It has been a few weeks since I last posted, but I had a good reason: my husband and I purchased and moved into our first home! The past few weeks were stressful and busy, but buying your first home is such an exciting time, especially when you've spent the last 12 years in a dorm room or apartment. My wonderful parents were nice enough to come help us set up and organize. They also guided us through the Hindu ritual of blessing a new home, called grah pravesh. As part of this ritual,one needs to make something sweet, and most Indian sweets require the use of ghee, or clarified butter.
The benefit to making your own ghee is that you can make as much as you would realistically use before it goes bad. When you buy it at the store, it comes in a large jar and is typically more than I could ever use in 1 year. When I make it at home, I only end up with about 6 ounces (three-fourths of a cup). In my opinion, ghee gets a little bit of a bad rap. Yes, some people use entirely too much ghee in their cooking, but when used sparingly ghee has some nice benefits, such as its high smoke point and its ability to last for months without refrigeration.
Making your own ghee is easier than you think: all you need is high quality unsalted grass-fed butter. You can easily find this in any grocery store. The other tools you will need are a metal mesh strainer, a few pieces of cheesecloth, and an air-tight container in which to store the ghee.
Making your own ghee is easier than you think: all you need is high quality unsalted grass-fed butter. You can easily find this in any grocery store. The other tools you will need are a metal mesh strainer, a few pieces of cheesecloth, and an air-tight container in which to store the ghee.
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