Sunday, December 19, 2010

Ghee (clarified butter)

  • Unsalted Butter 1lb
  • Heavy bottomed vessel

Method : 
  1. Heat a  heavy-bottomed vessel on a medium flame and put the butter in it. Allow the butter to  melt and then cook. 
  2. High the flame, when the  froth/ scum appears on the surface of the butter, then reduce the flame to medium. 
  3. Now the second time the bubbles starts coming up, reduce the flame to low.
  4. The scum which appeared first will settled down at the bottom. A clear liquid will be formed beneath the bubbles.
  5. when the scum turn its colour from white to light brown then the ghee is ready.
  6. Switch off the stove and remove from heat.
  7. Allow to cool. when it is still liquid filter into the bottle, it will look pale golden in color. 
  8. Now leave it to cool, this makes the ghee to have the lovely grainy texture when solidified. 
  9. Store unrefrigerated for 4-6 months or refrigerated for even longer

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...