You must have seen lots of articles regarding how good ghee (clarified butter) is for health and everyone should incorporate it in in their daily diet. Ghee is rich in healthy fats and essential amino acids which aid in weight loss. It is also heart healthy. We Indians use ghee in cooking, making sweets and also spread on our roti. In India, we make ghee from scratch starting from milk. I live in Canada and it is not easy to prepare ghee from scratch as we don’t get full cream milk but it is easy to make from unsalted butter. In this video, I am using Gay Lea unsalted butter. If you can’t find this brand, you can use any regular or organic unsalted butter. Try using butter at room temperature, frozen butter will take little longer. Always simmer butter on low temperature as it preserves nutrients.
Cooking Time: 25-30 minutes
1 lbs unsalted butter or organic butter
1. In a wide bottom pan, add butter. Heat the pan now on low to medium heat. Butter will start to melt. Stir occasionally. Stay close. In 12-15 mins, you will notice while solid stuff starts to separate. Make sure you watch at this point. In few more minutes, the bottom of the pan will start to brown and pure gold ghee will start to clear. Check with the spoon and you will see clear ghee on top. Turn off the gas, and move pan on side. If you like slightly brown ghee then let it simmer for 2-3 minutes more.
2. When ghee slightly cools down. you can use strainer or cheese cloth to filter ghee from solid residue. Fill ghee in clean dry glass bottle. Ghee will solidify once cold. You can store this at room temperature or in fridge (if not using very frequently). Don’t discard white/brown stuff, you can use this to make gol papdi/sukhadi or use it in making paratha dough.
Hope you will give it a try!
Please comment below and let me know your experience and feedback. Happy Cooking!
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