Saturday, January 28, 2012

Ghee Clarified butter

Ghee  Clarified butter
The process of “clarifying” butter to produce ghee, or pure butter fat, makes it an
excellent cooking medium able to withstand high temperatures and constant
reheating. It also prevents it from going rancid, an important consideration in a hot
country such as India. Ghee has a unique rich, nutty taste.

2 sticks (1 cup) unsalted butter
Place the butter in a heavy saucepan to heat. As the butter melts, let
it come to a gentle boil.
Simmer the melted butter for 20–30 minutes to evaporate all the
water. Skim off the froth that appears on the surface and discard.
The butter will separate into cooked milk solids, which will settle to
the bottom of the pan, and clear, golden ghee at the top. Carefully
pour off the ghee into a bowl.
Allow the liquid ghee to cool. It will solidify, but will have a creamy
consistency, somewhat like soft tub margarine; if refrigerated, it will
become hard. Ghee can be stored for several years if kept in a tin or
glass container in a cool, dark place, free from any obvious moisture
or contact with water.

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