In the process of making Ghee(clarifying Butter) the idea is to remove all water, buttermilk, sediment, salt and other impurities which cause Butter to darken & burn, making it susceptible to becoming rancid. It also expels air during the process and only the purest form of Oil(Ghee) remains. This is done by gently heating Butter. What we have to consider at this point is to leave Butter on a very low heat until all the bubbles subside and Butter is on the verge of caramelization. This makes the best Ghee. The clarification process/ghee making process is extensive, meticulous & should be done in a perfect manner. The resulting Ghee has a wonderful golden hue, with a perfect texture which we call as a grainy texture, manal-manala - like sand, with great aroma and taste.  Ghee has great cooking uses, innumerable health benefits and therapeutic values.

HOW TO MAKE GHEE - HOMEMADE GHEE

      At home, the Ghee making process starts right from boiling the milk.  Collect the Cream, when a whole batch is ready, I whip up the fresh cream, collect the coagulated Butter from the Buttermilk.  Store some Butter and the rest of  Butter is converted into Ghee. But the process can be made simpler if you have ready-made Butter with you.  Unsalted Butter has fewer impurities compared to Salted Butter.
     Butter is heated in a heavy bottomed pan over a low flame. I usually use a Brass Uruli/non-stick pan for the purpose. Initially, the butter melts and starts to froth.  The foam will rise atop as the milk solids separate. Some skim the foam which floats atop, but I just leave it as such. It gradually gets caramelized and starts to settle down at the bottom forming sediments. I add few sprigs of Curry Leaves and Drumstick Leaves at this stage. I have always seen my Mother and MIL do the same, but never knew the idea behind it. The idea of adding Curry Leaves and Drumstick Leaves during Ghee making process is that these substances have Anti-oxidant properties which will improve the shelf life, taste, aroma and also helps to get the perfect grainy texture which is a benchmark for Ghee. Two big Drumstick Trees in my backyard and a Curry Leaf Tree has always kept me with ready supply of the both whenever I needed. Some people add Fenugreek Seeds/Cumin Seeds/Betel Leaves while making Ghee.
     I do the whole process on the lowest flame stirring it at intervals, I do not allow it to darken or burn, which will totally ruin the taste of the Ghee. I switch off the flame when the Ghee turns into golden yellow in colour and the sediments are still yellow in colour(refer picture below).  The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee). The temperature would be really hot.  So it is highly advisable to leave the utensil on the stove top(flames switched off) until it reaches a safe temperature to handle. Once the Ghee is cool enough, strain the impurities with a sieve or a clean muslin cloth. Store the Ghee in a clean and dry airtight bottles/jars.

INGREDIENTS

Butter
Curry Leaves/Drumstick Leaves

METHOD :

• In a heavy bottomed pan/vessel, heat the Butter on a very low flame.
• Initially, the butter melts and starts to froth.
• The foam will rise atop as the milk solids separate.
• You can skim the foam which floats atop, but I just leave it as such.
• It gradually gets caramelized and starts to settle down at the bottom forming sediments.
• Add few sprigs of Curry Leaves and Drumstick Leaves at this stage.
• Switch off the flame when the Ghee turns into golden yellow in colour and the sediments are still yellow in colour. 
• The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee).
• Once the Ghee is cool enough, strain the impurities with a sieve or a clean muslin cloth. Store it in a clean and dry airtight bottle/jar.
• Can store in the refrigerator or at room temperature.

 

NOTES :

• The idea of adding Curry Leaves and Drumstick Leaves during Ghee making process will improve the shelf life, taste, aroma.
• It also helps to get the perfect grainy texture which is a benchmark for Ghee.
• Can also add Fenugreek Seeds/Cumin Seeds/Betel Leaves while making Ghee.
• Do the whole process on the lowest flame stirring it at intervals.
• Do not allow it to darken or burn, which will totally ruin the taste of the Ghee.
• Switch off the flame when the Ghee turns into golden yellow in colour.
• The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee).
• The temperature would be really hot. 
• So it is highly advisable to leave the utensil on the stove top(flames switched off) until it reaches a safe temperature to handle.
• Store it in a clean and dry airtight bottle/jar.

RECIPES WITH HOMEMADE GHEE

For more Recipes with GHEE, Click here...

   Ghee is used extensively in Indian Cooking.  It is one of the best cooking Oil which can take a high cooking temperature without burning.  And least to mention the medicinal values and incredible health benefits it has and it is one fat extensively used in Ayurveda and Ayurvedic medicines. Cooking or eating a dish with a drizzle of Ghee adds a wonderful aroma and texture to the dish.

• Use it as cooking oil for high-heat cooking like stir-frying, sauteing or roasting.
• Spread it on your Bread, Chapatis, Rotis, Parathas, Naans, Kulchas etc.,
• Can use it while cooking Lentils/Dhals, which will antidote the dry and astringents qualities of the Dhals.
• Add a drizzle of ghee to steaming hot Rice and serve it along with Curry/Rasam/Veggie of your choice.
• Can use Ghee while tempering Sambar & Rasam.
• Ghee is widely used while preparing Indian Sweets.  Indian Sweets without Ghee?
• Traditional Indian Sweets like Akkaravadisal, Sarkkarai Pongal, Rava Kesari, Halwa, Ney Payasam, Ney Appam all have a good amount of Ghee which enhances the overall taste of the dishes.
• Can use it in recipes like Upma, Venpongal, Rava Kichadi, Sevai, Dhal Kichdi, Paruppu Sadham etc., & etc.,
• Drizzle Ghee while making Dosa, Adai, Uthappams etc.,
• Serve Idli & Sambar with a hearty drizzle of Ghee.
• Ghee is used while cooking Biriyanis, Pulaos, Ghee Rice etc.,
• Payasams, Pradhamans & Kheers also have a note of Ghee in it.
• Can use Ghee for making Cookies like Suji Biscuits. 
• Can try substituting Butter with Ghee for some recipes.

HOW TO STORE GHEE

 

• Since the milk solids have been removed, Ghee is shelf-stable at room temperature.
• Adding few sprigs of Curry Leaves and Drumstick Leaves during Ghee making process will improve the shelf life, taste, aroma and also helps to get the perfect grainy texture. 
• Drumstick Leaves & Curry Leaves have Anti-oxidant properties which will increase the shelf-life.
• As far as traditional concerns it is stored at room temperature( & not stored in refrigerators).
• Can store Ghee in your pantry and it should stay good for months.
• Use clean & dry airtight bottles/jars to store Ghee.
• Store it in a clean, dry place free from moisture.
• Moisture will spoil the Ghee.
• Use Clean, dry spoons while using ghee.
• Keep the jar tightly closed when not in use.
• If storing Ghee for a longer time, it is always advisable to store it in the refrigerator which will surely increase the shelf-life.
• Ghee tends to firm up in cooler temperatures.
• Do not melt the Ghee on a direct flame to soften it.
• Instead, leave it in a bowl of hot water for a few minutes to soften.