How to make ghee at home. Video recipe

According to Ayuverda, ghee has a rejuvenating effect, besides, it is able to heal wounds, some chronic diseases, promotes joint flexibility and mental alertness.

Ghee is known in many countries around the world. It was made in Russia, India is famous for it. Oil was also burned in other countries, for example, Pakistan and Uganda, Ethiopia and Egypt, Brazil and Morocco. You don’t need butter to make ghee. A useful product is also obtained from milk or cream, while dairy products can be obtained from a goat, buffalo, or sheep. Milk (cream) is left for fermentation, and then the resulting curd mass is melted. This method is more typical for ghee made in African countries. In Morocco, various spices are necessarily added to homemade ghee, and then the vessel with the finished product is buried in the ground and left for several months.

In Russia, oil was heated in clay pots, placing them in a cooling Russian stove, and then filtering. When ovens went out of widespread use, a method was invented, which was later described by E. Molokhovets in her famous cookbook. On it, the oil was slowly heated with water (for 1 kilogram of oil 10 glasses of water), allowed to solidify, then the water was released, the oil was heated again and mixed, cooled again – and so on until the water that was drained from the ghee became completely transparent.

To melt 1 kilogram of unsalted butter, you will need:

• wide saucepan with a thick bottom (best with a diameter of 20 cm)
• metal funnel
• clean gauze
• wooden spoon
• glass jar with a tight lid

To get delicious ghee, you need to buy 82% natural unsalted sweet butter for the base

Cut the butter into 4-5 cm cubes and place in a dry, clean saucepan. Start heating the oil over medium heat. For the first 8-10 minutes, while the butter is melting, do not touch it, then start stirring with a wooden spoon and stir every minute for 5 minutes. The oil will begin to boil about 15-18 minutes after cooking starts. Boil it for about 7-10 minutes, stirring occasionally.

After about 30 minutes from the start of cooking, the butter mixture will begin to bubble softly and smell like real ghee – nuts, and white solid particles, similar to milk powder, will collect on its surface. Continue stirring and watch the color change. When the ghee turns a beautiful orange color, and the solid particles turn soft brown and tiny bubbles appear on the surface every now and then, it’s time to filter the oil. The whole process will take about 45 minutes. Fold the cheesecloth in several layers and put it in a funnel installed on a glass container (a jam jar with a “clasp” is ideal), drain the ghee. In the jar you will have pure ghee, and in the gauze you will have milk sugar and protein. Let the ghee cool and cover. Ghee can be stored in the refrigerator for up to a year and will also remain solid for a long time at room temperature.

Some cooks advise to start removing the solids a little bit before straining. You can do the same if you wish.

If the butter is dark amber in color and smells strongly of burnt caramel, you probably cooked it too long and the milk particles are burnt. Unfortunately, this is the case when the oil cannot be melted. You just have to start all over again, take new butter and carefully monitor the process, avoiding excessive heating.

If the ghee contains white blotches and it is not uniform in color, then you either folded the gauze poorly, or put the ghee in the refrigerator too early, not allowing it to cool naturally. Don’t be discouraged, this ghee is usable and you won’t repeat these mistakes next time.