Homemade Ghee
5 Ingredients or less Basics Kitchen

How To Make Ghee at home and It’s Health Benefits

Traditional foods are making an overwhelming comeback and ghee is one of them. Ghee is a class of clarified butter that originated in India.

What you will need:

  • Unsalted butter
  • Saucepan
  • Cheesecloth
  • Glass Storage jar(recommended)

How to make ghee:

To make ghee gently melt the butter in a heavy-bottom saucepan over medium-low heat to eliminate all proteins (casein and whey) and the milk solids (which includes lactose), moisture, and any impurities. In the first few minutes, the butter will separate into 3 layers whey floats on top, milk solids/fats sink to the bottom and clarified butter will float between the two layers. So now at this point, you have made clarified butter. Keep heating the butter until the milk solids turn brown at the bottom. Once they’ve sunk, strain the liquid through a cheesecloth. The remaining golden liquid, my friends, is your ghee. It keeps much longer than butter with no need for refrigeration and has a high smoke point.

Health Benefits of ghee:

Much like butter, ghee has gotten a bad reputation but research has revealed that instead of increasing the risk of heart disease, ghee actually decreases it — and that’s not the only trick it does. Ghee made from grass-fed butter is packed with vitamins A, D, E, and K, as well as fatty acids CLA and butyric acid, leading to some interesting health benefits.

  1. Ghee can reduce your risk of heart disease.
  2. It can help you make beautiful babies.
  3. It can help heal your digestive tract.
  4. Ghee may be able to help you lose weight. (I can say this from my personal experience when I started intermittent fasting I used ghee on my chapatis, to stir fry everything and also used it for tempering and I lost around 8-9 kgs. It was not ghee alone I did a lot of walking and exercises but concentrating on what I ate also helped me achieve my goals).

How to use ghee:

  • Use ghee as healthy cooking oil for high-heat cooking like stir-frying, sauteing or roasting. ( eg: Use it to temper your dals)
  • Spread it on your gluten-free bread, crackers, muffins.
  • Use ghee in baked goods such as cakes instead of butter. My mom always makes vanilla sponge cake using ghee and it tastes delicious.
  • Melt it over your oil-free chapatis(Phulkas).
  • Melt it over hot plain white rice. (My most favorite, I have been eating ghee over hot plain rice since I can remember).
  • Use ghee in natural beauty care recipes.
  • Eat it off the spoon.

The possibilities are endless.

How to store ghee:

Ghee is shelf-stable and does not require refrigeration. Keep on the counter in a sealed glass jar. If you are going to use it very rarely then do store in the refrigerator it will last up to a year. It does firm up in cooler temperatures so if you are going to use it then remove it from the refrigerator half hour before.

People who are sensitive to lactose or casein don’t have any problem with ghee most of the times. It contains fat-soluble vitamins like A, E, and K, which can help balance hormones. There are studies that show it supports digestion, has shown good results as potential food for decreasing risk of cardiovascular disease and can help with weight management over a period of time.

Note: This is not the traditional, purist way of making ghee but you can make pretty good ghee through this method too if the butter is of good and high quality.

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