Ghee, also known as clarified butter, is a popular ingredient in Indian cuisine and is known for its rich, nutty flavor and high smoke point, which makes it an excellent choice for cooking and frying. While ghee is widely available in grocery stores, many people prefer to make their own ghee at home from milk. In this blog, we'll explore the process of preparing ghee from milk, and the benefits of making your own ghee.
Recipe: Homemade Pure Ghee
Ingredients:
- 2 liters of cow's milk (preferably organic)
- A heavy-bottomed pot
- Cheesecloth or a clean kitchen towel
- A fine-mesh strainer
- A clean, dry jar with a tight-fitting lid
Cooking Instructions:
- Pour the milk into the heavy-bottomed pot and bring it to a boil over medium heat.
- Once the milk starts boiling, reduce the heat to low and let it simmer for about 1-2 hours, stirring occasionally. During this time, the milk will start to thicken and a layer of cream (or malai) will form on top of the milk.
- When the layer of cream has thickened and turned a light golden color, turn off the heat and let the pot cool for a few minutes.
- Using a slotted spoon or a ladle, carefully remove the layer of cream from the top of the milk and transfer it to a separate container.
- Add 1-2 tablespoons of lemon juice or vinegar to the remaining milk in the pot, and stir gently until the milk starts to curdle and separate into curds and whey.
- Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and strain the curds from the whey.
- Transfer the strained curds to a separate bowl and allow them to cool.
- Once the curds have cooled, knead them gently with your hands to remove any excess liquid.
- You can use these curds to make a variety of desserts such as rasgulla or sandesh, or even add them to savory dishes like curries or stir-fries.
- Pour the cream into a heavy-bottomed pot and heat it over medium heat.
- As the cream heats up, it will start to separate into two parts: the liquid portion (which is clarified butter), and the milk solids.
- Continue to heat the cream until the liquid portion turns a golden color and the milk solids start to brown.
- Using a fine-mesh strainer lined with cheesecloth or a clean kitchen towel, strain the liquid portion of the clarified butter into a clean, dry jar.
- Allow the ghee to cool completely before putting the lid on the jar.
Benefits of making your own ghee:
- Healthier: Homemade ghee is typically made from organic cow's milk, which is free from antibiotics and hormones. This makes it a healthier option compared to store-bought ghee, which may contain additives and preservatives.
- Cost-effective: Making your own ghee is usually cheaper than buying it from the store.
- Superior taste: Homemade ghee has a rich, nutty flavor that is unmatched by store-bought varieties.
- Versatile: Ghee can be used in a variety of dishes and is a great substitute for butter or oil in cooking and frying.
In conclusion, preparing ghee from milk at home is a simple and rewarding process that offers a number of benefits. With a little bit of patience and practice, you can enjoy the rich flavor and numerous health benefits of homemade ghee in your favorite dishes.
