How to make ghee: The smell of ghee in your morning tea or ghee dripping on roti is where the true identity of Indian cuisine begins. But as news of fraud increased, people’s confidence in ghee available in the markets began to decline. Even though the word “pure” is written on the label, the question still comes to mind. This is why many families today are returning to old domestic ways. Making ghee at home seems a bit difficult. But the truth is that if you know the right way, this task will not be as difficult as it seems. These methods, which have been in vogue since the time of our grandmothers, are still equally effective today. In this article, we tell you three easy and reliable ways to extract pure desi ghee at home, which guarantees taste, health and satisfaction.

Why is homemade ghee nectar?
Desi ghee is considered the best fat in Ayurveda. It is known for maintaining healthy digestion, strengthening joints and glowing skin. Homemade ghee is not only pure, its smell and taste are also different. People who have used homemade ghee once often stay away from market ghee.

The traditional method of preparing ghee is by extracting butter from cream
This method is considered the most reliable. Store your daily milk extract in the refrigerator for 10-12 days. When there is enough cream, remove it into a bowl. Add some lukewarm or cold water depending on the weather and mix it using a blender or mixer. After some time, the butter will start to float to the surface. Take it out separately and wash it twice with cold water. Now heat the butter in a heavy bottomed frying pan over low heat. Once the foaming stops, the ghee will appear clear golden. Filter, cool and store.

An easy way to prepare ghee directly from cream
If time is short, this method is very useful. There is no need to extract butter in this. Pour the cream directly into the pan and continue stirring over medium heat. When it boils, add a pinch of salt or two drops of lemon juice.
Within some time the solid will settle and clear ghee will begin to appear on top. At this point, turn off the gas and drain the ghee.

How to make instant ghee in a pressure cooker
This method is the fastest for working people. Add some water with the cream in the pressure cooker and let it sizzle for 1-2 whistles. After releasing the pressure, open the lid and cook the mixture over high heat for 5-7 minutes.
Once you see the ghee separate, turn off the gas. If you delay, the ghee may burn. Filter, cool and store.

Homemade ghee, a guarantee of trust
Homemade ghee is not only adulteration-free, but it also adds a sweetness to your food that is not found in market products. The taste and convenience that comes with a little hard work is worth it.