How to make Ghee at home?

Ghee is one of the most preferred cooking ingredients in Indian homes. This cooking fat has a wide number of culinary applications such as frying, tempering and flavouring among others. Pure Cow Ghee, derived from Cow’s Milk is considered to be of the highest quality with a rich flavour, aroma and texture. Pure Cow Ghee is even applied to flatbreads such as rotis and parathas to preserve their softness and add flavour. Ghee is held in such high regard in Indian homes that extra care is taken to prepare it at home in order to maintain its authenticity and richness. 

Nowadays, high quality Pure Cow Ghee brands such as AASHIRVAAD Svasti have developed ways to produce a wholesome and authentic yield just like homemade Ghee. Using the revolutionary Slo-Cook Process, AASHIRVAAD Svasti Pure Cow Ghee is heated slowly over gradually increasing temperatures to achieve great taste, aroma and granular texture. This makes it possible for millions of Indian homes to have access to Pure Cow Ghee that is every bit as valuable as homemade Ghee. Click to find out AASHIRVAAD Svasti Ghee price online in your city, and get the best Cow Ghee for all your cooking needs. 

If you wish to prepare Pure Cow Ghee within your own home, here is how you can easily do it with just a few simple steps. 

How to prepare the best Ghee at home

Ghee is made by slowly heating up churned butter (unsalted), whether store-bought or homemade. By heating it up, the milk solids and milk fat slowly becoming separated. Once the caramelized milk solids are strained away, all you will be left with is beautiful, golden yellow and aromatic Pure Cow Ghee. 

• Use a heavy-bottomed kadai or utensil in order to make Ghee. It ensures even heat-distribution and gives you the best results. 
• Add the churned butter to the kadai on low heat, and allow the butter to melt. 
• Slowly increase the heat to medium-low, and gently stir with a wooden ladle until all the butter has melted. 
• Lower the heat to low, and allow the melted butter to simmer slowly. This process must be allowed to continue until the milk solids begin to rise to the top. 
• Gradually, the water content in the melted butter will begin to bubble and evaporate. 
• The mixture will also slowly begin to change its colour. Keep stirring gently ever so often. 
• Over time, the milk solids will begin to settle towards the bottom of the kadai, and the milk fat will rise to the surface. 
• Pay attention to the heat and colour of the milk solids carefully in order to avoid them getting burnt. The aroma and taste can get affected if the milk solids end up burning or caramelize too much. 
• Once a golden yellow liquid is formed, you can take the kadai off the heat and allow it to cool down to a more suitable temperature. 
• After the Ghee has cooled down a little, you can begin to strain the milk solids away and obtain your perfect homemade Desi ghee.
• Use a cheesecloth for best results, and to avoid getting any suspended milk solids particles into your Ghee. Strain into a jar with an airtight lid in order to store your homemade Ghee for the longest duration. 

You can follow this easy process to quickly prepare homemade Pure Cow Ghee in no time. It will help you add great flavour, aroma and quality to your wholesome food and other delicacies.