Ghee is a type of clarified butter that is
prepared by simmering butter and removing the residue. The texture, color, and
taste of ghee depend on the quality of the butter and the duration of the
boiling. Ghee is widely used in Indian cuisine, especially goes well with
steamed rice and can be dabbed on roti (and Naan as well). Mostly, all Indian
sweets are prepared with ghee as their base. Although, ghee may sound high in
saturated fats, it is still considered healthy and used as ingredient in most
of the Ayurvedic medicines.
Ingredients
Organic Butter (unsalted) – 2 lbs
Preparation:
Add butter to the crock-pot and set it on low
for 4 hours 30 mins. Make sure that the lid is partially covered to allow for
moisture to be evaporated. After 4 hours 30 mins, turn off the crock-pot and
allow the ghee to cool to arrive at room temperature. After the ghee is cooled,
transfer to an airtight glass jar and store in room temperature. Optionally,
ghee can also be stored in the freezer for longer shelf life. Just remove from
the freezer and heat in microwave for about 30 seconds before serving, as you
would melt normal butter.
This is a great idea! Thanks for sharing.
ReplyDeleteThank you Calista :)
DeleteGhee is made from the cream which comes out after beating thick yogurt. Ghee is made by boiling the cream which is byproduct of above process.
ReplyDeleteGhee is made from the cream which comes out after beating thick yogurt. Ghee is made by boiling the cream which is byproduct of above process.
ReplyDelete