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About the Recipe
Ghee is a pure fat derived from butter.
During the refining process, the butter is heated, and the proteins and water are removed, leaving only the pure fat. Ghee originates from Indian cuisine and Ayurveda, where it is considered a food with many health benefits.
Ghee has a particularly high smoke point of 252°C, making it an excellent choice for cooking and frying, as it doesn't burn and doesn't produce harmful free radicals.
Ingredients
3 blocks of butter or more (unsalted, preferably organic)
A pot (preferably thick-bottomed)
Cloth for straining (cheesecloth, muslin, or reusable natural paper towel
Preparation
Step 1
Melt the butter in a pot over low heat
Step 2
As the butter begins to bubble and foam , gently move the foam aside and check the bottom.
Pro tip: To know if the ghee is ready, dip a piece of paper into the clarified butter and ignite it . If you hear crackling sounds, it means there’s still water left. Once the oil is clear and there’s no crackling, the ghee is done.
Step 3
Stop the cooking by placing the pot in a pan of cold water
Strain the ghee using the cloth into a clean jar.
Store the ghee at room temperature or in the fridge , and it’s ready to use for cooking or spreading .