Make Ghee Yourself: You Should Pay Attention to This

Make ghee yourself: you need this

The ingredients and utensils you need to make ghee are manageable:

  • For one, you need 500g of willow butter.
  • You also need a pot with a wide bottom.
  • A skimmer is also required.
  • For storage, you need clean and sealable jars.
  • Since the ghee is filtered before bottling, you should also have a coffee filter, clean gauze, or a very fine sieve on hand.

Make ghee yourself: That’s how it works

The main thing you need to make ghee is patience.

  • First, put the butter in the saucepan and let it melt over low heat. It is important that the butter does not turn brown. It is best to heat the butter on the lowest setting on your stove.
  • Now it takes about half an hour until you see foam on the melted butter. This is curdled milk protein.
  • However, this only happens if the butter doesn’t brown and doesn’t stir as it heats. In addition, you should not put a lid on the pot.
  • Skim off the white foam with a slotted spoon until only clear liquid remains in the saucepan. You’ll probably need to skim frequently until the ghee is ready.
  • You will know the ghee is ready when no more foam forms and no more steam escapes. The remaining butter in the saucepan should be golden in color but still clear.
  • If so, you can now fill the hot ghee into the boiled glasses. Although the butter now appears clear, it still needs to be filtered. So feel the ghee into the jars over a coffee filter or a clean cheesecloth.
  • The advantage of homemade ghee is not only the taste but also the significantly longer shelf life compared to butter. If you have worked carefully and cleanly during production, you can store ghee in the refrigerator for about 15 months. Cool storage is not even absolutely necessary. If the jars are hermetically sealed, ghee will keep for about nine months outside the refrigerator.

Tips for making ghee: You absolutely have to pay attention to this

While making your own ghee isn’t difficult, there are a few things to keep in mind.

  • The butter must not turn brown when heated.
  • You need to skim off the milk protein foam very carefully.
  • The homemade ghee should be filled into the jars while it is still hot and the jars sealed immediately.
  • In order to ensure longer shelf life, a very thorough cleanliness is the top priority. Both the pot and the glasses and the sieve, as well as the ladle must be cleaned thoroughly and intensively beforehand. You can then enjoy the untainted ghee for a long time.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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