Quote:
Originally Posted by Ferox13
I do pretty much the same dish but fresh tomatoes and no ginger (i must try that) - and onions are fried with the second part. I just use olive oil - i must try Ghee but its hard for an irish person to buy :-)
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How to Make Ghee (Clarified Butter)
Ghee is 100% butter fat which is used in many oil therapies, healthy cooking and herb combinations. Ghee is salt and lactose free with 14 grams of fat per tablespoon.
Difficulty Level: Average Time Required: 1 hour 30 minutes
Here's How:
1. Melt 2 pounds of organic, unsalted butter at a very low heat.
2. Once melted, slightly increase the heat.
3. Decrease slightly if it starts to smoke or show signs of scorch. Do not let it burn.
4. Remain at this point for approximately an hour checking often but not disturbing it.
5. You will notice milk solids sinking, and foam at the top. Do not disturb this foam.
6. After an hour, let it cool approximately 15 minutes.
7. Carefully skim any remaining foam or floating substances off the top.
8. Filter the remaining clear liquid into a clean white jar. You may use cheesecloth, coffee filter or paper towel as a filter.
9. Cover and store in a cool place.
10. Use with moderation since it is 100% butterfat.
Tips:
1. Do not let it burn. Monitor the process until you get the hang of it. If you see or smell smoke or notice ripples on the surface, turn the heat down.
2. Avoid stirring while the solids are separating.
3. Use wisely, it can increase your risk of coronary artery disease.
4. Your finished product will have a rich golden color and buttery aroma. It will solidify but will not be hard.