How To Make Ghee

Well, hello there, my buttery friend! You've caught me at an interesting time, i am typing my best tips on how to make ghee! That's right, I'm a woman in my thirties who's balancing the demanding world of corporate life with the equally demanding world of homemaking. And today, I'm on a mission to recreate the recipe of how to make ghee of my childhood for our readers here. It's a tough job, but somebody's gotta do it! You can try this ghee to make the best paratha recipes right here!

Let me tell you, ghee is a magical substance that deserves all the love and attention it can get. It's a form of clarified butter that's been used in Indian cooking for centuries. Not only is it delicious, but it also has a host of health benefits, from improving digestion to boosting brain function. But enough about that - let's get down to the nitty-gritty of how to make this liquid gold.

Not to forget Kim Kardashian eats ghee daily for her beautiful skin!

Journey to Recreate the Ghee of My Childhood

Ah, the ghee of my childhood - a distant memory that I've been trying to recreate for years. It was rich, nutty, and had a heavenly aroma that wafted through the entire house. After countless failed attempts, I finally decided to take matters into my own hands and make it myself. And boy, was I in for a treat!

What is Ghee and What are its Benefits?

Ghee is a type of clarified butter that's made by simmering butter until the milk solids separate from the fat. What you're left with is a golden liquid that's packed with flavor and nutrients. Ghee is a staple in Indian cooking, and for good reason - it has a range of health benefits, including:

• Improved digestion
• Boosted immune system
• Reduced inflammation
• Enhanced brain function
• Increased energy levels
• Improved skin health

How to Make Ghee

Making ghee is a relatively simple process, but it does require some patience and attention to detail. Here's how I do it:

Start with good quality butter - preferably organic and grass-fed. You can use as much or as little as you like, but keep in mind that the final yield will be less than the amount of butter you start with.

For example, if you use one pound of butter, you'll end up with around 10-12 ounces of ghee.

Cut the butter into cubes and place it in a heavy-bottomed pot. You can use a stainless steel or non-stick pot, but avoid using aluminum or copper as they can react with the butter.

Turn the heat to low and let the butter melt slowly. It's important not to rush this step - you want the butter to melt slowly and evenly to prevent burning.

As the butter melts, you'll notice a white foam forming on the surface. Skim off the foam with a spoon and discard it. This foam contains the milk solids and impurities that you want to remove from the ghee.

Continue simmering the butter over low heat. As the water evaporates, the milk solids will start to separate from the fat. You'll notice the foam getting thicker and the color of the liquid turning from yellow to golden.

Keep an eye on the pot and stir occasionally to prevent the butter from sticking to the bottom. The key is to keep the heat low and slow to prevent burning.



The longer you simmer the butter, the darker and nuttier the ghee will become. Typically, it takes around 25-30 minutes to make ghee.

Strain the liquid through a fine-mesh sieve to remove any remaining solids.

Store the ghee in an airtight container at room temperature for up to 3 months.

And voila - you've got yourself a batch of homemade ghee that's sure to impress even the most discerning of taste buds. So go ahead, and give it a try - your body (and your taste buds) will thank you!