How to make Ghee from scratch
Ghee is also known as clarified butter or desi ghee and is an integral part of ingredient of Indian cuisine. Apart from using it in cooking food, spreading it on chapatis (roti) and parathas, it has various uses like to light the lamp in our pooja room, use as ointment on mouth ulcer and it is also wonderful for body massage.
Ghee also has numerous health benefits. It is rich in antioxidants and helps to absorb vitamins and minerals from other foods. According to ancient Ayurveda, cow ghee is full of essential nutrients, fatty acids, antibacterial, antifungal, antioxidants and antiviral properties. It is cool, sweet and full of saturated fat. You can add a teaspoons of it on your cooked food during lunch or dinner or you can use it in cooking.
Ghee is SO EASY TO MAKE at home! It just requires attention and patience. Making ghee at home is totally worth and a-maz-ing!!!
My mother taught me how to collect the milk cream (Malai) from milk and make ghee out of it.
Some of my friends used to say that it smells not good, while melting the butter to make ghee. So they do not prefer to make ghee at home, but I say them, if you will prepare the ghee from fresh collected cream (within 5-6 days, instead of keeping it for longer time) than it won’t smell bad. Ghee can be used in place of butter and is ideal for cooking, as it does not burn unless heated excessively.
Ghee is used for preparing various sweet dishes like gulab jamun, carrot halwa, moong dal ki barfi, Gond ke ladoo, Gujiya and also in other variations like using in tadka for dal, curries like kadhi, papad ki sabji, aalo dahi ki sabji and many more. Adding little ghee to dal and rice increases its nutrient value. Ghee can be prepared from both cow and buffalo milk.
If you’ve never tried it, I highly suggest making ghee and using it in your cooking. There is nothing like making your own ghee.
Ghee is a clarified, unsalted butter with the milk proteins removed. It has a high smoke point, making it perfect for cooking, and an incredible flavor. Ghee is expensive to buy from market but simple to make at home. Unlike butter, it does not need to be refrigerated. I use it in almost all of my cooking, and also as a moisturizer.
Ghee step by step video recipe
Ghee step by step written recipe
- Butter or Malai - as required
- To prepare butter at home we need to store cream collected from milk.
- To make cream at home, heat the milk until one boil. Let it cool and place in the refrigerator. After few hours you will observe a layer of cream on milk surface. Remove the cream in a bowl and refrigerate it. Use it to make but-ter. (Keep the cream in the refrigerator immediately, otherwise it will be bad.)
- Pour the cream in a bowl and beat it with the help of mixer grinder or beater until the butter separates from the butter milk. (First, the cream will turn in-to whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes an-yway from 3 to 5 minutes -- by hand may take longer. In this process, you are separating the butter fat from the liquid.)
- With the help of hands squeeze the butter so that butter milk separates from the butter as shown in video. Save the butter milk for cooking and bak-ing other dishes.
- Our fresh butter is ready to use.
- Take a heavy bottomed saucepan with high sides. Add the butter and heat it over low heat and let it melt slowly, until completely melted. (Heavy bottomed pan will avoid the burning of our Ghee)
- Once the butter’s melted, you will find the fat separating from the milk solids. Stir it continuously.
- It will start foaming and bubbling. This is why you need a pan with high sides to make sure there is no overflow.
- The bubbles with gradually get smaller and smaller depicting water gradually cooking off.
- Soon there will be less bubbles and more foam. You will also find some of the solids clinging to the sides of the pan. The milk solids will start to brown.
- You know the ghee is ready when the bubbling and foaming ceases, the milk solids turn deep brown and fall to the bottom of the pan and the Ghee itself is golden in color. The house at this point should be extremely aromatic with toasty smell. Remove from heat and let it cool.
- Filter this into a clean container. Use strainer to get the clear liquid.
- Our aromatic Homemade Ghee (clarified butter) is ready to use. Store it in an clean and dry (being sure to keep free from moisture) container in your kitchen cabinet at room temperature.
You can use leftover butter milk in preparation of curry and vegetables.
Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee.
If you are using market bought butter instead of homemade butter then DO NOT use salted butter to make ghee.
Benefits of Ghee
- It helps to improve absorption and assimilation.
- Ghee is good for improving memory and lubricates the connective tissue.
- It is rich in antioxidants and helps to absorb vitamins and minerals from other foods.
- Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body.
- It is very traditional to give ghee to pregnant and lactating ladies in Indian culture.
- It is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.
- Moms would massage their babies with it and it was known to be a cure for eczema, rash and dry skin
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