Ghee is the Universe's way to show that it loves us.
What is Ghee?
Ghee comes from the Sanskrit word 'Oil'. It's not very elaborate. In the west it is known as Clarrified Butter. Essentially, Ghee is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter at as low a temperature as possible. The butter will seperate into three layers: the casein, a frothy layer on top; the clairified butterfat in the middle; and the water, milk solids, and proteins in the bottom. The casein is skimmed off and the fat is then removed with a gravy separator or is ladled off. The lactose remains with the watery portion, so ghee can be used to cook for people who are lactose intolerant. Ghee will also smoke at a much higher temperature than standard butter, and will keep longer as bacteria cannot digest a pure oil. As mentioned, another beautiful aspect of Ghee: once you make it..it keeps for a very long time. Unlike other oils. Ghee is used heavily in Indian cuisine, and in french cuisine as well. It is considered an extremely pure food in South Asia, and even sacred under some circumstances.
Depending on external temperature (like where you are storing the Ghee) it will solidify and get cloudy and/or be liquid. It is similiar to Olive Oil in this effect. For maximum enjoyment, warm over stove till it turns into its total liquid state.
- +2 (depending on how much you want to make) sticks of 'un-salted butter (preferably organic and GMO free)
- a pot
- a thin wire mesh strainer
- a container to store the Ghee in
- a heat source (stove, campfire)
- Put sticks of butter into non-aluminum based stove pot.
- Warm under low heat till butter melts
- Keep on stove till the the butter becomes clear enough to see through. In other words, clear enough to see to the bottom of the pot where some of the milk solids have sunk to. When they start to turn light-brown and the liquid starts to liberate a smell similiar to caramel, its time to:
- Remove from heat and let it cool down
- Use a strainer to catch the milk solids as you pour from the pot into the container
- Once in the container, you can store it in the fridge or leave out on your counter, up to you
- The begining (the journey begins)
- The middle (brown milk solids, Ghee is ready!)
- The end (once it is cooled down, give it a home)