How to make Ghee

Ghee, often referred to as clarified butter, has been a staple in Indian cooking and Ayurvedic traditions for centuries. Known for its rich, nutty flavour and golden hue, ghee is made by slowly simmering unsalted butter to remove moisture and milk solids, resulting in a deliciously versatile fat that enhances the taste of dishes while also offering numerous health benefits. Not only is ghee lactose-free, making it suitable for those with dairy sensitivities, but it also boasts a high smoke point, making it ideal for frying, sautéing, or simply drizzling over your favorite meals. In this post, we’ll explore the magical world of ghee and how it can elevate your culinary creations, particularly in the vibrant realm of curry dishes. Join us as we unlock the secrets of this ancient ingredient and discover why it deserves a special place in your kitchen!

Recipe Difficulty level - Beginner-Friendly

Special equipment - Heavy based pan - Strainer - Cheese cloth - Sterelised mason Jar

Ghee has a rich and storied history that dates back thousands of years, originating in ancient India where it was considered sacred and integral to various cultural and religious practices. Mentioned in ancient texts like the Vedas, ghee was revered not only as a culinary ingredient but also in rituals, offering a symbol of purity and prosperity. As it spread across the Indian subcontinent, ghee became a staple in Ayurvedic medicine, praised for its health benefits and believed to enhance digestion and vitality. Beyond India, ghee found its way into many Middle Eastern cuisines, where it was embraced for its robust flavour and cooking versatility. Today, ghee has gained popularity worldwide, appreciated for its unique taste, dietary benefits, and as a healthier alternative to other cooking fats, making it an indispensable pantry staple in both traditional and contemporary kitchens.

How to make Ghee

Ingredients:

2 - 400g blocks of unsalted Butter more if you wish to make a large batch

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To make ghee, start with unsalted butter (about 2 blocks). Melt the butter in a heavy-bottomed saucepan over medium heat. Once melted, reduce the heat to low and let it simmer gently. You’ll notice foam forming on the surface; skim it off with a spoon. After about 15-20 minutes, the butter will begin to clarify, and you'll see a light golden colour with milk solids settling at the bottom. When the liquid is clear and has a nutty aroma, remove it from heat. Let it cool slightly, then strain through a cheesecloth or fine mesh strainer into a clean, dry jar to remove the solids. Store the ghee in an airtight container, and it will keep for several weeks at room temperature or longer in the refrigerator. Enjoy!

Conclusion

In conclusion, while store-bought ghee may be convenient, I find it often falls short in quality, sometimes carrying an unpleasant rancid or 'baby sick' smell that detracts from its culinary potential. My preference for making ghee at home not only ensures a fresher, more delightful nutty aroma reminiscent of childhood but also proves to be a cost-effective choice. There’s truly nothing that compares to the rich flavour and warm nostalgia of homemade ghee, transforming simple dishes into extraordinary culinary experiences. So why not embrace the magic of this ancient ingredient and create your own batch - it’s easier than you might think, and the results are sure to elevate your cooking to new heights!

Please leave a comment below to share your own experience in preparing this recipe.

Cheers Steve.