Ghee wizz this is good butter

Hi Guys,


After promising this post yesterday, I tried with all my might to get it online for everyone but it just wouldn't upload!!!


Anyway here it is.

What is Ghee

Ghee is a type of clarified butter that is often used in South Asian cuisine - think Indian , Bangladeshi, Napali, Sri Lankan and Pakistani.

Ghee does not need to be keep in the refrigerator and will set (dependent on the heat inside your pantry) on its own.

It is made from heating butter slowly to separate the fat and the milk solids. The water evaporates, the milk solids brown and harden and the fat can be rendered off to make Ghee.

Ghee has a delicious nutty caramel flavor.

Ghee has a very high smoking point making it excellent for frying and cooking

It has essential nutrients such as amino acids, linoleic acid (antioxidant), vitamin A, E, and K and it also contrains calcium and potassium.

Ghee is a saturated fat so it should be consumed in moderation the same way you would consume butter. (eg don't start eating it by the spoonful please) but it does not contain hydrogenated oils!!

Generally it can be consumed by people who are lactose intolerant. After being clarified and passing thorough the process I am going to detail below, it is free from milk solids. (obviously I would recommend talking to your doctor or a medical professional)

How do you make it?

Step One:

In a sauce pan, add block of butter.
You can add more or less than a full block dependent on how much
Ghee you want to make ( i only did 100g at this is all I had in the house)

Step Two:

Put pan on a medium head and leave to melt - stir occasionally

Step Three:

Once all Butter is melted, allow to cook longer, 
you will notice that it will appear to split. 

Meanwhile:

Gather the other equipment you will need:
funnel, paper towels,
 container big enough to hold your Ghee
(this will get hot liquid put in it so try get one that won't melt!!)

Step Four:

put single paper towel into funnel,
i find folding one end around the side of the funnel to make
it easier to hold fit in better.

Step Five:

Pour a small amount of the melted butter into the paper towel
wait for it to slowly filter through.
Once it has drained, fold sides of the paper towel in
and press lightly to get the last bits out of the towel.

Discard paper towel.

Repeat:

Using a new clean paper towel repeat the process until 
all the melted butter has been strained. 

Result:

A container of Ghee or clarified butter. Put in pantry or fridge to set
and enjoy in cooking, baking or on toast.

What got left in the pot:

Darkened milk solids

What got left on the paper towel:

More darkened milk solids, if you taste a tiny bit
of this you will find that it is extremely salty 

I Hope you enjoy!!!

Louise Taylor xx

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Please note:  the content of this blog is complied from my experience and opinion and not meant to be taken as medical advice.