Ghee – Clarified Butter
Ghee is a class of clarified butter that originated in ancient India. It is commonly used in Middle Eastern cuisine, cuisine of the Indian subcontinent, Southeast Asian cuisine, traditional medicine, and religious rituals.
Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning yogurt), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color and taste of ghee depends on the quality of the butter, the milk source used in the process and the duration of time spent boiling.
In My household, ghee is used in some food as well as for religious rituals. Making ghee at home is time consuming but not hard at all. I like to make big batches of ghee which lasts me for few months as it stays good at room temperature for long time.
Ghee – Clarified Butter
Ingredients
- 16 oz Unsalted Sweet Cream Butter
Instructions
- Unpack all Unsalted Sweet Cream Butter sticks into a big enough heavy bottom pot.
- Let it melt and bring it to boil. Once it comes to boil, it turned into frothy and milky in color. Once it comes to boil, reduce the heat and let it simmer.
- As the butter simmers, some of the milk proteins sets on the top of the pot surface since it separates from the fat and water. Skim it off and discard.
- Keep simmering until the milk fat sinks to the bottom and the butter turns clear. That is clarified butter.
- Keep simmering until the milk fats brown – but not too brown and starts to form fragrance, There you have some Ghee!
- Strain the ghee through cheesecloth into a clean dry jar. Store it at room temperature.