Ghee recipe |How To Make Ghee | Homemade Ghee Recipe

Ghee is commonly used in Indian dishes such as curries, dal, and biryani, and is also used in Ayurvedic medicine for its purported health benefits. It is believed to improve digestion, boost immunity, and support brain and heart health. However, more research is needed to fully understand the potential health benefits of ghee.

Also, It can be found in specialty stores and some supermarkets, or it can be made at home by heating unsalted butter until the milk solids separate and then straining the liquid through a cheesecloth.

1. Cut the butter into small pieces and place it in a heavy-bottomed saucepan.
2. Heat the butter over medium heat until it melts completely.
3. Reduce the heat to low and let the butter simmer gently. As the butter heats up, it will start to foam and the milk solids will separate from the liquid.
4. Skim off the foam with a spoon and discard it.
5. Continue to simmer the butter until the milk solids have settled at the bottom of the pan and the liquid on top is clear and golden. This should take about 15-20 minutes.
6. Carefully pour the clear liquid through a cheesecloth-lined strainer into a clean glass jar or container. Be sure to leave the milk solids at the bottom of the pan.
7. Allow the ghee to cool to room temperature before covering and storing it in the refrigerator. It will solidify as it cools.

Notes

• You can adjust the recipe based on the amount of butter you have, just make sure to keep the ratio of 1 pound of butter to the recipe.
• As the butter melts, it will produce foam on top. Skim this off with a spoon and discard it, as it contains water and milk solids.
• Also, be sure to watch the butter closely during the cooking process to prevent it from burning.
• To remove all the milk solids, strain through a cheesecloth-lined strainer. Cover the ghee tightly and store it in the refrigerator. it can be kept for several months in the refrigerator, or even longer in the freezer.

• Q: Is ghee vegan?

A: No, it is not vegan as it is made from butter, which is derived from animal milk.

• Q: How long does ghee last?

A: It has a longer shelf life than butter and can be kept in the refrigerator for several months or in the freezer for up to a year.

Q: Is ghee lactose-free?

A: It is made by removing the milk solids from butter, so it is virtually lactose-free. However, some people with lactose intolerance may still experience symptoms when consuming ghee, so it’s best to consult with a doctor if you have concerns.

• Q: Can I use ghee in place of butter?

A: Yes, It can be used in place of butter in most recipes, including cooking and baking. It has a rich and nutty flavor that can add a delicious depth to dishes.

• Q: Can I make ghee from salted butter?

A: It’s best to use unsalted butter when making ghee, as the salt can affect its flavor and purity.

• Q: Is ghee the same as clarified butter?

A: Ghee and clarified butter are similar, but ghee is typically cooked longer to give it a nuttier flavor and darker color.