Ghee Recipe

Ghee or clarified butter is a process that is carried out on butter in which the milk solids and the water that contains the fat are separated. It is usually done by melting the butter and removing the foam that it leaves on the surface while the water that contains the butter evaporates due to the heat. Let’s see the steps of the ghee recipe that we show you and its ingredients.

Ingredients to make Ghee:

• 500 grams of Butter
• 1 pinch of salt
• 1 pinch of pepper
• 1 unit of glass jar
• 1 unit of Spoon
• 1 bowl unit

How to make Ghee:

1. Our first step in making clarified butter is to pre-list the ingredients for the recipe.
2. Bring a skillet to medium heat and add the butter.
3. Once the butter is melting, observe how as it melts, a foam forms on the surface, these are the milk solids that we are going to remove to clarify the butter.
4. Prepare a bowl with a teaspoon or spoon to make the ghee recipe.
5. Once the butter has completely melted, lower the heat, it is important that you control the temperature of the fire to prevent it from burning. Then, begin to remove the foam that is on top of the butter with the help of the spoon or teaspoon.
6. These are milk solids that we are going to remove to form our ghee, until we remove all the foam we will not obtain the clarified butter.
7. While the butter boils, the water evaporates and large bubbles form that boil vigorously, don’t be scared, it’s a normal process.
8. You must be very careful and watch the clarified butter recipe to prevent it from burning, turn off the heat and watch how the clarified butter turns a deep yellow, or it can also take on a hazelnut color. Let cool a little to be able to bottle without avoiding burning yourself.
9.  Once warm, you should preferably bottle it in a sterilized glass jar. The good thing about this clarified butter is that its process allows it to be a butter that can withstand very high temperatures and does not burn, since all impurities have been removed and it has a longer shelf life than normal butter. Take the clarified butter to the refrigerator or fridge to stiffen.
10.  If you wish, you can use the foam that we remove from the butter in other recipes, or discard it. The use you give it is something more personal, but remember that it is like the impurity of butter.

Once the clarified butter becomes solid, you can use it to make many preparations, especially Indian food where this preparation is originally from. If you wish, you can make flavored ghee, that is, if you add coconut, garlic, herb de Provence, rosemary, etc., you will have a ghee with a different flavor.