Aromatic and delicious homemade ghee!
Once in a month, I would make ghee at home. When my husband’s comes home, he will ask me “Nithi, is it a ghee day?” When I make ghee, my house will have the aroma of ghee. Moreover, I add curry leaves to the ghee and it would enhance the flavor more. I like ghee with the flavor of curry leaves but Sanvi doesn’t. She will simply avoid it so these days, I make ghee without using curry leaves. I feel making ghee is the most easiest work in the kitchen. Whenever I have festivals ahead, I make ghee in batches and use the homemade ghee to make sweets and savories. I am not a big fan of store bought ghee. I like the homemade ghee better. For those who buy store ghee, please try making ghee once at home and I am sure you’ll love it.
Homemade Ghee VERSUS Store Bought Ghee
a. Home made ghee tastes better and smells good.
b. Home made ghee is much cheaper than the store bought ghee.
Preparation Time. 2 minutes
Cook Time. 15 minutes
Yield. 1 pound of butter = about 1 1/2 cups clarified butter or ghee.
Unsalted butter – 16 oz
Drumstick leaves or curry leaves or rock salt (optional)
1. If you have kept the butter in the freezer, take it out and let it be in room temperature for atleast half-an-hour. In a clean medium sized heavy bottomed pan, place the butter sticks and cook the butter in low-medium heat. Do not heat the pan before adding the butter sticks as the butter would burn before melting and the taste of the ghee may not be as desired.
Throughout the process, do not cover the pan with a lid as the water content in the butter needs to evaporate. Keep boiling the butter and at one stage, the butter will melt down completely.
2. Now the butter will boil with a sound.
Once the sound ceases, you can see a scum of creamish white color or foamy bubbles (milk solids combined water globules) will be formed at the top.
3. Now the white scum or frothy bubbles will turn to a large number of frothy little bubbles.
As the water content evaporates, a clear yellow layer with little bit of white bubbles will be visible. This means the butter has been clarified. We are almost done.
4. Within very few minutes, the scum will become golden brown in color. Now, add a pinch of rock salt or two sprigs of curry leaves or drumstick leaves and switch off the stove. The rock salt will help the residue settle down. Curry or drumstick leaves will add flavor to the ghee. Some would also add a drop of curd or buttermilk. I always add curry leaves.
You are in the final stage of cooking the ghee so be very careful to not burn the solids or brown sediment that is formed at the bottom of the pan. Burnt solids will ruin the aroma and flavor of the ghee.
5. Let the ghee cool for 20 minutes. Now, filter the ghee using a fine strainer or muslin cloth into a clean dry glass jar without the residue. Cover with an airtight lid. While handling, be careful not to use a wet spoon as it would spoil the ghee.
6. When ghee completely cools down, it will become like the picture below…
Now, Homemade Ghee is ready!
1. Without refrigeration, ghee can be stored in an airtight container for six months.
2. With refrigeration, ghee can stay fresh for 1 year.
3. At room temperature, ghee becomes solid.
1. If you have made butter at home, then keep it in refrigerator for a day. If you make ghee without refrigerating, it will yield lesser ghee.
2. Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.
3. Ghee’s taste depends highly on the butter used. If you use good butter, the ghee will taste good. Do not use cheap butter.
4. Ghee requires your observation and patience so concentrate on the ghee. Do not fasten the process. Cooking ghee is a slow process.
5. Use a medium sized pan to make ghee. If you use a small pan, then the butter will cook slowly. If you use a very big pan, then the ghee would be easily burnt.
Questions and Answers on Ghee
1. What to do if I have only salted butter?
Do not worry! You can still go ahead and make ghee. It would not taste salty.
2. What to do if my pan could not hold the froth?
When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.
3. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?
I would not recommend such butter as it would not come out well or the way we need it.