Your daal or your favourite paratha wouldn’t be the same without a bit of ghee. Chapati is incomplete without ghee! Pure homemade ghee has zero preservative or vegetable fats and is a healthier option over butter (you can make butter at home too!) as it has lesser fat, making it easy to digest as well.
What you will need to make ghee at home:
Half a kilogram of unsalted butter, a frying pan, sieve, loose-woven gauze-like cotton cloth (cheesecloth) and a mason jar.
Follow these easy steps to make ghee at home:
1. Heat a frying pan on medium flame. Once hot, add the unsalted butter. Using a wooden spatula, stir the butter repetitively till the butter melts, and then lower the flame to a simmer.
2. On a low flame, cook the butter for another 30 minutes until the milk protein starts separating. Then, with a fine-mesh sieve, remove the milk protein from the top of the butter that’s floating, till only the milk protein left is sitting at the bottom of the frying pan.
3. Increase the flame to medium and wait and watch till the milk protein at the bottom of the frying pan starts to turn brown. Remove the pan from the burner before these bits burn. Set it aside for 5 to 10 minutes till it cools.
4. Place the cheesecloth on the mouth of a mason jar. Strain the ghee from the frying pan through the cheesecloth and into the mason jar so that the toasted milk protein bits get left behind on the cloth. (These bits can be added with flour and made into delicious treats!)
5. Now that the ghee has collected in the mason jar, store it in a refrigerator or a cool place (ghee solidifies at room temperature as well). Use it as a cooking oil or as a garnish to make your food tastier.
Image courtesy: Shutterstock
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