Making Ghee at home is absolutely EASY. Do give this DIY a try, it is perfect if you are a beginner in the kitchen, or have not made Ghee before.
HEY HEY lovelies…guess who’s back from a brief ‘blogging hiatus’!!! With all my recent moving and renovations at the new house, A proper sit down to do a blog post, has been futile to say the least. But, I haven’t been totally AWOL from my other social media platforms. I like to call those posts, my mini blog version.
If you Follow me on my INSTAGRAM and FACEBOOK pages, you will have noticed, that I had done a few “OLD SCHOOL” foodie posts. Why Old School?, That’s because SEPTEMBER is HERITAGE MONTH in South Africa. I wanted to bring back a few golden oldies that have been in my family for generations, and still stands the test of time.
GHEE too is another OLD SCHOOL ingredient. With recent times, ghee has been found to complement many a diet. Ghee is a type of Clarified Butter, that has originated from the Indian Subcontinent. In India, ghee making process is generally lengthy. It commonly made from Heating milk, allowing it cool, and skimming off the cream bits from the top of the milk. This is then churned into butter, which is further heated to make ghee… DESI GHEE as our Indian friends would refer to it.
Back home here in South Africa, Ghee making is a lot more simpler. There is always memories attached to food, and one such is walking into your home to the aroma of a rich, nutty ghee that was made by the women of the household. This technique, I, like many other South African Indian families, have learnt from generations before us. It’s a DIY that certainly deserves it’s own platform to bask on, a heritage worthy recipe that will be around for many more generations to follow.
GHEE is used in a variety of Indian Cuisine, and most often it is used in place of vegetable oils. Be it a savoury or sweet dish, ghee is one common ingredient you will find in many Indian style dishes. Who doesn’t love a good quality Ghee from a reputable company, but with the recent spike in BUTTER prices in SOUTH AFRICA, those once truly affordable store bought ghee, has now become an almost ‘luxury buy’.
So back to basics it is, here is how you too can make a batch of Ghee at home, anytime you need some.
HAPPY GHEE MAKING LOVELIES
LOVE MARRIAM
Have You Made Ghee At Home Before?
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HOW TO MAKE GHEE - DIY
AUTHOR : Foodeva Marsay (@foodeva_marsay)
- STEP 1
~ ADD A 500 GRAM BLOCK OF GOOD QUALITY BUTTER, CUT INTO PIECES, TO A LARGE ENOUGH SAUCEPAN. YOU CAN USE EITHER SALTED OR UNSALTED BUTTER.
- STEP 2
~ MELT THE BUTTER ON A MEDIUM/LOW SETTING. AS THE BUTTER MELTS AND BOILS, YOU WILL NOTICE A FROTHY SUBSTANCE BEGIN TO SURFACE TO THE TOP.
- STEP 3
~ THE FROTHY BITS SURFACING, IS SIMPLY THE WHEY FROM THE BUTTER. GENTLY SKIM AWAY THIS WHEY INTO A SEPARATE VESSEL, EITHER DISCARD, OR USE IN YOUR COMPOST FEED, OR ADD TO YOUR NEXT BATCH OF MASHED POTATOES 😉
- STEP 4
~ CONTINUE TO COOK THE BUTTER, UNTIL IT IS CLEAR AND THE MILK SOLIDS SETTLE AT THE BOTTOM OF THE SAUCEPAN. NOW YOU HAVE CLARIFIED BUTTER. TO MAKE GHEE, CONTINUE TO COOK ON LOW, UNTIL THE MILK SOLIDS ARE BROWNED BUT NOT BURNT. THIS STAGE GIVE THE GHEE A RICH AND NUTTY FLAVOUR.
~ ALLOW THE GHEE TO COOL SLIGHTLY, BEFORE STRAINING INTO A JAR OR CONTAINER. YOU CAN USE A MUSLIN CLOTH, A TEA STRAINER OR COOKING GRADE FILTER. THIS ENSURE THE LAST BITS OF MILK SOLIDS ARE REMOVED.
~ GHEE CAN BE STORED AT ROOM TEMPERATURE IF STRAINED, OR IN THE REFRIGERATOR. GHEE WILL ALSO FIRM UP SLIGHTLY AS IT COOLS, SO THERE IS NO NEED TO WORRY.
That my friends…IS IT>>>HOMEMADE GHEE in a jiffy.
- HOMEMADE GHEE – DIY
Now that you can make this, WHAT WILL YOU BE USING GHEE IN?
DO DROP ME YOUR FEEDBACKS, I LOVE HEARING FROM YOU.
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