HOW TO MAKE GHEE - PoRecipes

You must have heard the word GHEE around your home kitchen a lot, this delicious butter has a nutty sort of aroma that is made at home. It is the best solution for people who like spending less money and who are dairy-sensitive.

Since I follow a dairy-free diet plan which includes the Whole30 and paleo so this ghee-making is super easy for me. If you are one of those who like to follow a dairy-free diet then you will find this recipe easy to follow as well.

I usually make a lot of ghee at once and then leave it for use throughout the day. Its nutty flavor is sweet and makes any recipe much more interesting and delicious. I also use it for frying and for cooking fats. Its smoke point is also higher than most and remains usable even outside of the freezer so it has a great shelf life too.

I love cooking with ghee as it is not only sensitive to dairy but it is also a mirror of liquid gold so anyone will enjoy this ghee recipe for any purpose.

WHAT IS GHEE?

So what exactly is ghee? Ghee is a type of butter that has no solid milk components and is cooked more than you would normally cook milk. Heating the milk for more than the normal amount will get your ghee ready with a brown appearance and a nutty flavor that is butter-like. It is also used for medicinal purposes and has been found to be very effective in various medical conditions. The Ayurveda use of ghee is very common and other such ghee benefits are known for many years around Asia and the Middle East. If you are an Indian traditional food lover like me then you will surely enjoy ghee.

IS GHEE DAIRY-FREE?

Ghee is considered dairy-free to some extent. I consider it dairy free but my more sensitive friends usually disagree so it depends on how much you consider the amount. The Ghee normally has all the milk removed which should be considered 100% free of casein but there are some proteins that stay in the ghee for longer periods of time that can make it nondairy-free.

HOW TO MAKE GHEE (3 EASY STEPS)

I have a little unique way of making ghee that is not really the standard way so if you would like to try it then you should read the steps below:

I first look for a butter that is not just extracted from means of grass-fed but is organic and unsalted. These ingredients in butter are very much important in healthy Ghee making.
I then put some amount of pot on which I cook it on medium or least amount of heat. This will slowly melt the butter making it simmer. Then slowly three layers form on the ghee surface making it actually now three-layered turbidity.
After these layers have been formed then I wait for the foam to appear. As soon as I see the foam bubbles sputtering here and there then I use a spoon or anything available to skim off this foamy appearance.
Then I keep the ghee cooking until you notice translucence in the mid layer of this butter. As soon as you notice it, you should notice some sludge solid on the lower side of the pan.
I wait for 25-30 minutes and then turn off the stove as the ghee is now made. Then after it cools off, you are ready to store it in some container, most glass containers are available. There will be a light yellowish and opaque color of the ghee which will show you that it is made.
I then store it at room temperature as it can be stored there for months without going bad or if I need it to work for the next year then I would use a fridge.

Conclusion

In conclusion, Ghee making is simple and requires very low effort. It is the best solution for people who like spending less money. It remains usable even outside of the freezer so it has a great shelf life too. It is also used for medicinal purposes and has been found to be very effective in various medical conditions. So there are many benefits that pamper you to learn and test the recipe step by step.