Ghee (recipe): Difference between revisions

Latest revision as of 23:41, 27 August 2009

Ghee

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

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!
Increase the heat slightly, still looking out for any scorching.
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, remove the pot from the heat and let it cool about 15 mins.
Carefully skim any remaining foam or floating substances off the top.
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.

@@ Line 1: / Line 1: @@
 [[image:ghee.jpg|thumb|right|Ghee]]
-'''Ghee''' is a type of clarified [[butter]], used in a lot of [[Indian]] [[cooking]]. It is 100% butter fat, [[salt]] and lactose free.
+'''Ghee''' is a type of clarified [[butter]], used in a lot of [[India]]n [[cooking]]. It is 100% butter fat, [[salt]] and lactose free.
 #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!
@@ Line 7: / Line 7: @@
 #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.
-#Filter the remaining clear liquid into a clean container. You can 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.