2 lb butter, unsalted
Directions: How to Cook Ghee (Indian Butter Oil)
Divide butter into 1/4 pound pieces. In heavy 5 qt. saucepan, heat butter over moderate heat, stirring to melt slowly and completely without letting it brown. When completely melted, increase heat and bring the butter to a boil. When the surface is completely covered with white foam, stir the butter gently and reduce heat to the lowest possible point. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are golden brown and the butter on top is transparent. Slowly pour the ghee through a linen towel or 4 layers of moistened cheesecloth. If the are any solids, no matter how small, strain again to prevent oil from becoming rancid later. The ghee must be perfectly clear. Pour the ghee into a jar or crock, cover tightly and store in refrigerator or at room temperature until ready to use. Ghee will solidify when it is chilled. If may be safely kept at room temperature for 2 or 3 months.
NOTES: Although ghee resembles clarified butter, the long low heat cooking imparts a distinctive nutlike flavor that cannot be duplicated.
From "The Cooking of India" posted by DonW1948@aol.com
Recent comments and reviews for this recipe:
| paulc201 writes:|
Toasted the butter for about 12 minutes on a very very low flame. The solids that are originally floating on top as a white foam slowly descend as the butter cooks. I waited until the bottom of the pan almost looked black, but upon close inspection it was a very dark brown. This change- from the sunken bits that are a very light in color to very brown bits- happens very quickly. Be sure to watch the pan! I strained the butter and it was perfect! Nutty and a bit caramel-like smell. Excellent!
Posted on 22 Feb 2010, 22:43 ET
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