Home made Ghee – Clarified butter
Ghee also known as clarified butter is an essential ingredient in the Indian cuisine. From cooking vegetables in Ghee to smearing it over hot Rotis, ghee has multitude of uses. Even the diyas lit in front of the God’s idol is lit using Ghee.
What is Ghee?
The ancient Indian scriptures regard Ghee to be medicinal. It is one of those good fats when consumed in small amount, frequently, helps the body.
Ghee is good source for energy and Vitamin D. It helps digestion and strengthens the immune system. It has a great shelf life at room temperature without any refrigeration.
Traditional way of making Ghee:
Until my Grandma’s generation, Ghee was made from scratch in a traditional way at home. The cream from the cow milk was collected and stored in a cool place for a week’s time. On the weekend, she would boil the cream to make ghee which would be used the next week. Imagine having fresh Ghee every week!
However, my mother’s generation never really did the cream collecting chore. The milk no longer came with full cream and there was not much time to invest. So she would buy the cream from the nearest dairy and boil it to make Ghee. No matter what, there always was a jar of Ghee available on any day of the year.
How I make?
But when my time came, I am here in US. I don’t usually use full fat cream because of health issues so prefer the low fat milk. However this doesn’t stop me from not making ghee. Earlier, I used store bought Ghee in US which costed me a fortune and it felt synthetic.
After a little survey, I realised the cream that my Mom bought in India is available here in the form of cream butter. For testing it, I bought some Kirkland cream butter and tried the age old recipe.
I went ahead and made some Ghee. The taste of this Ghee took me back to the one made at home in India. It has sweetish undertone and smooth texture and nutty flavor. You can add some salt to make it salty and few betel leaves to make it more grainy.
The process is easy. It takes a little time but this golden elixir deserves some time for sure!
- 16 ounce of cream butter
- 1 tbsp of salt
- In a heavy bottom pan, add the cream butter and let it melt on medium flame.
- Let all the cream butter melt slowly.
- Once the cream butter is melted, it slowly begins to boil.
- Keep stirring the cream butter and release the cream butter stuck on sides.
- You will get the froth once the cream butter comes to a rolling boil.
- Add salt at this point and reduce flame.
- Keep stirring, the froth begins to reduce after about 10 mins of boiling.
- Once the froth is gone and the butter looks golden brown, turn off the flame.
- The ghee is ready!
- Bring the Ghee to room temperature.
- Use a cheesecloth or strainer to remove the leftover milk solids.
- Then transfer the Ghee to an airtight container and store at room temperature.
How do I make it?
Making Ghee is easy and I can tell you, very therapeutic.
You can buy cream butter from any grocery store. But make sure it is good quality.I use Kirkland Cream butter . I usually buy the big box but use just 16 ounces each time. For a family of 2, this lasts for almost 2-3 months.
Unwrap the cream butter sticks and heat them in a heavy bottom pan on medium flame.
The stages of the cream butter transforming to Ghee is shown below
.Stage 5 : Keep stirring and reduce flame. The color changes to orangish brown
Where can I use Ghee?
This Ghee can be used in Veggies for making a good tadka.
You can add Ghee while making rice to make it soft and non-sticky.
You can slather Ghee on Rotis and Paratha to make it soft and buttery.
Ghee can also be added to Dal when you are cooking it.
Ghee pairs well with most of the Indian sweets like Kheer.
Last but the best,
You can add Ghee to Dal and rice for some good fat.
If you try this
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.