How to make ghee at home
Many of us know how to make ghee at home, but there are few people who doesn’t know. So, this post is for them. Even I never knew how to make ghee, five years back. When I first came to the US in 2015, I started to use store bought ghee. But then, one day I used ghee instead of oil to light a lamp. I found out the next day that the ghee had some solid particles in it and I doubted that it could be Vanaspati. Vanaspati is not good for health since it is made out of palm oil. Also the store bought ghee was way too pricey for the quantity and quality.
Hence I wanted to make ghee myself. I consulted one of my friend, and she told me how to do the same. In the beginning, I didn’t get the exact tactics of making it the right way. But, through the years, after gaining much experience, I could proudly say that I could make the best ghee by using good quality butter.
Many of us are scared to use ghee in their food thinking that it might increase cholesterol. Taking ghee in moderation does no harm to your body. Also it is said to posses medicinal properties and hence used in Ayurveda. I also think, many of you know that ghee is completely lactose free.
Making ghee from good quality butter constitutes of 4 steps…..
Ingredients:
- Good quality butter : 3 sticks (1.5 cups)
- Thick bottomed deep pan : 1
I use Challenge butter ( not a sponsored post, I am giving my own opinion)
Method:
Step1 :
Step 1 is to add the butter to the thick bottomed pan and keeping the heat source to low. Allow the butter to melt fully.
Step 2:
In the next stage, the butter boils rigorously. Also a white foamy substance is formed on the top layer. Try to remove as much as the white layer (only) from the butter at this stage.
Step 3:
After boiling like this for about 10 to 15 minutes, suddenly you can see small bubbles all over the surface of the butter.
As time progresses, the size of these bubbles will start to decrease in size.
Step 4
This is the last and final stage where, all the bubbles become so tiny in size like shown below. At this stage, you can smell the aroma of the ghee. Also, the liquid becomes more clear and you can see the small brown bits stuck to the bottom of the pan. Now, switch off the heat and allow to cool. Do not cover the pan with a lid.
After it has cooled down (but before it is solidified), filter it into a clean, dry, air-tight container and store it in room temperature. After it has cooled down completely, it looks like as shown in the below picture.
