Homemade Ghee

To make homemade ghee from cow's milk, start by boiling 1 liter of cow's milk in a heavy-bottomed pot. Once it boils, reduce the heat and let it simmer until it thickens. Continue cooking until the water evaporates and the milk solids separate. Stir occasionally to prevent burning. When the solids turn golden brown and you smell a nutty aroma, remove it from heat, strain it through a fine mesh sieve or cheesecloth, and let it cool before sealing.

Homemade ghee is not suitable for a dairy-free diet as it is made from cow's milk. However, if you're lactose intolerant, ghee may be tolerable for some people since the milk solids are removed during the cooking process. Always consult with a healthcare provider if you have dietary restrictions.

If you want to make a dairy-free version, you can use coconut milk or other plant-based milk alternatives. However, keep in mind that the flavor and texture will differ from traditional ghee made with cow's milk. For a similar cooking fat, consider using clarified butter or vegan butter as a substitute.

To store homemade ghee, allow it to cool completely before transferring it to a clean, airtight container. Store it in a cool, dark place, or refrigerate it for longer shelf life. Properly stored, homemade ghee can last for several months without refrigeration, but refrigeration can extend its freshness.

Homemade ghee is versatile and can enhance a variety of dishes. It pairs well with Indian curries, sautéed vegetables, and rice dishes. You can also use it for frying or as a spread on bread. Its rich, nutty flavor makes it a great addition to baked goods and even popcorn!