Ghee is an essential ingredients in countless cooking dish. Some chefs would not even cook without ghee. I remember my mother making it from cream. She used to collect cream from milk and when it’s sufficient enough to make ghee, she would make ghee out of cream. That was long process. Now these days, it’s easy to make your own ghee. Ghee improves taste and flavour of food…dramatically. Drizzle up to a teaspoonful over food at table. Or add to food beforehand in place of butter. Ghee helps to Enhance glow and beauty of any dish. I feel great when something in my kitchen is cooking with ghee. The aroma itself make you to eat the dish. Add a little to each meal, then see for yourself! Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively.Small dollop of ghee goes long way!! Read more benefits, storing information and myths about ghee below.
- 1 pound butter unsalted
Place butter in heavy bottom medium size pan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Turn the stove on low heat. At this time if you want grainy texture of the ghee, sprinke couple of tbsp water. If you like smooth texture of the ghee like store bought ghee, no need to sprinkle water. Now, stop stirring. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Tips for storing ghee: Tightly wrapped, ghee can be kept at room tempreture for up to one monght, refrigerated up to 6 months and frozen up to a year. 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. Benefits of Homemade Ghee: Store bought ghee can be expensive and sometimes don't smell good. Homemade ghee is inexpensive, better tasting and smelling. Eventhogh ghee has long shelf life, we don't really know when store bought ghee was made. Homemade ghee is fresh. It's pure. Ayurveda considers ghee to be one of the most health enhancing of all foods. so if you using for ayurveda purpose, better to use pure and fresh to get most benefits out of it. Ghee for healing: It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) Ghee is a digestive. It helps to improve absorption and assimilation. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. We all need healthy fats in our diet and Ghee is an easily digestible source of saturated fat that contains no trans fats or hydrogenated fats. Ghee, however, is low in the essential omega 3 fatty acids you need for good brain health so supplementation with omega 3's is a needed for a healthy diet. Ghee is salt and lactose free so it is beneficial for those who can't drink milk or eat cheese.