HOMEMADE GHEE
Learn how to make ghee at home and skip the expensive store-bought version!
Provided by Victoria
Categories Condiment
Number Of Ingredients 1
Steps:
- Melt the butter slowly over a low heat. Skim off the milk solids that float to the top.
- Continue to cook the butter until all the milk solids have sunk to the bottom and the liquid is clear. This is clarified butter, keep going for ghee!
- Continue to cook for a few more minutes until all the solids at the bottom of the pan have turned brown.
- Strain the liquid into a glass container and allow to cool. Cover and store in the fridge. Discard strained milk solids.
GHEE
Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning
Provided by Roopa Gulati
Time 30m
Yield Makes 190g
Number Of Ingredients 1
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.
Nutrition Facts : Calories 128 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Sodium 0.01 milligram of sodium
HOW TO MAKE GHEE (GHEE RECIPE)
Ghee is a type of clarified butter that dates back to thousands of years. Well known as a pure cooking fat with high smoke point, it is nothing but a clear golden liquid that is traditional in Indian cuisine & is associated to Vedic cooking and Ayurvedic practices
Provided by Swasthi
Categories Condiment
Time 10m
Number Of Ingredients 2
Steps:
- Add butter to a heavy bottom deep pot and begin to melt on a medium flame.
- Butter melts and turns frothy. Then lower the flame & simmer until all of the froth evaporates. I usually leave a ladle/spoon in the pot as this prevents overflowing.
- Next butter will begin to bubble a lot. Stir it occasionally & continue to cook on a low heat.
- Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom & begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done.
- Turn off the stove and set the pot aside to cool down. This step is important to avoid overcooking or burning it.
- Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done - clear, golden in color and all the milk solids browned but not burnt.
- When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.
- Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for upto 3 months or refrigerate for an year. Ghee will solidify in a few hours or days depending on the temperature.
- Press SAUTE button (normal) on the Instant pot and add the butter to the inner steel pot.
- Butter will melt and turn frothy. Press the saute button twice again to adjust from normal to less.
- After a few minutes, the butter changes its color from yellow to clear golden. The milk solids settle down at the bottom.
- Press the CANCEL button. If the milk solids turn to light brown then remove the steel insert from the Instant pot. If the solids are still white in color you may leave the pot in. Ghee will continue to cook there and brown the milk solids.
- Let it cool down a bit. Clean and prepare air tight jars to transfer your ghee.
- Strain/ filter the ghee to a clean air tight jar. I strain it to several small jars so they remain fresh longer. Seal the jars well and store in a cool and dry place in your pantry.
Nutrition Facts : Calories 44 kcal, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 1 mg, ServingSize 1 serving
SIMPLE GHEE
This is a recipe for ghee, or clarified butter, used in many Indian dishes. It is difficult to find in small-town America! It will keep in the refrigerator for a few months.
Provided by astarr80
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 64
Number Of Ingredients 2
Steps:
- Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
- Remove skillet from heat and add salt; cool for about 2 minutes.
- Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.
Nutrition Facts : Calories 101.7 calories, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 4 mg
GHEE
Steps:
- In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
- Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
- Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
HOW TO MAKE GHEE | HOMEMADE GHEE RECIPE
This nutty flavored and high smoke point fat has been used for thousands of years, with deep roots in Ayurvedic practices. Making ghee at home is simple, easy and cost effective and will render much better flavor than commercially available varieties. Follow along with me as I show you how to make homemade ghee recipe in the traditional Indian way!
Provided by Dassana Amit
Categories Condiment
Time 25m
Number Of Ingredients 1
Steps:
- Take a large, heavy-bottomed pot or pan. Chop butter roughly and place in the pan covering the entire surface of pan evenly.
- Place pan on stovetop and heat on medium-low to medium heat. The butter will begin to melt.
- Stir in intervals when butter begins to melt to assist the larger pieces. When all the butter has melted, reduce heat to the lowest setting and simmer gently.
- About a minute or so after all the butter is melted, you will hear sounds from the bottom of the pan and see milk solids appearing on the surface.
- The entire surface will be covered with milk solids. Continue to simmer.
- You will see the color change gradually to a from a buttery, pale yellow to light golden with the butter bubbling and shimmering. Continue to stir occasionally.
- After some time, the milk solids will begin to settle at the bottom and the surface will start to look clearer.
- Continue to simmer for a couple of minutes after all the milk solids have settled.
