Making Home Made Ghee From Cream is a traditional practice with so many really great benefits. A nutty and mildly sweet flavored ghee is something quite popular in almost all Indian households. India is such a vast country with so many different cuisines, yet you will find the ingredient ghee almost everywhere – be it for frying, for roasting or anything. I can remember my parents churning out ghee from cream every weekend. It was a practice going on throughout life. Now this is the wisdom. Ghee is an amazing superfood, a power house of nutrients. And if you haven’t prepared Home Made Ghee From Cream, then it is time. Collect cream which is a by product obtained after boiling milk. Cream is stored in refrigerator for a week or so and is finally churned to process out ghee. Applying ghee on top of soft rotis tastes excellent. Also tempering of Dal Tadka with ghee tastes great.
Store bought ghee is expensive. Home Made Ghee From Cream is very cheap and very little effort is required. Ghee is a stable fat and doesn’t get damaged easily. Bacteria doesn’t grow easily and hence ghee can be stored in room temperature for longer periods. Indians have been using ghee since generations. It is quite common to observe small kids as well as elders enjoying hot rice with a spoonful of ghee. Ghee is a nutrient dense food rich in vitamin A and K2. Indian foods were made in ghee, the reason being that ghee aids digestion and also ghee acts as a mild laxative. Because of its high smoke point, ghee acts as the perfect medium for deep frying. There is no substitute to flavorful and aromatic ghee. Ghee is also a great moisturizer. Apply some ghee to your skin and watch the difference. You can explore a well detailed Home Made Ghee From Cream recipe here.