| I'm Richa, the face behind My Food Story. Welcome to this series where I send you an email exclusive tip/recipe every Wednesday! Here's today's Tip/Kitchen Hack:
To my non-indian audience, y'all have heard of ghee right? I only ask cause shudh desi ghee, or clarified butter, is a beloved ingredient in India. Down south, people douse their daily white rice with ghee and combine it with rasam or a stir fry. Up north, ghee is used extensively on rotis and breads! It is often used in curries and sambhars too, in fact most of the tempering is usually done in ghee. In short, we absolutely LOVE it! As someone who loves ghee, I've written a post on how to make it from scratch at home using heavy cream or malai from milk. While my recipe includes the first step of churning butter, if you don't have cream or don't want to churn your own butter, you can simply use high-quality organic butter instead. Today, I want to share with you something new that I've recently learned and have been incorporating into my ghee-making process every time. My grandmum recently suggested adding 1-2 betel leaves or a small sprig of curry leaves to the ghee at the last stage of cooking it. And you know what? The results are outstanding! It makes the ghee more flavourful and aromatic (than it already is!) The best part is, you don't even have to throw away the leaves - simply remove them from the ghee and enjoy them as they are! I want to highlight some key points from my ghee article to encourage you to give it a try. Here are some of the benefits of making your own ghee.
Making ghee at home and consuming it has so many benefits. I'm pretty sure I'm only covering about 20% of them here. It's definitely cheaper to make your own, especially if you start with cream collected from milk. Even if you use organic butter, it's still cheaper than buying store bought ghee. It is incredibly easy to make, and it's hard to burn a batch of ghee. If you take it a little too far, it gets a deep brown color that smells like toffee and can still be used for cooking. Ghee is a shelf stable fat, and has a long life - this also means that bacteria doesn't grow easily in it. It has a high smoke point which makes it perfect for cooking, stir frying and deep frying. In fact, Indians have been using ghee to deep fry for generations now. It's a nutrient dense cooking fat with Vitamin A and K2 Ghee is perfect for people with a slight dairy sensitivity, and those who are following a paleo or whole30 diet, because while cooking it you remove the milk solids and you are left with the residual fat only. | 
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