HOMEMADE GHEE (CLARIFIED BUTTER) IN 20 MINUTES

HOMEMADE GHEE (CLARIFIED BUTTER) IN 20 MINUTES

Ghee is also known as clarified butter or Indian clarified butter; that is widely used in Indian cuisine. It is easy and simple to make at home in 20 minutes using butter.

How to make Ghee at home?

Ghee is made by boiling the butter and removing the milk solids from it. Salted or unsalted butter can use to make the ghee, but mainly unsalted butter is preferred. It is easy and simple to make at home in few minutes. All you need is a heavy bottomed pan, wire mesh strainer or cheese or muslin cloth, butter and an air-tight glass container to store. The color and flavor of the ghee depend on the quality of butter. Here are the few smart cooking tips to make ghee at home. Two cups of unsalted butter yield 15 oz of ghee.

Smart Cooking Tips:

1. Use a heavy bottom deep pan to make a ghee. Because when boiling butter it will bubble and foam, so to avoid overflow use a deep pan.
2. I used Kirkland unsalted butter to make ghee; you can use any brand of your choice. But good quality butter yields flavorful and aromatic ghee.
3. Make sure to use a clean glass container without any moisture content to store ghee for a good shelf-life.
4. You can store ghee in a room temperature or refrigerator. I store it in a room temperature because it is easy to melt quickly and use it in a dishes.
5. Strain the milk solids as soon as you finished cooking or when it is warm because ghee tends to solidify quickly. I clicked the photo as soon as ghee is done, so it is in liquid state otherwise it is in a creamy texture.

How did I start making ghee at home?

I started making ghee at home after my son Aldrich started his solid foods. When he was ten months old, I introduced Dal Rice to him. Dal rice is a staple baby food in India. It is made by cooking the dal and rice together to a soft and mushy consistency and topped with ghee. That’s when I started making ghee at home. After I started making ghee at home, I completely stopped buying ghee from stores. Also, homemade ghee is economical and flavorful compared to store bought. By the time I finished making ghee my home is filled with an excellent aroma. For the first time, I came through the ghee recipe in wellness mama.com.

How to store and use ghee?

Store ghee in a clean and dry air-tight glass container. Always use a clean spoon without any moisture content in it for a good shelf-life. You can store ghee in a room temperature or refrigerator for 3 months or more. Ghee is a healthy alternative for a butter, so you can replace it with ghee in cooking. Ghee is also available in Indian grocery stores, but homemade ghee is more flavorful, aromatic and fresh. You can use it in desserts, rice varieties, veggies stir-fry, roti and chapati. Here are the few recipes with ghee Ghee Rice, Moong Dal Payasam, Carrot Halwa, Pineapple Kesari, Banana Kesari, Carrot Burfi and Sooji Ladoo.

Health Benefits of Ghee?

Ghee is a healthy alternative for butter, people who are lactose intolerance also can tolerate ghee. Because ghee is made by boiling and removing milk solids completely from it. Though it has traces of lactose, ghee may to people with severe lactose intolerance. Ghee contains healthy monosaturated fats and helps to lower unhealthy cholesterol. It helps to boost energy and immune system in growing kids. Ghee contains butyric acid, that helps to reduce the inflammation of gastrointestinal track.

HOMEMADE GHEE (CLARIFIED BUTTER) IN 20 MINUTES

Ghee is also known as clarified butter or Indian clarified butter; that is widely used in Indian cuisine. It is easy and simple to make at home in 20 minutes using butter. 

• 2 cup Unsalted Butter

1. Place unsalted butter in a heavy bottom deep saucepan and allow it to melt completely. You can also chop the butter into small pieces to reduce the melting time, but I use it without chopping because butter takes less time to melt.

2. When the butter gets melt down completely reduce the flame to medium heat and boil it for approximately 10 – 15 minutes.

3. First, the butter will form a foam, then bubble, then again foam. The ghee is ready when it is started foaming for the second time. Turn off the heat and allow it to settle down. All the foam will disappear and you notice a golden color ghee with milk solids deposit in the bottom of a pan.

4. Strain the ghee using a wire mesh or muslin cloth or cheesecloth and store it in an airtight container for a long time. You can store it in a room temperature or refrigerator.

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