How To Make Ghee From Fresh Cream | Homemade Desi Ghee
Ghee also known as clarified butter, has been a traditional staple in Indian cuisine from thousand of years. It is revered not only for its exquisite flavour but also for its numerous health benefits. From ancient Ayurvedic practices to modern-day gourmet cooking, ghee plays a pivotal role in enhancing the flavours and nutritional value of dishes. In Indian households, ghee is often associated with love and nourishment and it is used to prepare a wide array of traditional dishes. Whether used in traditional dishes or modern gourmet creations, ghee continues to be a source of culinary delight and nourishment, making it the golden elixir of the culinary world.
Origins of Ghee:
Ghee has a rich history that dates back thousands of years,with its origin believed to be in ancient India. In Hindu mythology, ghee is often associated with purity and sacred rituals, where it is used as an offering to the Gods and considered an essential component in religious ceremonies. It is offered in religious ceremonies, weddings and rituals.
Culinary uses of Ghee:
Flavour Enhancer: Ghee has a rich, buttery flavour with a hint of nuttiness. It is often used to saute, fry or roast ingredients, imparting a delightful aroma and enhancing the overall taste of dishes.
High smoke point: Ghee has a high smoke point, typically around 450°F(232°C). This makes it ideal for high-temperature cooking methods such as deep-frying and searing without breaking down or producing harmful smoke.
Excellent for Baking: Ghee can be used in place of butter or other cooking oils in baking recipes. Its unique flavour profile adds a distinctive richness to baked goods.
Seasoning and Finishing: Ghee is often used for drizzling over dishes like rice, lentils and vegetables. It adds a final touch of flavour and a glossy sheen to the presentation.
Nutrient Absorption: Ghee aids in the absorption of Fat-soluble vitamins such as A, D, E and K. This makes it an excellent choice for sauteing vegetables and incorporating these essential nutrients into your diet.
Ayurveda: In Ayurvedic medicine, ghee is considered a valuable elixir for promoting health and well-being. It is believed to balance the body’s doshas, aids in digestion and support overall vitality.
Health Benefits of Ghee:
Healthy Fat: Ghee is primarily composed of saturated fats, but its predominantly mad3e up of short-chain fatty acids, which are easier to digest than long-chain fatty acids found in other fats.
Rich in Vitamins: Ghee is a good source of fat-soluble vitamins, including vitamin A, D, E and K. These vitamins are essential for various bodily functions, such as bone health, immune system support and skin health.
Lactose-free: The clarification process removes milk solids, which contain lactose. This makes ghee suitable for individuals who are lactose intolerant and cannot tolerate regular butter.
Contains Conjugated Linoleic Acid (CLA): Ghee contains CLA, a type of fatty acid with potential health benefits. Some studies suggest that CLA may have anti-inflammatory and anti-cancer properties.
Butyric Acid: Ghee contains Butyric acid, a short-chain fatty acid that may support digestive health and have anti-inflammatory properties.
Ingredients
Left-over Amul fresh cream (750 ml Approx.)
Preparation
Add cream to a bowl and whisk the cream using a hand blender or electric blender, until a thick layer of makhan (butter) forms on top. Carefully remove this butter in a bowl using a spatula or spoon. Continue this process until you are left with buttermilk.
Now refrigerate this butter overnight.
Next day separate the solid butter (makhan) from the water stored at the bottom.
Place a heavy bottom pan on medium heat, now add the makhan in the pan. Let it simmer on lowest possible heat for 20-25 minutes.
Homemade ghee is ready when you see clear, pale yellow, transparent liquid on top. The solid residue, which is dark brown, indicates that the ghee is done.
Allow it to cool slightly, then strain it through a strainer and collect the ghee in a container.
Store the homemade desi ghee in an airtight container at room temperature. But for longer shelf life, refrigeration is recommended. Ghee serves as a flavorful and aromatic cooking medium, adding a rich, buttery taste to a variety of dishes.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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