Clarified Butter or also known as ghee is prepared by melting unsalted butter in low heat, filtering and discarding the milk solids. It is primarily used in Indian Cuisine as a substitute for Oil, It has high smoking point and stays for months without refrigeration, if stored in an air tight container.Ghee is so flavourful and I love the way it fills every corner of the house with its divine aroma while making it or using it in cooking:)
It also has excellent health benefits and it's widely used in Indian traditional medicines, along with herbs.
Benefits are:
- Can help relieve ulcers
- Easy digestion
- Can be used as a topical treatment for blisters, burns and cuts
- Reduces inflammation, internally and externally
- Helps improve the texture of the hair
Ingredients: Unsalted Butter - 1 pack (at room temperature)
Preparation:
- Heat the heavy bottom pan, add the butter and heat in low-medium heat. Don't cover the pan. Don't Stir it.
- Allow the butter to melt completely until it turns in to Golden liquid and stars boiling.
- While boiling, a layer of foam may appear and gradually decreases, the milk-solid particles will settle down in the bottom layer of the pot. Continue heating in the same heat or simmer it for 10 mins
- When the Ghee becomes transparent golden liquid with less foam on the surface, Its ready.
- Over heating the ghee will turn in to dark brown.
- Transfer the ghee while its hot or warm to clean jar using the cheese cloth or steel tea strainer.
- Discard the Milk-solid layer at the bottom of the pot.
- At room temperature it becomes semi-solid. When its cold, it becomes solid.
