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Melt unsalted [[butter]] in heavy saucepan over moderate heat. (I used 5 lbs.) Increse the heat after it's melted and bring the butter to a boil. When the surface is completely covered with foam, stir the butter gently and and reduce the heat to the lowest possible setting. Simmer UNCOVERED and UNDISTURBED for approx. 1 hr. or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Take off flame and let sit for 5 minutes. There will be a crust on top and this can be gently skimmed off with a slotted spoon. Strain the butter thru a sieve lined with 4 layers chesecloth or a piece of linen. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour into hot sterilized oven-dried jars.(250 degrees for 20 mins.) Wipe rims of jars and put on hot sterilized lids and rings. This should seal by itself. If not, I have put jars in boiling waterbath for 20 mins. I have also put it in pressure canner at 8 lb. pressure for 5 min. The ghee will be a pretty yellow color. Looks like a big urine sample. However, when it cools, it will be a light yellow opaque color and will not harden completely. I turn jars a few times before storing. This will supposedly last for 5-6 yrs., if not longer. Should be kept cold. This stuff is much better for you than regular butter and will not burn if used for frying etc. as all of the solids have been strained out and the water boiled away. Believe me, it tastes GREAT. Ghee is also common in east indian cooking. | Melt unsalted [[butter]] in heavy saucepan over moderate heat. (I used 5 lbs.) Increse the heat after it's melted and bring the butter to a boil. When the surface is completely covered with foam, stir the butter gently and and reduce the heat to the lowest possible setting. Simmer UNCOVERED and UNDISTURBED for approx. 1 hr. or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Take off flame and let sit for 5 minutes. There will be a crust on top and this can be gently skimmed off with a slotted spoon. Strain the butter thru a sieve lined with 4 layers chesecloth or a piece of linen. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour into hot sterilized oven-dried jars.(250 degrees for 20 mins.) Wipe rims of jars and put on hot sterilized lids and rings. This should seal by itself. If not, I have put jars in boiling waterbath for 20 mins. I have also put it in pressure canner at 8 lb. pressure for 5 min. The ghee will be a pretty yellow color. Looks like a big urine sample. However, when it cools, it will be a light yellow opaque color and will not harden completely. I turn jars a few times before storing. This will supposedly last for 5-6 yrs., if not longer. Should be kept cold. This stuff is much better for you than regular butter and will not burn if used for frying etc. as all of the solids have been strained out and the water boiled away. Believe me, it tastes GREAT. Ghee is also common in east indian cooking. | ||
==See | == See also == | ||
==External Links== | ==External Links== | ||
[[Category:Food and agriculture]] | [[Category:Food and agriculture]] | ||
Revision as of 19:19, 12 November 2009
Melt unsalted butter in heavy saucepan over moderate heat. (I used 5 lbs.) Increse the heat after it's melted and bring the butter to a boil. When the surface is completely covered with foam, stir the butter gently and and reduce the heat to the lowest possible setting. Simmer UNCOVERED and UNDISTURBED for approx. 1 hr. or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Take off flame and let sit for 5 minutes. There will be a crust on top and this can be gently skimmed off with a slotted spoon. Strain the butter thru a sieve lined with 4 layers chesecloth or a piece of linen. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour into hot sterilized oven-dried jars.(250 degrees for 20 mins.) Wipe rims of jars and put on hot sterilized lids and rings. This should seal by itself. If not, I have put jars in boiling waterbath for 20 mins. I have also put it in pressure canner at 8 lb. pressure for 5 min. The ghee will be a pretty yellow color. Looks like a big urine sample. However, when it cools, it will be a light yellow opaque color and will not harden completely. I turn jars a few times before storing. This will supposedly last for 5-6 yrs., if not longer. Should be kept cold. This stuff is much better for you than regular butter and will not burn if used for frying etc. as all of the solids have been strained out and the water boiled away. Believe me, it tastes GREAT. Ghee is also common in east indian cooking.