Introduction: Making Ghee
This is just my intro as of how to make ghee. The method of making this comes from an Indian friend of mine who is in the Brahmin caste. Ghee is a clarified butter made from cow's milk. I used unsalted butter for mine, but it also could use fresh cream. Ghee is used in many Hindu rituals. It also acts as the oil in temple lamps. As a cooking oil, ghee has a very high smoke point. It also lacks milk solids and is easier on lactose intolerant people. However, it has high saturated fat and cholesterol, so don't use a lot continuously.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredient
Unsalted butter is recommended, but not required. For availability's sake I used salted butter the last time I made it. From what Baba said, you could also use fresh cream.
Step 2: Getting Started
The ghee is essentially heated butter. You'll want to melt the entire stick at high heat. When the whole stick is melted, reduce to a low heat. Remember to keep the pot uncovered while heating. One of the ideas is to remove moisture from the butter. You should see steam and bubbles escaping throughout the boil.
Step 3: You Gotta Keep 'em Separated
It takes about 10-15 minutes for the entire process. You'll know you're done when at low heat bubbles are slower and steam can't be seen. At this point there is little or no moisture left. The next step will be to separate the ghee and the remaining milk solids. I used 2 bowls and a fine mesh strainer for this. Repeat the process of moving ghee from one bowl to the other until solids can't be seen. There will be solids left if you're using salted butter. Use oven mitts as ghee gets very hot.
Step 4: Finished Product
The most confusing part of ghee is the colour. It's usually an olive oil colour. The first image is the hot ghee from this tutorial. The second is the ghee I made a year ago. The third is the first image several hours later. Ghee has a semisolid texture. The cool thing is that by removing moisture and lactose sugars, bacteria have little to feed on. This gives ghee an unlimited shelf life. Refrigeration is not necessary. When finished, this oil can be used in many recipes. I would not recommend using a lot (1 Tbs is loads) since saturated fat and cholesterol are present. That means baking recipes may not be ideal. This is my entry in the fried food contest. I thought that showing the creation of one of the ingredients would be clever. If you found this useful for your entries, please like or comment.