Top News

In Indian households, homemade ghee is prized for both its flavor and health benefits. Many households prepare ghee by collecting the cream (malai) skimmed from milk. However, if the cream is not stored correctly for an extended period, it can develop a sour taste or an unpleasant odor, which adversely affects the quality of the ghee. Therefore, it is important to know how long the cream can be stored and the proper method for making ghee.

**How ​​long can cream be stored?**
If you skim cream from milk daily, collect it in a clean, lidded container and keep it in the refrigerator. Generally, refrigerated cream remains safe for 7 to 15 days. In summer, it is best to make ghee within 7 to 10 days, whereas in winter, this period can extend up to 15 days.

If cream is kept outside the refrigerator, bacteria can multiply rapidly, causing it to turn sour and develop an unpleasant smell. Ghee made from such cream may lack both good flavor and aroma.

**The right way to collect cream**
Allow the skimmed cream to cool down completely before storing it; adding warm cream directly to the container can increase moisture content. Use a clean spoon each time you add fresh cream. Keep the container tightly sealed to prevent it from absorbing odors from other items in the refrigerator.

Some people add a spoonful or two of yogurt (curd) to the cream. This helps the cream ferment properly, making it easier to extract the butter, although this step is not mandatory.

**An easy method for making ghee**
Once you have collected a sufficient amount of cream, let it come to room temperature. Next, churn the cream using a mixer or a whisk. After a short while, the butter will begin to separate. Remove the butter and rinse it with cold water.

Now, place the butter in a heavy-bottomed pan and heat it over a low flame. Gradually, the water content will evaporate as steam, and the golden-colored ghee will begin to form. Turn off the heat when light brown particles appear at the bottom and the ghee begins to release its aroma. Once cooled, strain the ghee and store it in a glass or steel container.

Tips to prevent off-odors:
Always store the cream (malai) in the refrigerator.
Do not use cream that is older than 10 to 15 days.
Keep the container and spoon completely clean.
Avoid using high heat while making ghee.
Store the prepared ghee in a dry, airtight container.

PC Social Media