homemade ghee

Ghee which is also known as clarified butter is very popular and is used in many parts of the world. They are used for making sweets and is also added in many of the dishes fed to children. It is a traditional food that is healthy than any of the cooking oils and even butter.

Though it is cholesterol rich, it can provide many health benefits when consumed in moderation. Ghee is rich in Vitamin A, D and E. They are fat soluble and contains many essential fatty acids. When prepared in the right method, ghee never gets bad or spoil. It can stored up to 100 years when stored in the right container. One good thing about ghee is that, you need not refrigerate it.

It is casein and lactose free and can be used by everyone. It is highly nutritious and helps to gain good cholesterol in toddlers and kids.

Many natural medicines in Ayurveda are prepared using ghee, it has smoking point that is really high. Even when you cook in high temperatures, it does not break down to form free radicals. It is stable and adds nutrition to the medicine and enhances the effectiveness.

As the fat in ghee is saturated, it can also be consumed by people who have high cholesterol. Any nutrition rich food is good for health when consumed in moderation. It provides Vitamin K, which is an essential vitamin, that supplies calcium to the bones.

Apart from the nutrition, it adds a good aroma to the food cooked. When you purchase milk, if possible, make sure you source milk from grass fed cows. Ghee extracted from grass fed cow’s milk is more nutritious when compared to others. There are many packed and ready made ghee available in the market, but homemade ghee is always better when compared!

How to prepare homemade ghee – DIY recipe

  • 1 Litre Fresh full cream milk
  1. First heat milk (can be any desired quantity) in medium flame.
  2. Let it boil for a minimum of 20 minutes.
  3. Once boiled, let it settle and cool it down to room temperature.
  4. You will find a layer of malai or milk cream on the top.
  5. Collect it carefully and store in a container. Store the container in freezer. You need to collect the malai for a minimum period of 30 days to get good 100 ml quantity of ghee.
  6. When you have enough malai, de-freeze the container.
  7. Once the malai is loose, add 1 liter water to a large blender.
  8. Add 2 or 3 spoons of malai to the water.
  9. Blend it for 5 – 10 minutes.
  10. After blending, you will find butter floating on the water. Collect the butter and place it on a pan. Repeat the process until you blend the full quantity of malai.
  11. After collecting, tilt the pan sideways to remove excess water from the butter.
  12. Switch on the flame and heat the butter in medium flame.
  13. The quantity will reduce to 1/3rd in size and water will evaporate. You need to heat the butter until the crackling sound stops.
  14. Once the sound stops, switch off the flame and leave it on the pan. Once you smell the fragrance and its cooled down, collect and store it.

Recipe notes:

  1. Color of the ghee might vary.
  2. Do not burn the ghee too much.
  3. Keep stirring as and when required.
  4. Always melt the ghee before consuming or adding it to food.

Kripa Sivasubramanian, MBA, earned her Master’s degree in Business. After a long stint in the Technology sector, she took up courses in natural medicine and yoga. Ms. Kripa is certified in Ayurvedic yoga for Dosha. She is also certified by Stanford University School of Medicine in Introduction to Food and Health.