Indian Essentials: How to Make Your Own Ghee

Ghee made at home is the most beautiful of foods. I have been making ghee for myself and others since around 2000. It does take a few practice attempts to perfect, but once you have done it you will never buy it again. Home made ghee is quite different.

All it requires is butter and mindfulness – it does need to be watched continually. The end point tricky to judge the first couple of times that you make it. But after that, you are a pro. It takes about 30 minutes all up. The amount of time that it takes depends on the amount of water in the butter, and different brands of butter will take different times.

A Valuable Food and Medicine

Ghee is one of the most valuable foods and medicines around. It can be used in place of butter and oil. It adds a very special flavour of its own. It is the best cooking oil – it heats to high heats without burning – and keeps indefinitely without refrigeration. In fact it is better kept out of the fridge.

Ghee is said to be the essence of a cow – first the cow produces milk, then cream is made from the milk. The best of the milk is extracted to make butter and then the best of the butter extracted to make ghee. You can see why ghee is called the essence of a cow!

Ayurvedically speaking, ghee is good for all doshas in differing amounts, and is a specific for Pitta. This is a great read on Ghee and Ayurveda.

Clarified butter?

Ghee is such an incredible food, full of aroma, taste and texture, and a very healthy oil.

Often people will refer to ghee as clarified butter. It is, technically speaking,  but please read this article.

Making Ghee

There is nothing like making your own ghee. The flavour and the quality is better, and the energetics of the ritual involved will impart a subtle yet profound effect to your food that others will notice.

Butters will vary in content, especially water content. The amount of froth and the times it takes to make your ghee may vary. Be mindful. Watch it carefully until you are used to making it.

Unsalted butter has fewer impurities, so use it if you can. However, you can make this with your normal brand of butter too – the impurities will be expelled in the process.

So have a go – here is the recipe. Practice and mindfulness makes perfect.

It smells so good while it is cooking. Buttery and sweet.

Also, feel free to browse all of our Indian recipes and our collection of Indian Essentials. Or try recipes using Ghee.

Important Reading:


ghee-making-002

How to use Ghee

  • When cooking any Indian dish, use instead of oil or butter for sautéing or making the tadka at the end. If you cook Indian regularly, you will use it a lot.
  • Drizzle one tsp of ghee on hot cooked rice. Anything with rice tastes so much better with ghee. Try cooking rice, then stirring through a couple of tablespoons of lemon juice and a tablespoon of ghee. Yum.
  • Use it when preparing different types of fried rice.
  • Sauté spices in ghee. Many spices only release their true flavour in oil, not water.
  • On toast!
  • And on boiled potatoes.
  • Garlic roasted in ghee, spread on the bread is garlic-bread at its best.
  • In Hindu temples, ghee is burned in fire ceremonies and used to anoint the devotees.
  • Ghee is used as an internal and external remedy and also as a massage oil.

Anything with ghee is ghee-licious. You can’t go wrong.

So have a go – here is the recipe. Practice and mindfulness makes perfect.

It smells so good while it is cooking. Buttery and sweet.

Ghee – nature’s fabulous food.

ingredients
500g – 1 kg butter, unsalted organic if possible.
Optional: fenugreek seeds, cumin seeds, fresh curry leaves or sea salt

equipment
Heavy bottomed and deep saucepan.
Jug that can withstand high temperatures.
Sieve / Strainer
Piece of muslin

Note
Butters will vary in content, especially water content. The amount of froth and the times it takes to make your ghee may vary. Be mindful. Watch it carefully until you are used to making it.

Unsalted butter has fewer impurities, so use it if you can. However, you can make this with your normal brand of butter too – the impurities will be expelled in the process.

Place the butter into a heavy bottomed and deep stainless steel saucepan. Over a gentle heat, melt the butter, then continue to cook it over moderate heat so that it boils gently. It will seem a bit volcanic at first as the water boils off.

Foam will rise to the surface as the milk solids separate. This can be skimmed off, but will turn brown and settle to the bottom if you don’t, anyway. I don’t bother. Continue cooking for 20 – 30 minutes or more, and you will notice a coating forming on the bottom of the pan (you may not see it through the bubbles, but trust me, it is there).

Ghee-licious Image More importantly, the foaming will die down considerably. This occurs after around 20 – 25 minutes, maybe even 30 minutes. Careful attention is needed here otherwise it will burn and ruin the taste.

Watch for all foaming to cease. The ghee will boil silently with only a trace of bubbles. The colour will be pure gold, and just as it is done, a rich aroma arises. Remove from the heat. Don’t miss that aroma – a beautiful buttery, almost brown-sugary smell.

You can allow to cool slightly and then pour the ghee carefully into a clean jar or pot through a fine sieve or muslin cloth, making sure that the sticky sediment on the bottom of the pan – the cooked milk solids – remains on the bottom of the pan. This sediment is discarded.

I generally strain the ghee immediately it is ready through a muslin lined strainer into a huge and temperature-proof measuring jug. I let it cool here a little and then pour into a container. You may find that if you leave the ghee on the stove to cool, it will continue to cook in its own heat. The bottom of the pan is fairly yucky – I rinse it later and stick it in the dishwasher. The muslin gets shaken out to remove some of the solids and then gets thrown in the washing machine.

Add a couple of fenugreek seeds, cumin seeds, a pinch of sea salt or some fresh curry leaves at the end for great flavour (optional).

Nourishing Indian Food says the following:

“In ancient days, betel leaves and curry leaves were usually added to the butter during the clarification process. But it is now recognized that these substances indeed possess antioxidant properties, which will not only improve the shelf life and taste of the product but also they are safe to consume. The resultant ghee has a wonderful aroma and grainy texture. Ghee implies a certain flavor profile, that continues to develop as it is stored for more than a year. So do not refrigerate ghee.”

Ghee collage

Please be careful. The ghee is very very hot when you make it. Make sure that the container that you pour it into can take the high temperatures. Also – DO NOT leave it alone while it is cooking. It is an oil, after all.

Once you have perfected the process of making ghee, make it with organic cultured butter – it gives a superior result and you WILL notice the difference.

Sometimes life is busy. I love to make ghee, but when life is busy, then shop bought it is. It’s important to look for cow ghee these days, as most commercial ghee is made from buffalo milk. I avoid the ghee that does not specify its source.

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This post is cross posted with our sister site, A Life Time of Cooking. It appears here as part of the Retro Recipes. The original version first appeared on our original site, no longer available, Food Matters, from 1996-2005. It has been much updated since then.


 

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3 Comments Add yours

  1. ann snell says:

    i bought ghee in a tin from my local supermarket, it smelt like sour milk, awfull! i then found your recipe and made my own, what a difference, now i make it for friends too!

    Like

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