HOW TO MAKE HOMEMADE GHEE

Course: Key Ingredients

Ghee is a delicious ingredient producing an aromatic smell and it is considered to be good for health if used in moderation. I use it for making traditional Indian curries, stir fry vegetables, pancakes, biscuits etc. and these are fully enjoyed by my family. It is easy to make at home.

Preparation time: 5 minutes

Cooking time: 35 minutes

Total Time: 40 minutes

Ingredients:

• 5 packets (250 g) of unsalted organic butter

• 1 tbsp wheat flour

Method:

1. Take a medium size heavy based steel pan and keep on medium heat. Open all the packets of butter and add to the pan.Heat should be kept on medium heat until the butter is fully melted. It should be occasionally stirred. It will take approximately 10 to 12 minutes.
2. Add flour to the melted butter and mix it nicely.
3. Reduce the heat to low. It is advisable to keep a long steel spoon in the pan at all times as it helps prevent the ghee from spilling over on boiling.
4. The pan should be kept uncovered or it can be half covered if preferred. The butter should be continuously stirred after every 5 to 7 minutes.
5. After approximately 20 minutes, you will see ghee is being separated from the other solids. Solids will start sticking to the base of the pan. The color of the solids will change to light brown.
6. At this point, ghee is fully prepared.
7. Allow the ghee to cool slightly for about 3 to 5 minutes. Line a fine-mesh strainer with kitchen paper or triple layer of cheesecloth if available. Place the lined strainer over a heat proof container like a glass bottle. Carefully pour the mixture through the sieve, the brown solids should be collected on the kitchen paper and these should be discarded.
8. Once it cools completely, it will become opaque and light yellow.
9. You can store the ghee at room temperature in a cupboard away from direct light for a few months. If you plan to keep it longer, it is best to store it in the refrigerator

special note:

• Ghee is a traditional Indian food and has been enjoyed in the Middle East and Asia for thousands of years. It is also frequently used in Ayurveda and other healing medicines.