Ghee or "liquid gold" The melted butter, or ghee (ghee) in many eastern countries and beyond is considered to be "liquid gold". After all, it is not only a valuable food product, which gives dishes a pleasant softness and oiliness, but also a healing remedy with a huge spectrum of action. Ghi has an incomparable taste, sometimes called "sweet nut". Standing on the fire melted butter exudes some wonderful, caramel flavor. Cottage cheese, unlike creamy, has no impurities and proteins that begin to burn already at 120 ° C and during cooking on fire becomes carcinogenic. The melted butter can be heated to 190 ° C without any harm (that is, it can be fried and stewed). Ghi can be stored for centuries, while the storage period increases its value. Ghi also has a very good influence on consciousness - which is important for people who are interested in spirituality and just harmonious life.
Ingredients:- Butter 1000 g
- Step 1 To prepare the ghee you will need 1 kg of butter. It is better to use homemade oil, but if this is not, buy fresh unsalted butter made according to GOST 37-91. Oil with TU marking is not suitable for ghee.
- Step 2 Cut the butter into pieces of 50 g and put in a thick-walled pan, cover, and leave for 1 hour at room temperature until the oil is evenly dispersed.
- Step 3 Then put on medium heat and gently stir gently.
- Step 4 When the surface is covered with foam bubbles, gently stir and adjust the fire to very low. Right now, the foam begins to gather. Leave the oil for 2 hours, without covering and without stirring.
- Step 5 Now we can see that the protein masses have settled on the bottom of the pan, the foam has become transparent, and the oil is golden. We need to carefully remove all the foam from the top with a noise, without touching the bottom, so as not to disturb the sediment. You can use foam, for example, in Fig. The dish immediately acquires an incredible stunning flavor.
- Step 6 If the smell of the oil is too strong or if its color is dark, it means that the oil has been prepared for too long or too much heat. In this case, I propose to discard the precipitation, but the oil can be used. However, next time you should try to adjust the fire during cooking.
- Step 7 Strain the hot oil through a strainer.
- Step 8 When ghee lightens slightly, pour it into the storage bowl, and when it is cooled to room temperature, close the tightly fitting lid. Yield 1100 ml.