Ghee
Today’s post is a simple recipe “Ghee”. I am using Ghee for some of my recipes hence
I thought I should document it for the benefit of all. Ghee is a process of
melting butter and removing the milk solids or residue.
Ghee is widely used in Indian cooking. There are some slight
differences in making ghee. Some prefer to add curry leaves, drumstick leaves
while some of them do not add any leaves. My post is without adding any leaves.
You must use unsalted butter for ghee. However if you had accidently bought
salted butter, do not worry you can still use it but the amount of ghee
generated will be very less as the major portion becomes the residue.
For filtering the ghee from its residue you may use the oil
filter paper or coffee filter paper and place them on top of the filter. In
this post I had only used the filter directly as I wanted to show the traditional
way.
Once the ghee is transferred to a container do not close
until it comes to room temperature.
Do check out my recipe with the left over residue's coming soon.
Ghee
Defrost Time: 45 mins
| Preparation Time –5 | Cooking Time : 12 minutes approx
Yields – 1.5 cups | Gas
Medium
Ingredients
Un Salted Butter – 500 gms
|
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 237 ml
|
Preparation
|
1. Take
out the butter from the refrigerator and bring it to room temperature for
around 45 mins.
2. Take
a heavy bottom vessel, preferably a big kadai and ever silver.
3. Heat
the butter and keep stirring at regular intervals.
4. At
one point of time the butter will melt and it would start to generate foams and sizzling sounds. Keep
stirring at this stage . Some suggests adding curry leaves to stop overflowing, but I would not do, instead I would take a bigger vessel to make the ghee.
5. At
one stage the ghee would be clear without foam and you can see the residue
start forming.
6. You
may switch off at this stage and leave for a minute at the same heat so that
all the residue or milk solids would settle down.
7. Take
a filter and transfer the ghee to a container.
8. Close
the container only after ghee comes to room temperature.
Ghee is ready.
|
Notes
è
Do not use non-stick. Ever silver vessal gives
better results.
è
The amount of residue/milk solids would vary for
each variety of butter.
è
If you use salted butter, the ghee will still
come but the amount of residue is quite high
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