Ghee (Clarified Butter)

Ghee is Clarified butter.

It is used extensively in India in a lots of recipes including desserts. It is made by boiling unsalted butter, till all the moisture is gone and it turns a light golden yellow.

This form of butter has a lot of benefits over traditional butter. It has high smoking point, so it does not burn while cooking. Also while clarifying the butter the solid milk proteins are removed. As a result it becomes lactose free – a more tolerable product for lactose intolerant people.

Ingredients:

1. 4 sticks of unsalted Butter
2. 1 very large deep heavy bottomed pot

Preparation:

Heat the unsalted butter in low flame. It will slowly melt and start bubbling and boiling. If you are making this is a deep pot you will not need to worry about spilling over.
Do not stir. This might take upto an hour. Gradually you will see the foam forming on the top, the solids depositing at the bottom of the pan and the butter getting transparent.

Be careful not to burn the solids at the bottom of the pot. They should remain at a dark yellow color with tinges of brown in them.

The foam at the top will slowly clear up and get deposited at the bottom.

You will know if its done once the liquid is transparent light golden color. The deposit should be dark yellow. Do not stir.  Strain the clarified butter, and discard the brownish deposit.

Note: Ghee at room temperature looks semi-solid. Ghee does not need to be refrigerated. Always use a clean utensil to scoop out ghee for use.

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