Making Ghee from raw heavy cream

Farmhouse Ghee

Ghee is a type of clarified butter that is commonly used in Indian cooking. It is known for its rich flavor and high smoke point, making it a versatile ingredient in many dishes. Making ghee at home is simple and rewarding. In this blog post, I will guide you through the process of making your own homemade ghee.

Ingredients:

– Unsalted butter (Use high-quality butter for best results, my favorite is fresh homemade butter with raw cream)

Instructions:

1. Place the butter in a heavy-bottomed saucepan or a deep skillet.
2. Heat the butter over low to medium heat. Allow it to melt completely.
3. Once the butter has melted, it will start to bubble and foam. Keep stirring occasionally to prevent burning.
4. As the butter continues to cook, the foam will gradually disappear, and you will start to see clear, golden liquid with milk solids settling at the bottom.
5. Keep cooking the butter until it turns a deep golden color and gives off a nutty aroma. This process can take around 20-30 minutes.
6. Once the ghee is ready, remove it from the heat and let it cool slightly.
7. Strain the ghee through a fine mesh strainer or cheesecloth to remove the milk solids.
8. Store the ghee in a clean, dry jar with a tight-fitting lid. The more full you can get the jar (even to overflowing!) will help keep it fresh longer. It can be kept at room temperature for several weeks or kept in a cool, dark place for up to a year.

Tips:

– Be patient while making ghee, as it requires slow cooking to achieve the desired flavor and aroma.
– Make sure to use a clean and dry utensil to prevent any moisture from getting into the ghee.
– You can add spices like cloves or cardamom to infuse additional flavors into the ghee or add honey for a delicious buttery honey toast.

Enjoy your homemade ghee in cooking or as a spread on toast. We also love it on popcorn! It adds a delicious richness to your dishes and is a healthier alternative to regular butter plus extending the shelf life.