- When you see medium to large sized bubbles forming on the top and the entire mixture is bubbling, you are almost done! Continue to simmer for a 1 to 2 minutes more.
- Remove from heat and place the pan on the countertop. You will see a layer of fine tiny bubbles on the top. Don't worry - these bubbles go away as the ghee gradually cools.
- The milk solids will begin to caramelize and turn golden from the residual heat, and you will see the color of ghee become darker.
- Wait until all the simmering stops and you see the browned bits of milk solids at the bottom.
- While the ghee is still hot, pour it through the strainer or cheese cloth placed on top of a glass jar.
- If your pan isn't very heavy, simply lift it and pour the ghee. I used a heavy ceramic coated cast iron pan, so using a ladle made this process easier.
- Use ghee as required. I recommend pulling out enough ghee for a week or so worth of cooking and keeping it in a small container in the kitchen.
- Store the rest in a cool, dark spot in the pantry for best storage. If stored well, ghee can last up to one year at room temperature.
Nutrition Facts : Calories 43 kcal, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 1 mg, ServingSize 1 serving
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
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4.7/5 (3)Calories 406 per servingCategory Misc.
- Peel all the butter out of the wrapper in a medium saucepan. Put the saucepan on medium-high heat, stirring frequently. Once the butter is completely melted and begins to bubble lower the heat.
- Cook for 10 to 15 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
- Turn off the heat when the bottom layer starts turning golden brown. Let it cool off completely and then using a strainer pour the ghee in glass mason jars. Store Ghee at room temperature and use it as needed.
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- Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam. You'll need to repeat this a few times.
- Continue cooking the ghee on low for another 20-25 minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.
- When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container.
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- Add 2 tablespoon of yogurt in a large utensil and keep collecting cream over 8 to 10 days from boiled and cooled milk. Keep the utensil in refrigerator else it will get spoiled.
- To churn I used traditional mathani (wooden whisk) but you can use food processor to churn it. Put mathani in cream utensil and start rolling in between your palm.
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5/5 (68)Total Time 40 minsCategory CondimentsCalories 101 per serving
- Heat a wide-bottomed pot with high sides (for splashing/bubbling) over medium-low heat. Once hot, add cubed butter.
- Once butter is completely melted and begins to bubble, very slightly lower the light. You want a steady bubble but not so much that butter is jumping out of the pan or spraying on the stove top. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
- Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard.
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- First, take the butter out from the fridge and keep it at room temperature for at least 1 hour before making ghee.
- Place the butter in a wide heavy bottomed vessel and cut it into chunks. Let them sit for at least 30 minutes after cutting, till the butter turns soft
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- Cut butter into 2-inch cubes. Place in a medium heavy-bottomed pot. Heat over low until melted.
- Allow butter to simmer over low. As it bubbles, a thin white foam will emerge. Use a metal spoon to continuously skim the surface and discard. Do not stir the butter. Once there’s no more foam, and the butter has tiny, clear bubbles, it’s nearly done.
- Leave on low and cook until the milk solids begin to darken slightly on the bottom of the pan. There will be a nutty, caramel fragrance, and the color will be golden, but not brown.
- Remove from heat and let sit for 5 minutes, skimming the surface for any foam. Line a sieve with cheesecloth, nut bag or coffee filters and place over a bowl or jar. Pour, allowing the solids to strain out. Cool before transferring to Mason jars. Cool completely before covering. Ghee will become solid, yet smooth, overnight. Homemade ghee is often grainy at room temperature, but as soon as it’s spread onto something warm, or the jar is warmed, it’s completely smooth.
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- Melt your butter over medium-high heat. Once it has come to a simmer turn your timer on for 4 minutes, keeping an eye on the butter to make sure it doesn't start to brown. Once the timer has gone off remove the butter from the heat.
- Pour the butter into a glass or plastic container with a tight-fitting lid. Place the container in the fridge overnight.
- Remove the container from the fridge. Using a spoon scrape the top white milk solids off the top of the butter and discard the milk solids.
- Store in an airtight container in the fridge. Your ghee will solidify again once it has cooled and then you just cook with it like you do butter.
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- Keep on collecting the cream of milk in a container, preferably a glass container. The cream shown above in pictures is collected over 7-10 days. You should store the collected milk cream in fridge to ensure that it does not get spoiled. You will get thick milk cream, if you boil milk and refrigerate overnight. In the morning you will get thick milk cream.
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