was like living in a churnery (is that a word?) where fresh cream was religiously skimmed off the top of boiled milk and collected in an earthen pot. When it started going sour, it was churned with a long wooden handled contraption by gently rolling between the palms of her hands (something that I do in my Kitchenaid stand mixer now). The luscious fluffy white butter would separate from the whey. And it is this butter that I would lap up with bread, flatbreads and everything in between. It was unsalted, cold, creamy and had a slight sour tang. I loved it.
- 500 g unsalted butter
- Place butter in a medium heavy bottomed saucepan on medium heat.
- Simmer till butter is melted. Reduce heat to low and give the melted butter a stir. Let it simmer slowly for 20-30 minutes ensuring that the heat is low enough for it to not start burning.
- Using a netted skimmer, skim the foamy bits off the top of the liquid (these are the milk solids separating from the liquid and burning off). Check from time to time (every 5 minutes) and skim the foam from the top.
- At the end of 30 minutes, you will have a reasonably clear golden liquid. You will see a solid brown (beehive patterned) residue at the bottom of the pan.
- Remove pan from heat. Cool for 10 minutes.
- Strain hot liquid carefully in a glass jar and allow it to cool completely before covering with a lid.
- Ghee will keep at room temperature for up to 3-4 weeks.