Ghee
Servings: 32
Cook Time: 20 - 30 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
- 4 stick butter
Instructions
Melt the butter in a sauce pan over medium heat. Melt butter and bring to a simmer. You will hear crackling sounds when the butter is simmering.
The ghee is done when the crackling subsides. This means most of the moisture has been cooked away. The ghee becomes a clear golden yellow liquid. The milk solids separate and settle in the bottom of the pan, and are brown in color.
The ghee is done when the crackling subsides. This means most of the moisture has been cooked away. The ghee becomes a clear golden yellow liquid. The milk solids separate and settle in the bottom of the pan, and are brown in color.
Pour ghee into clean glass jar. Let it cool and then put a lid on it. It doesn ’t need to put in thee refrigerator.
In India there are two different philosophies concerning ghee. One camp says to strain through cheese cloth the ghee. What’s left is pure ghee. The other camp says don’t strain. I have used both methods for 40 years and it depends upon my mood. Either method you use the ghee will be great. The only thing to watch for is don’t burn the ghee. Watch over it. It can burn in minutes when it’s ready to take off the fire.
In India there are two different philosophies concerning ghee. One camp says to strain through cheese cloth the ghee. What’s left is pure ghee. The other camp says don’t strain. I have used both methods for 40 years and it depends upon my mood. Either method you use the ghee will be great. The only thing to watch for is don’t burn the ghee. Watch over it. It can burn in minutes when it’s ready to take off the fire.
Comments
Ghee is used as the main source for cooking oil in Northern India. It is used like any cooking oil. Ghee has a higher smoke point. It is great for frying. I try to use organic butter. The better the butter the better your ghee will be. I use ghee in many of my recipes beside the Indian ones. There is a restaurant in Talent Oregon that uses ghee for all it ’s breakfast dishes.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Ghee Servings Per Batch 32 | |
| Amount Per Serving | |
| Calories101 | Calories from Fat 1 |
| % Daily Value * | |
| Total Fat 12g | 18% |
| Saturated Fat 7g | 36% |
| Monounsaturated Fat 3g | |
| Polyunsaturated Fat 0g | |
| Trans Fat 0g | |
| Cholesterol 30g | 10% |
| Sodium 2mg | 0% |
| Potassium 3mg | 0% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 0g | 0% |
| Vitamin A | 7% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 16 kcal | 1% DV |
| Protein | 1.8g | 4% DV |
| Total Fat | 0.9g | 1% DV |
| Carbohydrates | 0.0g | 0% DV |
| Fiber | 0.0g | 0% DV |
| Sugar | 0.0g | 0% DV |
| Sodium | 9mg | 0% DV |
* Percent Daily Values are based on a 2000 calorie diet
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