Make Pure Ghee at Home: Traditional Methods for Health and Flavor

• Learn traditional methods to make pure, healthy ghee from milk at home, avoiding store-bought alternatives.
• Boil milk correctly by adding half a glass of water per kilogram to prevent sticking and ensure slow heating, yielding thick cream.
• Apply ghee to pot sides before boiling to prevent overflow and help cream settle, a centuries-old effective technique.
• Add 6-7 grains of rice to warming milk to thicken and strengthen the cream, creating 'chapati-like cream' without altering taste.
• After boiling, cover the pot with a strainer or cotton cloth to allow steam escape, resulting in dry, thick, and dense cream perfect for ghee.

Why It Matters: Traditional methods ensure pure, nutritious, and aromatic homemade ghee, superior to store-bought options.