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Making Ghee (Clarified Butter) Recipe |
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Ghee is made by removing the moisture and the nonfat milk solids contained in Makhan (Indian Butter). It is a milk fat in its purest formThe temperature profile for GheeStarts to solidify below 63° F Advantages of using Ghee areNo splattering or burn-on during sautéing
How to make Ghee?Traditionally, Ghee is made from water buffalo's milk because of higher fat content than cow's milk resulting in a higher yield. However, nowadays its is made from Cow's milk. Ingredient1 pound of un-salted butter MethodIn a heavy stainless steel pan, melt butter on low heat. Turn up the temperature to medium. Let it simmer. Foam will start to form as the moisture evaporates and Oil starts to clarify. Skim foam off. Cook till you have a light yellow color oil with all the moisture gone. The milk solids will cook to brown particles and stay on the bottom. The whole process will take about 45 minutes. Filter the Ghee using multi-layered cheese cloth to remove brown particles.
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