Making ghee from unsalted butter

Making ghee from unsalted butter is one of the straightaway methods to prepare ghee at home. Due to its rich flavor and ample health benefits, ghee is becoming increasingly popular. Traditionally, it is prepared by boiling milk to create yogurt and churning the yogurt to separate cultured butter. The cultured butter is simmered further to create ghee. Alternatively, if this process seems too complex, you may simply use unsalted ghee purchased from the store to prepare ghee. 

The recipe for preparing ghee from unsalted butter

To prepare healthy ghee, you would first need high-quality unsalted butter. It is advisable to purchase the butter from one of the reputed brands. Once you have done so, follow these steps to make:

  • Start making ghee from unsalted butter by dicing the butter into cubes. This would turn the process easier and quicker as the diced cubes would melt easily. 
  • Put the diced butter in a saucepan with a heavy bottom. Simmer it at medium heat to melt the butter. Ensure that the entire quantity of butter melts and stir it occasionally if needed. 
  • Once the butter has completely melted, simmer it for about another five minutes. Eventually, the butter would begin to boil and foam up. 
  • On removing some of the foam, you would find that the butter is still solid yellow rather than the clear liquid you intend to get. Thus, it needs to simmer for longer. 
  • Lower the heat and continue to the liquid. Eventually, its color would change. Instead of an opaque yellow, the butter would become clear. 
  • Once the liquid foams up again, it would indicate that it’s starting to turn into ghee. Turn off the flame and wait for the foam to settle down. 
  • You would find that the color of the liquid is now a clear golden brown. The milk solids would lie separated at the bottom of the saucepan. 
  • Wait for a while to let the ghee cool. Then, strain it into a jar. Your ghee is now ready for consumption. Considering that you store it at room temperature, the ghee would be safe to consume for two months. 

Thus, the process of making ghee from unsalted butter is rather simple, and you can easily prepare it at home. It does not take much time, and once you have prepared a jar of ghee, you may consume it slowly for a few weeks.  


Why New Zealand? 

Our milk comes from a good place. Trust in the quality and safety of New Zealand dairy products stems from our integrity as a country. New Zealand is open and transparent and has earned trust the world over. New Zealand’s robust regulatory framework has built global confidence in our food safety and quality.

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How does ghee differ from clarified butter?

It is easy to mistake ghee for clarified butter or vice versa as they are similar in some respects. For instance, both are free of milk solids, have a high smoke point, and are known for longer shelf life. However, these are actually two different products and come with certain, sharp distinctions:

  • Clarified butter is produced while making ghee from unsalted butter midway through the process. To make clarified butter, you would have to separate the milk solids as the liquid turns clear and filter it into a jar. However, making ghee would require you to simmer it further. This way, the milk solids caramelize to give ghee its color and flavor. 
  • You have to cook longer to make ghee, it comes with a nuttier flavor than clarified butter. Hence, ghee is a good choice for adding flavor to dishes. 
  • Clarified butter is devoid of the rich golden-brown color that ghee carries. 
  • You are more likely to find ghee than clarified butter while shopping at a store. In many places, individuals have to make clarified butter at home. 
  • Ghee and clarified butter also differ in their origins. While ghee originated in India, clarified butter did so in France. 

 

Is consuming homemade ghee a good choice?

The key benefit of consuming food items prepared at home is that they are usually healthy. While making ghee from unsalted butter, you are in control of its quality. Homemade ghee is also rich in butterfat, which is the chief component of ghee. 

However, if you are new to it, you may not get the desired flavor or density from homemade ghee as you don’t know about the unsalted butter quality. In that case, you may simply purchase high-quality ghee from one of the leading brands. 

Milkio grass-fed ghee from New Zealand for instance offers premium quality grass-fed ghee is certified by the USDA de its unwavering purity. Place an order for Milkio grass-fed ghee at Milkio.


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