Home-made Ghee

The liquid gold that makes everything taste better!

Ghee or liquid gold as I call it is a very tasty and nutritious way to add some healthy fats into your diet. I make ghee pretty much every week as we go through a lot of it in our household. Ghee is one of the most used forms of fat for cooking in Indian cuisine. Which happens to be both Paleo and Whole 30 compliant. It is both nutritious and imparts a rich flavor to dishes. Absolutely a breeze to make !

Every time I make ghee, the whole house is filled with the delicious aroma and even the kids know that Mom is making ghee today ! The left over milk solids used to be a delicacy growing up. Where mom used to make a sweet out if it. But we are going to leave that out today since it is not Paleo .I am going to share a few tips to make the ghee flavorful and absolutely delicious. 

I have used a 1 lb of butter for this recipe for this stove top method. You can make the same in an Instant Pot as well. I’ll share the Instant Pot recipe with you over the next few posts. The process is to add the butter in a big and tall sauce pan. Make sure to use a big pot as the butter will foam and a smaller pot may have the butter spilling over.

Ingredients:

• 1 lb of butter
• 2 springs of curry leaves or fresh Moringa leaves (optional)

Instructions:

Place a large pot on the stove and add the butter to it. You can add the curry leaves now or optionally at the end before switching off the stove. Switch on the heat and let the butter melt on medium heat.

Once it is melted reduce the heat to low medium or low and keep cooking. There will be a lot of foaming and froth half way through the process as the milk solids start separating.

Once the milk solids start turning light brown, Switch off the stove. And move the pot away from heat. The ghee will start turning further brown if left on the heat of the stove. 

Once the ghee is warm or at room temperature, use a sieve and filter out the milk solids.

Transfer the ghee to a metal or glass container. If using glass make sure the ghee is warm. Hot ghee could crack the glass. Enjoy the freshly made ghee in all your dishes as a replacement for oil.

Tips:

• The traditional way of making ghee calls for fresh Moringa leaves to be added to it right before switching off the stove. But since it’s hard to get hold of fresh Moringa here,  In this recipe, I have used fresh curry leaves instead,  which you can skip if you have none at hand.
• Switching off the stove at the right time and adding of the herbs enhances the flavours.
• The ghee should be made on a low medium or low flame. And make sure to stay by the pot while making it, just like you would for heated oil.

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