GHEE|Homemade Ghee using Butter |Step by step pictures with Procedure
Ghee is widely used in Indian Cooking. Ghee is popular for its high-smoke point and longer shelf life even in room temperature. Ghee is a kind of good fat, and also has an unique flavor and taste.
Ghee is prepared by heating unsalted butter, until all the milk solid separates and stick to the bottom of the pan. Try to use grass fed, organic unsalted butter for best result.
My mom used to make ghee from milk skin, which is even more tastier. Since it is a time consuming process, I prefer making ghee from butter.
A quick tip : After filtering ghee, add some hot rice to the pan. Add some Flax seed powder or Poondu podi and little salt as needed. Combine it and have the hot ghee rice. It will taste yummy. Curry leaves from the ghee will be crunchy and delicious.
SERVING SUGGESTION :
- Use ghee while making dosa, specially podi dosa.
- Use as a spread for bread.
- Use it for making desserts, Curry and many more recipes.
AUTHOR : Dimple CUISINE : Indian
- Unsalted Butter – 2 cups
- Curry leaves or Drumstick leaves(optional) – few
- Take butter sticks in a heavy bottom pan(make sure it is dry and clean). Cook it uncovered over medium heat.
- Gradually, butter starts to melt. Stir it occasionally (use clean dry spoon).
- Soon, butter will start to foam and boil. Also you will hear crackling sound while boiling. Stir it gently.
- Reduce the heat to med-low. Continue to simmer the butter until crackling sound reduces.
- You will notice the foam becomes thinner. Very gently stir the foam on the top. At some point, transparent bubbles appear and You will get a clear golden yellow liquid.
- Then ghee is done when the milk solids settle at the bottom of the pan, in a light golden brown color.
- Turn off the heat immediately when the ghee is done. Carefully add the curry leaves from a distance. Curry leaves will surely splutter. Stay away for a min.
- Keep a clean dry bottle ready for filtering the ghee. Use a fine stainless steel filter and 2 layers of cheese cloth/muslin cloth.
- Carefully filter the ghee. Leave it open until it completely cools down.
- When it is ready, cover with a tight lid and store it. No need to refrigerate.
- Overcooking the milk solids will spread a burnt smell in the ghee and also makes the ghee darker in color.
- Avoid using plastic filter for filtering. Hot ghee may melt the plastic filter.
- You could use a clean dry white cloth, instead of cheese cloth.
- Make sure all the milk solids are filtered. If needed filter it twice.
- Cooking time differs with the quantity of butter used.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :
For Ghee Rice :