Ghee is a clarified butter, commonly used in Indian cuisine and Eastern cookery.
Easy to make with a distinctive butter flavor, and a higher smoking point than regular butter with the butter solids removed.
How to Make Ghee:
After the froth is removed from the top, no more froth is forming, and the milk solids are noticeably on the bottom, giving you have some very clear yellow butter in the middle – this is the ghee.
The ghee is very gently and slowly poured into another contained without disturbing the milk solids on the bottom. The ghee is now ready to be used in recipes as called for.
Type: Condiment Recipe
Prep time: 2 min
Cook Time: 10 – 12 min
Yield: 1 cup
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 1/2 lb butter
- Place butter in sauce pan on low heat and allow to melt slowly without boiling or bubbling. * Tip: It is not necessary to cut butter into small chunks.
- You will see some frothiness forming on top of the melting butter. This froth needs to be skimmed off, without disturbing the melting butter.
- The milk solids will accumulate on the bottom.
- Now the clarified result is ready to be poured off into a suitable container. * Tip: It is important to do so gently and slowly so as not to disturb the milk solids on the bottom. Cheesecloth can be used if you so desire, to eliminate contaminating the ghee with the milk solids.
Making ghee allows you to get a more authentic experience out of your South Asian cuisine.
I hope you enjoy this South Asian Recipe on Cooking with Kimberly. Until next time…
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