Ghee

July 9, 2018 11:12 am Published by

Ingredients:
 500 g Unsalted Butter
Utensils:
 Fine Mesh Strainer
 Muslin Cloth
 Large Glass with Metal Lid
 Saucepan

Method:
1

Chop your butter into cubes and place in the saucepan.

2

Carefully heat the butter over a low heat until completely melted, Careful not to burn, a little patience is needed! Wait until melted

3

Until on a low heat to cook for about 20 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. Stay watching the process. It will foam, then slightly bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in colour and there should be reddish brown pieces of milk solids at the bottom of the pan.

4

Let cool slightly for 2-3 minutes

5

Slowly pour the liquid gold through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded.

6

Ghee will last up to a month at room temperature or even longer in the fridge.

7

Perfect to use as a cooking oil as it has a very high boiling point.

Ingredients

Ingredients:
 500 g Unsalted Butter
Utensils:
 Fine Mesh Strainer
 Muslin Cloth
 Large Glass with Metal Lid
 Saucepan

Directions

Method:
1

Chop your butter into cubes and place in the saucepan.

2

Carefully heat the butter over a low heat until completely melted, Careful not to burn, a little patience is needed! Wait until melted

3

Until on a low heat to cook for about 20 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. Stay watching the process. It will foam, then slightly bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in colour and there should be reddish brown pieces of milk solids at the bottom of the pan.

4

Let cool slightly for 2-3 minutes

5

Slowly pour the liquid gold through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded.

6

Ghee will last up to a month at room temperature or even longer in the fridge.

7

Perfect to use as a cooking oil as it has a very high boiling point.

Ghee

Leave a Reply