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

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