It’s a favorite in parts of South Asia and is also used in alternate medicine – Ayurveda.
Ghee plays an important role in Indian cooking, it’s used in many ways – to temper our spices, in desserts, savory dishes and also as a condiment
Here is a quick under 15mins recipe to achieve this golden pot of magic!
The process is very simple, all you are doing is bringing butter to a boil until the milk solids separate from the fat & the moisture completely evaporates… sounds simple?
What you are left with, is only the fat and this is what gives this form of butter a long shelf life, without any refrigeration! Yes, once done, store in a dry place, in an air tight container and prevent any contact with water, it will keep for up to 6 months 🙂
This recipe gives store-bought ghee a run for its money -Any day!! Try it and let me know what you think…
I always thought that making Ghee was an elaborate process – it sure is! if you start from scratch that is! – milk to buttermilk – to butter – to ghee – however, there is much quicker and efficient way of achieving the same result
Get some unsalted cow’s butter (preferably Organic) from your nearest supermarket and get to work!
The credit for this recipe goes to my dear sister-in-law, she explained how simple it is to make homemade ghee about 3 years ago and I’ve never bought ghee from a shop ever since. Thank you dear S for paving the way and inspiring me to try this out 🙂
This recipe yields approx. 450grms of ghee:
Time: 10 – 12mins
- 500grms of unsalted pure butter (no emulsifiers… please ensure that you buy only unsalted as this recipe will not work with salted butter!!)
- a heavy steel base utensil (such as the bottom part of a steel pressure cooker, Pls do not use a dark teflon coated utensil as you will not be able to see through the liquid to know when to turn off the heat!! I’ve made this mistake before!)
- a fine mesh sieve/ strainer
- a wooden spatula
- a glass jar to store the ghee
Start by adding the slabs of butter into the utensil, then turn the heat on medium and allow the butter to melt
Once it’s completely melted, stir every 30 seconds while it gradually starts to boil
In the next 8 -10mins – keep stirring occasionally and observe the 3 stages as shown in the pictures & described below:
- first stage – you should notice foamy bubbles on the surface
- second stage – is when the foam clears out and you notice the butter bubbling away
- finally, stage three – you will notice some clear bubbles appearing on the surface and then as you stir – you will be able to see the caramelizing milk solids settling to the bottom of the utensil & be able to see the base of the utensil through the liquid, this means it’s now time to turn off the heat!
- Lastly, leave it to cool for up to 40mins then strain the ghee into a dry/ clean glass jar
You could use it right away if you prefer, else store in a place undisturbed area for up to 8hrs and you will notice it setting to a semi-solid consistency and turning into golden granules of goodness!
I normally make mine at night just before bed & leave it in the jar over-night and it looks like that (picture on the left) in the morning 🙂 It always makes me happy to wake up to see this!
Once set, if yours has turned a darker shade of yellow or even brown don’t worry, you can still use it, it just means you left it on the heat for too long! It’ll be much better the next time and you’ll know exactly when to turn off the heat… I’m sure!
Tip: Keep your eyes on it throughout the process as you may end up burning it otherwise!
Happy cooking 🙂