Ghee is for the most part clarified butter. In French cooking the butter is clarified until the milk solids drop to the bottom and the foam rises to the top. The foam is skimmed and the butter poared off. With Indian cooking the butter is clarified long enough for the water to evaporate. What you're left with is pure butter with no milk solids or moisture. Because Desi Ghee has no milk solids or water it can be stored at room temperature without fear of spoilage.
- 1 lb butter
- Melt the unsalted butter in a heavy bottom pan over a low heat.
- Stir continuously as the solids tend to stick to the bottom imparting it a burnt flavor.
- When the butter melts, increase the heat till the butter boils.
- Reduce to a simmer when the butter starts foaming. Keep on simmer for the next 45 minutes.
- Usually the solids settle to the bottom and a clear transparent ghee floats on top.
- Drain the transparent butter through a muslin cloth and discard the sediments that settle down at the bottom.
- Store the ghee at room temperature.
Desi Ghee doesn't smell great but is an important flavor element in Indian cooking. I also use it to brush on baked flat breads.
Difficulty: Very Easy
Vegetarian: Has Dairy
Cost per Portion: $2.50
Preparation Time: 30 min
Located in: Base components