Ghee Recipes
HOW TO MAKE GHEE (GHEE RECIPE)
Ghee is a type of clarified butter that dates back to thousands of years. Well known as a pure cooking fat with high smoke point, it is nothing but a clear golden liquid that is traditional in Indian cuisine & is associated to Vedic cooking and Ayurvedic practices
Provided by Swasthi
Categories Condiment
Time 10m
Number Of Ingredients 2
Steps:
- Add butter to a heavy bottom deep pot and begin to melt on a medium flame.
- Butter melts and turns frothy. Then lower the flame & simmer until all of the froth evaporates. I usually leave a ladle/spoon in the pot as this prevents overflowing.
- Next butter will begin to bubble a lot. Stir it occasionally & continue to cook on a low heat.
- Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom & begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done.
- Turn off the stove and set the pot aside to cool down. This step is important to avoid overcooking or burning it.
- Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done - clear, golden in color and all the milk solids browned but not burnt.
- When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.
- Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for upto 3 months or refrigerate for an year. Ghee will solidify in a few hours or days depending on the temperature.
- Press SAUTE button (normal) on the Instant pot and add the butter to the inner steel pot.
- Butter will melt and turn frothy. Press the saute button twice again to adjust from normal to less.
- After a few minutes, the butter changes its color from yellow to clear golden. The milk solids settle down at the bottom.
- Press the CANCEL button. If the milk solids turn to light brown then remove the steel insert from the Instant pot. If the solids are still white in color you may leave the pot in. Ghee will continue to cook there and brown the milk solids.
- Let it cool down a bit. Clean and prepare air tight jars to transfer your ghee.
- Strain/ filter the ghee to a clean air tight jar. I strain it to several small jars so they remain fresh longer. Seal the jars well and store in a cool and dry place in your pantry.
Nutrition Facts : Calories 44 kcal, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 1 mg, ServingSize 1 serving
GHEE
Steps:
- In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
- Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
- Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- 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. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
GHEE
Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning
Provided by Roopa Gulati
Time 30m
Yield Makes 190g
Number Of Ingredients 1
Steps:
- Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
- Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.
Nutrition Facts : Calories 128 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Sodium 0.01 milligram of sodium
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