Best 4 Simple Ghee Recipes
Cooking up a batch of simple ghee is a rewarding experience that can easily be done in the comfort of your own home. With just a few basic ingredients and a bit of patience, you can craft this clarified butter that is both flavorful and versatile. From sautéing vegetables to adding richness to baked goods, ghee has become an increasingly popular choice for cooks seeking healthy, natural alternatives. In this article, we will provide you with a step-by-step guide to crafting your own simple ghee, ensuring that you have all the information you need to create this delicious, golden liquid gold.
Let's cook with our recipes!
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place 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.
GHEE
Steps:
- In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
- Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
- Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
GHEE
Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning
Provided by Roopa Gulati
Time 30m
Yield Makes 190g
Number Of Ingredients 1
Steps:
- Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
- Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.
Nutrition Facts : Calories 128 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Sodium 0.01 milligram of sodium
BASIC GHEE
Ghee is butter that has been melted slowly to separate the liquid butter from the milk solids, which sink to the bottom. The butter is cooked until the moisture evaporates and the solids begin to brown. The ghee has a high smoking point, making it good for frying and sauteing.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 1
Steps:
- In a medium saucepan over low heat, melt the butter. When the butter is completely melted and there is white foam on top, increase the heat to medium low.
- As the butter simmers, the white foam will start to crackle. Skim off as much of the solids as possible. Continue to skim occasionally; the butter should simmer until the foam subsides, about 15 minutes. Start to stir with a wooden spoon; foam will begin to rise again. As the solids begin to brown, stir until the majority of the solids at the top and the bottom are brown. Remove from heat, and set aside for browned solids to settle, about 20 minutes.
- When cool enough to handle, pour the clear, yellow liquid butter on top into a clean jar, or strain through a layer of cheesecloth. Ghee may be kept refrigerated, in an airtight container, for up to 4 months.
Tips:
- Ghee can be made from unsalted or salted butter. If using salted butter, be sure to adjust the amount of salt you add to the recipe.
- Use a heavy-bottomed saucepan to make ghee. This will help prevent the butter from burning.
- Keep the heat on low when making ghee. This will help prevent the butter from foaming and spitting.
- Stir the butter constantly while it is melting. This will help prevent it from burning.
- Once the butter has melted, let it simmer for 5-10 minutes, or until the milk solids have separated from the fat.
- Strain the ghee through a cheesecloth-lined strainer. This will remove the milk solids.
- Store ghee in an airtight container in a cool, dark place. Ghee can be stored for up to 6 months.
Conclusion:
Ghee is a versatile and flavorful cooking fat that can be used in a variety of dishes. It is a good source of healthy fats and can help to improve digestion. Ghee is also a good choice for people who are lactose intolerant. If you are looking for a healthy and delicious cooking fat, ghee is a great option.
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