Ghee is a clarified butter made from the milk of cow or buffalo.It is most commonly found in South Asian dishes.It has many health benefits and healing powers.It promotes flexibility.It is casein free. Vit. A,D,E and K2 arefound in it.Heals and repairs digestion and digestion tract.
Clarified butter or ghee is milk fat rendered from butter to separate the milk solids and water from the butter fat. It is produced by melting butter. Un salted butter is slowly melted allowing the milk solids to separate from the transparent golden liquid and for any water to evaporate.
Butter is an emulsion of fat,water and milk solids.The clarifying process splits up the trio.And get the fat.The goal is remove the water.The milk solids sink to the bottom of the pan. This gives ghee.
- Keep butter in room temperature
- Place it in a sauce pan.
- Heat the butter over medium heat until completely melted and reduce to dinner.
- Cook the melted butter for approximately 10 to 15 mts. Butter will begin to foam and bubble.
- After few more minutes the melted butter will turn to golden color and you will see curd s of the milk solids forming toward the bottom if the saucepan.
- Finally add morning leave or curry leaves.
- You can strain and store it.
- After few hours it will set.
- Can store in refrigerator.
- Butter will solidify at cooler temperature but can easilybe returned to liquid by warming.
How to use ghee.
Ghee can be used in place of most cooking oils and is great for sauteeing.
It is used for toasting a bread.
It is given for kids by mixing with dhal,ifli or dosa.It has a high smoke point.