Ghee is a form of highly clarified butter that is used in Indian cooking. Ghee is known to be used in traditional cooking for centuries in India. In addition to being very flavourful and versatile, ghee is known to have many health benefits. Ghee contains a good amount of healthy fats and vitamins. The smoking point of ghee is very high, preventing it from burning (unlike other refined oils). It is also lactose-free (not dairy-free) as all the milk solids are removed completely while making of ghee. Hence, ghee is a safer option for people with lactose-intolerance than butter. It is like liquid gold, full of nutrition, and health benefits.
This delicious superfood is an integral part of my kitchen and is used in my day-to-day cooking.
I have grown up eating homemade butter and ghee. I have never seen my mother use store-bought butter or ghee. My mother would collect cream from boiled milk and store it in the refrigerator every day. Towards the end of the week, she would churn it into butter. She would then make ghee out of the butter.
I have earlier shared the recipe to make butter from cream. See how to make ghee from it. In this recipe. (I have used store-bought butter to make the ghee). The residues left after making ghee can be used to knead paratha.
How to make ghee
How to make Ghee at home step-by-step recipe with photos
1. Take a thick-bottom pan and place the butter. Put it on medium flame
2. Let the butter melt completely
3. Continue to stir. The butter will slowly become frothy
4. Keep simmering the butter
5. The froth will settle in about 10-15 minutes
6. Continue to simmer for a few more minutes
7. Continue to simmer for a few more minutes
8. Continue to simmer for a few more minutes
9. The milk solids will start to settle to the bottom and yellow golden fat will remain on top
10. Carefully pour the ghee into the muslin cloth to separate the milk solids
11. Let it cool completely before storing