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“This butter is delicious!”

“Actually, it’s Ghee.”

“Ah, thanks for clarifying.”

Hahaha.. Get it? “Clarifying”

(Happy sigh… I love butter jokes!)

Ghee has been the main source of cooking, beauty, and even Ayurvedic properties. 

Butter…mmmm, need I say more? Okay…Clarified Butter…Mmmmm, even better. This clarified butter recipe is super simple. Desi ghee is made from separating liquid and milk solids from fat through a heat process. Clarified Butter, also known as Ghee, has many health benefits. If you ever visit Gaao, you will see many farmers make their own butter. There are many techniques that you can use to make butter, such as here on Hoopla. Eating ghee in moderation is the key. Want to learn some history behind the buttery goodness? Request it here on COSMOS. Ghee is known to carry many vitamins, such as Vitamin A, E, and K. Scientifically, Desi Ghee is known to help with inflammation and even lower blood pressure. Can Zagatron find the ingredients he needs on time for the bake-off? Find out here on Kanopy. There are countless ways to use Desi Ghee.

Urdu Terminology:

  • Desi Ghee = Clarified Butter

  • Gaao = Village/Farm Area, especially the countryside

  • Ayurveda = The term Ayurveda is taken from the Sanskrit words ayus, meaning life, and veda, meaning knowledge.

Ingredients/Materials Needed:

  • Stove
  • 1-Quart Pot
  • 1 Pound UNSALTED Butter (I love Amish Butter or above 70% fat…Trust the process)
  • Large Spoon
  • Cheesecloth
  • Rubberband
  • Glass Storage Containers, such as Mason jars or glass jars (DO NOT USE PLASTIC CONTAINER!!)
  • ***Mesh Lid/Top/Napkin

Directions:

Step One: Place the pot on the stove and add your butter. Start off with low heat. Wait until all the butter has melted.

Step Two: You will start to see white curd floating to the top-these are milk solids.

Step Three: Allow the butter to cook on a low simmer for a few mins. You must keep an eye on it so it does not burn. You will start to hear crackling sounds. I usually place a Mesh lid on top and a napkin open on top of that. It helps catch any popping away butter…

Fact: Oil and water do not mix, whether heated or cooled together.

Step Four: Place the stove on low and use a spoon to scrape up the milk solids from the top and toss.

Step Five: Continue to cook for an additional few mins and repeat the process of scraping up the milk solids from the top and toss.

Step Six: Turn off the stove and set the pot aside to cool down a bit.

Step Seven: While that is cooling off, prep your jar.

Step Eight: Cut a piece of Cheesecloth and place it over the mouth of the jar. Place a rubber band around the mouth. This helps with catching the milk solids and the mesh from falling inside.

Step Nine: Carefully pour the warm liquid into the jar with the cheesecloth on the top.

Step Ten: Place on the counter until cool-you will see it turn to light color- solid.

Step Eleven: You have made Desi Ghee! 

**This can be stored on the counter away from the sun for three months or in the refrigerator for 4 months.