How to make Ghee – Step by Step Recipe
Ghee is a type of clarified butter that is a staple ingredient in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. It originates from India and is also often used in paleo and keto diets due to its high-fat content. Here are some key aspects:
Process: Ghee is made by heating butter to remove the milk solids and water, leaving behind the concentrated golden liquid fats.
Flavour: It has a slightly nutty taste with an aroma that's richer than regular butter.
Shelf-life: Ghee has a longer shelf-life than butter and doesn't require refrigeration due to the removal of all milk solids that can spoil over time.
Nutrition: High in fat, ghee also contains vitamins A, E, and K2. Because it's lactose-free (since all milk proteins are removed), it may be suitable for those with lactose intolerance.
Usage: In cooking, ghee can be used as a healthier alternative to vegetable oils as it handles much higher cooking temperatures without breaking down into harmful compounds. It adds richness to various dishes like curries or stews and enhances their flavor profiles subtly.
Benefits: Some benefits of including ghee in your diet could include improved digestion, reduced inflammation (due to butyrate content), potential weight-loss support (though research varies), bone health support through vitamin K2 intake.
Non-cooking uses: Apart from cooking purposes, it is also used as skincare or haircare products at times due to its hydrating properties.
While ghee offers many health benefits associated with essential nutrients, remember that like all fats – functionality depends on quantity; so moderation while using ghee remains important!
Making ghee or Tup in Marathi is such a pleasant experience and the aroma is heavenly. Try this recipe and do share your feedback too.
- 600 g Unsalted Butter (I prefer to use the grass fed butter for nuttier aroma)
- 5 pieces clove (This is optional but gives a great aroma.)
Keep a pot on medium heat and add the blocks of butter to it. Do not change the temperature as that might burn the butter. We need the butter to melt slowly and gradually start bubbling.
Once the butter starts to melt, you can increase the temperature to be between medium and high. Butter has impurities that will form a foam on the top. Using a ladle, try to remove this foam. You can use this for Diya's or making butter based candles.
Once the liquid is clear and gives out nutty aroma, remove the pot from the heat and strain via metal mesh.
Store the ghee at room temperature away from direct sunlight. Add the few pieces of cloves to enhance the aroma. Please do try this recipe and share your feedback using the comment box below.