ghee info
Ghee is the purest form of butter fat. It is mentioned in ancient
texts which have been dated by historians to around 8000 BC. In the
days when there was no rehigeration milk was converted to ghee to
lengthen its storage life. Ghee is clarified butter and
Ghee is made by converting full cream milk into yoghurt and then
churning this to separate out the solid butter from the liquid
which is called buttermilk. This is traditionally done with a
wooden or ceramic churner called a ravi. The butter is then
place
and store once the ghee is completely cool. Ghee solidifies when
cool but is still creamy like soft margarine. In cold climates it
becomes quite hard and can be melted by gently warming the whole
container. Clarifying the butter stops it going rancid and
Alternatively ghee can be made from bought unsalted butter. Just
melt the butter in a heavy pan and simmer on a low heat for about
30 minutes until all the water evapourates and the sediment
settles. Then proceed as before.
Every indian pantry has a store of ghee. It is used for desserts
for frying and to smear on top of rotis. A spoonful is poured on
top of lentils to give them a lift. Ghee is available commercially
packed in metal cans. Although it is very good it loses so
BestRecipes1.com Broughts you the Number 1 recipes all around the World! You're sure to find the perfect dish.