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Beauty of Indian cuisine lies in the ingredients used. One of the most crucial ingredients in Indian food is ghee or we must say ‘desi ghee’. With a rich, nutty flavor and a distinct aroma, ghee becomes a popular choice for enhancing the taste and adding depth and complexity to foods. Besides, it also has a high smoke point which makes it ideal for frying and deep-frying. Best part? Ghee is a good source of healthy fats and has vitamins A, D, E, and K, as well as small amounts of essential fatty acids.
Ghee plays a significant role in Ayurvedic medicine as it is considered a healing and rejuvenating food. It balances the body's doshas and promotes overall well-being. Ghee has a sacred place in Hindu religious rituals and ceremonies. It is often used as an offering to deities during worship and is a symbol of purity. Most essential is that ghee has a long shelf life and can be stored without refrigeration for extended periods.
We Indians have been making ghee at home for ages. The process of making ghee may look easy but there are many crucial steps that when missed, can affect the entire process. If you prefer having homemade ghee, here are six important tips to ensure that you make the perfectly delicious ghee every time.
Use Unsalted Butter
Making ghee at home starts with malai. It is advisable to first collect a good amount of malai and then transform that malai or cream into butter. The flavor and aroma of your ghee will largely depend on the quality of the butter you use. So, homemade butter should be the first choice.
Always Use a Heavy-Bottomed Pan
While making ghee from butter, it is advisable to choose a heavy-bottomed stainless steel or non-stick pan. Such pans help distribute heat evenly and prevent the ghee from burning.
Low Heat and Patience Is The Key
Ghee is made by simmering butter on low heat until the water content evaporates, and the milk solids separate. This process requires patience. So, be patient and maintain a low heat throughout the process to avoid scorching.
Keep An Eye On The Skim Foam
While making ghee, you will see that as the butter melts, it will start to foam. In such a case, it is essential that you use a spoon to skim off the foam regularly. This foam is the water content in the butter evaporating, and removing it helps prevent splattering and burning.
Watch for Milk Solids
The ghee is ready when the butter turns clear, and there are golden-brown milk solids at the bottom of the pan. At this point, one must keep an eye on the ghee to avoid overcooking. Overcooking can lead to a burnt and unpleasant taste.
Storing Right
Once the ghee is ready, it should be strained through a fine mesh strainer into a clean, dry glass or stainless-steel container. This removes any remaining milk solids. Make sure the ghee is completely cool before sealing the container and storing it in a cool and dark place.
