Making my homemade Ghee from heavy cream.

Hello, Food lovers all friends, greetings. today something about ghee. Ghee is an integral part of Indian food and culture, but some people may not know what it is. it is an excellent healthy fat that gives the best taste and aroma to food, and has many health benefits when used in limited amounts in a regular diet,

If you are interested to know in more about it, here is a link-
https://pmc.ncbi.nlm.nih.gov/articles/PMC10789628/

Today I am sharing the process of making ghee. People think it is the same as clarified butter- when butter is cooked, it becomes ghee. But the ghee-making process/recipe has many steps

In India, some vegetarian communities, depend on dairy products they don't eat meat, seafood, or poultry. They get more protein from milk products like yogurt, butter, buttermilk, paneer, and ghee. Buying milk directly from farmers or local cooperatives is the tradition. We buy full-fat milk, and instead of keeping it in the fridge we boil it. when cools a thick layer of cream forms on top.

We remove that and store it in a glass jar otherwise, in an earthen pot, and add active yoghurt culture to make it sour. Each day the layers of cream go in the jar or pot and when there is a sufficient amount, we churn it using a wooden churner until butter forms. The butter has to be washed in cold water and then cooked on low heat until it starts to release the oil with a pleasant aroma. when cool it is stored in a clean jar. Traditionally silver jars are preferred for storing the ghee (ghee has long been counted to be royal food) now glass jars are more common for daily use.

Here in Norway, milk is sold in the supermarket after it is pasteurized and homogenized. making ghee with such milk is futile.
So I use heavy cream. sharing this recipe with you and posting my recipe for the @qurator hive top chef contest.

Ingredients
1.5 liter heavy cream which I boil.
and wait until cool.

Added some active yoghurt culture.
and kept in a warm place for around 24 hours/ in winter 30 hours.

After 24 hours it looks like this.

Started whipping it using the hand mixer.

In India, I do this using a wooden churner or separator.

After properly blending, I transferred it to a deep bowl.

kept whipping continuously, after 10-15 minutes, the butter started to form and separate from the liquid (buttermilk)

Here is the butter that needs to be washed in cold water. (washing means to keep changing the water a few times until it comes clear and the butter forms intos a big clump)