Ghee (Clarified butter)

Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian. It is a clarified butter without any solid milk particles or water. It is used in India and throughout the South Asia in daily cooking. Good quality ghee adds a great aroma, flavor and taste to the food. According to the ancient Ayurveda, a moderate amount of ghee is the best cooking oil. Traditionally, ghee is made from butter churned out of Indian yogurt (curd). It is boiled and constantly stirred until the all the water is evaporated. Cow ghee is yellow in color, and buffalo ghee has off-white cream color. Aged ghee, Kumbhiighrta, aged between 10 to 100 years, and Mahaghrta, aged over 100 years, are believed to be powerful tonics.( http://ayurveda-holistic.blogspot.com/2011/01/properties-of-ghee-clarified-butter-as.html)

Homemade ghee has good aroma and flavor.

Making ghee is not rocket science. If you can melt butter, you can make ghee. I always prefer home-made ghee, rather than buy it from stores. Use with homemade ghee with any preparation of food it will come out very tasty.  

How to make ghee

Unsalted butter                              2 pounds

Tools:

Heavy-bottomed sauce pan

Unbleached fine cheese cloth or tea strainer

Metal funnel

Wooden spoon

Glass container with clasping lid that can withstand heat

 Method:

• Unwrap the butter and cut into chunks (4 or 5 per stick, etc.). Heat the butter on medium-low to low in the sauce pan.
• Within the first 8-10 minutes, the butter will melt. Give it a stir with your spoon to see where it’s at, and then let it sit.
• Butter begins to froth and then boil. Within the next 5 minutes, the butter will begin to froth. Give it a stir, and continue stirring every minute from now on. Glide your spoon across the bottom at this point, and kick up the milk solids.
• Now the butter will start to boil, Stir consistently. After a few more minutes the boil will slow. The butter will start to smell like clarified butter.
• You are waiting for the butter to turn into a beautiful orange color, the milk solids to caramelize into a light-to-medium brown, and most noticeably, fizzy bubbles to form on the surface of the butter. The aroma will change slightly, smelling more sweet and caramel-y. Be ready with your strainer.
• When straining, you can dump all of the brown solids on top of your cheese cloth, but make sure none gets into the ghee.  Now melted butter is ready. It’ll still keep for a year.

Notes:

• Don’t use margarine or any butter substitutes.
• Do use a heavy bottomed pan to prevent the butter from scorching.
• Store the  ghee  in glass jars. Glass jars should be clean and dry, before pouring in the ghee. 

 Ghee Storage Tip:

• Ghee does not have to be refrigerated.
• For long lasting ghee, keep it out of moisture, i.e., don't use a wet spoon to take out ghee.