Ghee (recipe): Difference between revisions

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[[image:ghee.jpg|thumb|right|Ghee]]
[[image:ghee.jpg|thumb|right|Ghee]]
Clarified [[butter]], used in a lot of [[Indian]] [[cooking]]. It is [[salt]] and lactose free, although use it with moderation since it is 100% butterfat. You would probably feel your arteries thickening upon contact with it if you used too much.
'''Ghee''' is a type of clarified [[butter]], used in a lot of [[Indian]] [[cooking]]. It is 100% butter fat, [[salt]] and lactose free.


#At a very low heat melt 1kg of organic, unsalted [[butter]] (which is how it would have been in [[medjeeval]] times anyway). Make sure it '''does not burn'''. If you see any smoke or ripples on the surface of the butter, turn it down!!
#Melt [[butter]] over very low heat. Make sure it '''does not burn'''. If you see any smoke or ripples on the surface of the butter, turn it down!
#Once melted, slightly increase the heat, still looking out for any scorching.
#Increase the heat slightly, still looking out for any scorching.
#Remain at this point for approximately an hour checking often but not disturbing it. You will see the [[milk]] solids sinking, and foam at the top. Do not disturb this foam.
#Leave the butter to cook over low heat for approximately an hour, checking frequently but without stirring. You will see the [[milk]] solids sinking, and foam at the top.
#After an hour, let it cool about 15 mins.
#After an hour, remove the pot from the heat and let it cool about 15 mins.
#Carefully skim any remaining foam or floating substances off the top.
#Carefully skim any remaining foam or floating substances off the top.
#Filter the remaining clear liquid into a clean jar. You may use cheesecloth, coffee filter or paper towel as a filter.
#Filter the remaining clear liquid into a clean container. You can use cheesecloth, coffee filter or paper towel as a filter.
#Cover and store in a cool place.
#Cover and store in a cool place.





Revision as of 10:54, 3 November 2008

Ghee

Ghee is a type of clarified butter, used in a lot of Indian cooking. It is 100% butter fat, salt and lactose free.

  1. Melt butter over very low heat. Make sure it does not burn. If you see any smoke or ripples on the surface of the butter, turn it down!
  2. Increase the heat slightly, still looking out for any scorching.
  3. Leave the butter to cook over low heat for approximately an hour, checking frequently but without stirring. You will see the milk solids sinking, and foam at the top.
  4. After an hour, remove the pot from the heat and let it cool about 15 mins.
  5. Carefully skim any remaining foam or floating substances off the top.
  6. Filter the remaining clear liquid into a clean container. You can use cheesecloth, coffee filter or paper towel as a filter.
  7. Cover and store in a cool place.
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