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How To Make Ghee At Home? - Shahjighee

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How To Make Ghee At Home? - Shahjighee

How To Make Ghee At Home? | Homemade Ghee Recipe 2022

Ghee is one of the staple ingredients in our kitchens. It can be used in multiple ways - as a cooking medium, as a spread, in seasoning (or chhaunka), or as dollops on rice dishes. It lends a tantalising aroma to our food. It also gives us immense health benefits

While ghee is widely available in India, you can also make ghee at home. There are two common ways to make ghee. You can either use cream (also known as malai) or curd as the base. Here is a step-by-step guide on making ghee at home.

Watch Video on How to Make Desi Ghee at Home

 

You can buy Pure A2 Desi Ghee directly from our farm here -
Sahiwal Cow A2 Desi Ghee
Pure A2 Desi Ghee ( Sahiwal Cow )
Gir Cow A2 Desi Ghee
Pure A2 Cow Ghee ( Gir Cow )

How to Make Ghee at Home from Curd?

How to Make Ghee at Home from Curd?

Traditional ghee making uses curd to make butter before cooking it. The extra step lends more nutrition to the ghee. When churned with a manual bilona, the process becomes even more authentic.

You can also make ghee at home using curd. This process also involves three steps, but the first step includes collecting cream and making curd.

Step-1: Making Curd

    • Take boiled and chilled milk and scoop out the cream with a spoon in a jar or container.
    • Keep collecting for a few days till the jar fills. Ensure to refrigerate the collected cream.
    • Take a jar and lightly crumble the cream. 
    • Add 1 or 2 spoons of curd to the cream and mix slightly.
    • Leave the container aside for 6-8 hours so that the curd sets properly. Do not refrigerate it at this point.
    • Once the creamy curd sets, you are ready for the next step.

    Step-2: Churning Out the Butter

      • Pour the curd into a blender and add icy cold water. You can also add ice cubes if the water is not very cold.
      • Blend it for a few minutes till the butter separates and liquid buttermilk is left behind.
      • Make a lumpy ball of the fresh butter and rinse it in water 4-5 times. The rinsing water should be in a bowl. Do not rinse under running water.

      Step-3: Making Ghee

        • Add the freshly made butter to a kadhai or pan.
        • Put it to boil on low heat and let it simmer.
        • You will see ghee separating from the milk solids.
        • Sieve it and let it cool. Store it in a glass or steel container.

        Both of these processes will give you delicious homemade ghee. You will notice, that all the by-products that are derived in these processes are edible and can be consumed. Buttermilk is healthy for the gut and digestion. The milk solid at the very end of the process can be eaten by adding a bit of sugar. There is no waste while making ghee at home.

        Sometimes, you may overcook the ghee and instead of yellow or off-white, it becomes dark brown. In that case, do not throw it away. Use it for cooking. It will lend the same flavour to the dish.

        How to Make Ghee at Home from Cream?

        How to Make Ghee at Home from Cream

        Making ghee involves collecting cream or malai over a few days. Full cream milk will give you a thick layer of cream, whereas skimmed milk will give only a thin layer. 

        There are three steps in this process. Although, Step B is optional. If you are short on time or want to make lesser efforts, you can skip this step and move directly to Step C. However, cooking time will increase if you move directly from Step A to Step C.

        Step-1: Collection of Cream or Malai

        • Refrigerate boiled milk (preferably full cream) to get a thick layer of cream at the top.
        • Collect the cream in a glass or steel container.
        • Make sure to store the collected cream in the refrigerator.
        • Keep collecting over a few days till you get 3 to 4 cups of cream.

        Step-2: Making Butter and Butter Milk

          • Pour the collected cream into a blender and add ½ cup of ice-cold water.
          • Blend the cream till you see butter forming.
          • Collect the butter with your hands or put it through a strainer.
          • The liquid left behind is buttermilk.
          • The buttermilk can be used as a healthy drink or can be used when making a pancake, cake, or muffin.

          Step-3: Making Ghee

            • Take a thick-bottomed pan or kadhai
              • Add butter if you have made it using Step B.
              • Add the collected cream, you do not have time to make butter.
            • Put it on low heat till the butter or cream melts and start cooking.
            • You will see the cream/butter simmering, with milk solids at the bottom.
            • Water will evaporate leaving behind clear liquid ghee and milk solids.
            • Sieve the ghee, let it cool and store it in a glass or steel jar.

            Ghee from Curd Vs Ghee from Cream: Which is more healthier?

            Both of these processes will give you delicious homemade ghee. But ghee made from curd is more beneficial than cream. It is because curd goes through fermentation and has many micronutrients that you do not get in cream. The ghee from the curd is also more aromatic and tastier.

            You will notice, that all the by-products that are derived in these processes are edible and can be consumed. Buttermilk is healthy for the gut and digestion. The milk solid at the very end of the process can be eaten by adding a bit of sugar. There is no waste while making ghee at home.

            Sometimes, you may overcook the ghee and instead of yellow or off-white, it becomes dark brown. In that case, do not throw it away. Use it for cooking. It will lend the same flavour to the dish.

            How to Make Flavoured Ghee?

            Additionally,  you can also try to make flavoured ghee if you want. Add any one ingredient when simmering the butter to make the liquid ghee. Tulsi, garlic, or even curry leaves can be added. Make sure that you only add a bit of one of these. Otherwise, the ghee can become very strongly tinged with these flavours and might not taste good.

            Why & Where Should You Buy Pure Ghee

            As you can see that making ghee at home is not a very complicated process. You can easily make a fresh batch of ghee twice a month. Then why should you buy ghee from the market at all?

            Firstly, you might not have the time to collect cream and go through the multi-day process. Additionally, you might not be consuming full cream milk, which gives the thick cream suitable for ghee-making.

            The most important reason is that you have no control over the kind of milk you are getting. The purest and best ghee comes from cattle that are fed on natural grass-based feed.

            The ghee is made from the old age bilona process which involves manual churning of the curd. Shahji Ghee makes the best and pure desi ghee since it takes care of the entire process from the cattle to the ghee.

            Shahji Ghee is the best A2 desi cow ghee brand in India. You can buy Pure A2 Desi Ghee directly from our farm here -
            Sahiwal Cow A2 Desi Ghee
            Pure A2 Desi Ghee ( Sahiwal Cow )
            Gir Cow A2 Desi Ghee
            Pure A2 Cow Ghee ( Gir Cow )
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