Jan 17 2016
A fellow LTBBQ forum member and good friend Ahron spurred me
to make some ghee. I use a wide mouth funnel to fill jars and to strain things.
One time I had cut a square of cheese cloth for straining. When I poured the
stuff in cheese cloth and all went down the funnel so I came up with the
clothes pins to hold it in place.
The Ghee, clarified butter is made by bringing it to a boil
on med. high and the down to med. low and cooking it for 7 to 8 minutes. Skim
off all the foam that comes to the top. Pour it through a cheese cloth into a
jar with a lid. It does not need to be refrigerated and will keep about a
month. Ghee is used in a lot of Indian dishes.
I had a pound of Troyer unsalted butter to do; their butter
is made from grass fed cows. I cooked it down and it made a half pint so next
time I will do 2 pounds. Now all I have to do is cook with it to see how I like
it.
Update:
A correction here on my ghee; what I made here was really
clarified butter. I followed a recipe from Serious Eats that said it was ghee
and after bringing to a boil I only cooked it on med. low for 7 to 8 minutes.
To make ghee you have to cook it more; up to 45 minutes until the milk solids
that settle to the bottom turn a light brown and have a nutty smell. Take it
off the burner and cool some then strain it and you have ghee. It will also
keep longer than clarified butter.
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