How To Prepare Ghee Food

GHEE

Ghee image

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

Ingredients

250g unsalted butter

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

GHEE

Ghee image

Provided by Food Network

Categories condiment

Number Of Ingredients 1

Ingredients

8 ounces (2 sticks) butter

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.

GHEE

Ghee image

Provided by Alton Brown

Categories condiment

Time 12m

Yield Slightly less than 1 pound of ghee

Number Of Ingredients 1

Ingredients

1 pound butter

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.

HOW TO PREPARE GHEE

How to Prepare Ghee image

Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water -- so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body.

Provided by Rita1652

Categories Asian

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 2

Ingredients

1 lb unsalted butter
cheesecloth

Steps:

Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
Allow the oil (ghee) to separate from the milk solids.
Periodically remove the foam that accumulates at the top.
When the oil is clear in color, the ghee is done.
Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
Cover the jar and store at room temperature.

Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 33.3, Carbohydrate 0.2, Sugar 0.2, Protein 2.6

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