An ancient Sanskrit saying stresses on the importance of ghee:
“Yatha Jeevet, Sukham Jeevet, Runam Krutva, Ghrutam Pibet”
As long as you live, live happily, and even if you have to take a loan, you must drink ghee.
Ghee has been used in traditional Indian cooking for hundreds of years and has incredible health benefits. Famous dietician and nutritionist Rujuta Diwekar in her book ‘Indian Super Foods’ has termed Ghee as the fat burner. She says that “addition of any fat to food reduces it glycaemic index and ghee is brilliant in this regard.”
There are multiple ways you can incorporate ghee into your diet. Add it to your rotis, have it with Varan-bhaat/ Metkut-bhaat, have it with puran poli, add ghee whlie cooking dosas, parathas or just have a spoonful of ghee everyday. The list is endless. In India, ghee is not only used for cooking but also for religious rituals and Pooja. It is considered as a symbol of prosperity. Today, let us see how to make ghee at home.
- Skim the cream from the milk daily and store it in the freezer.
- Do this everyday for a few days till you have collected a good amount of cream.
- When you have to make ghee, remove it from the freezer.
- When it comes to the room temperature, add a cup of curds to the cream and mix it well.
- Allow the cream to set like curds. (You can leave it overnight).
- Transfer this cream to a bigger vessel and churn it with a wooden churner or you can use the hand blender too.
- Traditionally the wooden churner is considered ideal.
- You will get a lump of butter.
- Separate the butter and transfer to another vessel.
- Wash this butter a few times by adding water.
- Heat this butter in a thick bottomed pan.
- Initially heat it on a high flame till the butter melts.
- Then heat on a low flame till the melted butter starts looking clear and there is a deposit of ghee residue at the bottom of the pan.
- Switch off the gas and allow the ghee to cool.
- Strain and store the ghee in a glass or steel container.