The noise of the slotted ladle against the stainless steel milk pot worked like a morning alarm for us. Stepping out after a bath and with the towel still wrapped around her head, she skimmed malai (cream) from the milk that had been boiled and left to cool off in the refrigerator overnight, often complaining how the times have changed, people are no more honest for the quality of product from the milkman deteriorated each day.
From the malai she had collected for weeks together, the yield was a small bowl of ghee. I never understood the point of slogging over for something you can easily pick up in stores for a few bucks. But badi mummy (my grandma) said that homemade was incomparable in taste and aroma. Not only was the ghee used in the kitchen but also to light up cotton wicks of the evening lamp in the mandir (temple in the house).
In India, ghee is a comfort, a reverence, a source of nourishment. It is offered to God, massaged on body and hair as a moisturizer, also consumed for healing when sick. It is a way of showcasing love,warmth and indulgence.
It is one of the things that I make sure to keep well stocked in my pantry.Once you make it at home, you will never go back to store-bought.Its tad easy to make. Not only is it good and hearty; best of all, it’s so much healthier! On lazy days, when I do not cook dinner, I leisurely plan to make a lot of homemade stuff , ghee is definitely one of them. Lets just say, with few bottles of ghee in the refrigerator, I sleep better.
Over the years, I have now learnt to make this always perfect, grainy ghee. I’m so in awe of how it tastes when brushed on top of a crusty bread, or dolloped over a bowl of warm dal (lentils),simply added to marinades or basted over roasting meats.It has been doing so much in my kitchen for all these years that its nothing short of it if I choose to call it the liquid gold.
Slather liberal amounts of ghee on a crusty bread and toast to perfection on a skillet, sprinkle with some cinnamon sugar or seasoned salt. Pair with chai. Delicious!
Ingredients (Yields about 2 cups of butter)
- 1 lb organic, unsalted butter
Also Needed
- Heavy bottomed, large sauce pan
- A spoon to stir
- Your Soup/Tea Sieve
- Cheesecloth
Notes
- A stick of butter yields about 1/2 cup of ghee. You can make as much as you want, adjusting the boiling time in the recipe.
- Any kind of spices or dried herbs can be mixed in to make add a robust flavor. You can alternatively add whole spices during boiling for a mellowed down flavor.
Method
Place the unsalted butter in the saucepan over medium heat. Let the butter melt for 5 minutes. Once melted, you will observe a foam on the top. This takes about 5-7 minutes on. Immediately reduce the heat to low. As the butter melts,it slowly begins to boil. Do not cover the saucepan. The solids settle to the bottom, while a thicker layer of oil forms in the center, the foamy layer on top begins to settle.You will hear a spluttering sound while the butter boils away.
Slowly, the boiling process will reduce considerably and you will see a middle layer having a clear, golden brown appearance. This can take up to an hour. This is the ghee. Carefully spoon off the top layer of scum, making sure not to disturb the layer of solids on the bottom.
Line your sieve with cheesecloth, then strain off the ghee into air-tight canisters. Discard the solids at the bottom.
Homemade ghee can be stored at room temperature during winter months for upto 1-2 months, keep it refrigerated during summers.
Use as required for baking or cooking.
Enjoy & Thanks for stopping by!
The most needed part to complete an Indian meal. Well explained with lovely pictures Tanvi.
Mum was just telling me the other day how easy it is to make ghee at home so this is very timely. Lovely pics!
I can smell the aroma that surrounded your kitchen! Superb!
I was just telling a friend about your blog yesterday; about how you may cook the things that I have been doing my whole life and yet make them look so spectacular that I immediately want to ‘try’ them myself.
An exquisite ingredients. So fragrant!
Cheers,
Rosa
lovely photos as usual and nothing like homemade ghee – glad you used organic butter as i find the difference hugeeee when it’s not.
Wow Tanvi, you can make just a bottle of ghee look so pretty…loved this
nice to learn how its done
Didn’t work 🙁 ! It never solidified – just became liquid with some burnt black deposit.
Oh!Are you sure you did not rush the process? Butter has to boil on really low heat as I mentioned in the recipe.
I love ur blog! And the photos are to die for!
Thanks Megha.
Amazing photos and yes, organic butter is the way to go for homemade ghee. I can imagine the aroma around your home while making the ghee 😀
OMG!!! ghee looks glorious in those mason….we heart ghee 🙂
Your ghee is much clearer and the first instructions I’ve seen that say to boil over 15 minutes… I’m definitely looking forward to doing ghee your way the next time.
Ghee is neutral for all blood types and so it fits the bill as a butter replacement for everyone. 🙂
I love Ghee. The pics are so beautiful and bottle adorable. May I know from where you bought them ? Thanks
Thanks. I got those jars from Marshalls
I did this, but I strained through a nut milk bag since I have no cheesecloth. The liquid ghee has a white layer on the bottom of the jar I poured it in. Is this normal? Or so I need to leave that behind somehow?
Thanks!
Thats normal.
I have the white layer at the bottom too. Is that white layer milk solids? I also have some white circles on top of my ghee. Is that normal and are they milk solids too? I’m concerned because I’m allergic to casein and am trying to avoid it. Thanks!
Sorry I m not an expert on casein & allergies but after completion of the process, the liquid should be as clear as in picture 3 in the post, I already mentioned that in the recipe too. Thanks Nikki & Kathy.
Tanvi,
Thank you for your patience and explanations. I finally made another batch and strained it through 3 nut milk bags simultaneously; that seemed to do the trick! It was as clear and golden as your picture 🙂
(Still haven’t figured out why it won’t solidify, my house isn’t that warm and I cooked it on low for an hour till the stuff on the bottom was browning.)
At any rate, I can’t stop coming back to your site; your photos are amazing! And after my 21 DSD I’m going to make those cardamom cookies! 🙂
I think it is also to do with the quality of butter, sometimes I use my tea strainer and the ghee comes out clean,but mostly I use a cheesecloth.
I hope you try out & like the cookies- they are one of our favorites! And thank you, once again!
Try using a coffee filter in a strainer. I have had good luck with that. Just pick up the filter and give it a gentle squeeze towards the end.