Homemade Ghee
Ghee is considered culinary gold in Indian cuisine for millennia. Its significance in Ayurveda along with its spiritual applications are many. It tolerates high temperatures, is shelf-stable, and adds a delicious nuttiness to any dish, especially when used as a garnish or chonk.
While a complex ingredient and traditionally labor-intensive, nothing is simpler than making ghee at home. Albeit this is not the authentic way of making ghee as Ba or Mummy used to with cultured butter that was whipped from cream collected off the top of fresh milk and yogurt each day until there was enough to whip up a batch. This is what you’d call cultured butter these days, it’s fermented as you collect all that cream and fats over a few days, and has a natural creamy yellow hue.
In my modern kitchen, I use 1 lb. of unsalted butter from a good brand like Kerry’s Gold or another you’d like. This will give you about 14 oz. of pure gold ghee. Boil the butter on medium heat for about 20-25 minutes until the milk solids are nutty brown. Cool and strain into a clean glass jar, keep the jar open while cooling, shut the lid only after completely cooled off. Stores well for up to 6 months.
Watch this video for a step by step process and send me an email if you have more questions.
