Make Your Own Ghee

12:54 PM Posted by Jo Pedranti


Ghee is a dehydrated milk butter without its solids. The lactose and other milk solids coagulates and are removed in the process of making it. It has a history of being used in India for its healing and rejuvenating properties and it is a great way to preserve butter. Many chefs prefer to use ghee since it doesn't burn during frying and it has a more buttery flavor. It also has a high burning point.

Most the natural water content evaporates in the process of making it and what is left is a pure, light ghee which is very resistant to spoilage.
Use only unsalted butter and if possible use raw butter. People often call ghee clarified butter even though it is not correct. The difference between the two is that ghee requires a longer cooking time, and the foam which rises to the surface during the cooking process, is not skimmed off as it is when making clarified butter.
Ghee will not turn rancid and will keep its flavor and freshness for a long time without refrigeration.

Recipe
Makes about 1 1/2 cups/375 ml
1 pound/454/ cultured unsalted butter
Heavy Saucepan
4 cups/1litre/ Glass measuring cup (must be dry)
Fine meshed sieve
Glass jar with airtight lid (must be dry)

Place butter in the saucepan. Heat over medium heat until butter has melted and begins to boil. When the surface of the butter is covered with a frothy foam, reduce the heat to a very low temperature. Simmer uncovered until the gelatinous protein solids have collected on the bottom of the pan, and a thin layer of pale golden, crusty solids has formed on the surface. It takes about 20-30 minutes. Remove from the heat and let it sit for 5 minutes.

Pour ghee from saucepan through a sieve into the measuring cup. You need to strain it again if there are any solids left in the ghee. Pour it into a glass jar. Let it cool before you put the lid on.

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