Today’s post is about Homemade ghee recipe / How to make ghee from butter, though seems to be simple, this ghee plays a very significant role in Indian cuisine. Starting from tempering rasam, sambar, ghee topped pongal, ghee sweets etc.., the use of ghee is endless. Ghee (clarified butter) is made by melting butter until all the water content evaporates and it is widely used in Ayurveda too. Usually I used to make ghee from home made butter, but nowadays due to time constraints and laziness, I stopped collecting malai for butter. Checkout my video also for more detailed recipe…..
Checkout youtube video below with step wise instructions
1. Use unsalted butter, else the ghee tastes salty.
2. If the butter is taken from fridge, bring it to room temperature and then melt butter.
3. If needed immediately, melt the butter in very low flame to avoid burning smell.
4. Stirring the butter in the middle is important else the bottom gets burnt and the ghee smell bad.
5. Also cook (melt) the butter properly till end or else there will be a raw smell and the ghee spoils quickly.
6. Addition of rock salt is important, so the residue settles in the bottom easily.
7. Curry leaves / drumstick leaves lends more flavour to the homemade ghee recipe, also it keeps the ghee stay good for a long period.
8. Don’t throw away the ghee residue, mix it with plain rice, dal, rasam, sambar etc, it tastes too good.
9. Don’t use wet spoon as the moisture content spoils the ghee .
10. Shelf life of this ghee is 45 days without refrigeration.
11. It turns into yellow colour semi-solid once cooled. The colour and texture of ghee depends on the type of butter used.
12. Instead of curry leaves / drumstick leaves, 1/2 tsp of methi seeds can be added. It adds more flavour and helps to retain the aroma of ghee.