I cook ghee at home on my own, there is nothing complicated about it. The most important thing is to do everything according to the instructions that I described in this article. My method is the most "gentle" and ideal, the oil is excellent. Everyone who tried to do it according to my recipe was happy and everyone succeeded.
Preparation:
In order to make ghee, we don't need anything other than butter. If you think that you just need to melt the butter, then you are wrong.
Yes, it needs to be melted, but do it according to the rules, otherwise the butter will be spoiled, it will have an unpleasant aftertaste.
So, let's take good quality butter. We choose the highest fat content, we make sure that it is written on the packaging that it is made of cream. And no other ingredients.
Cut the butter into small pieces, put in a bowl and put in a water bath. In this case, the water should boil over low heat so that the oil does not melt quickly. We are waiting for it to completely melt.
As soon as the oil starts to boil, white foam will form on the surface - remove it with a wooden spoon. Boil the oil until it becomes amber-transparent, and the serum settles on the bottom.
Immediately pour the oil into a clean, dry jar using several layers of gauze. At the same time, try to prevent the serum that has settled on the bottom from getting into the jar.
Leave the oil to harden at room temperature for several hours. If you see that the serum still got in, it doesn't matter. Use a wooden skewer to make a hole in the frozen oil and drain the serum through it.
I really like this method, the oil is very good, it can be stored in the refrigerator for up to a year.
Read also: Dill seasoning with garlic and oil - suitable for any dish. My recipe
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