Making fresh ghee is very easy. Not joking people! I remember my mom would boil milk and then collect the cream everyday until, it is enough to make ghee. This procedure is terrifying to us, isn't it ? And the ones bought in the Indian store (outside India) is not fresh and with loads of preservatives! After about 15 days, they start to stink! so yuck! And not to mention how expensive they are!
Why do we need ghee? It is one of the most important ingredient to Indian cuisine; adding texture, taste, flavor and smell to your food. Most of the Indian sweets and desserts are made up of ghee. We light lamps with ghee during festivals. Ghee also is the main ingredient in hindu rituals like homam. It has amazing ayurvedic qualities. It helps in digestion-maintains/repairs the mucus lining and constipation. Helps to clear throat/opens vocal cord. Thus, Ghee to us is very special indeed!
Click here to view my video instructions in you tube
Here is a quick and simple way to make your own ghee:-
1. Get fresh UNSALTED butter from a store. If it is organic, even better!
2. In a wide heavy bottom pan, at low flame, melt this butter.
3. Once the butter melts, you will see the bubbles crackling. Crackling happens when the moisture escapes.
4. Once the crackling sound subsides, just blow gently on the ghee layer and move the froth on top. You will be able to see the bottom of the pan.
5. Ghee is done, immediately take it off the heat, of else the nice yellow color will darken to become brown.
6. Add a pinch of salt. It helps the floating particles to settle at the bottom. (optional).
7. Cool and then pour it into a container. Don't care to put the solid particle left at the bottom of the pan. You can throw the residue.
Done!
Store it in a glass/steel vessel. If you are storing in plastic vessel, make sure you change the plastic container every time you fill in new ghee. If you keep on refilling in the same plastic container, it usually starts to smell.
Ghee Preparation Video
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