Ghee or ghi – clarified butter

écrit le par Posté dans : India | tag(s) : ,
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Ingredients :

  • 2 pads of sweet butter

Preparation :
The ghee gives it a rich taste, characteristic of the cuisine of Northern India.
Not containing casein, one can, without blackening, bringing it to very high temperatures.
He buys by the box, package or tube, but it is difficult to find commercially.

Heat butter in a saucepan over low heat. Choose a pot with a thick, heavy bottom (preferably).

Remove the foam with a spoon.
Once the butter has melted, place over medium heat (continue to remove the foam).
After 20 minutes, the liquid separates from the solid, which remains at the bottom. Stop the cooking.

Filter to collect the liquid.

Tips: The ghee will keep for 3 or 4 months at room temperature in an airtight jar.

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