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