Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Ghee (Clarified Butter)




Source of Recipe


Hare Krishna Cookbook






Recipe Introduction


Ghee does not smoke, burn or bubble at high temperatures as butter does, but it tastes good and is easily digested. Ghee lasts a long time with or without refrigeration as the butter purified of its protein does not go off. It is useful for cooking things like curries in particular.





List of Ingredients



• 5 pounds butter
  






Instructions



1. Place butter into a large, heavy saucepan. Heat over medium-high heat, stirring occaisionally until the butter melts andcomes to the boil.
   
2. When the surface of the butter is covered with a frothy, white foam, reduce the heat to a very low temperature. Simmer; uncovered and undisturbed, until the gelatinous protein solids have collected on the bottom of the pan, and a thin layer of pale golden, crusty solids has formed on the surface. The cooking time will be about 3 hours.
   
3. With a wire meshed skimmer (or worst case scenario a large metal spoon) skim off the thin crust on the surface.
   
4. The ideal finished ghee will be crystal clear and pale gold in colour. Ghee becomes dark if the temperature was too high or the cooking time too long.
   
5. Over a large pan or bowl, arrange a strainer lined with 3 thicknesses of cheesecloth or one thickness of good quality paper towel. Do not use paper towels with plastic reinforcing threads as rhe plastic will melt (yuk).
   
6. Ladle the clear ghee through the filter system to collect the protein solids from the ghee until you have ladled off as much clear ghee as possible without disturbing the milky solids on the bottom of the pan. These solids may be discarded.
   
7. Be sure to cool ghee to room temperature before covering. Store in airtight container in a cool dry place (or the fridge).
   
8. If it is well made it will store for months. After using it for cooking, strain it and store it in the same manner.