Can you make ghee starting from heavy cream (by churning then clarifying), and would that offer any benefits?

Question

Can you make ghee from scratch using heavy cream? Learn about the process and whether this two-step method offers any benefits over using butter.

Answer 1

Yes, you can make ghee from heavy cream by churning it into butter and then clarifying the butter. This method offers a richer, slightly sweeter flavor compared to making ghee directly from butter.

Detailed Explanation:

Making ghee from heavy cream involves two main steps: churning the cream into butter and then clarifying the butter into ghee.

1. Churning: Pour heavy cream into a food processor, stand mixer, or even a jar for hand-churning. Churn until the cream separates into butter and buttermilk. This process can take anywhere from a few minutes to half an hour, depending on the method used.
2. Washing: Rinse the butter under cold water to remove any remaining buttermilk. This step is crucial for preventing the ghee from spoiling quickly and for improving its flavor.
3. Clarifying: Place the washed butter in a heavy-bottomed saucepan over low heat. Allow the butter to melt slowly. It will then simmer, and you'll notice milk solids separating and sinking to the bottom of the pan.
4. Simmering: Continue simmering until the milk solids turn golden brown and the butter becomes clear and fragrant. This process typically takes about 20-30 minutes. Watch carefully to prevent burning.
5. Straining: Once the ghee is ready, carefully strain it through a fine-mesh sieve lined with cheesecloth to remove the browned milk solids.
6. Storing: Store the ghee in an airtight container at room temperature. Properly made ghee can last for several months without refrigeration.

The benefit of starting with heavy cream is that the churning process can impart a slightly richer, sweeter flavor to the ghee compared to using pre-made butter. Some people also find it a more satisfying and traditional method.

Pro Tip:

Be patient during the clarifying process. Low and slow is key to preventing the milk solids from burning, which can give the ghee a bitter taste. The color of the milk solids is your best indicator of when the ghee is ready.