Ghee is a dairy product made by heating butter until the water evaporates and the milk solids settle to the bottom of the pot. It can be made from either clarified butter or regular butter, and it’s often used in Indian cooking, as well as other cuisines with roots in South Asia. Making ghee at home from your own raw dairy products can be very cost-effective, though you should know that not all states allow this practice. In order to make your own ghee from raw cream at home, follow the steps shown in this video!
What is ghee
Ghee is a type of clarified butter that originated in India. It’s made by heating butter until the moisture and milk solids separate. The butterfat, skimmed off and cooked down, is ghee. Often called clarified butter or brown butter, it has a higher smoke point than whole butter and some say it has a richer flavor than normal unsalted butter.
Traditional uses of ghee
Ghee is clarified butter which means that it has the milk solids and water removed. It can be used in cooking just like butter, but the biggest benefit of ghee is its shelf life. With a long shelf life and no need for refrigeration, it can be stored for years on end without any major issues, making it perfect for preppers and outdoorsman.
One benefit of homemade ghee
Makers of ghee usually know the process is worth it for a few reasons. For one, when you make ghee at home, you can control what goes into it and ensure it’s made with high-quality ingredients. Second, homemade ghee contains no additives or preservatives like the store-bought version often does.
Basic steps to make ghee at home
See our video to know the steps of making Ghee from milk cream. These are very simple and easy steps.