Ingredients

  • Unsalted butter - 500g
  • Salt
  • Curry/beetle leaves - 2

Boiling the Butter

  • Keep the butter out to bring it to room temperature.
  • Transfer to a larger vessel capacity of at least 2 litres.
  • Slowly heat up and boil it on low flame for about 10 minutes.

Get the butter blocks to room temperature before heating

  • As the butter boils, the size of the bubbles changes from small to large to small again.

Start boiling the butter on low flame

  • Turn up the heat for about 5 minutes, and boil on medium.
  • Lower the heat and add a pinch of salt.
  • Stir and mix. You should notice a creamy solid separating from the clearing fat at this point.

It is all about observing the bubbles and the level of clarification

  • Turn up the heat and sprinkle about 5 ml of cold water. Watch up for rigorous boiling.
  • Soon, the bubbles settle, and the clarification becomes more apparent.
  • If you heat up too much, the solids caramelise in the bottom. This ensures a better fragrance and longevity, but it is easy to burn it. Take precaution.

The most fragrant and grainy ghee comes from best boiling technique and knowing your taste.

  • Turn off the heat. Add curry or beetle leaves for flavouring. The ghee-fried leaves are a delicious treat themselves.
  • Run the ghee through a sieve and bottle up.

The best ghee granulates as it cools.

  • Store the ghee in a cool and dark place to avoid photooxidation.

Cite As: Umadi, Ravi (2023). The Ghee, Retrieved from https://biosonix.io/The-Ghee