DISH NAME : GHEE

Cooking Time : 35 to 45 minutes

Description

To make ghee, we need butter. Butter can be made in two different methods. Traditionally butter is churned from home made curd and the ghee made from the traditionally churned butter happens to be the healthiest and the pure form of ghee. The second method is by collecting the cream that settles on top of the milk for several days ( a little curd is added to the cream halfway through the collecting period) and then the collected cream is churned to extract butter which is then melted to make ghee. The ghee made in this manner is of second quality with little health benefits as it is neither made fresh nor it is properly cultured like the traditional method.

Ayurvedic Note

Ghee is a revered cooking medium in Ayurveda. The ancient texts call it a rasayana, which means a healing food that balances body and mind, thus promoting longevity. Modern research has established that ghee is an antioxidant and contains beta-carotene. Being free of milk solids, ghee does not spoil easily. Further you can use it frugally in your cooking and yet get rich a aroma and flavour.

Method

1) Place butter in a saucepan and slowly melt over medium heat.
2) When the butter comes to a boil, reduce the heat and simmer the butter uncovered and undisturbed for 35 to 40 minutes.
3) As the temperature reaches the boiling point of water, water content in butter vaporises, the butter foams and makes tiny, sharp crackling noises.
4) The milk solids in the butter slowly settle down to the bottom, leaving a pale golden liquid on top, which you can sieve into a clean glass jar. This is ghee.

Serving Suggestions

Serve on hot rice or use as directed in recipes.