BhavnaGhee is an essential ingredients in countless cooking dish. Some chefs would not even cook without ghee. I remember my mother making it from cream. She used to collect cream from milk and when it’s sufficient enough to make ghee, she would make ghee out of cream. That was long process. Now these days, it’s easy to make your own ghee. Ghee improves taste and flavour of food…dramatically. Drizzle up to a teaspoonful over food at table. Or add to food beforehand in place of butter. Ghee helps to Enhance glow and beauty of any dish. I feel great when something in my kitchen is cooking with ghee. The aroma itself make you to eat the dish. Add a little to each meal, then see for yourself! Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively.Small dollop of ghee goes long way!! Read more benefits, storing information and myths about ghee below.
Homemade Ghee (Clarified Butter)
Ingredients
- 1 pound butter unsalted
Instructions
- Place butter in heavy bottom medium size pan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Turn the stove on low heat. At this time if you want grainy texture of the ghee, sprinke couple of tbsp water. If you like smooth texture of the ghee like store bought ghee, no need to sprinkle water. Now, stop stirring. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
