Homemade ghee are always rich and fresh in aroma and flavour. It's easy to make and turn out very good if we follow the right steps. In this post, i have provide the step by step instructions along with tips & tricks.
Ghee is also known as clarified butter and is an integral part of cooking and a must have in most Indian kitchen. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer. It also adds great aroma, flavor and taste to the food. We use ghee for multiple purposes. For babies and toddlers, we mix ghee with rice and feed them. Indian desserts are famous for its rich ghee texture and aroma. Also for Rotis and Parathas, we add ghee. Even for lighting lamp in temples and home poojas, it is very auspicious to use ghee instead of oil. Homemade Ghee is so easy to make and will have more shelf life if properly stored.
Benefits of Choosing Ghee:
Ghee though it has a buttery flavor, but since the milk solids are removed, its lactose or casein free. So Ghee is safe for lactose intolerant people.
Many oils doesn’t withstand high temperature. But we can cook ghee in high temperature.
As there is no milk fat and water, shelf life of ghee is so stable. We can store the ghee at room temperature rather then refrigeration. Ghee will last a couple months in an air-tight container at room temperature. If you aren’t sure if any moisture or milk solids remain, you can certainly play it safe and store in the fridge, to maximize it’s shelf life.
Ghee is far more healthy for than most oil sources (including crisco, margarine, vegetable oils, etc.) containing tons of healthy vitamins and fatty acids without the trans fats.
Home Remedies with Ghee:
Ghee is also used in many home remedies.
For sore lips, we can apply ghee to make it soft.
For stomach pain due to over body heat, a best home remedy is to mix ghee with warm water and have it before going to bed.
Even for sore throat, we can warm the ghee and add a pinch of freshly ground pepper, it relieves the pain the throat. There are many many more uses of ghee.
We tend to buy readymade ghee from stores. But only few ghee brands are good in market. So, it is better to concoct ghee at home.
Homemade ghee are always rich and fresh in aroma and flavour. Also, for small kids, it is more hygenic and safe to use homemade ghee. I used organic butter and made this ghee. In India, you can use aavin or good quality butter and try making at home. Its very simple to concoct ghee and this post would be helpful for beginners who never tried homemade ghee.
What kind of Pan to use to cook Butter?
We need wide and heavy bottomed pan to cook butter. The milk solids in the butter should be evenly heated. So wide and heavy bottomed pan helps the heat to spread evenly to the entire diameter of the pan. Always cut the butter into small pieces before adding it to pan.
Other Notes
Use unsalted butter because if you use salted, the flavor will concentrate as it reduces a little and will be too salty.
Traditionally we add moringa leaves before we turn off the stove. This enhances the flavor of the ghee. If Moringa leaves are not available, then you can add few curry leaves.
Adding pinch of salt gives a nice sandy texture to the ghee. The real ghee should have sandy texture.
Let the ghee cool a bit and strain through cheesecloth, butter muslin, a paper towel, a coffee filter, or a clean tea towel. This ensures that you remove the last bits of the milk proteins.
Never allow water or other liquids to get into Ghee jar.
Store ghee in a closed, airtight container at room temperature in a dark, cool spot.
We don’t need to throw away the solids strained from ghee. We can just mix with honey or Jaggery and we can consume it.
Homemade Ghee | How to make Homemade Ghee | Tips & Tricks to make perfect Ghee
Course: Home made Powders / Masala
Cuisine: Indian, South Indian, Tamilnadu
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
Servings: 400ml
Calories: 112kcal
Author: Sowmya Venkatachalam
Homemade ghee are always rich and fresh in aroma and flavour. It's easy to make and turn out very good if we follow the right steps. In this post, i have provide the step by step instructions along with tips & tricks.
Take a heavy bottomed saucepan with high sides and heat it over med-low heat. Add the butter. Make sure to keep the heat medium and let it melt slowly until completely melted.
Once the butter’s melted, you will find the fat separating from the milk solids.
It will start foaming and bubbling. This is why you need a pan with high sides to make sure there is no overflow. At this point, lower the heat.
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.
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.
Remove from heat and let it cool.
Filter this into a clean container.
Serve the ghee with rice or use it for concocting desserts or rotis.
Video
Notes
Use unsalted butter because if you use salted, the flavor will concentrate as it reduces a little and will be too salty.
Adding pinch of salt gives a nice sandy texture to the ghee. The real ghee should have sandy texture.
Let the ghee cool a bit and strain through cheesecloth, butter muslin, a paper towel, a coffee filter, or a clean tea towel. This ensures that you remove the last bits of the milk proteins.
Never allow water or other liquids to get into Ghee jar.
Store ghee in a closed, airtight container at room temperature in a dark, cool spot.
We don't need to throw away the solids strained from ghee. We can just mix with honey and we can consume it.
Nutritional Info
Nutrition Facts
Homemade Ghee | How to make Homemade Ghee | Tips & Tricks to make perfect Ghee
Amount Per Serving (1 tbsp)
Calories 112Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7.9g49%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3.7g
Cholesterol 33mg11%
Sodium 0.3mg0%
Potassium 0.6mg0%
Vitamin A 395IU8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Homemade Ghee:
Take a heavy bottomed saucepan with high sides and heat it over med-low heat. Add the butter.Make sure to keep the heat medium and let it melt slowly until completely melted.
Once the butter’s melted, you will find the fat separating from the milk solids.
It will start foaming and bubbling. This is why you need a pan with high sides to make sure there is no overflow. At this point, lower the heat.
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.
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.
Remove from heat and let it cool.
Filter this into a clean container.
Serve the ghee with rice or use it for concocting desserts or rotis.
I am using Challenge Unsalted Butter (http:/www.challengedairy.com/butter) for the last 20 years in the US and it gives the best taste and also forms small ghee crystals without hardening. Initially I experimented with most of the US brands (unsalted only)
We can add moringa or curry leaves the ghee is almost ready. The milk solids starts to settle down and starts to become brown in color thats the stage we add moringa or curry leaves and switch off the flame.
We use organic unsalted butter, any store-brand or Horizon brand butter. The key trick is to melt the butter on a low flame in a thick bottomed stainless steel pan for nearly 20 minutes until the milk solids in brown color settle at the bottom of the pan.
Which brand butter i can buy in US.? Also what is the shelf life?
Hi, I use dailychef unsalted butter. Even we can use horizon organic unsalted butter
I am using Challenge Unsalted Butter (http:/www.challengedairy.com/butter) for the last 20 years in the US and it gives the best taste and also forms small ghee crystals without hardening. Initially I experimented with most of the US brands (unsalted only)
Hi,
Looking so good. currently i am in US. Just want to know what kind of better is advisable to buy to prepare ghee?
Any suggestions?
Hi, I use dailychef unsalted butter
Hi, you mentioned using Moringa leaves or curry leaves. When do u add them and what’s the process?
We can add moringa or curry leaves the ghee is almost ready. The milk solids starts to settle down and starts to become brown in color thats the stage we add moringa or curry leaves and switch off the flame.
We use organic unsalted butter, any store-brand or Horizon brand butter. The key trick is to melt the butter on a low flame in a thick bottomed stainless steel pan for nearly 20 minutes until the milk solids in brown color settle at the bottom of the pan.