Basic Ghee Food

GHEE

Steps:

• Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
• Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.

BASIC GHEE

Steps:

• In a medium saucepan over low heat, melt the butter. When the butter is completely melted and there is white foam on top, increase the heat to medium low.
• As the butter simmers, the white foam will start to crackle. Skim off as much of the solids as possible. Continue to skim occasionally; the butter should simmer until the foam subsides, about 15 minutes. Start to stir with a wooden spoon; foam will begin to rise again. As the solids begin to brown, stir until the majority of the solids at the top and the bottom are brown. Remove from heat, and set aside for browned solids to settle, about 20 minutes.
• When cool enough to handle, pour the clear, yellow liquid butter on top into a clean jar, or strain through a layer of cheesecloth. Ghee may be kept refrigerated, in an airtight container, for up to 4 months.