Ghee is an essential element of Ayurvedic Ayurvedic Vedic medicine. It is considered a cure for all diseases and is called "liquid gold" and "food for the brain." Ghee is ghee. It is not difficult to prepare it, but it is worth being patient.
It is necessary
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natural unsalted butter
Instructions
Step 1
Cooking ghee on the stove It is very important to choose the right cooking utensils. A saucepan with a wide, thick bottom is ideal. A three-liter saucepan is required to heat 1 kilogram of butter. Cut the butter into slices, transfer to a saucepan and place on the stove. Heat it for a while over medium heat, not forgetting to stir. When the butter has melted, turn the heat up and bring to a boil. As soon as bubbles of foam appear on the surface of the butter, stir thoroughly and reduce heat to very low. Leave the oil on the stove without putting the lid on. There is no need to stir the oil further. Make sure that it does not boil, but only small bubbles rise from the bottom. Remove foam from the surface of the oil occasionally. When the protein mass settles to the bottom of the pan and acquires a golden brown color, and the surface of the oil is covered with a transparent thin crust, remove it with a slotted spoon and put it in a separate jar, and remove the pan from the stove. The oil is ready. Pay attention to the color, ghee oil is golden in color, without foreign inclusions, and so transparent that the bottom of the pan is visible through it.
Step 2
Cooking ghee in the oven The size of the dishes is important here, it directly depends on the amount of butter that needs to be melted. It should fill the pot 2/3 full. Preheat the oven to 150 degrees. Cut the butter into slices, put in a saucepan for heating and place in the oven without closing the lid. After a certain time (heating 1 kg of oil will take about an hour and a half, and for 3 kg - about four hours), remove the pan from the oven. You should get a golden oil with a thin crust and a light brown sediment at the bottom. As with melting butter over an open fire, carefully remove the hardened crust.
Step 3
Cover the colander or strainer with a linen towel or four-fold gauze and carefully pour the oil into a clean container. Try not to disturb the sediment. Let the oil cool to room temperature with the lid on. Then cork tightly. If everything is done correctly, ghee can be stored indefinitely, and not only in the refrigerator, but also at room temperature.
