Ghee (Clarified Butter)
An Ayurvedic recipe for ghee, which is healthier than regular butter.
Cooking method
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Step 1:
The only ingredient: butter with at least 82.5% fat.
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Step 2:
Cut it up.
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Step 3:
Melt it. Use a pot with a thick bottom and sides so it holds a steady temperature — in a thin one, the butter overheats and darkens, and may even scorch.
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Step 4:
Once it comes to a boil, lower the heat and don't stir. It should barely simmer — gently bubbling over low heat.
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Step 5:
Periodically skim off the foam on the surface. You can use it within 3 days — stir it into porridge, baked goods, and so on. Leave the foam that settles to the bottom alone.
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Step 6:
The ghee is ready when it turns clear and you can see the sediment at the bottom. Then strain it. If it turns grainy after cooling, you've got "liquid gold." Unfortunately, that graininess doesn't always happen — it depends on the butter you start with.
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Step 7:
Pour it into jars.
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Step 8:
Once it cools, this is how it looks.
- You can use ghee for all sorts of things — fry with it, or just spread it on bread.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
