Ghee, in eastern cooking also known as ghee, is made from butter. It is considered more beneficial for the immune system and liver and helps to maintain youth.
The preparation of ghee allows you to remove dairy components, impurities and water from the original product. You can make it at home. You will need high-quality
butter with a high percentage of fat. The result is a pleasant product with a nutty smell that is suitable for frying and baking, and also has a long shelf life.
How to make ghee at home on the stove?
The cooking process includes not only melting, but also the removal of foam, which contains all the undesirable substances. To make ghee at home, cut the butter into small cubes or grate. Put a pot with it on the stove on a medium-power fire. As soon as the oil melts, turn down the heat. Carefully remove periodically appearing foam without mixing oil. Part of the impurities settles at the bottom of the pan, it is important not to let them rise to the surface when you remove the foam. At first, the product will be cloudy, but in the process of preparation it will acquire transparency and an amber hue.
After fifteen minutes on the stove, carefully pour the oil into another bowl, trying to leave all the sediment at the bottom. Heat on minimum heat while continuing to remove foam. It will take about an hour per kilogram of oil, if you take a smaller amount, then you can handle it faster. It is important not to overheat the product, otherwise it will burn out and smell unpleasant. Pour the finished ghee into a clean glass jar with a sealed lid. Store in a cool place.
How to make ghee in the oven?
Ghee at home can well be done in the oven. This method is especially convenient if you want to make a large amount of product without any difficulty. You will need a large pot. From the surface of the oil to its edge should remain at least eight centimeters.
Preheat the oven to one hundred and fifty degrees. Take unsalted butter, cut into small pieces and transfer to a bowl. In the oven, it will be heated without stirring, a dense crust of impurities will form on the surface, and at the bottom, under light
amber oil, light golden precipitation will remain. Cooking is determined by the amount of product - a half-kilogram will take about an hour and a half. Remove the hardened top coat from the finished oil by carefully using a slotted spoon or spoon. Drain the remaining oil through a sieve or colander, covered with a towel made of natural fabric, taking care not to disturb the sediment. Scoop out the leftovers with a spoon. Ghee at home should be stored under a tightly closed lid and refrigerated. In the refrigerator, it gradually hardens and acquires a creamy consistency, while maintaining a pleasant creamy nut flavor and a golden hue.