#Indian #Recipe Week: Making Ghee

#Ghee is a clarified butter that is a key component to many Indian recipes. You can make your own following these steps:

  1. Heat a wide-bottomed skillet with high sides over medium-low heat.
  2. Once hot, add butter – you will produce less ghee than butter you start with. Begin to stir the butter with a wooden spoon or spatula.
  3. Once butter is completely melted and begins to bubble (about 5 minutes), lower the heat just a bit so that the butter has a controlled bubble. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
  4. Begin carefully skimming the top layer off until the ghee looks clean (except for bits on the very bottom) and discard.
  5. Slightly raise the heat back up to medium low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the bottom just begins to brown. Immediately remove the ghee from the stove top and set somewhere to cool.
  6. Once cool, strain through a fine mesh strainer or cheesecloth. Discard the browned bits. Store ghee at room temperature.


2 thoughts on “#Indian #Recipe Week: Making Ghee

  1. […] found a great recipe that you can use with the ghee process described in yesterday’s post from […]

  2. […] the ghee, paneer, and garam masala recipes, we can create a great spiced spinach-cheese curry known as Saag […]

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