How to prepare ghee from butter?

Do you know how to prepare ghee from butter? Making ghee is a time consuming process and the manufacturing process of ghee  determines the quality of ghee. Ghee originated in ancient India and is used as a delicacy. Traditionally, ghee was made at home where pure cow milk was converted into curd in a hand curbed process. Now milk butter is boiled until the protein part of milk and moisture gets eliminated from the butter. By boiling butter, grass fed ghee or clarified butter gets produced.

In the next part you have to strain it to separate ghee from the burned milk protein gathered at the bottom of the boiling pot. Usually, unsalted butter is used to make ghee. In terms of quality, ghee made from fresh grass-fed cow’s milk is always the best.

Grass fed cows are kept constantly on grass fodder and as a result, the milk extracted from these happy cows meet the highest milk quality. If milk butter is made from this premium quality milk, it is highly anticipated that ghee quality will not be compromised.

Grass fed cow milk is the best material for making grass fed ghee butter and quality ghee is procured from this milk butter only.

How much time does it take in making ghee?

It depends on the flame as well as on the quantity of the milk butter in the pan. Once the butter-broth starts boiling, and a brown deposit gets accumulated at the bottom of the pan, the middle layer is formed and that is the clarified butter.  

If clarified butter is heated further, the golden yellow liquid gets caramelized and becomes slightly thicker in density. This is the ghee or brown butter. Once the clarifiedbutter is formed, it takes 7-8 minutes to make ghee or brown butter. 

Hope you got a clear idea about how to prepare ghee from butter. Now it is also important to know the store recommendations of ghee. If you don’t preserve it in a proper way it can get spoiled in less time.

• Store the ghee preferably in a glass jar if possible with dark glasses; it will obstruct UV rays to protect the ghee's original texture. Ghee is a photosensitive product and it often gets spoiled if you expose it to moisturizer or excessive heat outside.

• Do not use a moist spoon to take out ghee. Moisture infestation can spoil ghee’s consistency.

• Always keep the lid tightly closed to preserve its nutty aroma.

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