Ghee : How To Make Ghee At Home From Milk

Ghee is the common staple food that you will find in every Indian kitchen. Traditionally, ghee has been used as cooking oil, an ingredient in dishes, an essential part of religious rituals, and in ayurvedic therapies. According to some research and studies, it has been proven that ghee can help lower bad cholesterol in the body while increasing good cholesterol. The best thing about the ghee recipe is that it is simple to make and you can use the ghee to make diverse cuisines and desserts.

The consumption of ghee as a part of a balanced diet can provide numerous health benefits. Because it is rich in monounsaturated Omega-3 fatty acids, which help to maintain a healthy heart and cardiovascular system. In this blog, I’m going to explain the step-by-step process of how to make ghee at home from milk. Have a look!

• If you are using raw milk or unpasteurized milk, then you first need to pasteurise it by boiling it at a controlled temperature for a fixed period to kill pathogens and extend the shelf life of milk. Although, if you are using packaged milk to make ghee, then there is no need to boil it any further because package milk is already pasteurised.

• After that, you need to separate the cream from the milk. Pour the milk into the container and place it in the refrigerator for long enough so that all of the creams in the milk rise to the top, leaving the cream line visible.

• The next step is to extract the cream from the milk container and store the cream in the refrigerator in a bowl with a tight-fitting lid until you're ready to use it. However, before making ghee, make sure the bowl of cream (or malai) is frozen for 3–4 hours.

• If the extracted cream is in a smaller quantity, you can collect the cream daily for a week or so after boiling the milk. This is the reason pure desi ghee costs are highly-priced. Now put this stored cream in a vessel and churn it using an immersion blender or hand blender. Allow the churning process to continue for 5 minutes until the butter splits from the cream and forms large chunks.

• Now add some cold water to the vessel and separate the butter chunks from the mixture with your hands or a sieve. Squeeze this extracted butter to remove any excess liquid.

• Then pour the collected butter into the thick-bottomed pan and boil it on medium heat. Allow it to simmer for 5 minutes. This will foam up the butter and melt it.

• Now let it cook for 15 minutes on low heat, stirring it regularly. When the colour changes to golden-yellow, turn the heat to medium and cook for another 10-15 minutes.

• Make sure to stir the butter at regular intervals and soon you will see the ghee starting to become visible in the mixture.

• Now turn off the flame when the ghee has completely separated from the mixture and the milk solids have turned brown.

• After that, allow the pan to cool down for a while, and then sieve the ghee from the pan into a jar through a fine sieve.

• Your homemade ghee is now ready to be used. Now you can use this ghee to make plenty of Indian dishes. You can not only use ghee as the fat to make rice-based dishes, veggies, curries, etc., but you can also make an array of sweets with it.

Conclusion

Homemade desi ghee is so simple to make. And, it is much purer and unadulterated than store-bought ghee. It lasts for a very long time, and it also has a rich flavour and taste. That’s why homemade ghee reviews are always better than packaged ghee. If you have never tried making your ghee at home, then you should try it.

However, if you don’t like to cook or have no interest in cooking, then you need not worry. Today, there are many trusted online stores from which you can buy ghee online at the best prices, all from the comfort of your home.

Junaid Raza is a Tech Blogger and Digital Marketer with several years of experience in the industry. Right Now he is working in Leads Brand Connect.