Home - By Category - Recipe - Indian Page 1 | Balti Page 1 | Fat Page 1

Ghee

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GHEE
 Categories: Indian, Balti, Fat
      Yield: 12 Servings
 
      2 lb Butter
 
  Put the butter into a good-sized nonstick pan.  Melt at the lowest
  possible heat.
  
  When it's all melted, increase heat slightly.  There must be no sign
  of smoke or any other undue activity indicating too much heat. Leave
  the butter to stew (the only word for it, really) for about an hour.
  Watch it carefully to make sure it doesn't get too hot and start to
  scorch. The milk solids will fall to the bottom of the pan: others
  will float on top.
   DON'T STIR or agitate the pan under any circumstances!
  
  At the one-hour point, carefully skim off any remaining floating
  stuff with a skimmer or slotted spoon. Remove the ghee from the heat
  and allow it to cool for 10-15 minutes.  Strain it into a heatproof
  jar through a triple thickness of cheesecloth, or a thickness of
  butter muslin if you can get it, or even through paper towels.
  
  The ghee will solidify, but it won't get too hard.  It should be light
  yellow and have a lovely butterscotchy aroma. Keep it tightly covered
  in a cool place.  It will keep almost indefinitely if you've
  successfully gotten all the milk solids out.
  
  Cholesterol alert, for those needing one:  This is 100% pure
  butterfat. Use in moderation.
 
MMMMM

Display Recipe for Import.