How to make Ghee

So what is ghee?
Ghee is nothing but clarified butter. It has an established culinary and medicinal uses in every Indian household.

Ghee is so beneficial to the body and skin that it has been the must-have staple in India since ancient times. Indians have a way of passing down their experiences and lessons. They tie them to stories, Gods, etc or one may call it culture/ mythology so that it establishes a connection.  Butter and Ghee are also tied in such ways to ancient Indian culture and it has been part of our lives and it will always be.

Some say that ghee is not very healthy and it makes you gain weight. But the studies suggest otherwise. 

Ghee has a good amount of healthy fats it, in fact, aids in weight reduction. Ghee also helps with digestion, and the vitamin E present in it helps moisturize dry skin and hair. 

Ghee is also much advertised to be consumed during pregnancy to help with delivery and in postpartum to help with lactation.  IMHO, the last one may be a bit stretched.

My relationship with ghee dates back to the 6 month old me when I was introduced a mash-up of cooked lentils, rice, and ghee. Which is carbs+protein+healthy fat -> a  complete and balanced meal. I introduced the same to my child when I  started solids.  My great grandmother used to churn fresh buttermilk, butter, and ghee (from the milk she get from her farm- Everything was so organic those days) for us even at a ripe age. She will make us sit and give us all some fresh butter/ghee and tell stories of 'Krishna stealing butter'( a famous Indian mythology/story). Gone are those days. Yet, the fresh butter's taste and the stories are memories still afresh in my mind. 

Now thanks to all the hype, the world is now picking up at ghee. When butter is essential, ghee is gaining momentum as exotic food.

And that explains why ghee is priced so high. 

In the West,  where I live, ghee is priced 5 times as that of butter. 

Everything exotic is expensive, despite the fact it is much easier to make at home. 

Ghee is made by just simmering the butter in low heat, separating the milk solids(lactose), and liquid fats. Ghee is basically the liquid fat that separated.  As simple as that. 

Let us now dive into the detailed steps of making ghee. 

Ingredients: 

• Butter - 4 oz.

Instructions :

• Cut the butter into equal-sized portions/cubes

• Place the butter in a heavy bottomed pan 

• 

• Melt it over low to medium heat.

• Some foam will form on the top of the melted butter. You can skim it off or leave it to disappear on its own. 

• 

• Next the butter will start to bubble and start to give a crackling sound.

• Once the bubble settles, you will notice the milk solids separated from the liquid fats to settle in the bottom and can smell a nice aroma. 

• You can take the pan off the heat source once you see a clear golden yellow tint. 

• If you take the pan of at this stage, the milk solids/ghee will not get burnt and will turn into beautiful brown ghee in the retained heat. 
• If you like your ghee to be a bit browner, you can keep it for a few more seconds in the heat (until desired consistency) to brown it and strain it immediately. Be careful not to burn it though. 
• Strain the solids using a coffee filter or a cheesecloth into a container. 

• In nontropical weather, this may get solidify (just like the coconut oil) which is perfectly normal. 

The ghee can be stored in a refrigerator to increase its shelf life. 

Note :  

The quantity given here is for starters to try. I prefer to make it in 16oz batch and store it.

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