Clarified butter Ghee (Method 2)
We have already shared the recipe of clarified butter ghee. Traditionally ghee is being simmered until all the moisture evaporates and the milk solids begin to brown. This method usually takes about 1 hour to make ghee. But it has several flaws. One of them – milk solids may get burnt giving ghee a smell of burning and dark colour. It may happen when you cook ghee on very high heat. You can use such ghee in cooking but you dishes will have slight smell of burning. Another flaw – ghee may stay half-done because not all the moisture evaporates. It may happen when you cook ghee on very low heat. Such ghee is light-colored and muddy. You can use such ghee in cooking, too, but it should be refrigerated. This ghee has shorter keeping time because not all the moisture has evaporated.
We want to share another method – cooking ghee in water bath. The only thing about this method – making ghee takes a little bit more time. But there is good news – this method practically doesn’t need your activity. And one more thing: ghee cooked by this method will not have distinct nutty flavor.
So, to make ghee you need:
Unsalted butter – 1 kilogram. We recommend using homemade butter.
Step 1. Take two pans. The first pan is for the butter. Its capacity should be twice bigger than the amount of butter. You will need 2-2, 5 liters pan to melt over 1 kilogram of butter. The second pan – for water bath. It should be a little bit bigger than the first.
Step 2. Place the butter into the first pan. Pour some water into the second pan, put it on the cooker and let the water boil. When the water has boiled, place the first pan (with butter) into the second pan. Adjust the level of water in the water bath. The water should get the same level as the level of butter in the first pan. Adjust the heat to gentle simmer.
Step 3. The butter will be melting. The foam will rise to the surface. Now we can leave our water bath on the medium low heat and let it simmer. From time to time we should add some water to water bath.
Step 4. After 30 minutes of simmer you may skim the foam. Don’t throw it out! You may keep it in a fridge for 4-5 days and add to porridge, soup and baking. After you have skimmed the foam let the butter simmer some more time. It may take up to 2,5 hours.
Step 5. Cook ghee until it becomes clear and amber yellow. By the end of the process a crust will arise on the surface.
Step 6. Turn the heat off. Carefully, skim the crust from the surface. You may add it to the foam you skimmed before.
Step 7. Let ghee cool slightly for 2-3 minutes and then slowly pour it into the clean dry jar or pot. Finished! Store covered at room temperature.
Yield: about 700 ml ghee.
So, now you can choose one the methods of making ghee.
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