HOMEMADE GHEE/ CLARIFIED BUTTER
Ghee is rich in Vitamin A & E, it is also nutritionally rich like coconut oil. Research shows that it helps to improve our healthy digestive tract, the adequate number of butyric acid helps to boost our immune system. It helps to decrease the inflammation. So many health factors involved in the ghee. So why not it should be homemade? My mom always prefer homemade items, she have made most of the items from scratch Ex 🙁 homemade malai -homemade curd-(buttermilk)-homemade butter – homemade Ghee). Inspiring her all the time, that help me out to achieve my goal. since i’m living in “America’s Dairy land” i have get enough quality butter. So this homemade ghee recipe is from store-bought-butter.
NOTE/TIP:
- Always buy whole butter blocks that too Unsalted Preferable, most of the brands have like 45% of Vegetable oil and 65% butter so keep an eye whenever you buy butter from the store. This combination of butter/ butter spreads you can use it for toasting but not for Ghee.
Ingredient:
- Unsalted Butter – 2 blocks / 2 cup (* Room temperature)
- Drumstick/ curry leaves – 1 string
- Rock salt – a pinch (Optional)
Procedure:
Making Process
In a heavy bottomed pan place the room temperature butter and allow it to melt.It starts melting and within few minutes you can see the separation of butter into layers. The foam collected on the top and the milk solids by very little deposit on the bottom of the pan and the clarified butter or GHEE float in between.
Within few seconds you can get the aroma spread all over your house, take a string of curry leaves / drumstick leaves and add to the ghee and turn off the flame. Those who don’t have curry/ drumstick leaves can add a pinch of rock salt (stone salt) and turn off the flame.
This process will take hardly 8-10 mins, keep an eye-do not over do.
Filtering Process
Always use a cloth mesh or a steel mesh for straining the Ghee and keep the filtered excess, we can use it later (ex: you can add this ghee-excess mixture to Finger millet/ Kezhvaragu adai or simply with scoop of hot rice …mmmm… yummy)
Storing Process:
Always use a clean container either Mason jar/ BPA Free plastic/ Steel Container. But make sure all the containers should be clean, dried and fresh (I’m not saying to buy new container but do not store it on old-pickle jar/ any masala used box) chances are more to get spoil quickly.
You can keep it over the kitchen counter for 2-3 months. But always make sure of using dry spoon.
With our delicious HOMEMADE GHEE we can do a plenty of sweets and savories. Try and njoy the deliciousness of our Homemade GHEE.
