You may be wondering, what is ghee? "Ghee is essentially clarified butter that is cooked a bit longer until
the clarified butter is golden and the milk solids at the bottom are
toasted (but not burnt!)." Another definition: pure butterfat left
over after the milk solids and water are removed from butter.
This was allowed during our elimination diet, even though
"dairy" was not allowed. We've used it a lot in recipes, on bread and
for greasing pans and griddles.
Directions:
Place 1 pound butter in medium saucepan over
medium-high heat. Bring butter to boil. This takes approximately 2 to 3
minutes. Once boiling, reduce heat to medium. The butter will form a foam which
will disappear. Ghee is done when a second foam forms on top of butter, and the
butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in
bottom of pan. Gently pour into heatproof container through fine mesh strainer
or cheesecloth. Store in airtight container being sure to keep free from
moisture. Ghee does not need refrigeration and will keep in airtight container
for up to 1 month.
No comments:
Post a Comment