According to Ayurveda, ghee is a food item that offers numerous health benefits. Looking at the scientific facts, we can see that ghee contains SCFA or short-chain fatty acids, which are one of the healthiest fats that you can consume. These fatty acids not only help in burning the unhealthy fat in your body but also promote the overall health of the heart and the brain.
The best part is, you can easily prepare ghee in your home in a few simple steps. The best quality desi ghee comes with a sweet smell and a golden colour. Moreover, it is hard to beat the quality and flavour of homemade ghee. So let us look into the details of the method of making ghee at home from malai.
Making the Ghee
- The first step is to boil the pure cow’s milk and collect the cream or malai that floats on the top when it cools down. Keep collecting it each day in a separate container and store it in the freezer till it is full.
- In the next step, heat the cream to an optimum temperature that is just right for adding a sufficient amount of dahi or curd in it. Mix the dahi with the cream thoroughly. Leave it overnight in a cool and dry spot to allow the mixture to set.
- Place this mixture in a large container and add some ice-cold water. For churning use a wooden hand churner. In Indian tradition, a unique wooden churner called mathani is used in making ghee from cream.
- In this process, the butter separates from the buttermilk (chhaach). The butter is washed a few times and used to prepare the ghee.
- Ideally, a thick copper kadhai or wok is used to melt the butter, and then the liquid is heated on a low flame. After some time the ghee gets settled at the bottom of the kadhai. In due time, the classic aroma of ghee will also start to come out.
- Finally, turn off the heat and allow the ghee to cool down. The best quality of ghee is whitish-yellow and has a granular texture. If the texture is waxy, the ghee is undercooked. In case the colour has turned brown, it has been overcooked.
- Keep in mind that the entire process of making ghee from malai takes around 45 minutes. Pass the ghee through a sieve and store it in a glass container.
How is ghee different from clarified butter?
The major difference between ghee and clarified butter is that ghee is heated until the milk solids are slightly caramelised, which gives the ghee a nutty flavour.
What can I cook with ghee?
Ghee can be used to fry, sauté, roast, and braise food. Ghee is a good substitute for butter in baking recipes, especially when making muffins or cakes. An essential ingredient of Indian cuisine, it is used in dishes like paranthas, curries, sweets, halwa, etc.
Is it worth your time and effort?
You may think it isn't worth the time and effort to make ghee at home. We'll tell you why going to all that trouble is going to be worth it. This versatile ingredient not only tastes good but also has a plethora of health benefits. Ghee is rich in various fat-soluble vitamins like A, D, E, and K that makes it a perfect choice for a complete diet. It helps reduce inflammation, aid in weight loss, and even keep your skin healthy and glowing.
The best part about making ghee is the fact that not only is it the best choice as a high-functioning fat for your family, but it is also great for combining with other food items. Since most traces of lactose and casein are removed from ghee during preparation, it is a good option for those with lactose or casein intolerance.
Now that you know that making ghee at home is very simple, you can always include this super-food as a part of your daily diet.