How to make Ghee
Homemade Clarified Butter
Posted By Savita
Clarified Butter or Ghee is considered purest form of oil that is used very often in Indian cooking and also used a lot to cook all sorts of food that are offered to God. I personally do not prefer to use Ghee for day to day cooking but whenever we worhsip God, light some homemade candles in front of Idols or make some offerings to celebrate a spirtual day, we use only Ghee in everything.
Few years back, I found that Ghee sold in grocery stores here smells nasty and does not feel like it's pure. I mean, it has content other than milk fat. animal fat or God knows what else...
In India, ladies collect fat solids or cream from milk and churn fresh butter at home, most of butter is consumed quickly and leftovers are heated to make Homemade Ghee.
So, I started making Ghee per need at home but I buy Sweet Cream butter in bulk pack from Costco to make it. It costs almost same or rather cheaper to make it at home and also Ghee made at home will not have any animal skin by-products in it.
There are many recipes to use clarified butter, a few I made are:
Ingredients
- 1 Cup Unsalted Butter (Sweet Cream)
Directions
-
1. In a heavy bottom sauce pan, add butter and let the butter melt at medium heat completely. Keep stirring to avoid quick browning. Once all butter has melted, foam will rise to top, at this stage it is called "brown butter". Keep heating till foam disappears and milk solids have turned brown at the bottom of the pan. Switch off the heat, let ghee cool down before you start handling it. -
2. Line a clean and dry jar with folded sheet of Bounty Paper Towel, start pouring in the Ghee at a slow stream. -
3. You will notice paper towel has absorbed a little bit of Ghee, do not worry, you can squeeze out most of it at the end and can also use this paper to grease muffin tins for your next baking. -
4. Ghee stays fine at room temperature and does not go bad, however if you live in extreme hot areas, you can keep it refrigerated for up to 1 month.
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