Namaste: A question about different kinds of ghee?

Question

I have seen
1 Ghee
2 Usli Ghee
3 Desi Ghee

could you explain the difference between the three?

also, is there still another kind of ghee?

when you make it at home in home-style, how is it done?

thank you
Lakshmi Parimala

Answer 1

HOW TO PRESERVE BUTTER (GHEE)

1 lb. butter

Ghee is an Indian and Eastern cooking ingredient which has its closest Western counterpart in clarified butter. Ghee has better storage properties than whole butter and will not burn as easily at high temperatures.
This recipe may be multiplied for as many as you would like in a batch. Each pound of butter makes about 1 pint, so adjust accordingly. The recipe given is specific for 1 portion. Use either salted or unsalted butter.



Canning Preparation:

In a boiling water bath canner, fill water sufficiently to cover canning jar 2 inches and allowing for several inches of boiling space above water. Place rack in canner and bring water to a full boil.
Sterilize 1 glass jar canning jar for 10 minutes in canner (about 1 pint jar for each pound butter used). Bring canning lid to a boil in a saucepan, then turn off heat and let sit. Remove canning jar and place in warm oven and allow to air dry until ready to use.

Choose a heavy bottomed saucepan, (such as enamel-lined cast iron) so that butter will not scorch on the bottom of the pan. Use only fresh butter.


Butter Preparation:

Melt butter slowly in saucepan over medium heat. Steadily increase heat as butter melts until butter begins to boil and foam.
When butter is covered with foam, reduce heat and stir the bottom contents of the the pot with a spatula, or simply swirl the butter around and around in a circle, by gently rotating the pan. Reduce heat to lowest setting and continue to cook for 40-50 minutes, or until a sediment forms on the bottom of the pan and the top portion of butter is translucent and clear.

Strain butter through a colander or sieve in which several layers of cheesecloth have been placed, allowing butter to pass through slowly. Ghee (clarified butter) may need to be strained again, until it is clear of sediment. (Tip: leave the bottom few tablespoons behind when gently pouring out contents of pot). All solids should be removed. Save the butter solids for flavoring vegetables or add to baking.

Pour hot butter into the hot, dry, canning jar leaving 1 inch head space.

IMPORTANT: Wipe the rim of the jar with a damp, hot, paper towel (dip it into boiling water or a few drops of lemon juice or vinegar) to clean the rim of the jar. If any trace of butter is on the rim of the jar, the seal may fail.

Place lid and ring on jar and tighten until resistance is felt.

Process in boiling water bath canner for 10 minutes. Remove and allow to cool in a place free from draft. After 24 hours, gently remove ring from jar and store for up to 6 months.

Answer 2

Cow-ghee,
Buffalo-ghee,
Goat-ghee,
Pig-ghee,
Plant-ghee (Dalda-ghee),
etc.

Answer 3

Ghee is the general term.It does not define anything about the quality of Butter. It may be adultrated one and some vanaspati or any other oil may be mixed in it. It is not very good for health.

Asli (True) ghee and Desi Ghee are pure ghee forms. They are clarified Butter. By melting the pure butter made from only milk is melted and this ghee is obtained. It is very good in taste and food prepared with this ghee gives good taste and flavour.

This desi ghee (butter Oil) used to be the conventional cooking oil of the Indians. There was nothing wrong with this most favourite cooking medium of Indian households. But the problems started with the change in our eating and living habits. Desi Ghee being rich in saturated fats has the tendency to increase total cholesterols including HDL (so called "good cholesterols") and LDL & VLDL (so called "bad cholesterols"). As such consumption of desi ghee coupled with fibre rich diet which reduces LDL bad cholesterol & physical activity which reduces VLDL bad cholesterol brings about a favourable lipid profile. In the good olden days, our forefathers used to take fibre rich diet such as chapattis made out of flour of wholegrains & lots of leafy vegetables along with desi ghee and the nature of work involved lots of physical labour. All this used to neutralize the adverse effects of desi ghee on LDL & VLDL while retaining its positive effects on HDL and thereby this favourite cooking medium used to bring about a favourable lipid profile.-

Answer 4

asli and desi ghee is the same thing. just ghee is hydrogenated vegetable oil also called vanaspati. to make ghee at home, you heat white butter in a pan till it starts to boil. slowly it will clarify and u can decant the clear liquid which is ghee. remember not to keep the heat too high. ot will burn. and also, the smell might not be too agreeable when u r making it.all the best.

Answer 5

Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə घृत "sprinkled"; also known in Arabic as سمن, samn, meaning "ghee" or "fat") is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free

Answer 6

I'm not sure...but my Grandmother makes Ghee out of Butter.............so there might be more!

Answer 7

namastey ji ! diffrence btwn them is the price, and yes the 4th ghee is called ghee-n,,, bcoz its so yucky ...
to make it home style,, buy a desi ghee and put it in a jar and keep in your kitchen,, simple,,,

Answer 8

I ain't getting this...but it wouldn't be the first nor the last time. You even made me look up impious and soupcon...good words.