Making ghee at home is not as hard as it seems to be. Forget your chemistry lessons where they always used ghee as an example of some sort of chemical reaction. It is really easy, especially if your mom is desi and tries to make everything at home and spends most of her day in the kitchen. Desi ghee is available in the markets now, but you are never sure whether or not it is made out of pure things. If you make it at home at least you will be sure of the things that you have used in the entire process. Follow the process step by step as told below and make sure the exhaust fan is on, because you don’t want your entire house to smell of some desi restaurant.
Boil the Milk
- Buy fresh milk and boil.
- Add a glass of water to milk and boil it in a deep vessel, because it may come out of the vessel once it reaches the boiling point.
- Let it simmer for 5 minutes once it has reached its boiling point.
Collect the Cream
- You will not be able to see the cream when the milk is hot, so let it cool down and wait for the cream to float on the top.
- You can collect cream for a week or so to get a good amount of ghee to store later on.
- Collect cream in a stainless jar in the refrigerator.
- To get good thick cream, let the milk cool down in the fridge for an hour before collecting it.
- Make sure that you do not add milk to the jar, so filter it properly.
Make Butter With the Cream
- Make butter out of cream.
- Add a glass of water to all the cream in a wide container and start whipping it till the water is separated and is clear.
- Make sure that you drain all the water.
- You can use this unsalted butter in your daily life.
Turn the Butter into Ghee
- To make ghee from the butter now, all you need to do is heat the homemade or superstore butter in a heavy bottomed vessel.
- Heat it on low flame till you see solid milk particles on the bottom of the vessel.
- It will become clear and may have a foamy appearance.
- You will finally be able to smell it in your entire house.
- Keep it on the flame till the mixture becomes clear.
- As soon as it becomes clear, desi ghee is ready.
- Filter the ghee to separate the brown solid milk particles and then store it in stainless a jar.
This can be used for a long time. You can substitute oil with desi ghee in literally everything. You can cook vegetables and all sorts of food in it. However, it is better to use butter or oil for baking purposes. People with High Cholesterol and heart issues should not eat desi ghee as it may worsen the problem. However, it is still considered very healthy in some Punjabi households. There are lots and lots of myths behind desi ghee’s use, but either way it is considered healthier than the normal oil. The main reason behind its use is its aroma that makes the food more tempting than usual. Try adding desi ghee to your daal or paratha to experience a different and yet an amazing taste. Yumm!
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