Ah, making ghee at home, a time-honored practice. It’s great you’re considering doing it yourself—it can be genuinely rewarding and wholesome. So, let’s dive into it!
Start off with unsalted, high-quality butter. Organic is your best bet, as it’s generally free from pesticides and artificial hormones. Both cow’s and buffalo’s milk butter will work, but cow’s milk butter is traditionally preferred in Ayurveda for its sattvic (pure) properties. Buffalo milk butter might give you a richer flavor, though, which some folk might prefer. Generally, you’d get about 1 cup of ghee from 1 pound (about 450g) of butter.
As you melt the butter, you’ll see it separate into three layers – foam on top, liquid ghee in the middle, and milk solids sinking to the bottom. The key here is to simmer it on low heat patiently. You’ll know it’s done when the liquor turns golden and fragrant, and the milk solids at the bottom begin to turn golden brown. A heavy-bottomed pan is ideal to prevent burning, and stirring occasionally ensures even cooking.
For straining, cheesecloth or a very fine mesh strainer works wonders. This’ll give you that pure, clear ghee. The solids you strain out—those can be a delicious treat on their own or used in baking for a nutty flavor.
Storage-wise, ghee can be kept at room temperature in an airtight container for a few months; it doesn’t spoil easily if moisture is kept out. If it smells off or changes color, it might’ve gone rancid. Flavored ghee, like those with curry leaves or spices, can be stored similarly, though it might reduce shelf life slightly.
Nutritionally, homemade ghee is believed to have more prana (life force) as it’s freshly made and untouched by preservatives or excessive processing. It’s an excellent option for most people, including children and elders, having a fair amount of fat-soluble vitamins like A, D, and E. However, moderation is the key!
In terms of mistakes, avoid high heat—it accelerates burning. And don’t forget to watch it closely while waiting for those solids to brown. A good whiff every now and then will guide you more often than visuals; the aroma should be nutty, not burnt.
There you have it: A simple, homey guide to making ghee. Hope it helps—your family is in for a treat!
