My people do not understand. Why constantly use ghee? Is the usual cream. What is it about this melted... I do not want to describe all the benefits of melted butter (this is a lot of articles on the Internet). But good, it is also delicious! Just try to cook an egg on the banal melted butter - and you, too, in the refrigerator will always stand bottle with melted butter)) And the chips... Many believe that the preparation of a complex process, and therefore reject this "liquid gold", as it is called. But it is not so! EVERYTHING IS VERY SIMPLE!
One ingredient here - butter. I am using high quality oil and better, of course, homework. The fat content of butter should be at least 82%.
You can cook the melted butter in a saucepan with a thick bottom, but in a water bath much easier. Therefore, most often I use this method. Top is formed is such a foam. Immediately it is not rented.
Oil languishes over medium heat for a total of an hour and a half. I have not stirred. After half an hour carefully remove the foam. Then I add it in baking or cooking with her second courses. If the oil from the store - the foam should be avoided. Half an hour later again formed plyonochku - removes it.
So it passed half an hour. Foam is gone. At the bottom is visible sediment. Oil transparent and delicious smells. I give to stand for 15 minutes and poured it into clean, dry jars.
Here is what remains at the bottom of the bowl.
Today I have 900 grams of butter turned out about 800 g melted. I am giving the oil to cool and then cover with a lid.
Storing such oil is possible even at room temperature for up to 9 months. In the refrigerator it is stored twice as long.
The oil has a pleasant creamy flavor and a nutty flavor. On ghee can fry. It does not burn anything. And of course, you can apply this oil to porridge, pasta, potatoes, pancakes and fritters. The dish turns out more fragrant and more useful than conventional butter.