Homemade Ghee is clarified butter, which has a unique aroma and often extensively used in Indian cuisine as a flavouring agent also to add richness to a dish.
Ghee is an ingredient that is long associated with Indian cuisine. Ghee is basically butter without the milk solids and the milk solids are separated by slow heating process.
Homemade Ghee health benefits
Ghee contains high concentrations of monounsaturated Omega-3s.
Studies show that Ghee also helps the body in absorption of certain vitamins and minerals in the food we consume. About 2-3 tsp of ghee is said to be helpful for maintaining optimal health.
Ghee, is also said to have slightly more short- and medium-chain fatty acids compared to butter. So it’s a great replacement for butter.
It also has more vitamins, A, D, E, K, polyunsaturated fat connected to fat loss.
Ghee is also highly stable for high heat cooking like stir fries
Check out recipes using ghee below
Is Ghee Dairy free ?
This liquid Gold is almost lactose free as the milk solids are separated from the butter.It still has little trace of milk but very negligible making it suitable for those who are lactose intolerant.
Ghee can be substituted for butter in recipes as it doesn’t cause inflammation or trigger allergies like other dairy products.
Is Making Ghee at home cheaper ?
One of the main reasons, I make ghee at home is it tastes better and it is definitely cheaper to make it at home.
Which butter is best for making ghee ?
Traditionally, in India ghee was made from freshly collected hand churned butter. Now a days since butter is available easily, you can choose unsalted butter to make ghee.
Salted butter can be used too but it may leave a lot of residue (meaning lesser ghee in quantity) compared to unsalted butter.
You can also make ghee from fresh homemade butter ( by whipping the full fat cream) if you avoid the hassle you can use a block of unsalted butter like I did.
Once sufficient quantity of milk solids is been collected, it will be churned to extract the butter and that butter will be melted in low heat to clarify to make Ghee.
Tips to making Homemade Ghee:
- In India we have a tradition of adding moringa leaves to the hot ghee to make it more flavourful. You can add fresh at the end before switching off if you have fresh moringa leaves if not leave this step out. (If adding moringa leaves take caution as the ghee may sputter)
- The milk solids that accumulates at the bottom varies from brand of butter used. Keep trying different brands to find the best butter which has minimal solids.
- Remember if you forget and keep the ghee on heat for longer the colour will turn brown and it may begin to taste burnt. Timing is very important to get the perfect golden colour.
- Remember, the biggest tip for making ghee is simmering in low heat and using a heavy bottom pan.
- Sometimes if there is excessive moisture in the butter used, the ghee may sputter, so keep caution, if it froths too much stir it once in a while to settle the froth.
Homemade Ghee Shelf Life
Homemade Ghee can last up to 3 months in good weather. Stores longer in refrigerator. Remember to keep the Ghee jar tightly sealed to retain the nutty aroma.
For very hot warm days, I recommend leaving the ghee jar in the refrigerator. Microwave for 20 seconds to melt it.
Is Ghee keto ?
Ghee turns out to be one of those essential pantry ingredients for those who are on low carb high fat diet or keto diet. It is also suitable for paleo and whole30 diets.
Ingredients to make Homemade Ghee
- 500 Grams Unsalted butter
Step by step process of making homemade ghee
- Take a heavy flat bottom deep pot and place the solid unsalted butter in it. Switch on the flame and keep it on low flame.
- Allow the butter to melt slowly and form ghee. This process will take about 25-30 minutes in total.
- At about 15 min mark give the ghee a gentle stir once in a while to break down the frothy mild solids that form on top.
- When the ghee is almost done is when you see the frothy top has thinned down to small transparent bubbles and can smell the ghee.
- Once the has formed, it will have to be golden yellow heating it longer than that will burn it and will darken the colour. Switch off the flame.
- Prepare a clean, dry Jar to store the ghee. Filter the burned milk solids that settles in the bottom of the pot using a seive and store the ghee in the cleaned jar for up to a month or more.
- The ghee will solidify and turn light yellow as it cools.