Ghee has been used as a cooking oil from a very long time, in India. It’s the foundation of traditional Indian cooking.
It has also been used in many Ayurveda therapies, such as for treating burns and rashes.
Ghee is created by heating the cow milk butter on a low heat. Later, strained to remove any milk solids. This makes ghee a great substitute of butter for those who are allergic to lactose or dairy.
- Unsalted Butter 🧈
Use a good brand of unsalted butter to make ghee out of it.
Place the butter bars into a heavy-bottom steel pan, over low-medium heat, for about 2 minutes, until it melts down completely.
Once the butter melts, adjust the heat to low, and let it simmer for another 1 to 2 minutes.
At this stage melted butter will turn into transparent ghee. Adjust the heat further to lowest and let it simmer for another 2 minutes.
As soon as the surface starts changing its color. TURN OFF the heat. Ghee will keep cooking in its own heat and turn into well-done perfect golden ghee. Let it cool down for 5 minutes.
Pass through it from a very thin metal sieve. Discard the residue.
Ghee is ready to use or to store in a glass or steel jar.
Gradually, the liquid ghee turns into a semi-solid ghee.
Notes: Though it is an easy and quick process of about 5 minutes but we need to be very careful. Don’t leave the ghee pan unattended, at anytime. Make sure to turn off the stove, as soon as the protein solids at surface start changing their color.
Stay a little far away from the ghee pan on stove. It may splutter and hit back on our face or hands.
Store the ghee in glass or steel bottles. May leave on the kitchen counter, or refrigerate it for a longer shelf life.
Ghee or Clarified Butter stored in sterilized glass bottles.