Making ghee from milk fat is a slow cooking process.
Making ghee from milk is an age-old process, both homemade and commercial. Ghee has a nutty, deep, and creamy texture. It also has significant health benefits as it contains antioxidants and vitamins A, D, K, and E.
It is suitable for cooking at high temperatures due to its high point. It is a staple in Indian dishes, and life would be incomplete without ghee’s taste. You know what? Above all, you can prepare it at your home using milk. Making ghee from milk is an extensive slow-cooking process.
So, let’s explore the recipe for making ghee from milk fat. Milk-made unsalted cream is used for this purpose.
- Take full-fat milk cream (you can separate it from milk to get better results. The more fats the milk contains, the richer the texture of the ghee will be. However, you can use toned milk, but it will not give that supreme quality of ghee.
- Pour the milk cream into a churner and churn it until it is converted into butter. The exact process can also be followed by using curd.
- You must collect the fresh produce butter and wash it off several times in ice-cold water. Now, you have the unsalted form of dairy butter.
- Now, add the butter into a heavy-bottom saucepan. Let the butter simmer on the gas for a while. Meanwhile, you take a big spoon or spatula to stir the butter slowly from the edges and the bottom. To make sure it doesn’t get burnt.
- Slowly, you will see foam or bubbles on the surface; medium the gas flame at this point. Stir the mixture once or twice every two & to three minutes.
- Let the melted butter simmer on medium flame until you see milk solids separate and drown to the bottom of the pan. This will take 15 to 25 minutes. Do not stir the mixture too much at this point; start it after every 3 – 4 minutes.
- After 25 – 30 minutes, slowly stirring, you will see that all the milk solids will settle down. Above, you will get a sparkling golden layer of transparent substance. That’s ghee; it is ready. Strain it using a filter to separate the milk solids from the fresh ghee. Isn’t it simple making ghee from milk?
I hope you liked the recipe for making ghee from milk fat. Do not forget to try this at your home. Making ghee from milk cream is super easy. Enjoy the delicious taste of homemade ghee.
Alternatively, you can buy readymade ghee of premium quality, like Milkio Grass-fed ghee.
Making ghee from milk butter: why unsalted milk butter is used?
Making ghee from milk fat or unsalted butter is an easy cooking method. The process is typically used to make ghee because ghee is intended to be a pure and concentrated form of clarified butter. Here are a few reasons why unsalted butter is the preferred choice:
- Control Over Flavor: Using unsalted butter gives you full control over the flavor of the ghee. Salted butter may introduce unwanted or inconsistent salty notes in the final product. Ghee is valued for its rich and nutty flavor, which is best achieved with unsalted butter.
- Reduced Water Content: Salted butter can contain slightly more water than unsalted butter. Water can hinder the process of clarifying the butter, leading to a longer and more complex clarification process. Using unsalted butter ensures a more efficient and predictable transformation into ghee.
- Versatility: Unsalted ghee is more versatile for culinary applications. You can use it in sweet and savory dishes without the influence of added salt, making it suitable for a wide range of recipes.
- Health Considerations: For those monitoring their sodium intake, unsalted butter allows for better control over the salt content in their diet. You can adjust the salt levels to your preference when using unsalted ghee in recipes.
- Consistency: Using unsalted butter provides a consistent starting point for making ghee. Different brands of salted butter may contain varying amounts of salt, which can lead to inconsistencies in the final ghee product.
Making ghee from milk butter is a time-consuming cooking method. Ultimately, while unsalted butter is the traditional choice for making ghee, you can experiment with salted butter if you prefer a slightly salty note in your ghee. However, if you want to enjoy the pure, rich, and versatile qualities of ghee, unsalted butter is the better option.
How to use ghee in cooking?
Making ghee from milk fat is a slow cooking process. Ghee is a versatile cooking fat that can be used in various culinary applications. Here’s how to use ghee in cooking:
- Sautéing: Ghee has a high smoke point, which means it can withstand high temperatures without burning. Use it for sautéing vegetables, meats, or seafood. The rich, nutty flavor of ghee will add a delightful depth to your dishes.
- Frying: Ghee’s high smoke point is also suitable for deep frying. It imparts a pleasant taste to fried foods, such as samosas, pakoras, or chicken.
- Roasting: Ghee can be used to coat vegetables or meats before roasting. It helps achieve a crispy, golden-brown finish and enhances the flavor of your roasted dishes.
- Baking: Substitute ghee for butter in baking recipes. It can add a unique richness to cookies, cakes, and pastries. Use a one-to-one ratio when replacing butter with ghee.
- Grilling: Brush ghee on meat, seafood, or vegetables before grilling. It not only prevents sticking but also imparts a delicious smoky flavor to grilled foods.
- Stir-Frying: Ghee works well for stir-frying, providing a rich and nutty flavor to your stir-fry dishes. It pairs wonderfully with a variety of vegetables and proteins.
- Rice and Grains: Stir ghee into cooked rice, quinoa, or couscous to add a buttery richness and flavor. Ghee pairs particularly well with aromatic rice dishes like biryani.
- Dressings and Sauces: Incorporate ghee into salad dressings or use it as a base for making flavorful sauces and gravies. Its creamy texture and nutty taste can elevate the flavor of your dishes.
- Drizzle: Melted ghee can be drizzled over popcorn, roasted sweet potatoes, or steamed vegetables for a delicious and aromatic finish.
- Bulletproof Coffee: Some people blend ghee into their coffee, along with other fats like coconut oil or MCT oil, creating a creamy and energizing beverage known as “bulletproof coffee.”
When using ghee in cooking, remember that it is calorie-dense due to its fat content, so use it in moderation as part of a balanced diet. Also, always use high-quality ghee for the best flavor and nutritional benefits.
About Milkio Grass-fed ghee:
Milkio grass-fed ghee products are verified as non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The ghee is all-natural and offers an intensely nutty, feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.
Milkio Ghee is a gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio ghee products do not contain artificial color, flavor, or preservatives.
Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, you may place an order at the Milkio website.
If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.