Cara membuat Ghee dan Clarified Butter (sama - hampir)
Recipe video above. Ghee is a form of clarified butter, where butter that is simmered until the water content is evaporated, then the milk solids are strained out to leave just pure gold butter fat with a nutty, intense butter flavour. It's shelf stable (3 months pantry, 1 year fridge), has a h
Foto: RecipeTin Eats
Bahan-bahan
- 250 g / 2 sticks unsalted butter (, cut into 2.5cm / 1" cubes (or so))
Langkah-langkah
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Use a small or medium saucepan or small skillet with a silver base so it's easier to see when milk solids are golden.
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Put butter in then let it melt over medium-low heat.
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Leave to simmer for 10 minutes - it will start to foam at about 5 minutes, then at 7 minutes most of the foam will be gone, and by the end the foam should be almost all gone.
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The ghee is ready when the milk solids that settle on the base of the pan turn golden.
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Strain through a mesh colander lined with a single sheet of paper towel.
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Then pour into a jar for storage. Keep in the pantry 3 months (firms to peanut butter consistency), or fridge 1 year (hardens like butter).
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Use in place of butter or fat for pan frying, roasting, sauces. The smoke point of ghee / clarified butter is 230°C / 450°F which is considerably higher than common oils such as vegetable oil and olive oil, so it won't smoke and burn.
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Use with caution in baking recipes - such as cakes and cookies.
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