• Sujata Kale-Banerjea

Homemade Ghee

Ghee, also now has gained popularity as liquid gold recently due to its many benefits. It is a simple process of simmering the butter until milk sugars rise to the top and milk proteins sink to the bottom. Straining the sugars and milk solids out leaves the pure fat of the milk. Ghee has a beautiful nutty and buttery aroma along, and a gold like colour.

This golden superfood has been used in India, middle east for more than thousands of years.


Ghee is a short chain and medium chain fatty acid which is easily digestible and absorbed in our bodies and is available for immediate energy. The nourishing benefits of, butyric acid keeps our digestive tract healthy by production of the T cells in the gut. Its richness in conjugated linoleic acid, helps with fat burning, and is believed to be protective against cancer, other health protecting properties against plaque. It is also loaded with easily absorbable fat soluble vitamins A,D,E and K


Ingredients:

Instructions:


Bring a pan to heat. When it is warm, add the butter (cut into smaller chunks) and keep the heat on medium-high.


Allow them to melt completely. You may gently stir (optional) for the heat to spread evenly and for them to melt quickly.

Once all of it melts, it will start frothing (this is the milk sugar rising to the top) on the surface and boiling just underneath it. Turn down the flame/heat to low. Let it boil for about 1 hr 15 minutes.

Gradually the froth will disappear, and the milk solids will sink to the bottom of the pan.


The cooked butter will now look transparent/clear with a golden- yellow color. You may cook it a few mins extra to get a darker color but be careful not to burn it. (It can get burnt in seconds!)


Turn off the heat and pour it in a glass jar/utensil through a strainer. Add salt and stir. Your homemade organic ghee is ready!


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