We are going to give you a complete step by step guide on how to prepare Indian ghee. Follow our guide to get it done with ease.
What is ghee?
Ghee is a class of clarified butter used mostly in Indian Recipes, traditional medicine, and religious rituals.
Ingredients Used to prepare Ghee
The main ingredient of ghee is buffalo milk. It can also be prepared with goat, sheep or cow milk.
It is prepared by letting the butter simmer very slowly at a temperature slightly above 210 F (100°C). After cooking, during which the water evaporates completely, some of the proteins form foam.
The solid fat substances separate from the liquid fat in the form of a yellowish foam with whitish particles of casein, whey and butter impurities that must be gradually removed with a skimmer or a tablespoon.
Another part browns and settles in the bottom of the pan. The butter is then finely filtered and poured into pre-sterilized glass jars, which are hermetically sealed.
In this process during which the butter must never be stirred, it is therefore slightly heated and kept liquid, over a low heat, for about 30 minutes.
Simmering the butter gives ghee a subtle nutty taste.
Delicious Indian Ghee Recipe
- 1 fine mesh cheesecloth or 2 fine strainers
- 1 heavy-bottomed non-stick saucepan
- 2 glass jars previously sterilized
- 400 ml ghee
- 2 cups unsalted butter diced
- In a deep, heavy-based, non-stick coated saucepan, melt the butter over medium heat.
- As soon as the butter melts and becomes foamy, lower the heat and simmer over low heat.
- Simmer gently over low heat for 25 minutes, and each time a whitish part rises to the surface, skim it with a tablespoon or a small skimmer.
- Turn off the heat and remove the pan from the heat to cool.
- With the pan hot, the ghee will continue to cook for an additional 1 to 2 minutes. At this point the ghee is perfectly cooked, clear, golden in color, and all milk solids are golden brown but not burnt.
- When the temperature of the ghee has dropped a little, filter the ghee 2 or 3 times through 2 very fine sieves or cheesecloth until it is completely clarified.
- Pour the ghee into 1 or 2 glass jars, previously sterilized.
- Let the ghee cool completely and close the glass jar tightly.
- Store at room temperature in a cabinet free of humidity up to 3 months or in the refrigerator for a year.
- The ghee will solidify within hours or days depending on the temperature.
Fresh curry leaves
How to store ghee
The best way to package and store ghee is in pre-sterilized glass jars that must be tightly closed.
The jar should be kept away from direct sunlight which may cause a build-up of moisture inside the jar. Moisture is the enemy of ghee, which can quickly deteriorate its quality and reduce its shelf life.
In order to avoid accelerating the oxidation process, the jar of ghee must be protected from anything that could cause it, such as UV rays from the sun or fluorescent lights.
As long as the jar of ghee has not been opened, it does not need to be refrigerated as long as the conditions mentioned above are met.
Once opened, it can be stored in a cupboard, away from light for up to 3 months. Then it can be stored in the refrigerator for up to a year.
As with butter, the refrigerator hardens the ghee, but, of course, if left at room temperature, it will soften again.
Uses of Ghee
- Ghee is used in traditional Indian recipes such as breads and other pasteries.
- It is also used in preparation of some rice dishes
- Ghee is also suitable for frying (deep or shallow)
Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.