Homemade Ghee ...!!!

Ghee is a form of highly clarified butter that is traditionally used in Asian cooking.

Ghee is made by melting unsalted butter. The butter separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter.

Ghee has a stronger and nuttier flavor, as well as a dark brown hue ( called as “Kasandu” in Tamil which tastes heavenly when mixed with hot plain white rice). So i never discard the hue. I use it while making dosa, chapathi or mix with hot white rice.

From a cooking perspective, ghee provides a lovely flavor to recipes. Especially Hot Ghee Dosa, Hot roti’s , pulao (vegetable fried rice) and the list goes on. It not only adds flavor to the recipes, but is very healthy. By removing the milk solids from butter, the smoke point increases significantly. Smoke point ( also called burning point ) is the temperature at which the oil stops shimmering and starts smoking producing a continuous bluish smoke that becomes clearly visible. Deep-frying, sauteing, for instance, requires an oil that can reach 375 F before it begins to smoke. Higher is always the better.

Smoke point of butter is anywhere between 200 and 250 F.
Smoke point of ghee is 485 F, which makes it an excellent cooking oil.

There was a study conducted in the year 2018 by leading food researchers in India. The result of the study proved that that fat and cholesterol in the blood was healthier in the people who ate more ghee. In the process of making ghee, many of its dairy proteins and carbohydrates are removed, it contains much lower levels of dairy proteins such as Casein and Lactose than regular butter. This fact makes it beneficial for people who are lactose intolerant. Ghee contains butyrate (a fatty acid) which improves digestive health and anti-inflammatory effects.

There are numerous benefits of ghee. Please try to include it in your everyday diet. In South India, ghee is a very important staple. Ghee is used as an Ayurvedic massage and as a base in herbal ointment for treating burns and rashes. I use ghee as a lip balm for my son.

So, Homemade ghee has the unique taste. Once we start preparing the ghee at home, we will definitely stop purchasing it outside. I am not sure about the cost because I have never used store bought ghee. Just for the sake of taste, i go with home made one.

Reason to chose this as my second post is my little boy Cheeku. He loves ghee. That’s the main side dish for everything that he eats. Be it idli/ dosa/ chapathi/ rice, anything and everything. Last week, i made Bajji since he was craving for it. Once i finished preparing and served him in the plate, he told me “ அம்மா நெய் மறந்துட்ட போட ”. I told him “பஜ்ஜி கு நெய் தேவ இல்ல டா செல்லம்“. He said “ எனக்கு வேணும் மா “ !! So much love he has for ghee. In fact, i used to take solidified ghee and pack it safely whenever we are going on a vacation. He easily identifies the taste of outside ghee and will never eat his pappu mammam without home made ghee. My husband is not a fan of ghee. I try to include it when i make rasam, vegetable pulao etc..

I don’t call this as a recipe. It’s a technique which needs to be followed perfectly to yield tasty ghee without losing it’s flavor and nutritional values. I am posting it along with simple tips and tricks.

Let’s move on to the technique.

Preparation Time : 5 minutes
Cooking Time      : 30 to 45 mins

Ingredients:

Unsalted Butter    - 2 LB

Drumstick leaves - handful ( optional )

Use a heavy bottomed vessel or a high quality stainless steel skillet to melt the butter so that milk solids do not rapidly burn. Apply medium to low heat (infact simmer the flame) to melt the butter, because it should not reach the smoke point.

Once the butter has completely melted, increase the flame from simmer to medium. The butter will bubble and begin to separate. Some of the milk proteins sit on the surface as it separates from the fat and water. You can use a spoon to skim most of the white solids on the surface and discard if any of your family member is intolerant to lactose. I skip this step and allow the white solids to sink.

Allow remaining solids to sink by constantly stirring every 5 minutes. Continue to simmer the butter over medium - low heat. I love the sizzling noise the butter makes during this stage.

Make sure to have an eye. It will quickly begin to change a golden color with brown solids formed at the bottom of the pan. When you see this change and smell flavors, it’s time to turn off the heat. Remove the pan from the stove (keeping it above the hot surface might burn the ghee) . 

Allow the ghee to cool for 10 mins. Then strain it carefully to get the brown solids separately. 

As I mentioned, i store the brown solid (Kasandu) ! 

Additional information:

In India, people used to put washed fresh drumstick leaves (murungai keerai) after removing the pan from the stove. Then , strain it along with brown solids. It adds so much flavor and nutrition to the ghee. I do it if i have it and later eat it with the kasandu mixing it with rice. This time, i did not have it. So i skipped that. If you have the opportunity of getting the fresh drumstick leaves, please put a handful of it. That really tastes yum! 

You can store ghee for 1 and a half months at room temperature, refrigerate or freeze for 6 months.