Ghee can be stored for a very long time, unlike normal butter. It is also much healthier and easier to digest. It is much better suited for frying, because it smokes only after heating to 200 degrees Celsius.
It is necessary
-
- butter
- thick-bottomed saucepan
- glass jar for storing oil
Instructions
Step 1
When melted, water and milk proteins are evaporated from the butter. Due to this, the shelf life of such oil is significantly lengthened and impurities are removed. By the way, it is this oil that can be used in food for people who are lactose intolerant.
Step 2
Prepare the butter first. Unsalted butter with a fat content of more than 80 percent is suitable. It is better, of course, that it was homemade natural butter, then you will be sure that it does not contain chemical impurities and margarine.
Step 3
To melt the butter, use a heavy-walled saucepan with a bottom. This is necessary so that the oil does not burn during the overheating process.
Step 4
Cut the butter into small cubes and place in a saucepan. You need to be soft. Leave the pot at room temperature for a while. About a little over an hour.
Step 5
Place the pot on the stove and turn it on a little fire. Melt the butter. Stir occasionally to prevent it from burning, trying to melt larger pieces.
Step 6
When the oil is completely liquid and begins to boil, be very careful. It is necessary to immediately remove the fire so that the oil continues to boil, but barely. Not gurgling or boiling away.
Step 7
Foam will begin to appear on the surface of the oil. Remove it carefully with a slotted spoon, being careful not to stir or let the foam sink.
Step 8
Continue to boil the oil, occasionally skimming off the foam. It contains harmful substances that were in the oil, so the longer the ghee boils, the tastier and healthier it will turn out.
Step 9
In order to melt the butter, it will take from half an hour to two hours. Watch out for the foam. When it becomes less and less, you can remove the pan from the heat.
Step 10
Strain the oil gently into a clean glass jar without shaking. There should be sediment at the bottom of the pan. In a jar, the oil will be clean and almost transparent.
Step 11
After the oil hardens, it will turn yellow and become dense with a cereal consistency.
Step 12
There is absolutely no need to store ghee in the refrigerator. In a cool room, it will not deteriorate for a very long time.
