Ghee is a valuable product that is used not only in cooking, but also for the preparation of homemade cosmetic creams and masks, medicinal ointments. Such butter is stored much longer in the refrigerator without mold.
It is necessary
-
- For ghee in the oven:
- 1 kg of butter;
- saucepan for 2 liters.
- For flavored ghee:
- 1.5 kg of butter;
- 25 carnation buds;
- 2 tbsp. spoons of sesame seeds;
- 1/4 fresh nutmeg kernel.
- For ginger oil:
- 1.5 kg of butter;
- 5 cm of ginger root.
Instructions
Step 1
Ghee in the oven. Take 1 kilogram of butter (high fat, at least 70%), divide into 10 equal pieces (100 grams). Take a saucepan with a thicker bottom and sides, put the pieces of butter in it. ¼ - 1/5 of the volume of the pan should remain free. Preheat the oven to 150 ° C, put the pan there, without closing the lid, for 1.5-2 hours. Don't stir.
Step 2
Remove the pan from the oven carefully so as not to stir up the oil too much. On the surface there should be a hard thin crust, under it there should be a transparent, amber-golden ghee, at the bottom - a sediment of a light golden hue. Using a slotted spoon or large metal spoon, remove the hardened film from the surface, put in a separate dish.
Step 3
Strain the butter through several folded gauze or strainer and colander. Place a strainer or cheesecloth in a colander and drain through this structure into a jar. At the same time, make sure not to touch the precipitation, it is better to leave a couple of centimeters of butter with particles of milk fat at the bottom of the pan. Place the remainder in the same place where you put the film.
Step 4
Cool the ghee in a jar to a temperature of about 17-20 ° C, close the lid. The residues and film remaining from cleaning can also be used for food: added to baked goods or soups.
Step 5
Flavored Ghee Prepare the ghee as above. When you put the pot in the oven, take a piece of cheesecloth, wrap cloves, sesame seeds, chopped nutmeg in it. When the butter has melted, place the bag in the saucepan and continue cooking as per the recipe. Remove the spices before straining. Add clove oil to fresh and cooked vegetables.
Step 6
Prepare ginger butter by adding 5 cm of fresh ginger root, cut into quarters, in a cheesecloth bag to the loose butter. Use the preparation of fragrant pastries.
