Ghee
User Reviews
5
2 reviews
Excellent
-
Prep Time
2 mins
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Cook Time
30 mins
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Total Time
32 mins
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Servings
400 ml
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Course
Condiments
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Cuisine
Indian
Ghee
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Ghee is clarified butter, a pure fat used in cuisines of the Indian subcontinent, North Africa, the Horn of Africa and the Levant.
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Ingredients
- 2 cups butter diced, unsalted
Equipment
- 1 cheesecloth or 2 fine strainers, fine mesh
- 1 heavy-bottomed non-stick saucepan
- 2 Glass jars previously sterilized
Instructions
- In a deep, heavy-based, non-stick coated saucepan, melt the butter over medium heat.
- As soon as the butter melts and becomes foamy, lower the heat and simmer over low heat.
- Simmer gently over low heat for 25 minutes, and each time a whitish part rises to the surface, skim it with a tablespoon or a small skimmer.
- Turn off the heat and remove the pan from the heat to cool.
- With the pan hot, the ghee will continue to cook for an additional 1 to 2 minutes. At this point the ghee is perfectly cooked, clear, golden in color, and all milk solids are golden brown but not burnt.
- When the temperature of the ghee has dropped a little, filter the ghee 2 or 3 times through 2 very fine sieves or cheesecloth until it is completely clarified.
- Pour the ghee into 1 or 2 glass jars, previously sterilized.
- Let the ghee cool completely and close the glass jar tightly.
- Store at room temperature in a cabinet free of humidity up to 3 months or in the refrigerator for a year.
- The ghee will solidify within hours or days depending on the temperature.
Notes
- It is possible to flavor ghee by adding 1 different flavor to each jar before the ghee solidifies, including with: Fresh curry leaves Garlic Vanilla Pandan Rosemary Turmeric Garam masala
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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