Friday, April 13, 2012

Homemade Ghee

Ghee, (also know as clarified butter) is extensively used in India. It is not only very tasty but also very healthy compared to butter. Ghee contains beta-carotene and vitamins A, D, E, and K. Beta carotene and vitamin E are both valuable antioxidants that help fight off disease and injury. Ghee also contains linoleic acid (an essential fatty acid), which helps the body grow and develop. That's why small kids are given a lot of ghee in their foods in India.
Now lets take a look at how we can make this delicious aromatic ghee at home....

Cooking Time: Approximately 20 - 30 min
Yield: 1 quart Ghee

  • 2 pounds unsalted Butter
  1. Add the butter to a heavy bottom sauce pan (Make sure the pan is dry and clean) and place it on medium heat till all the butter melts.
  2. When the butter starts to foam and boil, simmer the stove.
  3. Continue on low heat and you will see the foam breaking up into small milk solids that tend to settle down.
  4. When you get a nice aromatic smell and when the ghee and the milk solids begin to turn a light golden brown, remove the pan from the stove and allow it to cool.
  5. If required, filter the ghee using a mesh strainer.
  6. Store the ghee in an airtight container.
Suggestions/ Notes
  1. The Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration.
  2. Always use a dry spoon. Don't ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
  3. Be careful to stay away when the butter begins to boil and splutter, to avoid any burns.
  4. After making ghee, I use that pan (with the remaining ghee sticking to it) to make delicious Rasam and it tastes awesome with the nice aroma of ghee.

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