Ghee or indian clarify butter is easy to make at home, using just 1 ingredient - butter. Homemade Ghee, with its nutty aroma is a superior quality and cheaper alternative to what you will purchase from the store.
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 evening lamp in the mandir (temple) our home.
In Indian homes, 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.
Ghee 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 DIY a lot of 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 am 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!
Homemade Ghee (Indian Clarified Butter)
- Heavy bottomed pot or Dutch Oven
- Strainer or Cheesecloth or Muslin
- Ladle Or Spoon
- 16 oz (~450g) Unsalted Butter
- Place cooking pot on high heat and add the entire amount of unsalted butter.
- Let the butter melt away entirely and come to a boil.
- You will notice a foam on the top. This takes about 5-7 minutes. Immediately reduce the heat to low. Do not cover.
- Let the butter simmer undisturbed for 10-15 minutes.
- You will slowly notice that the solids start settling to the bottom of oil, while a clear fat layer is starting to form above it. You will hear a spluttering sound while the butter boils away.
- Slowly the boiling process will reduce considerably and you will see bubbles reducing and liquid layer having a clear, golden brown appearance while the solids at the bottom turn brown.This can take up to a 20-35 minutes. Your ghee is ready.
- Line your sieve with cheesecloth, or using a strainer, slowly strain the ghee into heat proof jars. Discard the solids at the bottom.
- Homemade ghee 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.