Ghee is a valuable raw material for the preparation of home cosmetics and medicines, masks, ointments. In addition, this oil is stored better and longer, like any concentrated product.
It is necessary
-
- For ghee on the stove:
- 400 g butter;
- thick-bottomed saucepan.
- For ghee in the oven:
- 1 kg of butter;
- saucepan for 2 liters.
Instructions
Step 1
Ghee on the stove Cut the butter into small cubes or grate on a coarse grater. Place in a saucepan, place over medium heat and wait until it melts, periodically turning the pieces over so they don't burn and turn brown.
Step 2
Reduce heat to low and cook for 15-20 minutes, do not forget to carefully remove the foam that will form on the surface of the oil, but in no case stir. The fact is that some of the impurities will float to the surface in the form of foam, and some will remain at the bottom as a sediment. You must prevent sediment from rising to the surface.
Step 3
Watch the color of the oil, at first it will be cloudy, dark yellow, but gradually will become amber and almost transparent. Pour the oil into another saucepan gently and smoothly so that the sediment does not rise from the bottom.
Step 4
Put the saucepan on low heat again. Melt the butter for another 10-15 minutes, be especially careful not to overheat, reduce heat as needed. The sign of oil readiness is its amber color and transparent consistency.
Step 5
Ghee in the oven Preheat the oven to 150 ° C, take 1 kilogram of unsalted butter, cut into 10 identical pieces (100 grams each). Take a thick-walled saucepan with a thicker bottom and put the chopped butter in it. Make sure that there is a free 8-10 centimeters left to the edges of the pan.
Step 6
Place the pot in the oven for 1.5-2 hours. Do not cover the pot or stir in the oil. Remove the pot from the oven. The oil should be clean, amber-golden in color, on the surface - a hard thin crust, at the bottom - a mass of light-golden sediments.
Step 7
Remove the cured film from the surface with a slotted spoon or metal spoon. Take a piece of cheesecloth, fold it four times, and place it in a colander. Drain the ghee into a jar through a colander. Try not to disturb the precipitation. Because of this, 2-3 centimeters of oil with sediment will remain at the bottom of the pan.
Step 8
Pour the sediment into the same bowl where you put the hardened foam. Cool the clarified ghee to room temperature and close the lid tightly. Foam and sediment can also be used for baking, soups, or thrown away.
