Transfer from food
Cut the butter into small pieces, melt in medium heat, and gently stir. The surface then forms a white foam, at which point the butter appears bright yellow and opaque.
Stir until boiled, change to medium heat, cook for about 5 minutes. Stirring is then continued to prevent the formation of milk solids from adhering to the bottom of the pan and the wall of the pot.
Cook until no bubbles, when the liquid becomes completely transparent, turn off the heat and cool for a while.
The ghee is sieved with gauze.
Pour the ghee into a well-sealed jar and store in cold storage.
1What is Ghee?- What is ghee? - Ghee, English name Ghee, is the pure milk fat obtained by separating milk and goat milk as raw materials and separating water and oil. This process is very long and the resulting ghee tastes like butter but is more intense than butter. Tibetans use the method of “sweetening”, India uses high-temperature heating, and African Malays and other livestock tribes have similar Indian treatment methods. 2The Benefits of Ghee- Benefits of Ghee -01 The best ghee is perhaps the best seasoning fat oil, it will add an exotic flavor to your food. Don't underestimate this change in oil, it will make your food more delicious. 02 nutrient-rich ghee can increase the intake of vitamins A, D, and E, and help the body maintain the balance of hormones and normal metabolism. In addition, ghee also contains conjugated linoleic acid (CLA), which has a role in reducing high blood pressure. 03 The smoke point for cooking ghee at high temperature is around 250 °C, which is higher than butter and most vegetable oil. So it is more suitable to replace other oil cooking. Whether it's fried steak, grilled meat, fried vegetables, seafood, or bread, oatmeal, etc., you can use ghee in places where you can use oil. 04 Unsaturated ghee in the long shelf life of the factory, can be stored in the refrigerator indefinitely. After opening, put it in the refrigerator and save it for one year. Even home-made, you can keep it for a few months.