Delicious Indian Ghee Recipe
Ghee is, indeed, a butter devoid of water and protein components. It is composed of 99% to 100% fat, of which about 60% is saturated, 30% monounsaturated and just over 5% polyunsaturated fatty acids, while normal butter contains about 82%, and 60% of its fat is saturated.
Equipment
- 1 fine mesh cheesecloth or 2 fine strainers
- 1 heavy-bottomed non-stick saucepan
- 2 glass jars previously sterilized
Ingredients
- 400 ml ghee
- 2 cups unsalted butter diced
Instructions
- In a deep, heavy-based, non-stick coated saucepan, melt the butter over medium heat.
- As soon as the butter melts and becomes foamy, lower the heat and simmer over low heat.
- Simmer gently over low heat for 25 minutes, and each time a whitish part rises to the surface, skim it with a tablespoon or a small skimmer.
- Turn off the heat and remove the pan from the heat to cool.
- With the pan hot, the ghee will continue to cook for an additional 1 to 2 minutes. At this point the ghee is perfectly cooked, clear, golden in color, and all milk solids are golden brown but not burnt.
- When the temperature of the ghee has dropped a little, filter the ghee 2 or 3 times through 2 very fine sieves or cheesecloth until it is completely clarified.
- Pour the ghee into 1 or 2 glass jars, previously sterilized.
- Let the ghee cool completely and close the glass jar tightly.
- Store at room temperature in a cabinet free of humidity up to 3 months or in the refrigerator for a year.
- The ghee will solidify within hours or days depending on the temperature.
Video
Notes
It is possible to flavor ghee by adding 1 different flavor to each jar before the ghee solidifies, including with:
Fresh curry leaves
Garlic
Vanilla
Pandan
Rosemary
Turmeric
Garam masala
Fresh curry leaves
Garlic
Vanilla
Pandan
Rosemary
Turmeric
Garam masala
Nutrition
Calories: 209kcal
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