Ghee

Ever since I have understood cooking, I have seen my mom make ghee at home. I do not remember anybody ever buying ghee for our home kitchen. When we were in India, ma used to make it with malai scraped off the milk. It was pretty complicated and I am yet to master that method. However, after moving to the US, she uses unsalted butter. Ricky, you mentioned ghee in one of your comments and that you had no means of getting it. Here is a recipe to make ghee! I also searched a bunch of recipes online and they are pretty close to how my ma makes it.

Ingredients:
Unsalted butter and a heavy bottomed pan

Method:
1) Add butter to the pan and bring it to a boil at medium to high heat.
2) Then turn the heat on low and leave the butter on till it starts forming a foam like top layer. do not stir too often but make sure it does not stick to the bottom as well.
3) After a while, when ghee is almost done little light brown solid butter masses will start forming at the bottom. I call these ghee residue. B
4) A nutty ghee-like aroma can also be noticed and at this time a second layer of foam should have also formed.
5) Take the foam layer of lightly without getting too much of the ghee off.
6) Drain the ghee in a bottle with a cloth or strainer to separate the residue from the ghee.
7) Store in a container at room temperature

Making ghee for the first time can be tricky. My first time wasn't that great, but slowly you get the hang of it when you start recognizing the aroma and knowing its ready! Its full blown fat but it sure is yummy!

Published in the All Else category.