Ghee Making

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Ghee Making Empty Ghee Making

Post by khandairies on Sat Sep 19, 2009 6:30 pm

Ghee (Hindi घी ghī, Urdu گھی ghī, Bangla ঘী ghī, Marathi Toop (तूप),Kannada ತುಪ್ಪ tuppa, Tamil நெய் nei, Telugu నెయ్యి) is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Bangladeshi, Indian and Pakistani) and Middle Eastern cuisine (Levantine and Egyptian).
Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine.

Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.Texture, colour, or taste of ghee depends on the source of the milk from which the butter was made and the extent of boiling. In India, ghee is usually made with water buffalo's milk as it tends to be whiter than cow's milk.
Because the preparation of ghee involves heat, it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying. Unlike other butter-based products, ghee has a high smoking point and can be stored without refrigeration for weeks.

Here a simple procedure how you can make Ghee at you home.
1 pound butter
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth.

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