Cookbook:Ghee

Cookbook | Recipes | Ingredients | Basic foodstuff | Dairy | Oil

Ghee, or clarified butter, is butterfat that has been separated from the water, proteins, and salt in butter. Ghee is used heavily in Indian cuisine. It is considered an extremely pure food in South Asia, and may be used to anoint representations of the deities, both in home worship, performed by laity, and in Temple worship, performed by Brahmin priests.

Ghee Leila

IngredientsEdit

  • Unsalted butter (depends on how much Ghee you want to make)

ProcedureEdit

  1. Using a medium saucepan, heat butter on medium heat.
  2. Allow butter to melt and bring to a boil, stirring constantly. You will notice that the oil will separate itself. The top will begin to froth; remove froth.
  3. Allow the oil to become clear. Once clear, remove from heat and allow to cool for 15 minutes.
  4. After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.
  5. Put lid on container and store on shelf.

NotesEdit

  • Many people refrigerate the Ghee to separate it from solids. The lactose remains with the watery portions and this form can be used by people who are Lactose intolerant.
  • Ghee also requires a very high temperature before it smokes, and will keep longer than unclarified butter, as bacteria cannot digest a pure oil.
  • Variations of Ghee include Cocoa butter, Dalda and other cooking fats.
Last modified on 16 December 2011, at 22:37