Ghee Preparation

Ghee is given with food to all the babies right from the time they start solids. Historic evidence is Lord Krishna grew on ghee & butter. Some of my friends do use it as eckzema cream for their newborns. Adding to daily food consumed is a good healthy way to add fat to toddlers & babies.

Ghee, Paneer & Yogurt are pretty simple to make, the nice part is – you already have the ingredients in your fridge. All of them can be made with stove top time in under 20 mins & setting time of 6-24 hrs (under 30 min setting time for Paneer). I prefer to make ghee at home cos mine tastes better over the store ones & its fresh & can go organic.

Making of Ghee

1. Switch on the stove with unsalted butter (1lb) in a clean, dry stainless steel or aluminum pot. Use a thin bottom pot rather than heavy bottom pot which can hold in the heat for a longer time. The idea is to evaporate the moisture in the butter.

2. Butter melts & foams up to a creamy froth. Get ready with a pot holder ready to lift the pot if necessary. Use a spoon to gently stir the creamy froth till the froth subsidizes.

3. This butter is heated for more time till the froth becomes a crispy froth with bits of brown protein particles settling down. Always use a med-hi cooking setting & not letting the butter brown. The brown particles start out as white particles. the white ones turning brown is the que to stop the heat. Remove the pot from the stove.

4. Leave the pot undisturbed for 10-15 mins till the protein settles down. This protein is brownish in color & can be consumed within 2-3 days.

5. Pour the clear contents of the pot into a clean bottle & let it cool on the kitchen counter. Ghee cools down or sets in 8-12 hrs & can be stored in the kitchen counter for more than 3 months.

6. Cover with the lid only after the ghee is cooled to avoid any moisture development in the ghee. Always use a clean, dry spoon to get the ghee.

Ghee can be added a spoonful to any prepped food to reduce the spiciness of the food or can be used to cook or can be brushed to naan or chapatti. Tip - add ghee when the food is hot for even spreading 

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Stage by stage on the stove top

Above - Clarified Ghee when poured hot in the bottle
Below - Ghee when setted