Homemade Ghee | How to make Homemade Ghee

Benefits of Choosing Ghee:

1. 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.
2. Many oils doesn’t withstand high temperature. But we can cook ghee in high temperature.
3. 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.
4. 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:

1. For sore lips, we can apply ghee to make it soft.
2. 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.
3. 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.
4. 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.
5. 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.

1. Use unsalted butter because if you use salted, the flavor will concentrate as it reduces a little and will be too salty.
2. 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.
3. Adding pinch of salt gives a nice sandy texture to the ghee. The real ghee should have sandy texture.
4. 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.
5. Never allow water or other liquids to get into Ghee jar.
6. Store ghee in a closed, airtight container at room temperature in a dark, cool spot.
7. 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.

Pin Recipe

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: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 400 ml

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.

Print Recipe

Ingredients

• 450 grams Butter Unsalted
• a pinch Salt

Instructions

• 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

1. Use unsalted butter because if you use salted, the flavor will concentrate as it reduces a little and will be too salty.
2. Adding pinch of salt gives a nice sandy texture to the ghee. The real ghee should have sandy texture. 
3. 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.
4. Never allow water or other liquids to get into Ghee jar. 
5. Store ghee in a closed, airtight container at room temperature in a dark, cool spot.
6. 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 112 Calories 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: