Ghee
Ghee - 3.
Ghee, also known as purified butter, has a very nice nut flavor and you’ll love it’s taste. You can use it everywhere and on everything. Thanks to it’s high smoke point it is the best oil you can use for cooking. It would take a lot of effort for you to burn it (smoke point is around 250 °C).
Many articles were written describing how great ghee is for our health. In India it is considered as an elixir of life so you can use it as much as you want.
What you need and how to make it
Ingredients
- 10 packages butter (makes a little over 2 kg of ghee)
Servings
-Prep. time
2 hoursDifficulty
EasyPreparation
Slowly melt butter in a large pot over low heat. Stir occasionally so that sediment doesn't burn. Skim foam from top layer every now and then. Let it gently simmer until the foam becomes solid and yellowish and remove it as well.
The ghee should be completely transparent with no particles floating on top. Let it cool for a bit and drain through a fine strainer or filter into containers. Butter fat will be good for approximately 2 to 3 months. You don't even need to refrigerate it.
If you can cook it a little longer ghee will get a dark caramel color which makes it even better.
