Easy Recipe for Ghee

Recipe and instructions from my mom, Sheela Prasad! 

Want to be eat less dairy, but love buttery food? Ghee is a South Asian alternative to butter without the milk. It has a nuttier flavor and vitamins that can make us feel a little less guilty about eating something so delicious. It's also really easy to make and cheaper than buying it at the store, so try it out!

IMG_0129.JPG

BENEFITS

  • High Smoke Point: It is popular in Indian cooking because it has a higher smoking point than normal butter (450+ degrees vs 350 degrees). This means you're not harming yourself by burning your oil.
  • Sattvic: Ghee is popular in Ayurveda because it is considered sattvic (harmonious, tranquil). Sattvic food isn't heavily seasoned and is fresh and unrefined and is supposed to promote balance in the body.
  • Source of energy: Ghee has medium chain fatty acids which convert to energy like carbs. Try adding a spoonful to your morning coffee like this trend.
  • Easy to store: Since there is no milk in it, ghee doesn't need to be refrigerated. You can refrigerate it and it will last for months (if you don't eat it by then)! 

INGREDIENTS

- 1 cup of butter (unsalted preferred)

- 1 heavy bottom pan

- 1 glass jar

- Optional: mesh strainer or paper towel


DIRECTIONS

IMG_0149.jpg

1. Take 1 cup (2 sticks) of butter and cut it into chunks.

2. Heat the butter in a heavy bottomed pan on low heat. Keep stirring slowly to avoid burning.

3. Allow the butter to boil. This means the water is evaporating. Once it stops boiling, the butter becomes frothy. 

4. You can add a pinch of salt to help the remaining milk solids settle to the bottom.

5. Within a few minutes the froth will collect at the top as you can see. This is part of the milk separating from the butter fat.

6. When the color turns light brown, remove from heat and let it cool. You'll notice brown solids have collected on the bottom of the pan.

7. Push the top froth to the side with a spoon and pour slowly into glass jar. You can also use a mesh strainer or paper towel to strain the milk fat out if you are more sensitive to dairy.

8. The leftover solids should be browned on the bottom of the pan. You can discard them or mix them with a little sugar and eat them like I do. My dog loves to eat the caramelized milk too!

When the ghee cools it will solidify. You can always reheat if you need oil for cooking. Enjoy!