How to Check the Quality of Ghee and Make It at Home

Ghee, a popular ingredient in Indian cuisine, is a type of clarified butter with a rich flavor and a high smoke point, making it ideal for cooking. This article will guide you through the process of checking the quality of ghee and how to make it at home, whether you are a seasoned cook or a beginner in the kitchen.

Checking the Purity of Ghee

Method to Check Purity:

The easiest method to check the purity of ghee is by melting it in a pan. Here’s how you can do it:

Put a pan on medium heat and let it warm up for a while. Add a teaspoon of ghee to the pan. If the ghee melts immediately and turns dark brownish in color, it is pure ghee. If it takes time to melt and turns a light yellow in color, then it is adulterated.

This simple test can help you distinguish between pure and adulterated ghee. Adulterated ghee can contain harmful substances, and ensuring its purity is crucial for your health and the flavor of your dishes.

Homemade Ghee – A Staple in Indian Cooking

Homemade ghee is simple, easy to make, and often cheaper than buying it in stores. It is delicious, stable, and versatile for cooking, roasting, stir-frying, and deep-frying. You need just one ingredient and less than 30 minutes to make the best ghee at home.

Here are the steps and tips to make ghee with unsalted butter, along with photos and a video guide for visual learners:

Ingredients:

450 grams unsalted butter

Instructions:

Cut the butter into small cubes to speed up melting. Place the butter in a pot and cover it with a lid to allow the milk solids to separate from the ghee. Turn the heat to medium and let the butter melt slowly, stirring occasionally. Once the butter is fully melted, continue to cook it on low heat for another 20-30 minutes, stirring occasionally. Watch the mixture closely as it starts to bubble and the milk solids will turn brown and fall to the bottom of the pot. Once the milk solids are fully browned, remove the pot from the heat. Strain the melted ghee through a cheesecloth or fine mesh strainer to remove the browned milk solids. Transfer the clarified ghee to a sterilized jar and let it sit until it solidifies.

Homemade ghee has a golden yellow color and a nutty, rich flavor that adds depth to your recipes. It can last for a couple of months or even years at room temperature without refrigeration. The process is simple and straightforward, and once you have it, you will never go back to store-bought ghee again.

What is Ghee?

Ghee is a type of clarified butter that is commonly used in Indian cooking. It is also known as Tup Sajuk Tup in Marathi and Desi ghee in Hindi. Ghee is made by cooking butter until the milk solids separate, brown, and settle to the bottom of the pan. The yellow liquid is then filtered to remove the milk solids, resulting in a golden liquid called ghee or liquid gold.

Ghee has a long shelf life and is ideal for cooking, roasting, stir-frying, and deep-frying. It is also used to enhance the flavor of curries, dal, desserts, and to light up mandir diya or Diwali lanterns.

Benefits of Ghee

A great source of vitamins A, D, E, and K. Rich in monounsaturated Omega-3 fatty acids that support a healthy heart. Boosts energy levels, improves digestion, and strengthens the immune system. Helps reduce inflammation and promotes weight loss. Lactose-free, making it suitable for people with lactose intolerance.

Despite being a saturated fat, ghee has been proven to be one of the most beneficial fats to be used in the kitchen, especially when compared to other forms of butter or oil.

Uses of Ghee

Ghee can be used in various ways in the kitchen:

Smear it on hot chapatis, rotis, and parathas to keep them soft. Roast parathas or toast bread with ghee to enhance their flavor. Use it to make stir-fries, curries, and dal. Enhance the taste and texture of Indian sweets like laddoo, sheera, and halwa. Add a teaspoon of ghee to khichdi or dal-rice for added nutrition. Light up mandir diya or Diwali lanterns with ghee. Apply ghee to chapped lips or as a hair mask for smooth skin.

Why Make Ghee at Home?

While ghee is readily available in stores and online, making it at home offers several advantages:

Cost-effective – Making ghee at home can be significantly cheaper, especially if you source organic butter. Quality control – You have full control over the quality and ingredients, which is not always possible with store-bought ghee. Long-lasting – Homemade ghee can last for 3-6 months, making it a worthwhile investment in the long run.

Follow the steps provided in this article to make your own ghee or try the video guide for a more hands-on approach. Whether you are a seasoned chef or a beginner in the kitchen, making homemade ghee is a rewarding experience that will impress both your taste buds and your guests.

Conclusion

Making and checking the purity of ghee is an essential skill for any food enthusiast, especially those interested in preparing authentic Indian dishes. With a few simple steps, you can enjoy the benefits and flavors of ghee in your cooking, whether it is for everyday meals or special occasions. So, grab your pot, start melting some butter, and get ready to elevate your kitchen to the next level.