What Is Ghee?
Ghee is similar to clarified butter, which is produced by heating butter to remove the milk solids and water. However, in comparing ghee vs. clarified butter, ghee is simmered longer to bring out the butter’s inherent nutty flavor and is left with a higher smoke point than butter, meaning that it can be heated to a higher temperature before it starts to smoke.
Not only that, but ghee is rich in beneficial nutrients and contains several fatty acids that are important to health. Plus, there are numerous benefits of ghee, and some of its components have been shown to do everything from boost weight loss to improve digestion and relieve inflammation.
There are 4 common methods through which ghee is prepared:-
Milk butter
Sour raw milk is churned into butter. The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored.
Direct cream
Fresh cream, cultured or washed cream is directly converted to ghee. This method requires a long heating time and produces a caramelized flavor.
Cream butter
Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to produce ghee.
Pre-stratification
Suitable for large quantities of butter. Butter is melted at 80-85 °C for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of 110 °C to remove moisture and develop flavor.
Here is a simple method to prepare ghee with store brought cream butter :
Easiest method to prepare Ghee from Unsalted Butter
Ingredients
- 2 lb / 1 kg Unsalted Butter
Instructions
Melt Unsalted Butter in a heavy bottom pan on medium-high heat.
Once melted reduce the heat to medium and bring to a boil.
Keep boiling on medium heat till the foam disappears. Keep stirring and keep an eye at this stage.
Now the foam turns into solids.
Keep stirring and the foam solids disappear and start forming bubbles. Turn the heat to medium-low at this stage.
The bubbles get smaller. Switch off the heat at this stage because ghee will keep boiling even after it is switched off. Keep caution not to burn the ghee at this stage.
If you like your ghee to be grainy textured, here a tip to make grainy ghee.
Just before switching off the heat sprinkle some water. Keep the heat on low.
When the bubbles vanish and brown solids settle the ghee is ready to be transferred.
Use Clean moisture-free heat resistant container to transfer the prepared ghee.
Use a cheesecloth/mesh strainer to strain the prepared ghee.
After the ghee is at room temperature close the lid and enjoy the homemade ghee.
Notes
- There are certainly different methods to make ghee / clarified butter. This is just one method with the store brought milk cream(butter).
- Whenever working with dairy products we must be extra cautious not to burn it. So always be near the gas stove and do not heat on high.
- We can even differentiate the stages from butter to ghee by its smell. It would take some time..but, one can definitely master the skill of smelling the different stages of ghee preparation!
- Do not worry if you think you would end up ruining butter or ghee making would be difficult for you. Just follow these easy steps and you are good to make the perfect ghee every time!
Nutrition Information
Yield
64Serving Size
1Amount Per Serving Calories 112Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 34mgSodium 2mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
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