Making ghee the usual way, by boiling milk and collecting cream, takes days. On Ei Samay's lifestyle pages Megha Mondal describes a quicker way to make it from yoghurt in about an hour.

Start with full-fat yoghurt, home-set if possible, though shop-bought will do. Chill it in the fridge.

Mix the cold yoghurt with an equal amount of iced water and run it in a blender for a few seconds. Small lumps of butter will float on the buttermilk; blend a few more times, lift the butter out and wash it well in iced water. Keep the buttermilk, which can be drunk.

Heat a saucepan or wok and melt the butter. As it bubbles the liquid turns clear, light brown bits settle at the bottom, the smell of ghee rises and the colour turns golden.

Turn off the heat and leave it for 10 minutes. When cool, strain the ghee through cotton cloth into an airtight jar.

The method was written for Ei Samay by Megha Mondal.

Photo: Charles Haynes / Wikimedia Commons (CC BY-SA 2.0)

Source: Ei Samay