Ghee has been declared a superfood in the western world. However, for us Indians it was an everyday ordeal! Remember the times you would get upset with your mom for putting that extra dollop of ghee on your chapati or parathas for the fear of putting on those extra pounds! She would just yell, “Shut up and eat it! It is good for your bones.”  Turns out she was right!

It amazes me how this everyday item I grew up on is so priced in the USA. Besides being expensive it has other additives and preservatives. Ghee is relatively simple to make with plain unsalted butter, and tastes much better when made at home. I have been making my own ghee for as long as I can remember. I know exactly what goes into it and do not have to think twice about preservatives, inorganic products or additives. The aroma that fills the home while making ghee is an added bonus! 

Back in the day this is not how ghee was made. It was a lengthy process where the ladies would save the cream from the milk everyday in a earthen pot. When they had enough cream, they would churn it to separate the butter. This butter was called “loni” in Konkani and tastes amazing on its own. As a kid, I remember peeking over the kitchen counter, waiting for my aunt (who made ghee regularly) to finish her churning business so that I could get some loni to eat! The remaining liquid when the butter separates would be served as buttermilk. I liked mine with some sugar in it. She would use the butter to make ghee. If you ever get a chance to witness this traditional process, I would not let it pass!

What you will need:

How to make it:

• Start with unsalted butter. Leave it out to come to room temperature. If you do not have the patience to do that then simply cut the butter into small pieces. 
• Place it in a wide mouthed vessel on a very low flame.  Let the butter melt. 
• Tip: Cook the butter on a low flame throughout the ghee making process.
• Stir every 15 minutes for the first hour and a half. 
• You will see some scum forms on top of the ghee. Some people like to discard it. I just let it be as it all settles down at the bottom in the end. 
• When you begin to see the milk solids forming, keep a close eye on the ghee, stirring every 5 minutes.

  

• You will notice that the solids will begin to settle at the bottom. At this point stir the ghee every 2 minutes or so.
• You know your ghee is ready when you can see the bottom of the vessel. Ensure that is it clear and not cloudy. If you can see the bottom but it is cloudy, let it boil for another few minutes. 

  

• Strain this liquid gold in a clean, air tight container (glass or steel) to separate the milk solids.

  

• Tip: Do not discard these milk solids. Add wheat flour in the same vessel that you made the ghee, add the milk solids and knead it into a dough. This dough makes soft and delicious chapatis.  
• You can store the ghee at room temperature for up to 4 months and in the refrigerator for up to 6 months.