How to make Ghee?
Simply Ghee is clarified butter. It is saturated fat, which means it is suitable to cook food without becoming poisonous as oils. It has a high smoke point than butter, which means it can cook at higher temperatures without burning. Ghee is described in Ayurvedic medicine as a digestive tonic and helps in digestion, absorption and assimilation.
Here’s the recipe for Ghee. This recipe makes around 500g of Ghee. That’s enough to fill many pots.
- 3 packs of organic unsalted butter
- Place the butter into a heavy pan. Increase the heating to medium and cook until the butter melts. Turn down the temperature until the butter barely boils, and then cook on this heat. Don’t put the lid on. The butter will bubble and then sputter for a few minutes and slow down.
- Mix it up occasionally.
- Around 35 minutes after placing the butter in the pan, the butter begins with the smell of popcorn and then turns a unique golden colour. Curds that look whitish will start to form at the pan’s surface. As these curds turn into light brown colour and begin to sink towards the bottom of the pot, the Ghee will be ready. The cooking sound will shift from boiling to cooking, the considerable bubbling will cease, and a fine foam will form over the top. Be sure not to let Ghee sit for long periods without making sure you check. Check regularly to determine what it’s doing since it is prone to turning quickly.
- Please remove it from the flame immediately, as the Ghee is likely to ignite at this point. And it quickly burns! The burned Ghee has a sweet smell and a dull, slightly brownish colour.
- Let the Ghee cool for several minutes.
- Pour the Ghee into a tea strainer or layers of cheesecloth or even very gently (leaving the curds behind) into a glass, earthenware or container with a secure lid. Remove the curds from the middle of the pot.
- Ghee can be stored on the kitchen shelves covered. It is not required to be refrigerated.
- Its medicinal qualities are believed to get better with time. Ghee does not expire or get out of date. Don’t pour the Ghee out using a moist spoon or let any water enter the container since it will cause bacteria to thrive and alter the quality of the Ghee.