My basic ghee recipe - plus rose ghee and turmeric ghee
My recollection of homemade ghee is one I will always cherish, My mother would collet fresh Buffalo milk cream that had been skimmed off raw boiled milk delivered daily and stored it at the back of the fridge -in anticipation of ghee-making day. The process though a simple one, the stages, aromas, and test of patience were as much a part of the recipe.
She would put the white congealed cream, thick from refrigeration, into a large pan, the fire turned on low. Slowly, at first, the cream melted into a pool of clear liquid. Starting to bubble at the sides, releasing rather intense aromas, a certain cocktail of melted butter and hay. From fresh field scents to a slightly animalistic one, hard coloured debris appeared on the surface, which was skimmed. At the bottom of the pan lay the milk solids, brown and unappetising. I know I am not selling it, but I promise you, it was so worth it. All the rather unpleasant aromas were soon replaced with that of butterscotch popcorn freshly tossed in melted butter - and that was it- homemade ghee made with a labour of love.
I'm sharing with you the way I began making it when I moved to the U.K, using organic, unsalted butter - grass-fed (if possible), making it closer to what I was used to. It takes much less time than the one we make in Pakistan, but - it will still change your life.
I think the best part about ghee is that it's so indulgent, yet so pure - it's nurturing in the flavour it gives to food. No only does it have the attributes of being anti-inflammatory, but its known to be good for boosting your immunity. Used for centuries in Ayeruvedic and Unani medicine - it's got a high concentration of butyrate, which has recently been found to help the fight against Covid. Clearly, ghee is high in fat, so I wouldn't go crazy using it, and in my opinion, a little goes a long way.
Don't forget, ghee is also a beauty product - its a good hair and skin conditioner and moisturiser, its great for cuticles, and I could go on - but I do need to share the recipe now! As a bonus I am also adding my recipe for rose ghee and turmeric ghee - infused ghee double the power! Rose oil is rejuvenating and anti-aging, turmeric is anti-inflamatory and restorative. I hope you enjoy making these. .
Basic ghee recipe:
. 250 g packet of organic, unsalted, grass-fed butter
Method:
. Heat the unsalted butter in a saucepan over a low heat until it’s melted.
. It'll come to it's first boil - this will bubble, and cloud of scum will rise. Don't skim yet.
. After a few minutes, bubbling will subside. It will be replaced by popping bubbles. This is your second boil, keep that heat low, otherwise you risk burning the melted butter. At this stage begin skimming the top until all scum on top is clear. Once the popping stops, turn off heat. At the bottom of your pan you'll see dark brown milk solid sediments, don't mix them in.
. Let the ghee lie in the pan to cool slightly and then pour through a metal sieve or a muslin to catch sediments, into a sterilised jar, if you just want plain ghee. Cool completely before closing the lid. Keep at room temperature and use in 10–15 days, or keeps up to 3 weeks in the fridge.
. If you want to infuse it, see below.
Rose ghee:
. Make ghee as above. Once it is ready, turn heat to the lowest setting. Add 2 handfuls of dried organic food grade rose petals, ensure that they are clean.
. Stir, and stay with them. You don't want to burn the petals but you do need to extract the rose oil into the ghee, this take about 10-15 minutes. Once that time has passed, turn off the low heat. Keep the petals in the pan for 30 minutes. If it is cold and the ghee solidifies, heat it very gently until it is liquid again. Then pour through a metal sieve or muslin (which I prefer, as you can squeeze out extra ghee and rose oil), into a sterilised jar. I sometime sprinkle a few rose petals on top for effect. Keep as above for regular ghee.
Turmeric ghee:
. Make ghee as above. Grate 1 inch of fresh turmeric into a sterilised jar, no need to peel Pour warm to hot ghee through a metal sieve or muslin cloth into the jar. Stir. Don't cover until cool. Use and store as above.
I don't cook the turmeric through as I don't want to cook out the potency of it, the warm to hot ghee releases all the goodness into the ghee. If you can't find fresh turmeric root, I suggested using 2-3 tsp of organic turmeric powder in the just made ghee - again, don't cook it.
Enjoy, and let me know how you get on. If you make my ghee, all I ask is do please give me credit on social media for the use of my free recipes, much appreciated x