Looking for the secrets of popcorn or just some peace of mind? Let’s make this Ghee recipe to find Nirvana overnight!
Ghee is a clarified butter that originates to the North of the Indian subcontinent. It is typically prepared by simmering butter, skimming the impurities from the surface then discarding the solid residue that has settled at the bottom.
Species can be added for flavor. Texture, color, and taste of ghee depends as much on the quality of butter as on the duration of boiling time or temperature.
South Indians are among the biggest consumers of ghee, adding it to sweet or savory dishes alike.
Ghee is ideal fat for deep frying because its smoke point, where the molecules start to break down, is at 482°F / 250°C which is way above the temperature generally required (392°F / 200°C) to prepare food.
As mentioned before apart from the flavor of butter, the temperature can greatly affect the end product.
Ghee prepared at 212°F / 100°C will have a milder flavor than ghee at higher temperature like 248°F / 120°C
The main difference between clarified butter and ghee lies in the time required to prepare them. Clarified butter is basically done once the water is evaporated so the milk solids are separated from the fat. Ghee production doesn’t stop at separation though but goes further, simmering the fat creating a nutty-tasting aromatic fat that we all grown to love on popcorn too.
Once we are done making our very own ghee, we can only hope that Heraclitus wasn’t true about
“No man ever steps in the same river twice.”
Although, we most likely don’t aspire for Michelin stars, thus we don’t mind having slight alterations to our dishes to make our ghee as tasty on our popcorn as we like, we have to overcome the nature of ever-changing life and make the same ghee at least twice.
Ingredients
- 2 cups / 500g Butter
How to make Ghee
- Melt butter on medium heat.
- Cook the butter, stirring it carefully every now and then.
- Keep cooking it until the white foam disappears and the butter starts to bubble slightly.
- Once the butter turns golden, remove it from the heat immediately.
- Filter the hot butter through a kitchen towel lined sieve.
- Add any additional spices and herbs, like it’s the case with Lemon buttersauce. Pour ghee into jars and keep it in a dark cool place until needed for 3 months or in the fridge for a year.
Enjoy!
The possibilities with butter are as endless as our imagination
Ghee – Clarified Butter Recipe
Ingredients
- 2 cups Butter
Instructions
- Melt butter on medium heat.
- Cook the butter, stirring it carefully every now and then.
- Keep cooking it until the white foam disappears and the butter starts to bubble slightly.
- Once the butter turns golden, remove it from the heat immediately.
- Filter the hot butter through a kitchen towel lined sieve.
- Add any additional spices and herbs, like it’s the case with Lemon buttersauce. Pour ghee into jars and keep it in a dark cool place until needed for 3 months or in the fridge for a year.
Notes
Pin now, Enjoy later!
