19 February, 2011

Making Ghee

If you love Indian food as much as I do, then you surely know what ghee is. If not, ghee is kind of a boiled down butter. It doesn't need to be refrigerated and can be used whenever you need oil or fat to roast. And you can smear it on fresh, warm naan. Yumm! :-P

Making ghee is actually quite easy. But it takes some time. I had a lot of butter in the fridge and needed the room for other foods. So I decided to make ghee because of the non-fridge storage thing..
First, you'll need butter. I had about 750 gramms. Cut it in small bits and put it in a large pan. Slowly heat until all butter is melted. Be careful, don't let it burn! This may take up to 15 minutes, depending on the amount of butter.

Boil shortly and then let it simmer 40 minutes. Check it regularly. While simmering, white tatters will apear.

Now we need to filter it to get rid of those white tatters. We don't want them in our ghee. Use a funnel and kitchen paper towels. This takes time, too. You'll have to replace the paper towel from time to time.

Now we have lovely, clear and golden yellow liquid ghee. Fill it in clean and dry glass jars. It will become solid once cooled down. In a dark place, you can store ghee for months! 

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