Ghee is created when you bring butter to a boil until the milk solids separate, you discard the milk solids and what is left is called ghee. Making it at home doesn’t take time, in fact, it is so much fun since you can add different flavors to it.
In India, it is made plain and sometimes spices are added, some add curry leaves, some add cumin seeds. It is really up to what flavor variation you like.
In my opinion, it’s best not to add any flavors and keep it simply plain since the taste and the smell of the spice used in it might not go well with all the food you are cooking, and this will alter the original taste of some dishes.
Or you can make two versions of ghee, one flavored and the other plain for convenience. Ghee tastes better than butter and doesn’t burn like butter. You can use the ghee the same way you use butter.
Making Homemade Ghee.
Some ghee is light in color other types look darker and that depends on what type of butter you used. If you are using homemade butter, then it will be much light in color, if you are using store bought butter then most of the time your ghee will be darker in color and that’s because of the ingredients used while processing the butter in the factories.
- 1 cup unsalted butter
- In a saucepan, add the butter and let it melt completely. Let it come to a boil and then reduce the heat.
- A foam will form and will disappear, occasionally stir the butter to prevent milk solids from sinking to the bottom and burn.
- When the butter boils again, turns into a golden color, and the milk solids are now brown in color and at the bottom of the pan, then your ghee is ready so turn off the heat.
- Pour the ghee through a mesh strainer to a heatproof container with airtight lid (I prefer glass). Be careful since the ghee will be really hot at this point.
- The ghee can be left at room temperature in a dark place for up to a month, but if refrigerated it can stay up to a year.
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