How to get the perfect butter for frying at home, much like the good old days

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In my last post, I mentioned ghee (ghee). The question fell into a personal: what is it, what is it eaten with and where is it sold?

I will answer in order.

So what is ghee (ghee)

This is ghee of the highest quality, in which all impurities are removed during production, it is completely free of lactose, casein and other substances that have no place in butter.

It comes from Vedic cooking and Ayurveda, where this oil is called "liquid gold". Adepts in these industries claim that ghee has medicinal properties, but personally I value it only for its taste (really very delicate) and also for the fact that ghee gives a high quality roast, if roasting is needed on animal fats, and not on vegetable oil.

What do they eat with

In general, in Vedic cooking, it is used for frying, even in the Indian counterpart of deep fat. In modern non-Vedic, for roasting.

Vedic adepts and Ayurveda fans put it wherever they can - I'm not that kind of hero. But where butter is needed during cooking, ghee shows itself at its best. It does not give off an aftertaste, it does not foam, it does not burn, as can this one do unrefined butter and, accordingly, does not spoil the taste.

Where is sold

I do not know. A couple of times I came across this oil at exhibitions and fairs. I have not seen it in ordinary chain stores - I think, for the reason that the product is very expensive. You can look for such oil in food and fancy food stores.

Or you can make it at home.

To do this, put the butter, cut into pieces, in a saucepan with a thick bottom and melt over low heat. There will be a desire to increase the heating, but it is better not to do this: the oil may burn.

When the butter has melted, very gently increase the heat until the butter boils - bubbles will come from the bottom. As soon as they have gone (the bubbles will be small, do not wait for boiling), reduce the heat again so that the oil languishes.

Covering with a lid is not allowed, stirring the oil during simmering is not allowed, because flakes will settle to the bottom.

A thin crust will form on top of the oil during simmering. You can't touch it either, firstly - then we will remove it, and secondly - it is a readiness indicator (so to speak).

When this top crust becomes translucent, the gi is ready. The crust must be very carefully removed with a slotted spoon, trying not to shake the sediment and not mix the oil, and then strain the resulting ghe through several layers of gauze into a jar where it will be stored.

There are ways to cook ghee in the oven and in a water bath, but I must admit I haven't tried them.

And last but not least, ghee can only be made from real butter. If you try to make it from oil with additives, it will not work. A couple of times I found out that the product passed off as oil is still not oil.

The first sign that you do not have oil, but ersatz - the product does not divide into fractions when heated, forms a slurry, foams, and does not boil in tiny bubbles.

Good luck and bon appetit!

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