Have you ever been wondering why everyone loves ghee so much? Well, the thing is, it has such a wonderful nutty and caramel flavor that enriches every fried or baked meal you’re preparing. And the most important thing about the ghee is that it is absolutely suitable for people who are lactose intolerant! Yes, you heard me. So if you would like to know more and how to make ghee at home, just keep on reading.
Ghee is a form of clarified butter that you get when slowly melting butter and letting the milk solids get separated from fats. It originated from South Asia and Middle Eastern countries, and it is traditionally made with bovine milk.
It has a very rich nutty caramel flavor that will enrich any fried or baked dish. Unlike the butter (that contains water and milk solids), the ghee has a much higher smoke point, so it’s suitable for high temperature and deep frying (not that I recommend you deep-fry anything). Also, since it has a high smoke point, if you end up with the leftover ghee in the frying pan, after frying an egg or something, you can totally reuse it. It is an absolutely safe thing to do.
Another interesting thing about the ghee is that you can keep it at room temperature for a very long time. There are even some findings of ghee that is estimated to be old more than 100 years. It is called Purana Ghrita (Old ghee), and as per Ayurveda, it has lots of health benefits, especially for neurological and psychological disorders. But we’re not going to be making and keeping our ghee for that long.
If you’d like to read more about ghee and its’ benefits, you can read this article here → https://www.care2.com/greenliving/15-amazing-benefits-of-ghee.html
Here is how to make ghee at home
You will need butter and a saucepan. I make the ghee with 500 g (4 sticks/1 lb) of butter at a time. It can last me for almost two months since I’m not a big fan of lots of fried foods in our diet. You are welcome to use less butter if you want, but I wouldn’t recommend you using less than 2 sticks. I find this whole process time consuming (even though it’s just 30 minutes or so + cooling time), and making less isn’t going to be a much quicker option.
Cut the butter into cubes and put them into a saucepan. Put the saucepan on the stovetop and then turn the heat on medium-low, to melt the butter slowly.
As the butter melt don’t stir it, or you could get splatter in the eye. Just lightly swirl the saucepan, to enable more even melting.
When the butter is completely melted, just let it simmer gently. It shouldn’t be boiling, or it could burn. If it starts to splatter just lower the heat.
After a few minutes of simmering, the thick foam will form on top. That is actually milk solids getting separated from the fat. It is totally normal, and you should just let it simmer away. Again, don’t stir it, just swirl the saucepan.
After about 15 minutes, as the butter simmers away, the foam will start to disappear, but not completely. You will start to see that the butter is becoming clear and that the milk solids are sinking to the bottom.
The new foam will start to form, but this time it’s more bubbly, just like the champagne when you open the bottle. At the same time, the milk solids at the bottom of the saucepan will start to darken in color. This is the signal to turn the heat off, and let the saucepan cool down at least 30 minutes. When I first tried to make ghee, I left it to cool down maybe 5 or 10 minutes, and then I used plastic (!) strainer. Please, DON’T DO THAT! The ghee wasn’t cold enough, and it has melted the strainer. So I had to throw away everything, and start over. #reallife
If you want your ghee to be darker in color you can leave it simmering for additional 20-30 seconds. But not more than that, or you will end up with burnt ghee.
Combining everything, you will need about 30 minutes or so to make ghee, plus cooling time. Now you need to strain the ghee. Use stainless steel strainer (not plastic like me!). Place the strainer over the glass jar or container, where you’ll be storing your ghee. Put the cheesecloth or paper towel over the strainer (to catch all the little pieces of milk solids) and pour the ghee in. You will have milk solids stuck at the bottom of the saucepan. Just soak the pan in warm water for half an hour, and you will wash it easily.
You can keep ghee at room temperature or in the fridge, whichever you prefer. After a while, it will become thicker no matter how you store it. I like keeping it at room temperature, so it’s always nice and soft. That way I can use it to fry eggs or easily grease my muffin tin by lightly dipping the pastry brush in it. For me that works much better than the oil spray.
If you haven’t tried that yet, let me know when you do in the comments below. I would like to know how you’re using your homemade ghee.
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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