HOW TO MAKE GHEE (EASY, PLAIN VS. SPICED)
Making ghee at home is super simple! I am sharing a classic recipe on how to make ghee, plus a fun variation in the video.
Provided by Yang
Categories Ingredient
Time 35m
Number Of Ingredients 1
Steps:
- Roughly cut the butter into large pieces, then place into a pot. Heat the pot on high heat to melt the butter.
- Once the butter starts to boil, turn the heat to medium. Continue to boil the butter as foam rises to the top.
- Cook the butter for about 25 minutes until the liquid turns clear. The milk solids should sink to the bottom of the pot and begin to caramelize. Turn off the heat.
- Skim any foams from the top. Pour the clear liquid from top of the pot through a coffee filter or nut milk bag, leave hind any milk solids in the bottom. Store filtered ghee in glass jars either in the fridge or in room temperature.
Nutrition Facts : Calories 2160 kcal, Fat 240 g, SaturatedFat 144 g, Cholesterol 480 mg, ServingSize 1 serving
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.
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- Meanwhile, use a slotted spoon to remove the white frothy milk solids from the surface of the melted butter and discard. This can be done as soon as you see the solids rising to the top.
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