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Ingredients

Adjust Servings:
1 kg unsalted butter (82%)
Ghee

Ghee

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 60
  • Serves 800
  • Medium

Ingredients

  • 1 kg unsalted butter (82%)

Directions

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Ghee has become quite popular nowadays as more and more people are taking interest in Ayverdic nutrition, where ghee is one of the main ingredients. Ghee is famous for its healing, regenerating and anti-aging properties. But it also has a bunch of cooking benefits, which I am going to share with you as I have used ghee quite for a while. It is very handy for cooking at high heat as it doesn’t brown or burn like regular butter, and it doesn’t need refrigeration. I recommend you to use it as a cooking oil for fried potatoes and roasted vegetables, fish or meat, baking etc.

Ghee: who to

Making ghee at home is not as difficult as it seems at first sight. Making ghee is quite a long process of removing the milk solids and water from butter by simmering it (approx. 1 hour per 1 kg) over low heat. It’s easy to make, but it needs at least 1 hour of a close watch on. I usually use about 1 kg of regular butter and it yields approximately 800 g of ghee, which is enough for a few months.

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Steps

1
Done

The cookware you will need:

  • 2-3 l enamel (or stainless steel) pan
  • gauze or cheesecloth or a clean dish cloth
  • stainless steel spoon
  • 2 glass containers to store your ghee in (800 ml and 200 ml)
2
Done

Cut your butter into roughly 4x4 cm squares. Place the butter in the pan over low heat. Allow it to melt. It will take about 10 min.

3
Done

Keep a close watch. Don’t let it boil. Let it melt until it starts simmering.

4
Done

When it starts bubbling, reduce to a lower heat and let it simmer.

5
Done

You will notice that some whitish curds of the milk solids begin to sink to the bottom of the pot, and some of them form a foam on top. Take a stainless steel spoon and move away some of the foam on top. You can store the foam refrigerated in a separate container and later add it to spaghetti or porridge.

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6
Done

Ghee will be simmering for 40-50 min. You will have to move away some of the foam on top from time to time in order to see if the ghee is clear all the way through to the bottom.

7
Done

When it is clear, our ghee is done! But keep an eye open – don’t let the whitish curds at the bottom of the pan burn otherwise the ghee will taste bitter.

8
Done

Pour it through a few (4-6) layers of cheesecloth into a glass container.

Our ghee is done!

How to serve:

Use it as a cooking oil for fried potatoes and roasted vegetables, fish or meat, baking etc.

How to store:

Store ghee at room temperature. Properly cooked ghee can be stored for a very long time.

Keep the curds refrigerated up to a week.

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