Ingredients:
500 gm of good quality, butter
How I Made Home made ghee:
1. Soften the butter to room temperature which allows 'uniform' cooking.
2. Keep a heavy-bottomed pan on very low low heat and dump the butter in. You can use non-stick pan or stainless steel sauce pan according to your wish. simmer on low heat as the butter bubbles up and turns aromatic.
At about 5-10 minutes, depending on the amount of water in your butter and the temperature, the butter will turn a golden brown and some of the fat solids will crust at the bottom of the pan. Don't over-scrape it, just gently mix the butter as it cooks.
Let it cook in there for a minute or two and then remove from fire. By this time, the butter will not sizzle and bubble as much as before and the edges will be browner. It's time! Remove from fire and set aside to cool.
4. Once it's warm. strain into a clean container and store at room temperature if you plan it use it up within 2-3 weeks or in the refrigerator for longer storage. As it ghee cools down, it will solidify so do the straining process when it's warm and not completely cooled.
That's it! Use in all your favourite recipes and sweets and enjoy the fresh aroma of home made ghee.
Cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
500 gm of good quality, butter
How I Made Home made ghee:
1. Soften the butter to room temperature which allows 'uniform' cooking.
2. Keep a heavy-bottomed pan on very low low heat and dump the butter in. You can use non-stick pan or stainless steel sauce pan according to your wish. simmer on low heat as the butter bubbles up and turns aromatic.
At about 5-10 minutes, depending on the amount of water in your butter and the temperature, the butter will turn a golden brown and some of the fat solids will crust at the bottom of the pan. Don't over-scrape it, just gently mix the butter as it cooks.
Let it cook in there for a minute or two and then remove from fire. By this time, the butter will not sizzle and bubble as much as before and the edges will be browner. It's time! Remove from fire and set aside to cool.
4. Once it's warm. strain into a clean container and store at room temperature if you plan it use it up within 2-3 weeks or in the refrigerator for longer storage. As it ghee cools down, it will solidify so do the straining process when it's warm and not completely cooled.
That's it! Use in all your favourite recipes and sweets and enjoy the fresh aroma of home made ghee.
Cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
