Ghee: Making this liquid gold!
Before we get to making the Ghee, few points on why it is so amazing and a must have in your diet, a fact that many dieticians and doctors also concur.
So a quick run through on some of the benefits of this liquid gold:
-Packed with nutrients (Vitamin A, E among others nutrients linked to building immunity)
-Provides necessary ‘good’ fat essential for us (omega 3 fatty acids known to be good for heart and brain)
Lot more benefits, will have to write entire blog just to enumerate them. So anyone curious and I suggest please be interested, do check online and you will be inundated with all the goodness of ghee! We have spoken only about a few, but there are many more!
Glad it has made a necessary comeback in our kitchens and food plan!
Let’s start with milk though and I won’t talk about its benefits since most of us are well aware. We will now see how we ultimately arrive at ghee from milk and the different stages involved.
Please note, Ghee can be made by using either buffalo or cow’s milk.
First we will discuss the simple process of making curd
Since we want to make butter and ghee we require full cream or whole milk. If you prefer having toned milk, then you can still have it, just remove the cream layer on the top which will be utilised to make curd.
Now to make the curd…
For example, in about 1 litre milk you will need to add 1-2 tblsp (tablespoon) of curd and the entire cream you would have saved for 2-3 days, if you get milk everyday. The quantity of cream will depend on the fat content in the milk. Mix all three well, cover the bowl and leave it for atleast 5-6 hours or overnight. During the winter season this process will take slightly longer time. Once done, the top layer would be absolutely set and the curd will be just below the layer of the cream
Point to note: Since we want to make butter and ghee, we add the cream in the curd making process. Otherwise if you want to make only curd, add only milk and curd mix well and leave it to set for the same duration as mentioned above
Once the curd is done, now we can make buttermilk and butter
Now in a blender take the cream layer and the curd or remaining curd if you have consumed some of it. Blend it until butter has separated from butter milk
Remove the entire contents in another bowl and add water in accordance to the consistency of buttermilk you prefer. Now remove the butter and transfer in another bowl by removing as much buttermilk you can from it.
This process can be done over a number of days until you have sufficient quantity of butter to make ghee. Important to note, this butter should be refrigerated and not kept out for long duration to avoid spoilage
To make Ghee
Once we have a big bowl full of butter, we can make ghee enough to last us for few weeks to months depending on our usage and the quantity of butter saved
Take a thick bottom pan, put it on high flame and add the entire butter in the pan. The butter will quickly start melting and when it starts boiling reduce the flame to medium/low. Monitor during the entire process and stir occasionally. You will see the gradual formation of ghee, separating from the milk solids.
The water content in the butter would have now evaporated. You will now see a transparent liquid (ghee) with the residual sediments (milk solids) settling at the bottom
Once that happens, take the pan off the heat and preferably strain the ghee using a steel strainer, in a steel container. Avoid using a nylon strainer as you will have to wait for the ghee to cool down completely before straining.
Ghee should be stored in airtight container in a cool, dry place and it won’t get spoiled for months.
So this was an easy process of making Ghee at home that ensures hygiene, health and purity/authenticity. Make Ghee part of your diet in recommended quantity and enjoy the benefits of this liquid gold!