How To Prepare Ghee at Home?

Ghee is also known as Clarified Butter. It is one of the most Important Ingredient in Indian Cooking or sautéing.

Clarified butter separates the milk solids and water from the butter fat melting butter and allowing the different components to separate. The water evaporates, some solids float on the surface which can be skimmed off. The remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. The components that are not butter fat are usually discarded.

Ghee is said to be a healthy alternate to butter and oils in our Ayurvedic literature. It is said that it supports self-awareness, intelligence gives clear complexion and voice. Ghee and butter are rich source of Vitamin A and Vitamin D.Also, people allergic to milk protein can consume ghee. It is available at many Indian stores or can be prepared at home with not much effort required.

Note: If you have Cholesterol problem, you should use ghee, butter and oils in moderation. The consumption of refined or processed carbohydrates and fats triggers heart diseases.

Ingredients

• 4 sticks of unsalted butter

Method
1. Take 4 sticks(16 oz.) of unsalted butter in a deep pan and heat on medium flame.

2. Once the sticks have melted lower the flame and leave for about 6-7 minutes.

3. Do not increase the flame to high.

4. The butter will be of a pale yellow color and it will start changing its color to light golden.

5. Once the color starts changing, turn off the flame, else it will burn.

6. The heat of the pan will complete the remaining process.

7. It is a ticklish task and once you know when to turn off the flame, you will get ghee with good consistency.

8. It gives 1/2 litre of homemade ghee.