Ghee, in eastern cooking also known as ghee, is made from butter. It is considered more useful for immunity and liver and helps to maintain youth. Preparation of melted butter allows to remove dairy components, impurities and water from the original product. You can make it at home. You need high-quality butter with a high percentage of fats. As a result, you will get a pleasant product with a nut smell, which is suitable for frying and baking, and also has a long shelf life.
How to make ghee at home on the stove?
The process of preparation includes not only melting, but also the removal of foam, which contains all the undesirable substances. To make melted butter at home, cut creamy into small cubes or grate. Put a pan with it on a stove for a medium-heat fire. As soon as the oil is puffed up, turn down the fire. Carefully remove the periodically appearing foam, without stirring the oil. Part of the impurities settles on the bottom of the pan, it is important not to let them rise to the surface when you take off the foam. Initially, the product will be cloudy, but will become transparent and amber in the process of preparation. After fifteen minutes on the stove, gently pour the oil into another bowl, trying to leave the entire sediment on the bottom. Heat on minimum fire further, continuing to remove the foam. A kilogram of oil will take about an hour, if you take a smaller amount, then you will cope faster. It is important not to overheat the product, otherwise it will burn and become unpleasant to smell. Pour the finished melted butter into a clean glass jar with a sealed lid. Keep in a cool place.
How to make ghee in the oven?
Ghee at home can be done in the oven. This method is especially convenient if you want to make a large amount of a product without much difficulty. You will need a large saucepan. From the surface of the oil to its edge should remain at least eight centimeters. Preheat the oven to one hundred and fifty degrees. Take the unsalted butter, cut into small pieces and transfer to the dishes. In the oven it will be heated without stirring, a dense crust of impurities is formed on the surface, and light golden precipitations remain on the bottom, under a light amber oil . Preparation is determined by the amount of product - a half-kilogram will take about one and a half hours. Remove from the finished oil the hardened top layer, gently acting with a spoon or spoon. Drain the remaining oil through a strainer or colander, covered with a towel made from natural cloth, trying not to disturb the sediment. Remove the remains with a spoon. Ghee at home should be stored under a tightly closed lid and refrigerated. In the fridge, it gradually solidifies and acquires a creamy consistency, maintaining a pleasant creamy-nut flavor and a golden hue.