How to Make Ghee: The aroma of ghee in morning tea or the sight of pure desi ghee dripping onto a roti – this is where the true essence of Indian cuisine begins. But as reports of adulteration increase, people's trust in commercially available ghee is wavering. Even with "pure" written on the label, doubts remain. This is why many families are returning to old, traditional methods. Making ghee at home might sound a little cumbersome, but the truth is, with the right method, it's not as difficult as it seems. These methods, passed down through generations, are still just as effective today. In this article, we'll tell you three easy and reliable ways to make pure desi ghee at home, guaranteeing taste, health, and satisfaction.

Why is Homemade Ghee Considered Nectar?
In Ayurveda, desi ghee is considered the best fat. It is known for improving digestion, strengthening joints, and enhancing skin radiance. Homemade ghee is not only pure, but its aroma and taste are also unique. Those who have used homemade ghee once often avoid store-bought ghee.

Traditional Method of Making Ghee by Churning Butter from Cream
This method is considered the most reliable. Collect the cream from your daily milk in the refrigerator for 10-12 days. Once you have enough cream, transfer it to a bowl. Add a little lukewarm or cold water, depending on the weather, and churn it with a churner or blender. After some time, the butter will float to the top. Separate it and wash it twice with cold water. Now, heat the butter in a heavy-bottomed pan over low heat. As the foam disappears, golden, clear ghee will become visible. Strain it, let it cool, and store it.

Easy Method of Making Ghee Directly from Cream
If you are short on time, this method is very useful. It doesn't require churning butter. Simply put the cream directly into a pan and stir continuously over medium heat. When it comes to a boil, add a pinch of salt or two drops of lemon juice.
In a short while, the solid particles will settle at the bottom, and clear ghee will appear on top. Turn off the gas at this stage and strain the ghee.

Quick method for making ghee in a pressure cooker:
This method is the fastest for working people. Add some water to the cream in a pressure cooker and let it cook for 1-2 whistles. After the pressure is released, open the lid and cook the mixture on high heat for 5-7 minutes.

As soon as the ghee starts to separate, turn off the gas. Delaying this can burn the ghee. Strain, let it cool, and store it.

Homemade ghee, a guarantee of trust:
Homemade ghee is not only free from adulteration, but it also adds a touch of authenticity to your food that is missing in store-bought products. The taste and satisfaction you get in return for a little effort are completely worth it.

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