Ghee is one of the main staples of all Indian kitchens. You really can’t cook Indian cuisine without using ghee at some point. In the West, it is more commonly known as clarified butter or desi ghee. It isn’t just eaten for its ability to make Indian food taste great. Since ancient times, it has provided a wide range of health benefits thanks to its properties of nutrients, antifungal, antibacterial, antioxidant, antiviral, and fatty acids. If you’re interested in trying ghee or just want to not have to go to the store, you can make your own ghee at home using this guide.
Health benefits
- Can lower the risk of heart diseases
- Filled with essential vitamins
- Boosts and fortifies the immune system
- Aids the digestive system
- Has anti-inflammatory and anti-cancer properties
- Helps to treat burns
- Improves eye health
Ingredients
- 1 lb butter (unsalted, organic, grass fed)– cut into cubes
Procedure
- Place butter cubes in a medium-size saucepan.
- Heat the butter at a medium temperature until it is completely melted.
- Reduce to a simmer.
- Cook for about 10-15 minutes.
- The butter will go through several stages:
- It will begin to foam and froth, then it will bubble. After it stops bubbling, it will foam again.
- The second stage of foaming indicates that the ghee is done.
- The melted butter should be the color of bright gold and there should be reddish-brown colored milk solids at the bottom of the pan.
- The butter will go through several stages:
- Let the ghee cool slightly for 2-3 minutes.
- Slowly pour through a wire mesh strainer lined with several layers of cheesecloth
- The small bits of milk protein are usually discarded.
How to check desi ghee purity?
You can check the purity of ghee by adding a spoonful to a heated pan. If the color of the ghee changes to a reddish-brown, then it’s pure.
