It is not by chance that ghee - ghee or ghee - is called "liquid gold" in India and is considered one of the measures of prosperity. Such butter is the best source of fatty acids, it does not contain lactose, therefore it is also suitable for those who cannot afford ordinary butter due to its intolerance. Guy tolerates high temperatures well. If ordinary oil starts burning when heated to 120 degrees, then ghee even at 190 - the ideal temperature for stewing and frying - remains transparent, with a delicate caramel aroma and a wonderful nutty flavor.
It is necessary
-
- butter
- two pans
- one larger than the other or one thick-walled pan
- gauze
- glass or earthenware storage
Instructions
Step 1
It is impossible to get excellent ghee from low-quality butter. Choose a good oil, free of vegetable fats and other additives.
Step 2
You can melt a small amount of oil on the stove, but a lot of oil, a supply for a year in advance, it is better to heat it in the oven. 1 kilogram of butter will be melted on the stove in 2 hours, and in the oven for one and a half, 10 kilograms will be heated on the fire for 10 hours, in the oven - about 8. How much ghee will turn out from a certain amount of butter is always difficult to say, it depends on how much each variety contains water and milk protein. Typically, butter is 18% water, 2% protein, and 80% pure milk fat, but these figures are very rough. On average, 1 kilogram of good butter produces slightly less than 800 grams of the purest ghee.
Step 3
Ghee melted on a stove is called ghee garden. It is prepared in a water bath - a smaller pan is placed in a larger pan and the remaining space between them is poured with water. The butter is cut into pieces and placed in a small saucepan. Heat the water to a boil, reduce the heat to medium and wait until a white protein foam appears on the surface of the oil. It is removed with a slotted spoon. A sediment will also form on the bottom of the small saucepan. Many sources warn housewives that in no case should it turn brown, burnt, but this does not threaten you in a water bath. As soon as the protein foam stops forming, the oil is ready. Now you need to strain it through clean cheesecloth into a glass jar or clay pot. Ghee can be stored for up to a year without changing its qualities.
Step 4
To get butter, melted in the oven - chula gi - you need to preheat it to 150 degrees Celsius. The butter, cut into small pieces, is placed in a thick-walled saucepan and put into the oven, the temperature is kept the same. Why is this method good? There is no need to keep an eye on the oil and remove the foam - once the ghee is ready, you can easily remove the dense crust from its surface. It takes about three quarters of an hour to heat each kilogram of oil. After you remove the oil from the oven, free it from the crust, it also needs to be filtered into a clean glass or clay container, cooled and stored.
Step 5
Guy perfectly perceives spicy-aromatic additives. They make ghee with pepper, kurma, and flavored with caraway seeds and cloves. Clove oil - laung gi - is obtained by putting 20 clove buds, a quarter of nutmeg, not ground into powder, but broken into pieces, two tablespoons of sesame in a clean gauze bag in melted butter. The specified amount is enough to flavor 1 kilogram of oil. After the oil is melted, the bag should be removed and proceed according to the standard scheme - strain, pour, store.
Step 6
Especially tasty and healthy is ginger ghee - adrak gi - to cook it, it is enough to throw peeled ginger root into the melted butter. You need about 3 centimeters of root for every kilogram of oil.
